Mytime, I have some of the ones you're tossing and a few others that are not on your list but maybe could be used as fillers for this year. I just donated most of my extra roots to our club's sale yesterday, but remember seeing an extra or two of Thomas Edison, Colorado Classic, Bahama Mama, Myrtle's Folly, Tropic Sun, Spartacus, Hulin's Carnival (similar to Ryn Fou), and perhaps a Wyn's Sensation and Islander. If you are interested, I can check what's left and give you a complete, more accurate list tomorrow. I am not at home tonight.

I can't imagine keeping track of 200 varieties...I have enough troubles with fewer than 100. The obsessive part of me was doubly upset because I had a couple of plants that were just about to bloom that were unlabeled...no matter how careful I am I end up messing up with labeling of a couple...I get sidetracked so easily! Anyway, I had to be gone for 2 weeks to help my parents, and got back about midnight the night of the first freeze, so didn't get to check the ones that had bloomed in my absence. If anyone wants Rock Star, I usually have an abundance...it usually produces so many viable tubers for me that I give plants away in the spring. In fact, it looks like most of the varieties that I have dug so far have produced more tubers than I can use. The key will be, without them hardening in the ground for a while before digging, will they make it through the winter...some don't seem like they will keep their firmness well.

I have a bud that just broke on one of the hybrids, from the Archeri x White Angel, it is dark purple, very very tiny flowers, maybe less than 1inch … the others have buds but nothing else has broken open yet. I’m happy to see that white parents produced color, archeri is blood red so I’m very interested now to see the open flower some have crazy leaves too, one of the berigated ones made it, the leaves look really unhealthy

I thought I was the only one that drank those. I never heard of it before visiting San Diego one time. Never heard of it again. I had to tell the bartender what is was.