I have been growing mine from seed this year but have not yet had any sign of flowers although the plants are now quite big and woody - at least 120cm tall with a 100cm spread. If there is no sign of blooms, I will take cuttings as they should be a lot easier to overwinter. They germinated really easily with quite large cotyledons, after about 3 weeks and grew on all summer. I got seeds from chiltern seeds, UK. If they are like brugs, I expect the cuttings to strike quickly and easily in Jiffy 7s.

ps- it's rather large and heavy - about 6 inches in height

I've been using it for several months. I get mine from Honeyville Grain, and have been very pleased with the product. I add it to all baked goods for a portion of the flour used, pasta/noodles, and add it to our morning smoothie. Still experimenting with it. I made a small batch of crackers with it plus freeze-dried corn and freeze-dried shredded cheddar cheese and spices (altering a recipe found in "Cookin' with Home Storage" by Peggy Layton). They were similar in taste to Cheez-Its. I recently posted this recipe in response to altering a recipe: (Hi-Maize) Cappuccino Muffins 1 c. whole wheat flour (pastry if available - spelt flour will also work) 3/4 c. Hi-Maize 1/4 c. flaxmeal 1/4 c. agave nectar 2-1/2 t. baking powder 1 t. cinnamon 1/2 t. salt 1 c. milk 2 T. instant coffee granules 2 T. coconut oil (melted) 1 egg (room temperature) 1 t. vanilla 1/4-1/2 c. mini chocolate chips Mix dry ingredients together. Mix wet ingredients together. Add liquid ingredients to dry ingredients, mixing (by hand) only until ingredients are incorporated. Add chocolate chips. Fill a 24-muffin mini-muffin pan, sprinkle lightly with cinnamon-sugar. Bake in a preheated 350°F oven for 11-13-minutes. If you don't use cinnamon sugar on the top, they can be dusted with powdered sugar (or cinnamon- powdered sugar) after they are baked. ----------------------------------------------------- I'm all about glycemic index and glycemic load in foods, so this ingredient works very well in that division. Great for satiety - no more "munchies". There's all kinds of science on the subject you might be interested in. Just Google - Science - hi-maize resistant starch. I've also found other recipes using hi-maize on-line, besides King Arthur. -Grainlady

I've had him about 3 years, it's a Lambert Hybrid Musk 1932. Seems to be a slow grower but healthy. I can find very little info about it on HMF & not much more from the Vintage Gardens catalogue. Per HMF it can climb & Vintage has it topping out at 4' or less. Any help would be appreciated. Jane