Making Japanese Kokedama’s For Indoors Or Out

Still life with blooming violet and garden shovel over grey background

japanese grass planted the kodedama method

Japanese Grass Planted The Kodedama Method -Image credit: Cafe Maria

Kokedama is a Japanese variant of the bonsai. Basically, kokedama, translation from Japanese literally means “moss ball.”

It is the practice of removing a plant with its roots from a planter or pot, then surrounding the roots with a mud cake, then wrapped with moss, and held together with string.

This type of planting works well with succulent plants, such as those that are placed in doors, as well as herbs, and other out door plants.

The Telegraph a newspaper distributed in the United Kingdom, says that the kokedama method of planting started in Japan, and skipped over to the Netherlands before finding its way to the United States, and since 2015 the method has found its way to England and into the hearts of plant lovers there.

Collage of Fedor Van der Valk ‘String Gardens’Fedor Van der Valk of the Netherlands acknowledged as the king of contemporary kokedama, took the planting method one step further and suspended his moss wrapped botanicals from pulleys. Mr. Van der Valk calls his creations string gardens.

There’s nothing new though about hanging garden’s. King Nebuchadnezzar of ancient Babylon indulged his queen with what is now one of the Seven Wonders of the World, the hanging gardens of Babylon, built around 600 B.C.

Marisa Lopez of Saving My Culture, says that kokedamas are elegant, and can be placed in any environment or in your garden.

This technique provides a simpler alternative to the bonsai, and is easy to grow – even for people who do not have much time to take care of plants.

Would you like to learn how to make your own Japanese kokedama to hang out in your garden from your trees or other support?

Lowe’s has a 40 second video demonstrating the ease of making kokedamas for inside your house or out in your garden.

What Others Are Reading:

Orecchiette with Andouille Sausage and Pesto Chipotle Sauce

Orecchiette with Andouille Sausage and Pesto
Using Italian ingredients makes for a delectable meal, and pasta orecchiette is no exception. Orecchiette according to Recipes Wikia, is a pasta typical of the Apulia (Italian: Puglia) region of Southern Italy.
Orecchiette Pasta - uncooked

The shape of the pasta is what gives it, its name. The pasta resembles a small ear.

In Italian, the word “orecchio” means “ear”, and the suffix ‘etto’ means ‘small’. The pronunciation of Orecchiette is : ohr-ay-KYEHT-ee.

In another article we noted that Andouille Sausage is thanks to French cuisine. The sausage is double smoked pork, that is once the meat is prepared it is smoked, then put into a sausage casing and smoked again.

Our featured recipe is actually a mix of two pasta recipes, which are Pesto Orecchiette with Chicken Sausage and Gluten Free Creamy Pesto Fettuccine (click links to view recipes).

Now for our featured recipe Orecchiette with Andouille Sausage and Pesto Chipotle Sauce, and here is what you will need.

16 ounces of cooked orecchiette

2 Andouille sausage links, about ½ pound, sliced

3/4 cup fresh basil pesto (link here for recipe – History of Pesto Sauce)

2 teaspoons chipotle peppers in adobo sauce

15 symphony cherry tomatoes (about), sliced in half to measure 1 cup

1 pound green beans, trimmed, cut in half

Prepare basil pesto, and add the 2 teaspoons of adobe sauce to one cup of the pesto (get ingredients by following link above). Or if you are using your favorite store bought brand (preferably in a jar) remove one cup and mix in the adobe sauce. Set prepared pesto aside.

If you have any left over basil pesto sauce, store in a glass jar and pour a thin layer of olive oil over top of pesto to keep it from browning, and place a lid on jar and tighten. The pesto should keep in cooler for 7 to 10 days. Pesto sauce makes a great spread for sandwiches as well.

fresh green beans and cherry tomatoesPrepare green beans and symphony of cherry tomatoes and set aside.

adding greens beans to pot of  boiling water with Orecchiette pastaCook pasta according to package instructions. Last three minutes of cooking time for pasta, add prepared green beans.

cooked Orecchiette and green beansDrain, but do not rinse. Set aside.

adding Andouille to pastaSlice sausage into 1/2 inch slices. Heat a large skillet over medium heat, add a tablespoon of olive oil, add meat and move about until heated through, about 5 minutes. Remove from pan.

In the same large skillet, add the pasta green bean mix, the cup of pesto, sausage, and mix until coated with pesto chipotle sauce.

Orecchiette with Andouille Sausage and Pesto

Plate and serve.

 

What Others Are Reading: