Debbie, I have some I can share. I also have rats tail radish and nipple fruit (ornamental) all recently purchased from Baker Creek. I am interested in your white texas star hibiscus, dble pink confederate rose hibiscus and blue hidcote comfrey seeds. LMK, Lana W.

Hi Stacy, Thanks for offering it. I used to eat this as a kid. I will send you an email. Please check my trade list. Here is a link that might be useful: Trade list

Ruth, those huge old bougies are something else, aren't they? I stood under one that was as big as a tree in La Paz, Mexico. Mine, however, are in 3 to 5 gallon pots. I had a friend from Southern Califoria laugh when she saw them in pots as they of course grow them in the ground there. But anyway, before the first hard freeze I tie up the stems as best I can and cram them in a little over wintering house. They don't need much to make it through the winter in there, just a little protection from the cold, little water and a little light. Some people keep them in the garage for the winter and drag them out for a little light on warm days. By spring they have lost most of their leaves, but have always made it -- even with last winters record low temps. I have a small electric heater in the greenhouse, but it doesn't put out much heat. In spring I bring them out, trim back the stems by about half and they are back to blooming in a short time. I fertilize them a lot and repot them about every three or four years. Indu, Malabar spinach tastes like regular spinach to me. It cooks down a lot like regular spinach does too. BTW, Malabar is an old name for an area in Southern India so it comes by its heat loving nature naturally. Well, it's thundering, but not getting my hopes up yet. Yesterday it rained enough to barely wet the sidewalks, but Bob and I were so happy to see drops of water falling from the sky we stood out there with out hands up to welcome it saying ... "Come on -- more more!" LOL

Speaking of Malabar spinach, I've grown both the red and green stem and although the red stemmed seems to be more readily available, (maybe because it is more colorful) I liked the green stem variety more. In my experience the leaves were bigger, tastier and it didn't seem to reseed so freely. Has anyone else had experience with both? Some people harvest a whole stem and pull the leaves off, but I usually cut only the leaves off and the stems would sprout more leaves. The leaves are big and shiny and easy to harvest and it doesn't seem like there would be a problem mistaking Hyacinth bean leaves for Malibar spinach leaves, but you might get better production if the Hyacinth vine did not over shadow the Malabar or vice versa. Malabar spinach is GREAT stir fried with olive oil and fresh garlic. Here is a link that might be useful: Green malabar spinach ...