u/hrngr1m

I recently started taking care of these cuties (roughly 6 months journey). So far quite successful, aside from the aforementioned problem.

Somehow my stapelias keep dying from rot very quickly.

Which is ironic since at the same time all my other Hernia and Orbea plants have been thriving well. And all receive (or received) the exact same care. I'm talking about the same soil mixture/properties, same watering schedule and amount, same amount of light etc.

All are (or were) planted in a mixture of 30% organic 70% inorganic mix. After the first batch of stapelias all devastated by rot, I even move to 10% organic 90% inorganic.

All are (or were) only watered TWICE so far (first watering immediately after potting as I got them bare-rooted, the second in May).

Are receive unfiltered bright sun the entire day (south window directly on the bank no curtain, on a sunny day 6-8 hours sun, like the sunlight directly hits the plants).

All are planted in plastic pots just deep and wide enough for the root crowns.

I just obtained some stapelias again 2 weeks ago. Planted like said above, watered carefully 2 days after potting (just until water drips out of the pot). This morning I noticed my whole Stapelia grandiflora already rots partially. Haven't had time to check the rest of the Stapelias due to having to run to work.

And I though the severe heat wave would prevent rot.

The Huernias and Orbeas? Thriving further.

Any help or advice would be appreciated.

So first, I'm from Chinese descendant. My mother used to (and actually is) fry finely chopped garlic (I'm taking like to the size of dried rough bulgurs) until they're golden and crispy then store it submerged in oil on room temperature for months. A long tedious work (like frying them 10-12 minutes carefully to make sure the garlic pieces are crispy and the water completely evaporates without burning them). And I'm talking about huge batch (like 0.5-1 kg at one time, which requires long time to fry). We always have them in soups or noodles.

Lately she's been making scallion oil the same way, only with snapped batch despite the same prolonged frying (since scallions have way higher water content).

I always want to make some but then I learn about the danger of botulism for vegetables kept in oil - especially garlic.

The thing is: most of what people warn against concern about raw garlic or garlic confit, which definitely still have some moisture in them. No source out there really discuss about this kind of situation.

I know about the behaviour of Clostridium botulinum endospores (a physician here) and their fastidious growth requirements. Still I have questions here since I don't necessary know every single thing about this.

I understand frying wouldn't be 100% or else the garlic is thoroughly burned. But I genuinely believe that up to 95-99% moisture is removed this way. And since I'm not frying like 1-2 pieces of garlic but a large amount, which requires at least 10 minutes to promote water evaporation before finally during the garlic crispy. That process alone must've deactivated almost all the endospores.

But the question is: is it regardless still risky?