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    The Farmer Diaries

    Texas farmer salutes seaweed for its mysterious, magical benefits

    Marshall Hinsley
    Mar 29, 2015 | 6:00 am

    If I look to the native trees for confirmation of when it's safe to plant my garden without fear of a late frost, I get a mixed message. Cedar elms on the land I farm have budded and are putting on leaves; they've apparently been triggered by seasonal changes to start their growth. Hackberries, on the other hand, are as bare as they were in the dead of winter, maybe because some triggers for frost-free weather have yet to fall into place.

    I've resorted to looking at the extended weather forecast, which calls for warm days and mild evenings through the middle of April. If I put my confidence in the predictions of meteorologists, it is time to plant warm season crops despite the conflicting signals of the trees.

    In the next few weeks, I'll plant okra, squash, zucchini and melons. I'll also transplant the peppers, tomatoes and eggplants I started in a greenhouse last January.

    As I fill out the raised bed garden that will produce the bulk of the food I eat from late spring through the winter, I'll make good use of a product I was skeptical about when I first heard of the benefits it purportedly brings to crops: liquid seaweed. But after several years of using it, I'm confident in its ability to start off plants on a healthy footing.

    Almost all seaweed products sold at garden centers contain a processed form of a species of seaweed that grows off the coast of Norway. The liquid in the bottle is dark brown, like a stout ale. Mixed with water at about the rate of one ounce of liquid seaweed per gallon of water, the blend looks like a glass of weak iced tea after the ice has melted.

    The blend is either poured into the soil at a plant's root zone or sprayed in a fine mist onto a plant's leaves. With no notable N-P-K fertilizer rating, the benefits of liquid seaweed are supposed to come from its hormone content and trace minerals, with just a little nitrogen. Claims abound about how it aids the grower. But I can't substantiate them.

    Seaweed as growth stimulant
    Because seaweed can grow as much as a foot per day, it's obviously rich in the compounds that promote such rapid growth. Harvested and bottled, liquid seaweed is said to contain these compounds. If the claims regarding seaweed are true, watering an established plant with a blend of pure water and liquid seaweed, or misting the leaves of the plant with the blend, results in dense roots, lush foliage and increased fruit production.

    Reduces transplant shock
    Additionally, watering a transplanted plant with a blend of liquid seaweed and water helps the plant endure the shock of being removed from its container and placed into garden soil. We anthropomorphize plants and think of transplant shock as something a plant feels when its home is removed, taking time for the plant to get used to its new surroundings. In fact, when we subject a plant to a sudden change in environmental factors and expose its roots to the air, we make it vulnerable to pathogens that can hamper growth and even kill it.

    Because the nutrients in liquid seaweed are absorbed quickly by a plant through not only its roots but also its leaves, liquid seaweed is thought to give plants a quick boost of energy, helping it to survive the disruption and ward off disease.

    Mild nourishment for seedlings
    When a seed sprouts, the seedling does not immediately need to take up nutrients through its roots because it has a pair of cotyledon, or seed leaves, that supply the young plant with food until its first true leaves have time to form. The seedling stage of a plant is delicate, and its tiny roots can be easily destroyed by concentrated nutrients, either from synthetic fertilizers or from animal manure that has not been fully composted.

    Liquid seaweed has very small quantities of plant nutrients and trace elements, which give a small seedling just a little food. More important, it feeds the microbes in the soil that in turn excrete compounds that are perfect for plants to uptake at any stage of their growth.

    How I use it
    Seedlings. I use liquid seaweed on small seedlings that begin to turn yellow for whatever reason. Soon afterward, the green pops back into them, and I attribute this save to the seaweed. Just in case seaweed's hormones do indeed work on any plant to which they're applied, I add liquid seaweed to my watering can when I water sprouting Swiss chard, carrots, beans, melons and cucumbers — just about everything.

    Soaking bulbs. I've read that soaking flower bulbs before planting them is unnecessary but can hasten their germination by a few days. Soaking them in a mild blend of water and liquid seaweed may trigger their germination and supply them with a little dose of nutrients to start them off healthier so they can grow more robust.

    Soaking seeds. Most seed can be directly planted in the garden when it's time to sow. But some seeds benefit from an overnight soaking: Morning glories, Swiss chard, beets, pumpkins and other large seeds germinate faster with a pre-soak. Waterlogging a seed benefits it either by softening its tough exterior or by washing off the natural germination inhibitors that some plants produce.

    Adding a little seaweed to the water, as with flower bulbs, also doses a touch of nutrients into the seed, giving it its best shot at growing success.

    Bare root plants. The small bare-root trees, bushes and vines I buy online need to be soaked in water for a few hours before planting outside. To the water, I add liquid seaweed for additional benefits.

    Hydroponics. I add liquid seaweed to the reservoirs that feed the kale, collard greens, lettuce and herbs that I grow in nothing but water and nutrients. It seems to give the plants a health boost; everything looks a little darker green the next day. I imagine that it helps supply whatever element may not be quite in balance from the synthetic blends I mix into the water. Or maybe it's supplying a helpful but nonessential trace element.

    Although I feel that liquid seaweed products benefit plants, I'm reluctant to recite the claims as if they're scientifically proven. I can't say whether it's the plant hormones in seaweed triggering growth in my crops or the fact that the product has a few trace elements in it with a touch of nitrogen.

    Either way, seaweed does green up my plants and feed small seedlings. I know it can feed plants because I've seen how it keeps seedlings grown in nutrient-less growing medium green and healthy. For this reason, I use seaweed often, in the garden, in the greenhouse and in my hydroponics setup. I find it worth the price of a bottle, and a little goes a long way.

    Gladiolus corms soaking in a blend of water and seaweed extract.

      
    Photo by Marshall Hinsley
    Gladiolus corms soaking in a blend of water and seaweed extract.
    unspecified
    news/restaurants-bars

    Roundup Time

    Dallas restaurants heat up new summer menus in this roundup of news

    Raven Jordan
    Jun 17, 2025 | 6:39 pm
    Mirador whipped fet
    Mirador
    Whipped feta at Mirador

    Mid-June means it's time for a roundup of restaurant news around Dallas, and this one is perfect for people craving something new. Everyone's doing new menus and dishes, from a fancy lobster roll and wine pairing to a new ranch dip at one of America's most popular chains.

    Here's what's happening in Dallas restaurant news right now:

    Al Biernat's has a new special 3-course dinner at its Al Biernat’s North location, available on weekend nights only from Friday-Sunday, featuring dishes like grilled pear soup, snapper, short rib, steak frites, and Al’s Famous coconut cream pie, for the bargain price of $55.

    Mirador in downtown Dallas has a new summer menu for brunch and lunch featuring $18 seasonal crudo, $14 heirloom tomato salad, $11 chocolate donut, and a $18 Foie-ffle with buttermilk waffle, duck confit, cultured butter.

    The Porch has a new summer menu with $30 wood-fired salmon, $16 pork belly burnt ends, and $38 shrimp & grits. Plus, there are $10 "inflation-free" cocktails featuring a margarita and hibiscus hybrid.

    Te Deseo in the Harwood District has a new menu at their La Terraza rooftop with corn soup, salsas flight with three salsas, cheese and chicken stuffed arepas, tacos, ceviche, and churros. Dishes range from $9 for an appetizer to $29 for fajitas.

    Elm Street Cask & Kitchen in downtown Dallas has a new summer menu with $34 blackened redfish, $14 Gulf shrimp ceviche, $34 chargrilled pork chops, and lighter bites like $14 watermelon & feta skewers.

    Winsome Prime the steakhouse at Trinity Groves has a new weekend brunch with $17 spinach-artichoke dip, $25 six-ounce Kobe burger, $46 oxtail hash, and $47 lobster Benedict. Hours are Saturday-Sunday from 11 am-4 pm.

    Culpepper Cattle Co. has a new Sunday brunch buffet for $28 with omelets, chicken fried steak, cheddar grits, monkey bread, biscuits & gravy, chicken tenders, pancakes, waffles, French toast sticks, migas, tacos, plus $5 mimosas and $8 build-your-own bloody Mary bar.

    Eddie V's has a new special pairing a lobster roll and wine for $38, with choice from Brewer-Clifton Chardonnay, Whispering Angel Rosé, or Brewer-Clifton Pinot Noir. Available at both Plano and Fort Worth locations until July 25.

    Jinya Ramen Bar has new summer chef specials: tan tan men noodles in a chilled chicken broth, topped with pork and bok choy for $17; and buffalo cauliflower with ranch for $8. Available through August 31.

    Tacodeli is bringing back the salmon pistachio taco, with includes salmon wrapped in a pistachio crust, pistachio salsa + spicy habanero escabeche, and a sprinkle of pistachios for $6.50.

    Fish City Grill has a new "handhelds" menu of tacos and sandwiches, starting at $14, including fishwich with beer-battered cod, honey chipotle shrimp tacos, lobster & shrimp grilled cheese, shrimp po’boy, and bacon cheeseburger.

    Dog Haus, the hot dog restaurant and biergarten, has teamed with chef Josh Elkin for an Aloha Soopah Slider featuring fried Spam, tater tots, chili crunch, furikake, eggs, and maple sriracha on grilled King's Hawaiian rolls. Available for $8 through July 21.

    Culinary Dropout is celebrating its one-year anniversary in the Design District with new summer dishes, zero-proof sips, and frozen cocktails. There are two-for-one sushi rolls, whipped feta and tahini dip, strawberry spinach salad, short rib, and cocktails like Pancho's Paloma and the Irish Goodbye with whiskey, Borghetti Italian liqueur, cold brew, and cinnamon cold foam.

    Barcelona, the Knox-Henderson wine bar, has a menu designed for patio dining that includes asparagus a la plancha with charred lemon; corn zucchini buñuelos with dill and citrus; burrata topped with onion pesto and blistered tomatoes; or a whole roasted branzino served with salsa verde, potatoes, and lemon.

    Corner Bakery is offering low priced sandwiches such as ham and Swiss, bacon & egg, and chicken salad sandwich for $4 and $5. The sandwiches are typically $8-$10.

    Bellagreen has six new limited-time dishes including cucumber & avocado gazpacho, watermelon salad, falafel burger, and lemon crumble bar. Priced at $5-$20. Available through the end of August.

    First Watch has a new summer brunch with blueberry lemon cornbread, elote breakfast burrito, shrimp & grits, and strawberry tres leches French toast with spiced gingerbread cookie crumbles. A new summer drink is the Watermelon Wake-Up with watermelon, pineapple, lime, and mint. Available through August 11.

    MilkShake Factory, the Grapevine dessert shop, has added the buzzy Dubai-style chocolate bar with pistachio crème and toasted kataifi wrapped in milk chocolate for $6. They have also added a limited-time strawberry pretzel pie shake withstrawberries, salty pretzels, and frosting, topped with whipped cream and a strawberry for $10, available through July 27.

    Menchie's frozen dessert chain has partnered with Hi-Chew candy for a limited-edition flavor: Hi-Chew Blue Hawaii Tropical Candy. The flavor combines citrus and pineapple in a creamy frozen dessert, available through June 31.

    Bahama Buck's has a limited-edition lineup of Bomb Pop shaved ice and sodas. Flavors include Watermelon Bomb Pop Sno topped with sprinkles and a Watermelon Bomb Jr., Bomb Pop Cherry Bahama Soda, Bomb Pop Lime Bahama Soda, and Bomb Pop Blue Raspberry Bahama Soda. Available at Dallas locations from June 26-July 6.

    Einstein Bros. Bagels, the fast-casual bagel chain, has morning mocktails in fruity flavors like Bros. Bay Breeze with cranberry, lemonade & passion fruit; Passion Fruit Sunrise with OJ, lemonade, & passion fruit; and an Energy Spritz made with Monster Energy. Starting June 18.

    Duro Hospitality and Socorro Tequila have launched Socorro Tequila Joven Duro Edition, a collaboration that brings an exclusive tequila experience to all Duro Hospitality concepts. Cocktails include “El Martini” at Mister Charles with Makrut Lime and Cointreau; the “Sandro Pertini” at The Charles with mezcal, Campari, and lime; and the “Tio Rosso” at El Carlos Elegante with grapefruit soda and rosemary.

    Taco Bell has new chicken strips for a limited time. They come solo, in tacos, or in a burrito. The chain keeps dabbling in chicken: They launched chicken nuggets with a tortilla chip breading in 2024, then brought them back again in 2025. The chicken strips are marinated in jalapeño buttermilk and coated with tortilla chip breadcrumbs and can be ordered with choice of spicy ranchero or avocado ranch. The taco features one chicken strip, purple cabbage, lettuce, pico de gallo, and cheddar on a tortilla. The burrito has all the same ingredients, but two chicken strips instead of one. Items are $3-$6.

    Chipotle is launching adobo ranch, the chain's first new dip in five years since queso blanco. the sauce features adobo pepper, sour cream and a blend of herbs and spices. Available starting June 17.

    7-Eleven, Inc. has a new Spicy Hot Link Sausage featuring a slow-smoked, paprika-packed sausage. They've also launched a summer Craveables Value Menu with 5 bone-in wings for $5 and a glazed doughnut for $1.

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