Well, all I have experience with is the one I have here in the Twin Cities. They took it back because they had record of this bad batch of Sum of All. They also knew that I shop there a lot and it was a prudent decision to take it back. And ya know, I'd be willing to bet that IF you were to take the infected plant to the service desk, with a printout of what HVX looks like and ask the nursery manager on call to come up to the service desk, you ought to be willing to drop the name of Ag Department and suggest that if they're not willing to take back the plant, perhaps the ag department might want to know about it. Since you asked for an ID, you probably do not have the original tag or receipt, I assume. Those would kinda seal your deal... but hey, it's worth a try! You should probably get into the habit of keeping all tags and receipts. I have a box of tags and a file of receipts.... going back since we bought this house in 2006. Please note, plastic nursery tags become brittle and break in the sun and winters. If you want to label them, choose a more permanent solution. As for "reputable".... I have chosen to do most of my perennial shopping at a nursery that offers a 2-year guarantee on perennials. The widely accepted practice is to leave the hole vacated of hosta for the year. This is what I will be doing. The hole that I have the potted hosta planted in, will have its permanent occupant planted in it this spring. I assumption is that this practice is meant to make sure than none of the remaining roots will indeed sprout a hosta, therefore again giving a host to the virus. But if the roots die, then the virus goes with it? I'm just guessing here. Perhaps Chris can validate my assumption. You do not need to GIVE UP on the notion of replanting a hosta. You just need to accept the potential risk. Replanting the hole may or may not transmit the disease. Think of HIV in humans. Having intercourse doesn't guarantee transmission, but it does put one at risk. Just decide how much you a)NEED a hosta in that spot and b)how in love with that hosta are you (such that if it were to show signs of infection, would you be as heartbroken. Calculated risk. Gambling.... all the same You could always plant a heuchera. I don't know the answer to the fire question.

Masha, love the first pic of Pope John Paul II. I always surrender to the beauty of this wonderful white rose. The strong citrus scent is to die for in my opinion. I got mine own-roots in the beginning of this year and just planted him into the ground a couple of weeks ago. The rose produced already one batch of flowers, but they were rather small and let their heads hang. Now it is just sitting there and it looks like it is taking a break, but hopefully it is working on root growth and gearing up to give me an awesome fall flush :-). Elle is perfection to me and Crown Princess Margareta simply gorgeous. I also love the bouquet that you have cut. Lucky you that you can do that. My roses are mostly resting in the summer heat, so there is not much to bring inside to enjoy. Thanks for letting us participate in the joy that your awesome roses must give you!

Could be Tomato Spotted Wilt Virus. I'm almost sure of it. The virus is spread by thrips. It has had a particularly high occurrence in the South and Southeast over the last couple of years, although it's certainly not limited to that area. You can google for images of the disease and/or the thrips that carry the disease from plant to plant. I included a link below about the disease, but there is lots of info online. Here is a link that might be useful: Clemson on TSWV

I have used it before, but I used it in a strange way. I try out differtent interesting ingredients and recipes. I believe you can get more authentic by using native recipes. So I use Google Translate to translate the English name of an ingredient to the native language, and many recipes will come up. Then I use Google Translate and translate the recipes into English. It really doesn't take that long to do. For instance, for French onion soup, I get this recipe: INGREDIENTS Pour 4 personne(s) 1 kg d'oignons 50 gr de beurre 10 cl de vin blanc sec ou de bi�re 1 litre de bouillon de volaille ou de boeuf ou 1 bouillon cube 1 branchette de thym 1 feuille de laurier Sel Poivre du moulin Piment d'Espelette (facultatif) ------------------------------ You can try Greek, Lithuanian, Albanian, Chinese, Japanese ---- Kind of interesting dcarch