Feral would be non-native in this case. The use of feral is generally associated with domestic non-native animals which have reverted to a wild state. The most common that one hears about are cats, dogs, and pigs. Cats and pigs are non-native to North America but often establishing wild colonies. In all cases, their breeding will find them reverting to a wild type. Feral cat colonies usually revert to striped tabbies. Dog colonies revert to a yellow cur similar to the Australian dingo. Pigs revert to a long hairy beast. I'm not certain if there is a good word to describe non-native plant varieties which have escaped from cultivation and become nuisances. Dandelions, kudzu, quack grass, multiflora rose, and a lot of others may have a lot of names of which perhaps only half would be allowed here! Some references would use the word "naturalized". Pollination within the colony of some plant species remove certain domestic traits and they eventually may revert to something close to their original wild ancestors. That's why a lot of the wild garlic leeks of the south are more like their original forms which still grow wild in Europe. They are growing wild but non-native and not exactly like the cultivated domestic variety. It's nearly also so with the topsetting "wild" onions which are found from Texas to Georgia. All had tame origins and at one time may have been brought to this continent as a single species. Now I can see small differences from 3 separate locations. All are now growing "wild" as escaped or abandoned domestic things. And that's exactly the same situation with feral cats and dogs! Martin

annie~ Pot them for now; but, when it warms up, put them into the ground. If you have a south-facing wall, snuggle them up within a couple of feet from it. Winter will be coming back soon enough -- and when the leaves have fallen wrap a wire cage around them, and fill the cage with dry leaves. Put a white, plastic bag over their tops. Parts may die off during the winter, but the roots will still live through it. When you feed them this spring, and they've leafed out, be sure to add some pelletized lime. They love it. Oh yes, before you bother with the one without a green bud, scrape through the outer bark with your thumb -- and make certain that the cambium layer (just under the bark) is green. No green, then just throw it away. Good luck -- and be well :)

Hasenfeffer (Sour Rabbit Stew) SUBMITTED BY: NXNER "Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Always tastes better as leftovers. Hope you enjoy!" -------------------------------------------------------------------------------- PREP TIME 1 Hr COOK TIME 1 Hr 15 Min READY IN 10 Hrs 15 Min INGREDIENTS 2 3/4 cups red wine vinegar 3 cups water 1 1/2 tablespoons white sugar 8 whole cloves 1 medium onion, thinly sliced 5 stalks celery, chopped 1 lemon, thinly sliced 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 tablespoon salt 1 teaspoon pickling spice 1 teaspoon ground black pepper 1 cup all-purpose flour 1 (2 1/2 pound) rabbit, cleaned and cut into pieces 3 tablespoons vegetable oil DIRECTIONS In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight. Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color. Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later. Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid. In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened. Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.

You folks are too funny about the banana leaves. Being right off a lake, exposed to winds all the time, mine stay shredded and I've discovered that propped boards won't save them, I have to rope-stake them or they're history soon after they fruit. Board didn't save this one, we had to eat the fruit at a slightly premature stage. Now they are doing much better :-)