Cannas do not come true to parent but usually are very similar, depends on what pollen fertilized the seed. If the seeds are nice big round seeds they are fertile. You must nick the seed before planting. If you have a dremel that's the best way to do it. I prefer growing cannas from seed, it's always a nice surprise what you get. Roxanne

I really think that more info is needed before a blanket condemnation should occur. Facts are needed. First off if these plants are being imported they must pass CITES certification just to get into the country much less be able to be exported from their homeland. Second off wild collected may be actually saving plants that will be ground into mulch as Thailand and other areas in that region are undergoing fairly heavy deforestation as the demand for lumber increases. I recall years ago that in South Florida some orchid lovers were rescuing native orchids from trees that had been clear cut to make way for housing developments. There is no way I would condemn those persons for such rescues. Even today some native cyps are removed (legally) ahead of development projects. So who knows just what is happening here. The sellers really owe it to the marketplace to inform buyers just how these plants are procured and what regulations that they meet in how they are procured. This would resolve any doubt.

Beverlyal...goodness, I hope I didn't come across as one who thinks anyone's taste in food is superior to that of anyone else. Jeepers, I have a secret penchant for Chef Boyardee's Beef-a-Roni (which amuses my husband no end), so who am I to take on airs! :D I was simply puzzled at your expressed distaste for poached eggs, since you and I are in complete agreement regarding cooked-white, runny-yolk, and if the poached egg in question meets those criteria, it just tastes like an over-medium or a properly soft-boiled egg to me...the butter for the poached being provided by the hollandaise, and for the soft boiled, by the toast I eat it on. But, it may well be that you taste something I do not, or perhaps the texture difference turns you off. As you say, it would be boring if everyone had the same tastes...there would be more competition for favorite foods as well! :D By the way, there are many things that I'm lukewarm on that I could eat with pleasure if they were smothered in hollandaise....mmmmm!

I learned if it has the skin to start in cold water. Skinless may be lowered into simmering water. With or without white wine (dry vermouth works - I only use 10-20%). I do like 3-4 springs of parsley added. But no onion or celery to interfere with the flavor. Lifting it out intact if you don't have a poacher is a challenge. If it threatens to break try for halves that can be placed together on the serving platter. Thin lemon slices can camouflage breaks plus fresh parsley.