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"Chickens can eat bird food, including wild bird seed mix, but only in moderation," she says. "They shouldn’t eat it regularly as it does not contain the right balance of calcium and vitamins ...
What do chickens eat? Chickens are natural foragers, Purina Mills reports. So, there is a variety of vegetables, herbs and perennials that are part of a chicken's diet. These include:
There are also many wild edible plant stems. In North America, these include the shoots of woodsorrel (usually eaten along with the leaves), chickweeds, galinsoga, common purslane, Japanese knotweed, winter cress and other wild mustards, thistles (de-thorned), stinging nettles (cooked), bellworts, violets, amaranth and slippery elm, among many others.
Asparagus setaceus is a scrambling evergreen perennial with tough green stems and leaves, which may reach several metres in length. The leaves are actually leaf-like cladodes up to 7 mm long by 0.1 mm in diameter, which arise in clumps of up to 15 from the stem, making a fine, soft green fern-like foliage. Sharp barbed thorns occur on the stem.
The flowers of Asparagus africanus. Asparagus africanus is a spiny shrub up to 1 m (3.3 ft) tall or a climbing plant with stems up to 3 m (9.8 ft) long. [2] Stems of up to 12 m (39 ft) long have also been recorded. [3] These plants have a rhizomatous root system, from which they can reshoot. [2] [3] Multiple stems grow from a central crown. [3]
An upper pitcher of Nepenthes lowii, a tropical pitcher plant that supplements its carnivorous diet with tree shrew droppings. [1] [2] [3]Carnivorous plants are plants that derive some or most of their nutrients from trapping and consuming animals or protozoans, typically insects and other arthropods, and occasionally small mammals and birds.
Chlorophytum comosum, usually called spider plant or common spider plant due to its spider-like look, also known as spider ivy, airplane plant, [2] ribbon plant (a name it shares with Dracaena sanderiana), [3] and hen and chickens, [4] is a species of evergreen perennial flowering plant of the family Asparagaceae.
Young stems are consumed from the roots [20] and added to soups and salads. It must be properly cooked, as the raw stems are coated in a resin tasting similar to pine. [9] Prior to eating, they should be thinly sliced and boiled in water a few times or placed in chilled water for an hour to eliminate the resin. [9] The stems may be cooked like ...