I do realize that distilled water does conduct electricity, but the conductivity of distilled water is actually pretty poor. I don't know how to show a negative power with the keyboard, so I'll just explain what the first line below means. It says that distilled water conducts 5.5 times (10 to the negative 6 power) Siemens per meter. This is 5.5 x -10,000,000 S/m or .00000055 S/m. Typical conductivity of waters: Distilled water ..... 5.5 x 10-6 S/m Drinking water ..... 0.005 0.05 S/m Sea water ............ 5 S/m For the sake of discussion, let's pick a number for tapwater's conductivity (between 0.005 and 0.05), and set it at 0.01 S/m. .01 divided by .00000055 shows us that tapwater conducts 20,000 times better than distilled water, and seawater about 10,000,000 times better. The soil solution would be somewhere between the conductivity of tapwater and seawater, so if we take the mean, it would be around 4,990,000 times the better conductor. That's why the inexpensive meters read distilled water as being 'DRY'. So we're not straying too far away from the topic: I noted upthread that it's important to limit the amount of salts in the soil because EC (electrical conductivity) has direct bearing on a plant's ability to absorb water. Especially in winter when we're tempted to water in little sips because the plants aren't 'drinking' much, the salts are apt to accumulate. Flushing the soil regularly (at least monthly), or better - using a soil that allows you to water freely enough that it flushes salts EVERY time you water, keeps the EC low and makes it easier for plants to absorb water. Much of the leaf tip and margin burn we associated with winter's low humidity can be avoided by taking the steps to keep salt levels (and accompanying EC) low. Looks like you're back on track, Karen. ;o) Al

I got curious about these. I didn't come up with the plumeria orchid but I bet it's not an orchid. Orchid seeds are usually microscopic. You may want to attempt growing the plumeria pudica. It looks interesting. It is also called white frangipani. I linked to a picture for you or anyone who wants to trade with you. Sorry. My two plumerias are small cuttings that have never bloomed. No seeds from me, lol!! Good luck with your trade, Mimi Here is a link that might be useful: Plumeria pudica

Hello iandyaz, late spring is best for cutting and planting. Wait till the new leaves are about 3 inches long then cut the main branch, let the new cutting dry and callous over, maybe 3,4 or 5 days. Then plant only 3 to 5 inches deep. The roots will take over for stability. I have rooted 2 inche thick branches as well. It all grows. Air layering is cool and grafting works even faster! Graft on to another plant and no waiting for roots to form Oh and the darker the color as in dark red, can take months to root. Cheers! Let me know in the spring how things go.

This certainly isn't my fight - I don't even eat it, but a lot of people here in E. Tn. do eat poke. I do a fair amount of foraging, mostly to learn the wild plants and how to prepare them. Some I eat all the time, others I try just to taste. But I've been reading this exchange for a few days now, and I think some things should be emphasized. As long as I have a positive id, I don't mind eating plants that have toxic and edible components. In fact, I have a bowl of wild black cherries in the fridge that will become syrup later today after I separate out the toxic pits... not an easy task btw... However, when posting on a public message board, I always, ALWAYS lean to the side of caution. It's a simple maxim... what I am willing to do with my choices are a much different matter than what I suggest that others do with their own. In the case of the cherries... I'll be glad to tell you that the flesh of the fruit is edible, but I will heavily caution that, when working with them, I wouldn't even scratch the toxic pits. In fact, I wouldn't use any metal tools. I would also add that the person look up for themselves the toxicity of all parts of the trees, especially leaves drying on a broken branch. They routinely take out large cattle with much better digestive protections against wild foods. I try to be cautious, especially since foraging isn't really necessary to my lifestyle. I simply enjoy it. I like the idea of eating rare foods and flavors untouched by, and unavailable in, the factory food marketplace. And when discussing these foods on a public forum where some, potentially, may not have the faculties to understand the danger, why suggest that people cut corners? You don't ask for proof that it's poisonous. You assume it's poisonous! Knowledge is what helps a person make good choices. If you aren't 100% sure of what you are doing, you don't lessen the caution, you increase it. If you wish to take the risk yourself, that's a choice you live with (hopefully,) but you don't argue for the lessening of caution that might put others at risk. If you have the ability to hire a laboratory and test out the amount and effect of the toxin across a wide selection of poke varieties, as well as using various cooking methods, along with portion size, frequency of consumption, and weight and maturity level of the individuals consuming, then have at it - and please publish your findings. Until then, the cautions should remain in place.