I had candyfloss-coloured begonias that needed transplanting. I only realized I didn't have enough plant pots of the correct size.
Luckily, I had a few empty milk containers that were the ideal size.
I turned them into planters.
I cut the upper front, including the lid, and left the handles intact. The cut wasn't too close to the handle to avoid weakening the support, as I planned to hang them.
I also didn't cut too low to fit a good amount of soil.
I made drainage holes using a heated-up screwdriver, which made them easier to create.
Since begonias don't like soggy soil, I put gravel at the bottom first.
The cut-off bit of the milk container turned out to be a good shovel.
Then, I added the soil.
I planted the begonias, and the size was perfect—just what I needed.
I watered them well.
The handles were great; I put a rod through them.
I hung them on the fence as they like partly sunny conditions—some shade and some sunshine.
Hopefully, they will grow bigger with flourishing blooms in the next few days.
I learned that most begonias are edible. The leaves and flowers have a citrusy-sour taste, which is great in salads, jams, etc.
However, you cannot eat the tubers of tuberous begonias as they contain toxins.
I picked some leaves that I dared to try.
I fried the leaves, which turned black —not burnt but crispy. I sprinkled some salt and paprika.
A unique little treat after. Savoury, citrusy, sour taste, with a lovely, almost nutty aftertaste.
Happy gardening, everyone!
Mariah 💚💗