I'm going to get a photo today...but I think I know what you are describing and it well may be my garlic :) But I also have day lillies that are sprouting up (and tulips) how's that for confusion.....and the day lillies in the containers, look JUST like what I figured was day lillies in the flower beds... Are you talking about how the tulip fan's out after it's above ground? This is what I'm seeing a lot of...and it's probably my garlic....

Hi there! I'd love to trade with ya. I'm interested in your Pineapple Sage and the Ladybird Poppy. I have boneset, sweet annie or several other items on my list. If you'll send me an email I'll get back to you this evening w/ the specifics. (I'm at work now..lol) Thanks! Wendy / Sassy

Hi Tina_2 I know you posted this a LONG time ago and had a reply over a month ago BUT ... Do you still have Cannas to offer? I have plants. I am a few planting zones behind you so my planting material growth will be a little behind what you have in your area. Just skimming over your list of wants for your trade I would be able to offer Asiatic Lilies, Hosta, Daylily, 'variegated something' (I forget the name of this but will look it up ASAP) or ferns, and who knows what else out there in my 'run away garden'. I started amassing plants a bit over 10 years ago. Than I was diagnosed with a couple of degenerative back conditions and now I am thinning out the plants I love. I can no long weed the massive plantings I put in. I wasn't able to get my Cannas dug a couple of years ago before our zone 5 frost froze them out and I thought I would do without them. I miss them. Thanks ... Happy gardening! Stardust

I would like to recommend you take the free online course at the NCHFP. It would be really beneficial for you. Then, you will understand more what is and is not considered safe in food preservation. You need to find recipes that are safety tested and stick with them other than to change out dried herbs and spices. The type of vinegar is fine, too, as long as they are all at least 5 % acidity. I really have found that websites such as the one given and also RecipeZaar contain so much unsafe information. Please, stick with the Ball Blue Book or the NCHFP, books that are known to be safe. People that write other recipes online and in books have no food preservation safety training. It isn't that they are not well meaning,just they have no idea what is or is not safe. Check the bottom of the link and you can find how to sign up for the free lessons. Here is a link that might be useful: Free canning lessons online.