Rina, definitely agree with Flora ... that second one is not an Amorphophallus. Dracunculus vulgaris would be my bet, too. Another neat "stinky" in any event. Love the deep red of the flower that one gets (though have never seen them in person). Also, Rina, if you put your Amorphophallus in a sunnier location next summer, you will get a much thicker, sturdier petiole -- though it will also be much shorter. Mine sits on a unobstructed SW facing balconey. It gets direct sun from around 7-8am to about 2pm and my balcony gets hot enough to burn bare feet. Just thought I'd mention it in case you'd be interested. â¢Posted by tropicbreezent The correct name is Amorphophallus konjac. TB. From what I have seen, A. riverii 'Konjac' is also used as is A riverii (the latter being considered a synonym) -- though I do not know which nomenclature came first and therefore would take precedence . â¢Posted by hopefulauthor Paul, I remember the thread, and I was the guilty party. :) That's okay, Toni. I certainly wasn't the least bothered by it. As I mentioned, I just thought it was amusing because of how often I have heard comments like that. It is very common. Oh and the original post was about my Dracaena with possible chloriosis. Posted by purpleinopp The leaves and spotted petioles are interesting, striking, but I just don't have any desire for a plant that makes a 'smelly penis' flower. And I have a taste for the unusual, pun definitely NOT intended! No reason you have to let it bloom, Purp. Seriously. Got my original corm from the parents of a buddy of mine. They let theirs bloom once just to see what the flower would be like. That was also the last time, as I recall. heh They still have a bunch of Amorphos but they cut off any flower stalk and just grow them for the foliage. (That's why I grow it too.) For that matter, it really takes a fairly long time (at least in my conditions) for a corm to get large enough to flower. The one pictured in my hand is still too small to flower -- and that corm is about 4yrs old. Oh and since you mentioned liking the unusual, I'll add that what you are looking at, Purp, are not "leaves" but one single leaf and the entire "trunk" is the leaf petiole. This single large leaf with all its little leaflets is all the corm produces during a growing season. Just a wee bit o'trivia for you.

I was thinking of planting them in my front yard because there's a bit of a raised bed there that drains into a drain, so I figured it would work well. My lavender are doing really well there. Should I plant the iris bulb slightly above ground and then cover it, still? Should I use -any- fertilizer at all, or none? Thanks Renee, you're a dear!! I realize now that I just really got enough for one spot, when I wanted to put them in multiple spots... I wonder if there's still some place I can order from or if I should be good and see if I kill these first. haha... I got OUR LOVE SONG - 1 GLITTER REPINK -1 Breakers-3 Clarence-3 Mother Earth - 1 Pink Reprise-2 Rosalie Figge-3 Total Recall-3 and I got some Clarence and Total Recall for my mom. She just called me yesterday and said how excited she is. (she called me while she was planting them.) She's going to add them in with the irises from HER mother. (I have some from grandma, too.) :) :)

I can't wait for the Fairchild #2 I got from you to bear fruit. Till then I'll just have to pop in and trade you some home made "fruit roll up" for the excellent Bruce that you have. BTW, I didn't find it took ANY "conditioning" to like it :-) Like you I waited till it gets soft, but they can start to turn sour if you wait too long. Which made me wonder... Being Italian I thought it might make a great after dinner wine! Has anyone tried making wine with a canistel? Gary

For those who find the taste of the groats too dominant, in this recipe they're mellowed by combining with rice and barley. I like to serve it with duck or venison. THREE-GRAIN PILAF 1/2 cup whole barley 1 cup boiling water 2 tsp. butter 1/2 lb. fresh mushrooms, sliced 3/4 tsp. lemon juice 1 large egg 3/4 cup kasha 1 Tbs. vegetable oil 3/4 cup long-grain white rice 2 medium onions, chopped 1 large clove garlic, minced 3 cups beef broth or stock 1/4 cup chopped fresh parsley Salt & pepper Put the barley in a small bowl and pour the boiling water over it. Let soak for 1 to 1 1/2 hours. Drain and set aside. Melt the butter in a heavy medium saucepan over moderately high heat. Add the mushrooms and saute, stirring occasionally, until browned. If the pan seems too dry, add a Tbs. of water to encourage the cooking. The mushrooms will be dry at first but then release their juices. Transfer to a bowl and stir in the lemon juice; reserve. In a small bowl, stir the egg with a fork. Stir in the kasha until coated and then dump into the pan you just used. Stir constantly over moderately high heat until dry and lightly toasted, 2 to 3 minutes. Turn out onto a plate and reserve. Spoon the vegetable oil into the same pan and stir in the white rice. Stirring constantly, cook over medium heat until golden, about 2 to 3 minutes. Add the onions and cook, stirring, to soften, about 3 minutes. Add the garlic and cook for 30 seconds longer. Add the drained barley, kasha and mushrooms to the pan. Add the beef broth and bring to a boil, stirring, over high heat. Reduce the heat to low, cover tightly and simmer, stirring gently once or twice, until the grains are tender and the liquid is absorbed, about 15-20 minutes. Fluff with a fork. Stir in the parsley, and season with salt and pepper to taste. Serve hot. Makes 10 servings of slightly under 1 cup each. Note: Vegetable broth can be substituted for the beef broth. If serving with duck, add a bit of grated orange rind.