Fun Facts About Ladybugs

gillnurseryProblem Solving, Timely Tips8 Comments

Ladybugs aren’t true bugs at all, they’re beetles. There are almost 400 different kinds of ladybugs in North America. Female ladybugs can eat as many as 75 aphids in one day, they also like to eat scale, mealybugs and spider mites. Ladybugs smell with their feet and antennae. A ladybug’s jaws chew from side to side instead of up and down like our jaws. The color of a ladybug’s spots begin to fade as it gets older. Ladybugs are most active when their body temperature is 75 degrees or warmer. A ladybug’s bright color warns birds that it does not taste good. When a ladybug flies, its wings beat 85 times every second. Female ladybugs are larger than male ladybugs. Aphids are the first pest to hit in the spring, and they love the new growth on plants. Buy your ladybugs now and keep them dormant in the refrigerator till your first outbreak of aphids, then release a few hundred at a time, preferably after sundown.

deanna-DeAnna

8 Comments on “Fun Facts About Ladybugs”

  1. Purchased 1500 Lady Bugs and resently released as recommended on my Blue Bonnets with spider mite problem. After a few days, cannot find a single one. What did I do wrong? Joan Gonzalez

    1. Female lady bugs are larger than male lady bugs
      They flap their wings 85 times per second
      They chew side to side and up and down.

  2. Joan, you probably didn’t do anything wrong, ladybugs are just not the type to stay around for long. For best results, choose a plant full of pests for the ladybugs to eat (you did), release after sundown (more likely to spend the night, and thereby discover the pests), and squirt just a little water on the target plants, so the ladybugs can have a drink and not be so likely to fly off immediately looking for water (they wake up thirsty). Releasing ladybugs is more fun, but if you want to kill more mites, spray with soap. Even if you don’t, the plants will still bloom, but the foliage won’t be as pretty. https://www.wildflower.org/mobile/expert/show.php?id=2148

  3. For the rice
    • 600g sushi rice
    • 200ml rice wine vinegar
    4 tbsp golden caster sugar
    For the Japanese mayonnaise
    • 6 tbsp mayonnaise
    • 2 tbsp rice wine vinegar
    • 2 tsp soy sauce
    For the sushi
    • 50g bag nori (seaweed) sheets
    • choose from the following fillings: cucumber strips, smoked salmon, white crabmeat, canned tuna, red pepper, avocado, spring onion
    To serve with all styles of sushi
    • wasabi (optional – and fiery!)
    • pickled ginger
    • soy sauce
    Method
    • STEP 1
    KIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
    • STEP 2
    Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
    • STEP 3
    Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.
    • STEP 4
    Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
    • STEP 5
    Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
    • STEP 6
    Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
    • STEP 7
    TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
    • STEP 8
    Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
    • STEP 9
    Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.
    • STEP 10
    TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
    • STEP 11
    Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.
    RECIPE TIPS

    1 Japan is largely made up of four main islands, Hokkaido, honshu,shikoku and kyushu are the main islands
    2 69% of japan is covered In forest
    3 there are more then 1,500 earthquakes a year
    4 the Portuguese the first Europeans to visit japan

  4. For the rice
    • 600g sushi rice
    • 200ml rice wine vinegar
    4 tbsp golden caster sugar
    For the Japanese mayonnaise
    • 6 tbsp mayonnaise
    • 2 tFor the sushi
    • 50g bag nori (seaweed) sheets
    • choose from the following fillings: cucumber strips, smoked salmon, white crabmeat, canned tuna, red pepper, avocado, spring onion
    To serve with all styles of sushi
    • wasabi (optional – and fiery!)
    • pickled ginger
    • soy sauce
    Method
    • STEP 1
    KIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
    • STEP 2
    Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
    • STEP 3
    Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.
    • STEP 4
    Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
    • STEP 5
    Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
    • STEP 6
    Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
    • STEP 7
    TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
    • STEP 8
    Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
    • STEP 9
    Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.
    • STEP 10
    TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
    • STEP 11
    Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.
    RECIPE TIPS

    1 Japan is largely made up of four main islands, Hokkaido, honshu,shikoku and kyushu are the main islands
    2 69% of japan is covered In forest
    3 there are more then 1,500 earthquakes a year
    4 the Portuguese the first Europeans to visit japan

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