Date: Sat, 22 Mar 1997 12:00:55 -0800 From: Russell Elliott <relliott@geocities.com> To: cp@opus.hpl.hp.com Message-Id: <aabcdefg1044$foo@default> Subject: Re: Sarracenias
L235@aol.com wrote:
>
> Postage paid by: [Image]
>
> ---------------------------------------------------------------
>
> >Last week I returned my Sarracenias from their overwintering place to my
> >room. They already start forming new pitchers, but last year's pitchers are
> >still present and green. Should I remove the old pitchers to promote the
> >growth of the new pitchers? Or should I just wait till they are dead? All
> >advices are welcome.
>
> >Mark van Kleunen
>
> Mark, I'd leave the pitchers and phyllodia on until they begin to turn
> brown. My guess is that
> the photosynthetic activity of the remaining leaves is more valuable than any
> benefit you might
> obtain by removing them to promote new growth.
>
> Adrian Slack recommends in his book, Carnivorous Plants, that as pitchers
> turn brown,
> you only cut off that portion, leaving the green part (as opposed to cutting
> off the entire pitcher
> as soon as the top begins to wither).
>
> Jay Lechtman
Jay,
I have noticed that following Slacks method of cutting off the pitcher bit
by bit as it dies causes the water+digestive enzymes in the pitcher to dry
up, and dissapear. I notice this when I first started using Slacks method.
When I cut the dead portion off of a pitcher, I noticed that they would be
full of liquid. After twelve hours all of this liquid would be gone. I don't
think this would be of benefit to the plant. I now only wait until the pitcher
is completely dead before I remove it, unless it is showing signs of disease.
bye for now,
Russell
-- @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ ! Russell Elliott, Seed Bank Director, ! ! Australian Carnivorous Plant Society. ! ! Sorry, due to limited stocks, seed only available to members. ! ! mailto:relliott@geocities.com ! ! Please Direct membership enquiries to Brian Denton at: ! ! mailto:bdenton@camtech.net.au ! @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
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