Years and years later... I finally did it! I ended up picking Zeon. My daughter has emerald, which is incredibly beautiful, but does form thatch like crazy. The emerald is like walking on a sponge. It is wonderful. I am super pleased with my Zeon. I laid the sod in late March 2022 (in New Braunfels, Tx) , then we have had a terrible drought. I have watered it and we recently had a little rain. It is doing well, especially the areas where I did nor soil preparation. It is like a meadow in my yard.

thanks! zoysia japonica looks like it! at least now i can try to find more info on it. i presume since it's slow growing it won't be invasive, even in florida? so what's the experience in growing it in zone 9-10. i am thinking like southern florida. in cancun mex (watered of course) it was unbelievably lush and healthy and totally like a cloud to walk on. it sort of looks mossy too - ultra thin blades and very dense. i just loved it. is it popular?

It's hard to make generalities about over 1 billion people, lol. But I have found that there are many, many Chinese families who don't stir-fry at all, or do it very seldom. Not every American family eats burgers and hot dogs, either, for a local analogy. I guess if others judged American culture by TV ads and billboards, they would think we all lived on a daily diet of McDonald's Big Macs! But in general, many Asian cuisines do have a "triple path". There is home cooking; there is restaurant cooking; and there is banquet, or feast, food. I was talking to my Hong Kong-born Chinese-Portugese DH a few weeks ago, and he (finally) remembered to tell me a story about one of his uncles who died over 15 yrs ago. This uncle was famous in the family for making the Chinese broccoli with oyster sauce, or ho yau gai lan as it used to be spelled (I'm terrible with the new spellings, sorry). I've done this dish, and it seems very simple. Blanch the gai lan, stir-fry it quickly, drizzle it with oyster sauce. What's so hard about it? DH told me his uncle was so meticulous and painstaking about doing this dish, it was intimidating even to just watch him. Every cut had to be a precise size, the water had to be just the right temperature, the timing was down to the second. The wok had to be heated for XX number of minutes with just enough oil but not too much; the tossing and last-minute steaming done always the same way. In six decades of eating, DH says his uncle's gai lan remains the best. And every time, because he was so exacting about it, it was always perfect. But it was a lot of work, done to ensure that nothing was left to chance. He very seldom made it, in fact. Just the news that there was going to be a party and that Uncle had promised to make his gai lan, was enough to make everybody, even reluctant-to-socialize teenagers, show up for dinner! Oh, and outside of the gai lan, hardly anyone in DH's family, all 200+ members in Vancouver BC, stir-fries. Most of them don't even own a wok, which is interesting because otherwise they've kept their HK culture intact very assiduously. Unlike the American relatives, all of whom by the second generation barely remember their Cantonese, all the Canadian relatives speak Cantonese at home, so that even the fourth generation little kids are bi-lingual.

I wanted to revise my list sorry if it's late Fruit plant (cuttings, plants) Catnip Cat grass Paw paw Cotton Flower Bulbs Flower seeds (anything that is non-vine) Cotton Tea Okra Asparagus Strawberries Sensitive plant Garlic Stamps (I am a collector common, forever, rare doesn't matter much) Herbs (any for cooking) Coffee Anything for a salad Your favorite vegetable Your favorite flower Any extra unneeded seeds That is all thank you :-) have a lovely holiday and many seeds.