I would love to trade with you as well! I actually dont keep my list up to date at the moment, I wanted to know if the different varieties of violets are edible, I have jerusalem artichoke rhizomes i harvested this month plus sweet italian basil also harvested from my garden, the one you use for caprisi salads, yum, I'll email you a more detailed list. for medicinal and culinary herbs like white sage that one came from my school garden as well as vine plants like passiflora incarnata I am interested in your, Solomon's Seal - Polyonatum multiflorum, Skirret, Yarrow, Red, Basil 'Lettuce Leaf' (if the violet varieties are edible i would love some of those as well!) - Stephanie

Glad to learn it's probably the 'Limón' Jewels of Opar (Talinum paniculatum) cultivar developed for that chartreuse leaf color. I had repotted them in a mix of native soil and first thought they might be going chlorotic in our moderately alkaline clay. Here is a link that might be useful: Limón talinum is jewel for gardens This post was edited by bostedo on Fri, Oct 11, 13 at 13:29

You can eat them, more or less. In some nations they eat the hyacinth bean plant's leaf, flower, pod, seed and or root with no toxicity problems. However, the dried beans can have toxic side effects if not prepared properly. Proper preparation involves changing and discarding the water and I think you're supposed to do that several times. In some places with ethnic groceries, you can buy them in the frozen food department. Now, the question is, do you want to eat them? I don't. It is so easy to grow all kinds of wonderful beans that taste good and don't require all that boiling/draining of the water and then boiling again. Some people like the way they taste, but most people I know who've tried them really did not care for their flavor or appearance after all that boiling.

Hi; I am looking for the same advise as fuzzbuzzle. I have several Golden willow cutings that have rooted in water. When and how should I plant them? Thanks Tlzy