Hi, anyone has these seeds I'd send SASBE or seeds -yard long beans -2 types -one being longer and having reddish and green seeds. Plus would send extra extras. thanks, GraanieB Ammyself333@AOL.com

I used to love eating Portuguese sausage when I lived in Hawaii from 1980-82 and yes, it was on the McDonald's breakfast menu! Isn't saimin still on the regular menu too? Haven't been to Hawaii in years. Yes, there is a large Portuguese community in New England and linguica is easy to find. I used to go on 3-week instructor tours for my agency in Andover, MA and was delighted to find linguica. It's the sausage required for caldo verde which is awesome. There are a lot of Portuguese-Americans in California too. Anyway, I have been raising kale for at least 6 years now. My sister-in-law who is originally from Utah, makes this wonderful kale dish. Here it is: Sautéed Kale Two bunches of kale. Cut off the stems and tear up the leaves into smaller pieces. Tear it up like you would lettuce leaves for a salad. Take four strips of bacon and chop it into small pieces or use a 1/2 cup of diced ham and pan fry lightly with a couple tbsp of olive oil. When the bacon is almost done or when the ham has been lightly cooked take a quarter cup of chopped onions and 1 or 2 cloves (chopped) of garlic and add to the mix cooking lightly until the onions are transluscent. Now add the kale and stir it around until it starts to reduce (about 5 minutes on medium flame), put a lid on the skillet and reduce the heat to low and let it sit for about 3-5 minutes. Then sprinkle balsamic vinegar to your tastes and stir everything up. Turn off the heat and let the mixture sit for another 3-5 minutes. Serve immediately. It's delicious. Kale is also great sautéed and mixed with eggs for an interesting flair to a Sunday morning omelette. Kale in many types of soup is good. Kale is great in Italian Wedding Soup, in plain old American vegetable soup, sautée kale with smoked turkey wing for quick greens. I've grown the Red and White Russian varieties, Blue Scotch curled and of course the Lacinato which some now call dinosaur kale. Ick! Hate that moniker because that's not what it is at all just some name some marketer gave it a while back. The Lacinato Nero di Tosca has a sweeter, subtler taste but I like all of them. America needs to eat more kale. Here's a link to Kale's health benefits. http://healthmad.com/nutrition/health-benefits-of-kale/ My sister is a survivor of breast cancer now going into her 5th year cancer-free and her nutritionist recommended eating kale for its cancer-fighting properties. Here's another link. http://whatscookingamerica.net/LindaPosch/Kale.htm You can freeze kale too for eating in the winter. America needs more kale!

Thanks for your replies! Chrizty I already have the shrubby wort, I'm trying to find the more commonly used medicinal st john's wort. But thank you! And woodsidetrader, thanks but I don't have anything from your want list. Anyone else?

It is more often called Walking Stick cabbage. Popular in Europe. In the US it is called Tree collard. Sources include: http://www.amazon.com/Kale-Cabbage-Walking-Stick-Seeds/dp/B000VJZ820 http://seedrack.com/02.html http://www.angelfire.com/pa/pwj/walkingstick.html http://www.backyardgardener.com/seeds/product08/779.html http://www.victoriananursery.co.uk/flower_seeds/walking_stick_cabbage_seed/