Hi I quit growing vanilla due to the rampant growth,Seems to be necessary never got a flower until round 10 feet of growth even then it was a shy bloomer. I found the variagated form less hardy in all respects to the green plainifolia. They are very easy to root by almost any method but if you really want flowers you'll have to allow it to run rampant . As long as it's warm and humid they are happy.. My main objection was they took up way to much space. gary

Blue, funny you should mention your variegated Vanilla growing dwarf-like. My green Vanilla grew huge...the variegated 1/4 the size..Both plants were purchased from the same nursery, arrived the same time. Cuttings. I Googled dwarf vanilla, but nothing pertaining dwarf popped up. It's possible variegated needs something more than the green. Variegated plants need more sun to keep color, could that be an answer? Mine grow in the same NW windows, under artificial light. IMO, variegated Vanilla needs more attention than non-variegated, the question is, what is its need? lol. What type of medium is your planted in? For years mine was in soil. Just recently, I potted in an orchid mix. Don't know why, guess I assumed a flower and bean would grow..lol..NOT. Besides, I messed up..Instead of growing the green Vanilla on a pole, it was wound around and around..The plant fell and broke in sections..Because it's an orchid, I didnt think it'd root, so tossed the cuttings. Also, I thought it might need cutting back to grow in thicker..That's not the answer. They need humidity, lots of humidity..Although we do everything to keep humidity up in winter, it'll never get as high as orchids need. So, I'm back to two small vanillas. lol. Both are planted in the same pot, (mainly for space) next to an indoor fountain. Good luck with yours..Toni

I can tell you from experience. Unfortunately, I made custard based "vanilla" the other night. I even put the bean in with the seeds while heating it. And never remembered to put in the vanilla extract. It was really good frozen custard, but it had very very little vanilla flavor. Or course, it could be that I just like it to have a much more pronounced vanilla flavor, so I'll stick with my "both" recipe.

There are a bunch of options. -I take any leftover beans and "store" them in a bottle of vanilla, or homemade vanilla, so they don't dehydrate, and it will work if they are dehydrated. You can "fish" them out and use them. This would be my preferred method. -You can wrap them in a wet paper towel and zap them in the microwave for a few seconds. -Cook's Illustrated suggested microwaving them in some milk or cream until softened. Not sure the significance of the dairy product ;?) -Grainlady