Hi heavenlyfarm, I'm sorry, I didn't see anything from your list that I'm interested in. Hi Ron, I sent you a message in another thread you had started, but I guess you didn't see it. I was hoping to trade for your "Blueberry," "Chocolate Stripes" and "KBX" varieties of tomatoes. I'll gladly send you some of the flowers you asked for. Send me an e-mail and I'll give you my address. Thanks.

Deer haven't bothered by garden when I use the repellant spray you can buy at a farm/feed store. It is very stinky. Holy basil has a wonderful scent but it is mostly used in Thai cooking not Italian. I also grow Thai basil since I like that cuisine. But I also grow several other kinds of basil because you can never have too much basil esp if you make pestos. I know people say the flavor of flat leaf parsley is better than curly but I don't think it matters. Parsley is a biennal. This year's plants will return next spring but try to make seed heads. I kept cutting out the seed heads and got some decent parsley when I just needed a bit. Agreed with nasturtiums all over the place. They are edible. Taste very peppery. I also grow pot marigolds or calendula which is still blooming near my porch here in NH. It is also edible but I grow it for show. I self seeds. Thyme is a perennial. I also grow Greek oregano (it has a white flower, you don't want the tall, wild variety that self seeds all over the place). I wasn't using them too much for cooking until I discovered a wonderful zucchini and potato gratin. In your area, rosemary might winter over. It's a tender perennial here. I grow both variety of chives plus a broad leaved variety for its bloom. Keep chives dead headed or they will seed all over the place. It's best as standard procedure to snip off flower buds because once a plant flowers it usually figures its job is done and will get scraggly. Cilantro and fresh dill are also nice to have in the summer. Dill weed and fresh cucumbers are yummy. Cilantro for Thai or Mexican dishes including your own salsa. I have had good luck with peppers planted on the south side of my house for 2 years. I plan to grow them in the main vegetable garden next summer (rotate crops) and use a stone mulch for warmth. We had a cold, rainy summer so I didn't get as many red peppers but what we had was wonderful. To freeze, simple cut out the stem and seeds, slice and put into freezer bags. I enjoy diced peppers in my morning eggs. I am able to get some heirloom varieties from a local grower who takes orders. I have been growing lettuce mixtures which gives you a nice variety but I think next year I will grow more romaine and try some red butterheads. I think lettuce is a very generous crop until it bolts on the first hot day. Best wishes for 2010.

Well, these ladies like flower-arranging, so how about using flowers in a startlingly different way - eat them! Truly, there are so many edible flowers out there, and some are positively delicious. My personal favourite is Daylily, but you can talk about lavender buds to be used in countless culinary delights both sweet and savoury, or rose petals (serve scones with rose petal jam and cream!), crystallised violets, chive flowers in salads..... You could serve a range of flower/herb teas - making sure to emphasise that they are all medicinal!! Edible flowers: Acacia, angelica, alkanet, alexanders, almond, anise, anise hyssop, apple blossom, banana, basil, bergamot, borage, burdock, calendula (marigold), chamomile, chicory, chives and garlic chives, clove pinks, clover, coriander, cowslips, crucifix orchid, dandelion, day lily, elderflower, evening primrose, fennel, forget-me-not, fuschia, gardenia, garlic, ginger, hawthorn (may), heartsease, heliotrope, Japanese honeysuckle, jasmine (J. sambac), ladyÂs smock, lawn daisy, lavender, lilac, lime blossom, loofah, lotus, lovage, marjoram, marshmallow, meadowsweet, milk thistle, mimosa, mints, mullein, musk mallow, mustard, nasturtium, orange blossom, onion, oregano, passionflower, peach blossom, primrose, primula, pumpkin, rose petals, rosella, rosemary, safflower, sage, scented geraniums leaves and flowers, Scots Thistle, snapdragon, St. JohnÂs wort, sunflower buds, salad rocket, soapwort, squash, sweet violet, sweet cicely, tansy, thyme, tulip, violet, viperÂs bugloss, wood betony, woodruff, yarrow, yucca, zucchini. Serve these, perhaps: Calendula Shortbread 175g flour 25g rice flour 125g butter vanilla calendula petals 50g castor sugar Sift flours, add castor sugar and butter, work into a stiff dough. Add calendula petals. Turn out onto a floured surface and knead well. Cut into shapes, bake at 150°C for 15-20 minutes.

Tina I got an anise plant that I got it in the Biosphere, I think there are few kinds... I also grew in the spring another anise from seed and treated like an annual. I had it in morning sun and afternoon shade on the side where all the herbs are. Anise today Hi Barbie Yes I know that Okinawa is grown in Hawaii, when I was there I had some very good ones! Now I usually get it in the Asian store by my house. And no, is not a bush. I am growing them by the greenhouse, I had last summer another ones Colorette that I got it at Echo and is not bush either, all of those slips I gave it to Rick since he has a lot of space.:) Next spring, I will have slips of the Okinawa and Mahon for those interested... They are growing fine by the sugar cane And I am also going to harvest soon the tree tomato aka tamarillo that can be used as a fruit or veggie. If you don't find anyone near you that want to split garlic, I will split with you. Let me know... Silvia