Connie
Adult Guinea Pig
I have a question regarding corriander, as you may have noticed.
I keep reading its a great alternative to parsley, but I'm also a tad confused. Here are my questions
Is it ok to feed daily?
How much should be fed (this goes for herbs in general) Today and yesterday they both had a little more corriander than normal. Normally if i have it i cut it from a plant in the kitchen, but there was a small bag reduced at work yesterday, so i got that and they had half today half yesterday. (it was probably a good handfull between two of them, i felt it was too much and wont feed that much again)
My piggies ALWAYS seem to have cacium deposits on the fleece, I try to watch what i feed them but i am a little confused over quantities, and what veg to feed etc.
Usually they have some romain, or other lettuce, a stick of celery chopped up, a smallish piece of cucmber each, a think slice of bell pepper halved, and then either kale, spring greens, parsely/corrander, carrot or brocilli, (i tend to rotate those). Occasionally i get a salad bag cheap, and they have a cup of that and some pell pepper each (usually two days in a row as otherwise it goes off)
Any tips?
Any and all help apreciated.
I keep reading its a great alternative to parsley, but I'm also a tad confused. Here are my questions
Is it ok to feed daily?
How much should be fed (this goes for herbs in general) Today and yesterday they both had a little more corriander than normal. Normally if i have it i cut it from a plant in the kitchen, but there was a small bag reduced at work yesterday, so i got that and they had half today half yesterday. (it was probably a good handfull between two of them, i felt it was too much and wont feed that much again)
My piggies ALWAYS seem to have cacium deposits on the fleece, I try to watch what i feed them but i am a little confused over quantities, and what veg to feed etc.
Usually they have some romain, or other lettuce, a stick of celery chopped up, a smallish piece of cucmber each, a think slice of bell pepper halved, and then either kale, spring greens, parsely/corrander, carrot or brocilli, (i tend to rotate those). Occasionally i get a salad bag cheap, and they have a cup of that and some pell pepper each (usually two days in a row as otherwise it goes off)
Any tips?
Any and all help apreciated.