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Summertime Squeeze flavors
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Summertime Squeeze specifications
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Another important reason to deadhead morning glory vines is to keep them from becoming aggressive and weedy. When the berries mature, they fall to the ground and the seeds take root. Morning glory vines can take over the garden if left to reproduce at will.
Productive, prolific and easy to grow, morning glory vines (Ipomoea spp.) are the most popular of the annual climbing vines. Some species can reach lengths of up to 15 feet (4.5 m.), twining themselves around anything they can find. The flowers open in the morning and close in the afternoon, with masses of fresh blossoms opening each day. To keep these plants looking their best and well managed, some morning glory trimming may be necessary.
How to Prune Morning Glory
As summer progresses, you might find that your morning glories need a lift. They may begin to look ragged or stop blooming as well as they should. You can revive the vines by cutting them back by one-third to one-half. This type of morning glory trimming is best done in summer. Remove damaged and diseased stems any time of year.
If you grow your own bedding plants from seeds, you’ll need to pinch them back while they are young. Pinch them when they have two sets of true leaves, removing the top one-half (1.25) to three-quarters (2 cm.) of an inch. Pinch out the tips of lateral stems when they develop. Pinching out the growth tips helps the vine develop a dense, bushy growth habit.
When to Cut Morning Glories
One of the most time consuming aspects of pruning morning glory vines is deadheading, or removing the spent flowers. When the flowers close in the afternoon, they will not open again and berries filled with seeds form in their place. Bringing the seeds to maturity drains a lot of energy from the vine and results in fewer flowers. Remove the spent flowers by squeezing them between your finger and thumbnail to keep the vines blooming freely.
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Ketchup bottles. If you’re old enough to remember glass Heinz ketchup bottles, you might also recall how frustrating they were to use. You’d strike the bottom until, eventually, a huge blob would splurt out, ruining your plate.
Daniel Johnson, the chair of packaging science at Rochester Institute of Technology, assured me that big companies such as Kraft Heinz put lots of R&D behind their packaging. The ketchup bottle would have been subject to focus-group studies of usage preferences, bottle-holding habits, and more. A Heinz spokesperson told me, “We’ve found that our consumers prefer a dollop to top a burger or for dipping.”
That would explain why the bottle works the way it does, but it can’t stop me from lamenting such a one-note use of our nation’s favorite condiment. Invest in a cheap, picnic-type bottle and dispense from the brand-name bottle into it for a more versatile squeeze.
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Heinz’s current bottle is squeezable and it relocates the dispenser to the bottom, but its valve is so tight that a heap of ketchup still comes out with each squeeze.