FROM THE GARDEN: Garlic Chive Cake

From the garden we harvest enough garlic chive to make a good number of garlic chive cake. This vegetable crop has for a long time been confused for leek. As a result, garlic chive cakes is often known as "leek cake." To further add onto the incorrect taxonomy, it is called a cake but is technically a dumpling. Even yours truly (at toward the end of the video) regressed and called it a "leek cake."
In any event, garlic chive dumpling or leek cake is originally from Chaozhou, China. Chaozhou is the ancestral home to a group of people known as Chaozhou or Chiu Chow or Teochew. Leek cake is as to the Teochew as apple pie is to Americans.
Because of the Teochew diaspora in Southeast Asia, garlic chive cake's introduction into the street foods was well received. Travel to Vietnam, Cambodia, Thailand, and Malaysia; and you are bound to find this cake or dumpling being dished out by the street food vendors.
In Los Angeles, garlic chive cake can be found in select Teochew restaurants like Kim Chuy (in Chinatown.) Related: www.latimes.com/food/dailydish...
Music tracks: Classic Teochew opera

[@neverenoughdirt]

Dough recipe: 24 oz rice, 8 oz tapioca, 4 1/2 cup of hot water. My mom suggests adding in 1 teaspoon of oil .

[@chearaksmey7369]

Please help to detail this recipe than this brother

[@mahtay2000]

I have been watching a GF channel and when she makes this kind of dough she puts baking powder in before the hot water is added. She says this makes GF dumpling skins a little softer/chewier because it bubbles up a bit. Just sayin, cos that's what I'll be using when I make a motherlode batch of this fiiiiine recipe, thanks again.

[@bonnadowns524]

Look so delicious 👍🤩🥰 Thanks you for sharing this video with us 🙏 Love your Mom’s great idea about the tip to wrap the package👍

[@melodytsai5138]

I love the your brief & comprehensive recipes. It is very easy to follow. Glad I find find this one! Will be sure to give this a try today!

[@meijiang9600]

Great instruction and I love your mom's trick to tie the bag!

[@nhungcrosbie8750]

Thank you for sharing this recipe! I can’t wait to try it out!

[@Ballonkunstberlin]

Yaaaas!!! Finally i found this! Love this cake! Thanx for sharing❣️I‘m exited to recreate this!!!

[@hazel5280]

Thanks for sharing. My favorite food from hometown. Nice Chiuchow opera music.

[@MimiYuYu]

Moms have the best hacks!!

[@nahoku59]

Yep.. that tie trick is very useful live to be almost 65.. u learn something every single day. Thank you.

[@fredrikliljeblad1209]

i'VE HAD THIS IN tHAILAND AND i LOVED IT! tHANK YOU FOR MAKING IT!

[@trinatang4022]

Thank you for sharing!!

[@ritarichardson3881]

I loved it. Looks so yummy. Mmmmm

[@jz7297]

Thanks for sharing! My aunt used to make these for us. She has another a version with tofu, minced pork, and garlic chive fillings too. The shaping part is a bit challenging. I had trouble forming a thin-skinned bowl shape, so i ended up using a rolling pin and folded it like I was making a baozi. Good choice on the music at the end. Reminds me of visiting my grandparents!

[@nanasim3773]

thanks for your recipe and your music really remind me about my grandpa, he love to lisen that Teow Cheow traditional music and im very miss the taste of these cake as well

[@neverenoughdirt]

My pleasure. It is always nice to take a trip down memory lane :)

[@sreyteang5809]

Thank you ! you give the most precise and correct receipt.thank you for the receipt

[@mahtay2000]

Thanks for sharing your family's tradition.

[@lanadinh8857]

Thank you for the recipe, it is very clear to follow.

[@vegetariancuisinewithanatu7139]

Thanks for sharing this recipe! I have loved Gu Chai since I used to live in Thailand 🇹🇭. You are spot on about all the different sauces!

[@idyllicmoon3651]

I grew chives many years ago in a balcony herb garden, both regular chive and garlic. The garlic chive was the best, no question. I also love chive pancakes.

[@sereytieng5772]

Thank you for showing this👍

[@neverenoughdirt]

absolutely! --brian

[@soccersoe]

it looks so yummy ... thanks for sharing

[@naysimchim]

Thanks for sharing looking great and delicious👍👌

[@neverenoughdirt]

Thank you. It's my pleasure :)

[@Ronin-go1xn]

Yummy. Thank You!!!

[@ramonuy7541]

it's looks so delicious,I have to try this one

[@wildchook745]

Oh wow, that looks yum, Brian.

[@adviser1]

my childhood memory, thanks for sharing

[@neverenoughdirt]

:) Those are the best memories. I am glad to share this.

[@JJ-rf7dg]

I always order this when I'm out for dim sum.

[@TheSienna29]

I live in Shenzhen and have always LOVED these. Thanks for providing a recipe I can follow along with.

[@neverenoughdirt]

You're welcome, Kat. I am curious to know what kind of sauce is accompanied when garlic chive ckae is enjoyed in Shenzhen.

[@m3evo]

Im also in Shenzhen where can we order these chive cakes here? Hi Brian! Great videos you made. Im Tommy with the M3 we met a bunch of time at the Gaginang conferences in California.

[@neverenoughdirt]

Hi, Tommy. Nice to find you here on the comments section! So you're in Shenzhen these days, eh? I get your updates on my fb feed... I knew you are in China but not exactly where, heh. I didnt know where Shenzhen is before the OP. That's going to be awesome that you'll find some chive cake in your neck of the woods.

[@nhamty599]

Well presented. Thanks.

[@sadethlee9309]

Will try making it. I like jicama filling too. Miss it a lot when I was in Cambodia. Thanks for sharing

[@elizabethshaw734]

That is where my fiance is from in China and where he still lives right now! I love garlic chives. Baking soda actually keeps the chives freshly green. Baking soda and bicarbonate of soda are exactly the same thing chemically. This is exactly the same ingredients as Thai chive dumplings that are deep fried in squares. I have caregivers from another country and they do exactly the same thing to tie up their bags! I'm always finding a bag tied that way in the freezer. :-) it looks like marshmallow. Forming the dumplings is where it deviates very far from the Thai recipe because they steam all of the dough mixed with the chives and then deep fry it. These seem much more interesting.

[@neverenoughdirt]

Chao Zhou is such a neat place. I've yet to visit. How great that you are about to marry a person from our heritage. Thanks for the follow up on the solution. It also contains potassium carbonate so I wasnt sure where the solution lies on the pH scale. I wasnt sure if it the solution used as a strong alkaline. Further, it wasnt not explained to me by the elders on what it does exactly. I always thought that it was used for texture and taste. The Thai recipe you speak of is similar to the radish cakes that we may find at dim sum. There is a Thai version of this cake that is very similar; with a deviation on the mixture of the dough. With the final product looking more translucent. It is commonly called, "Nom Ka Chai"

[@kimly1546]

Thank you, I will make this!

[@mnewton218]

love your video's

[@rahxeira]

Delicious! I also love chive boxes with the little dried shrimps!

[@neverenoughdirt]

Same here! I just had some chive box last night! They are very similar.

[@a.b.l.74]

thank you so much, can't wait to try making this recipe with my sister, it looks delicious!! 😁😁

[@neverenoughdirt]

You're welcome. I am glad that you are going to give it a shot. It'll be a great time with your sister. --brian

[@brucewayne3602]

will not watch again ... a massive hunger was created & I CANNOT FIND THIS CAKE/DUMPLING ANYWHERE ... have mercy !!!

[@neverenoughdirt]

Lol. Thanks!!

[@atd5684]

Looks delicious. I'll have to get some tapioca starch now.

[@HappyOutdoorsPNW]

I made these and they were amazing! :) Tastes exactly like what I ate growing up. I’m so happy it’s such a simple recipe and I can make a batch to store in the freezer in advance. Thank you for sharing! Next time I’ll try adding shrimp in the filling.

[@neverenoughdirt]

Wonderful that this recipe came out to your liking. It is a special item for many and it is nice to hear that it continues to be part of our collective tradition. Happy experimenting!

[@LeakenaDoll]

My childhood favorite😍😋

[@binhminh417]

Thank you!

[@kieuhuynh171]

Thanks you share to make Chive cake

[@lilianetea7825]

Happy New year 2017 Enchantée ! Je suis bien ravie d'avoir vu votre premier vidéo en teochew, car j'en parle également la langue, c'est formidable de la découvrir pour la première fois sur KZbin. Merci beaucoup pour partager Liliane

[@neverenoughdirt]

Bonne annee, Liliane. Greetings. My pleasure. I felt it was also important to document my first leek cake making in Teochew. I am glad that you found that video. --Brian

[@Meskarune]

It looks so good omg

[@renobscure7910]

Great video! I'll save to my recipes to try list for sure. Thanks for being awesome!

[@neverenoughdirt]

Thank you, Ren. I appreciate the comment. :)

[@denisekhu9877]

Thank you, for this special recipes ! 😊

[@neverenoughdirt]

You're welcome +Denise Khu :)

[@keyphabenyisrael3219]

This looks really tasty, and I really enjoyed the music at the end of the video. It took me a few seasons, but this year I finally had a decent amount of garlic chives in the garden, and I've managed to save seeds as well.

[@neverenoughdirt]

Thank you for watching. I hope you also found my garlic chive growing video. Garlic chives are flavorful greens and it is wonderful to learn that you're growing them too and that they are coming along.

[@SaphsContainerGarden]

Will have to make this!! Thanks for the recipe!

[@neverenoughdirt]

Hope you enjoy

[@peachandgomalove]

Omg!!! Looks so delicious 😍😍😍

[@neverenoughdirt]

Thanks, Kitty. :)

[@flyintheointment]

I made this and it was just like the ones I get in restaurant, excellent!

[@neverenoughdirt]

Right on! Glad you have a source now! ;D Thanks for the feedback.

[@gardeningwithaloha5573]

That looks so good!!👍🏼

[@neverenoughdirt]

Thank you, Cheryl.

[@skipperallen9872]

your mom teaching you that trick with the bag tie, she's awesome!!, thank for this delicious cakes, , i am going to try this.

[@neverenoughdirt]

It's such a handy trick. I use it daily. My pleasure.

[@miracletree4208]

Yum, Teo Chew food. Great breakdown of this recipe and the bag tie trick I never thought of.

[@neverenoughdirt]

Glad you liked it!!

[@ktdo2435]

Thanks so much, Brian! Delicious recipe and appreciate the context from around Asia as well!

[@sokoeunchou2409]

The way you make look easy make me want to try somebody else looks miserable 😂 my husband like to eat thank you

[@Im_so_Retro85]

Gui Chai is my Favorite!

[@Cys62]

thanks for your recipe... might try to make them one day... i like bang kuang filled chai kwee

[@neverenoughdirt]

My pleasure. I hope you get a chance to try it.

[@fatboyannie]

Thank you for the recipe. I love it and it tastes like the real thing I got from Shan Tou. Makes me feel like visiting my grandpa many moons ago. It brings back so many good memories. Thanks again!!!

[@neverenoughdirt]

You're welcome, Annie. That is a great story. It is amazing how food can take us places and to relive fond memories of our loved ones.

[@fatboyannie]

Never Enough Dirt Does your family know how to make 清心丸? It's a chewy dough soupy dessert. Wish I know how to say it in Teochew.

[@neverenoughdirt]

hmm. I will need to find someone to translate that for me. Do you mean the tapioca pearls similar to: laihooisan.wordpress.com/2010/07/07/homemade-tapioca-pearls/

[@fatboyannie]

Never Enough Dirt Yes it is call 'sou sau Yee '. Yes kinda like tapioca but clear. I asked around but no one call tell me how to make it. Just thought you may know. Thanks!!

[@neverenoughdirt]

I think you are asking about: www.amazon.com/dp/B00IO2WFJ0/ref=twister_B00IO2WFGI?_encoding=UTF8&th=1 (It is not that expensive when purchased from a local market) We normally buy bags of these dried tapioca pearls. A simple dessert is to serve with sugar broth.

[@benjimilo8583]

thanks i will try to do tomorrow my kids like a lots

[@kyosingapore8128]

LOL ! i can't believe you made a mountain of chive cakes in this English version ! 🤗

[@neverenoughdirt]

:D

[@cybernerd100]

You just got another subscriber! I wish I found your channel earlier. I love garlic chive and have been growing them since last year. Already harvested twice this year, got abundant! Have been looking for new ways to cook them, and this little cakes will be my next project.

[@neverenoughdirt]

Hey, hey! Nice to have you on the channel. The way garlic chive plants grow and divide, you're going to end up with even more next year!! I didnt mention it in the video: if you're wanting to get a taste of it and in a pinch for time, they can be made calzone / empanenda shaped. Pork chive dumpling is another tasty way to enjoy them (that video recently posted). What are the ways your garlic chive have been used thus far?

[@cybernerd100]

I have cooked garlic chive with eggs and with tofu, made something like a box but not quite the same, I love dumplings but I'm not good at making them lol. Will work on my skills with those little wraps. I wanted to ask you, some people say that you need to move garlic chive to another location or change the dirt each year, is that necessary? Mine stayed in the same pot, but I did dig out some roots and planted them into a raised bed. It was just too crowded in the pot. Do I need to dig them all out and replant? I never grow garlic chive before, this is my first time, so bear with me if I ask noob questions.

[@neverenoughdirt]

Oh yeah, with tofu is delicious! Garlic chive grows like a weed for me. Full sun with plenty of water and they grow! Annual topping of compost will make them super wide and long. It's good to dig them out once a year and separate them out so that they dont get over crowded and stunted. Other than that, it doesnt need dirt changing but a simple topping of compost will suffice. I've got a video on how I grow them if you're interested: kzbin.info/www/bejne/h6XRmqR_rdSHe8k

[@BobMelsimpleliving.]

Nice little trick from your mother to tie the bag. My bride uses a steamer too. Most of the time she uses a meat filling. Looks tastey. Best wishes Bob.

[@neverenoughdirt]

Glad you liked the bag tying trick. I use it all the time with frozen veggies. Meat filled ones are tasty!

[@KittensNJ]

Thanks for sharing! I love dumplings! Looks relish, would like to make but intimidated with dough !

[@neverenoughdirt]

My pleasure, Kathleen. The dough can be tricky. What I didnt mention is that it is a lot easier to shape these like calzones-- roll the dough out, cut them into circle shapes, fill, and fold over. Thanks for checking these dumplings out and for your comment. :)

[@LU-pz2ju]

Great Video! Your Teochew language is impressive. Very few young kids can speak it in America. This is my favorite Teochew dish. Thank you for sharing it. I cannot wait to try to make it myself!

[@neverenoughdirt]

Many thanks, Lyly. I had a lot of practice with TC. Growing up, it is the primary language spoken with the elders. That's very true. It's very difficult for kids to learn when their parents speak to each other in English. I try my best with my almost 3-year old. He can understand some and say a few words but he'll always use English. I am glad to be able to make a TC language version as an archive for all of us ;D Happy cooking :D :D

[@wildchook745]

Nice recipe, sounds yum.

[@neverenoughdirt]

Thanks a lot

[@nettraaa]

Thanks! Cambodians have both the soy sauce base and the fish sauce based varieties for each of your moods. The benefit of being in the middle!

[@krazziejrboi]

Yes

[@BBsheepy]

Omg my grandma used to make these when she was alive, is amazing!!!!! 😭 Thanks I'll make some when I have a chance, looks like I gotta upgrade a lot of tools tho (massive steamer is #goal)

[@neverenoughdirt]

Isnt it amazing how many of us have the same stories about our grandma?? Now is our turn to make these cakes :D

[@BBsheepy]

@@neverenoughdirt the thing that amazed me is that you shared this skill and video!!! Btw this is not the first time I watch this video, I remembered I watched it a year or two ago but never make any gao choi gau! So no excuse this time :) and I noticed you've been growing a lot of stuff! Keep up with the growing & videos ... You inspired me, makes me wanna do my art video... Hopefully soon I'll have the right set up and do it.

[@timespaceperspective701]

looks tasty

[@leetomlee7265]

Thanks for sharing. This street food was what i ate when i was small in Hong Kong. I love it. No-one makes it now in Hong kong.

[@neverenoughdirt]

Happy to be part of your trip down memory lane. Thank you for watching. Oh, man, I am sad to hear that you cant find this in HK. Hope you get your hands doughy one day and attempt to make some :D

[@leetomlee7265]

@@neverenoughdirt I tried but need practice. The rice skin wrap was kind of thick. The skin for the last few were thinner. They were good. Thanks for sharing.

[@KimNguyen-eh3je]

Tom Lee YOU CAN BUY THAT CAKE IN VIETNAM WHEN YOU TRAVEL

[@leetomlee7265]

@@KimNguyen-eh3je I travelled to Vietnam in 2015. I never saw that kind of cake. I saw only minh bin.

[@collinhuey2090]

good job

[@sdelaTB]

Thank you! Now I know how to harvest and use my garlic chives! How would you recommend storing the chive cakes? How long do they keep for?

[@neverenoughdirt]

Once the cakes cool, they form a smooth dry skin. You can stack them at that point without a lot of worry about them sticking together. They can be refrigerated. They usually don't last very long because they get eaten up fast, lol. I would say up to 3 days. They can be frozen as well. From the fridge or freezer, they are reheated by pan frying. Similar to pan frying gyoza or dumpings: some oil, some water, cover, then remove lid to crisp up.

[@chaicharnl9743]

Thanks for sharing, your Teochew is really clear. I wonder if your parents were from Teochew or South East Asia?

[@neverenoughdirt]

My pleasure :) My grandparents were part of the diaspora that found themselves into southeast Asia. From there my parents and I become the diaspora that found ourselves into the western world. I live in southern California and my parents spoke/speak to us exclusively in Teochew.

[@ethan2048]

@@neverenoughdirt Brian, your journey is almost an exact copy of my journey. My grandparents fled the region back during the days because of widespread starvation and found themselves in Vietnam. They settled in what used to be called “Soc Trang”. I think the communist renamed it to something else now. Anyway we fled VN and ended up in Northern California. Took me another four years to stumble upon your video. Haha. Good times.

[@winniechilton1734]

great job.

[@deborahsimpson4968]

Those are a ton of work .. but the return on that effort .. Every once in a while I find them fresh wrapped in a single market in Pomona and grab them up. Such a fresh delicious treat. Good job on your video. How many dumplings did that make? How can they be stored?

[@neverenoughdirt]

Right on! Nice to know that you have tasted what we made in the video! I cannot remember how many I ended up with. I want to say almost 30. They can be stored in the frig for a few days. The key is to keep them air tight to prevent the dough from drying out. They can also be frozen. Frozen cakes can be pan fried with oil and a little water with lid on. Then crisped up with lid off.

[@apsaralover1]

Thank you so much Sir, easy to understand.

[@aliceli9239]

I love thess kind of cakes with different fillings. Always love them with fish or soy sauces, Thank you . The key in the dough my use 1 lb/rice , 4 oz tapioca and 4 cup of water... What is you best mix for the dough. You advise will be appreciated.

[@neverenoughdirt]

Hello, Alice. My best mix thus far is very close to your recipe. 24 oz rice, 8 oz tapioca, 4 1/2 cup of hot water. My mom suggests adding in 1 teaspoon of oil .

[@aliceli9239]

Thanks agian my friend.

[@neverenoughdirt]

You're welcome :)

[@winnielynsue9757]

你好嗎？

[@JBOII29]

Never Enough Dirt ท

[@ahlamaeismylife9403]

I AM GROWING GARLIC CHIVES TOO :)

[@cindyquan3870]

Thank you so much! Your directions are very clear. How many leek cakes does this recipe make? Also, when I order these from various people, it is usually a little oily on the outside. Is this from the olive oil that is seeping out from the filling or do the people that make them brush with a little oil after so they aren't as sticky? Final question - do you have a recipe for a bamboo filling version of this recipe?

[@neverenoughdirt]

Thanks. I am glad that this was helpful! Sometimes the oil will leak out if the seams are not tight. However, I believe they have been brushed with oil. As you mentioned, it is to keep them from sticking when stacked. I dont have a recipe for a bamboo filling but I know exactly what you are asking about. It is ground pork, salt, bamboo shoots, jicama and dried shrimp.

[@Longeno55]

The leek cake looks tasty I will attempt this , thanks

[@nananyny2501]

I like how you speak English. Could be my English teacher any time haha

[@translator544]

He probably grew up in North America

[@user-qq9nv3cn2d]

thailand khonkaenแค่ดูภาพก็เข้าใจเหมือนที่เคยทำ ได้ความรู้ดีมาก

[@neverenoughdirt]

Thank you.

[@SickRick909]

I live in pomona ca they have chinese frozen leek cake all ready made just need to be fried super bomb

[@cindyquan3870]

sick Rick: where in Pomona? I've been looking for somewhere local to get them and everything is out in the Alhambra/Monterey Park area.

[@SickRick909]

@@cindyquan3870 the asian store on holt

[@andynguo4876]

Thank you SO much! My mom makes these and they've been so hard to describe or look up when trying to show friends. I now have an English name to them a very informative video they can watch. Thank you very much, Never Enough Dirt!

[@dawnrobbins5877]

Excellent tutorial, thank you!

[@neverenoughdirt]

Thank you, Donna :)

[@ccpearl8425]

yummy

[@cbodien]

How many does it make? Can't wait to try it. Thanks so much for recipe`~

[@neverenoughdirt]

I cannot remember. At least a couple of dozen for sure!

[@VOTE4TAJ]

Mouth watering. It's been a really llllllooooooonnnnnnggggg since I have rice bread.

[@neverenoughdirt]

Thank you. Some folks are writing back to say how they havent had this or something similar in a long time. I am happy to bring up a good memory :)

[@tinachoong1875]

一

[@kristie312]

One and half bag of rice flour and half bag of tapioca flour then 4.5 cups of hot water correct?

[@user-kv9jl2hp8b]

❤❤😊😊

[@thegardeningaddictchannel4112]

I have never heard of these "cakes" dumplings :-) I think I want to try this... something new. TFS T

[@neverenoughdirt]

Yeah, these are pretty obscure. I am glad to know fellow a adventurous eater. :D Nice to hear from you.

[@tanahluay5621]

The Gardening Addict Channel y

[@jfbaker5351]

Nice, subscribed.

[@neverenoughdirt]

Thanks, JF. Nice to have you on the channel. :)

[@jennyyang7672]

Thanks so much for your sharing guy,this is very popular food in my family.First time i saw this recipe on youtube ,keep going show some more Teochew food please :)!!!

[@neverenoughdirt]

My pleasure, Jenny. Thanks for your nice comment. There are at least a few dishes that I hope to find time to record before they go extinct. While not exactly Teochew, I plan to make a roast duck video in the next week or two.

[@tracisyhong]

I don’t have a kitchen aid mixer, the one in your video. Can we use a handheld electronic mixer?

[@neverenoughdirt]

Hi, in place of a kitchen aid mixer I would recommend using a spatula to do the initial mixing and then kneading by hand. Be mindful that the dough will be very hot. When kneading by hand, it is good to have a large bowl of cool water nearby to cool your hands intermittently while kneading.

[@flyintheointment]

That isn't sodium bicarbonate, it says potassium carbonate, I have never seen that in a grocery store but I remember from chemistry class it can be made by heating baking soda. What is the purpose of it in this recipe. I love these chive cakes.

[@theblessedone9700]

Four years ago after I viewed this video I went out to an Asian store & bought all the tools & ingredients except the Chives. Because in my Backyard there is a huge row of Chives growing like weeds. Each year I try to make this cake. I never once make it.

[@neverenoughdirt]

Hehe. I hope you give it a try. I didnt mention this in the video but you can also make it calzone shape. ;D

[@thatebutuoyguy788]

My dad's into this dish and we're Chew Jow and I had no idea this was popular in our culture. Thanks for the video. And why do you call it "leek cake" is the chive plant the same as Leeks? I see Leeks in the store and they are very much different in size. I'm confused.

[@neverenoughdirt]

For the longest time when people didnt really know what garlic chive is officially called, they called it leek. Presumably because the garlic chive is flat like leeks. They are also known as "Chinese chive" or "Chinese leek." Garlic chive is not the same plant as leeks. They are in the same family (allium); along with garlic and onions.

[@saxophonealto7165]

👍👍👍

[@error53ish]

How many dumplings did this wind up making?

[@neverenoughdirt]

I cannot remember. I think it was close to 2 dozen (24 dumplings). These are on the smaller size (perfect for friends to sample.) Typically, they are 30-40% larger. :D

[@blng6847]

Hi I would like to know from your recipe how we can make the sodium carbonate in oven? And how much should we put in this recipe? Many thanks🙏🏻

[@neverenoughdirt]

Hi. I have seen instruction on the internet to bake at 425F or an hour. Do be careful when handling. Alkaline things can burn the skin. I have not worked with it. My guess is to mix it with water 1:1 ratio. I cannot remember the amount I used in the video but it would be the same about of that 1:1 ratio

[@blng6847]

Never Enough Dirt many thanks for reply

[@mariatam3352]

How many mins to steam, tks!

[@r.rahnoma1439]

Why my chives are getting less day by day. The container is big plastic container and the soil is always wet. Now I have a few of them and want to grow more.

[@neverenoughdirt]

I have a growing video. If you havent seen it, the answers may be there: kzbin.info/www/bejne/h6XRmqR_rdSHe8k

[@kimhouston1234]

Did you say 1 bag of rice flour and half bag of tropica flour???? Help!!!