INPUT ARTICLE: Article: Note that some regions have laws prohibiting or limiting the harvest of wild ginseng; look these up for your state, country, or region before searching for wild plants. If you are not legally allowed to pick them, or you cannot find the exceedingly rare wild plant, purchase seeds from a local grower or online. "Green" seeds will be cheaper than cold stratified seeds, but require a few months of preparation, described below.  Soft, moldy, or discolored seeds are not suitable for planting. You may be able to return them to the seller for a replacement. Order seeds in advance in July or August, and have them delivered in the fall. Waiting until fall will likely leave you with the lowest quality seeds. Keep purchased, stratified seeds in the refrigerator in a plastic bag. Mist the seeds with a spray bottle once a week until you are ready to plant. If the seeds ever dry out, they will die. When a ginseng plant produces seeds in the wild, the seeds do not sprout the following year. To accomplish this, they require a year of stratification, a process in which the seeds lose the flesh of the berries that encase them and prepare to sprout. Most store-bought seeds are already stratified, but if you harvested them yourself or bought "green" seeds, you'll need to perform the process yourself. Depending on how many seeds you have, use one of the following methods:  Place a small amount of seeds in a pouch made of lightweight mesh, tied with wire. In autumn, bury the pouch under 4 to 5 inches (10 to 13cm) of loose, shaded soil. Cover with several inches (~10cm) of mulch. Mark the location well and keep it moist, but not soaked. Place a large amount of seeds in a special container to drain water and keep out rodents. Construct a wooden box with a screen top and bottom, up to 8 to 12 inches (20 to 30cm) deep if you have enough seeds for several layers. Fill the box with alternating layers of moist sand and seeds. Bury the box with the top 1 to 2 inches (2.5 to 5cm) below the soil. Cover with mulch and mark the location. Water it if the soil dries out. If you stratified your own seeds, dig up the container and see if any of the seeds are ready. Discard soft, moldy, or discolored seeds. If any seeds are sprouting, plant them immediately. Return the rest to the container and bury it again, stirring them around first and checking that the sand or soil is still moist. Most seeds should be sown in the autumn, after the leaves have fallen from the trees but before the ground freezes. Ginseng seeds will do best when sown in late fall or early winter, and planting should occur when the ground is moist, such as after a rain. Unless your seeds are sprouting, soak them in a mix of 1 part household bleach and 9 parts water. Leave them in for 10 minutes to kill some of the fungus spores that often infect ginseng seeds. Seeds that float are most likely empty and dead, and should be discarded. Rinse the remaining seeds in clean water afterward and take them to your site to plant. You may also treat your seeds with a fungicide, but make sure it is safe for use on ginseng first.

SUMMARY: Purchase or harvest ginseng seeds. Keep seeds moist before planting. Prepare your seeds for sprouting if they are not stratified. Plant sprouting seeds in the spring. Sow other seeds in the fall. Soak seeds in bleach and water before planting.


INPUT ARTICLE: Article: The type of storage is dependent on the type of food.  Dry foods such as pasta, rice, lentils, beans, canned foods and cereals can all be kept in a cool, dry place such as a pantry or cupboards. Other foods can be trickier and care should be taken to store them in the appropriate manner: Place frozen items in the freezer within 2 hours of removing them from the freezer (though ideally this should be done sooner—put them away as soon as you get home).  Meat, poultry, eggs, fish, pre-prepared meals, dairy products and leftovers should always be refrigerated. Many foods should be kept refrigerated or in a cool, dark place, such as a cellar or pantry, once opened. Read labels for storage details and instructions. If in any doubt, always err on the side of providing a cooler environment. Food -- particularly raw meats and leftovers should never be stored in open container.  Tightly cover all foods with cling wrap or tin foil, place in a container with an airtight lid, or store in a sealable plastic bag. Never store food in opened tin cans, as this forms a breeding ground for bacteria. Transfer things like tomato paste and sweetcorn to a plastic container instead. All foods, regardless of their storage status, should be eaten quickly and within their use-by dates.  Even spices and dried herbs lose their beneficial properties and flavors if kept too long and many items can become harmful if stored beyond their use-by date. Never eat foods from dented or bulging cans or tins or from packaging with a broken seal, even if the food is within its use-by date. At all times, keep raw meat, raw eggs and poultry away from cooked food, fresh fruits, and vegetables. Store raw meat covered, on the bottom shelf of your refrigerator. This will prevent it from touching or dripping onto other foods. Food can easily become contaminated if it easily accessible to pets and pests.  Proper food storage -- keeping food in sealed containers in a closed fridge, freezer or cupboard -- will help to keep insects and animals away. However, food is more susceptible to contamination by four-legged beasts during preparation and serving. Don't leave food unattended during the preparation process and keep completed dishes covered with lids or cling wrap until they are ready to be served. Food contamination from bacteria occurs much faster in warmer weather. If you are eating outdoors, ensure that everyone eats the food quickly and that leftovers are brought back inside within an hour to be stored in the cool again.

SUMMARY: Store foods according to their needs. Freeze or refrigerate as necessary. Never store food in an open container. Pay attention to use-by dates. Keep foods separated. Protect your food from insects and animals. Be extra careful during warmer weather.


INPUT ARTICLE: Article: If you're a parent of twin babies, it can get hard to tell your twins apart. It may be a good idea to color coordinate. Always dress twins in certain colors. For example, Maria is always dressed in yellow, red, or green. Lucy is always dressed in purple, pink, or blue.  You can also try picking different designs. Maria is usually in stripes, while Lucy is in polka dots. It's a good idea to let daycare workers and babysitters know how your twins are color coordinated. If one twin is on a certain medication, it's important that a caretaker know which twin is which. Many parents find it helpful to paint a single toenail on one twin. This way, you'll know which twin is which. If you get confused, check the toes. You'll know you're changing Zachary's diaper if a single toenail is painted green. You can purchase an elastic scrunchie or some type of small bracelet. Before leaving the hospital, put the scrunchie around one baby's wrist or ankle. This can help you remember which baby is which throughout the day. After awhile, you probably will not need physical reminders to tell your twins apart. As babies get older, they begin to develop distinct personalities. Zack may be more quiet, and less likely to cry at night, while Jake tends to be fussier and pickier. As your twins personalities emerge, you'll get to know them as individuals. This will make it easier to differentiate between them.

SUMMARY:
Color coordinate your twins. Paint a single toenail of one twin. Use a "scrunchie" or bracelet. Get to know each baby's personality.