Wow, dark_moon, that's the kind of question it would take a whole lot more than a single post to answer. My advice to you would be to look into one of the many books on flasking currently available - I highly recommend Aaron Hicks' book, which is a bit like a bible to me (see link below). There are also a number of online resources you can take a look at - just Google "orchid flasking" and while away the hours. Good luck. Julie Here is a link that might be useful: Aaron Hicks

Thanks brooke, altair and jodi! Altair - I think the hardest part of the entire process is the deflasking and keeping the seedlings alive part! I was intimidated at first too, but the process is not incredibly complex and once you have them in flask, you just sit them there without a care for months and months, and the seeds do the work! I would highly suggest anyone interested to experiment...you can grow a lot of amazing species (even though it'll be years before they flower) that aren't readily available. Brooke-That is too bad about the border. What is the US policy on bringing plants across customs? Canada allows up to 50 - something may be arranged but we'll keep in touch :)

OK ... bit of a story here. I recently bought 100 flasks from a guy up north who had bought them in from Taiwan. He was quite young and had had enough so to help him out, I took them. I've since negotiated a much better price from various nurseries in Taiwan. Most of them are gone now via ebay and I can see there's a nice income to be made from becoming the importer and still passing the savings on to other growers/small nurseries who otherwise wouldn't be able to afford the flasks that are available commercially. However, I am yet to find a Customs Agent to handle the paperwork or how to go about the importing process at this end. Maybe the costs of the agent, quarantine inspection, etc. may make the exercise too expensive. I don't know until I find out. Cheers,

DD lived in Thailand for more than a year. I asked her for suggestions, and here is a recipe she sent me. This is a recipe for one of our favorite Thai dishes, Tom Kha Gai (chicken and coconut milk soup). Here is the basic recipe: "Tom Kha Gai Combine 3 cups chicken stock, 3/4 C coconut cream, 2 kaffir lime leaves, 1 piece coriander root, 2 T sliced young galangal, 1 T sliced lemon grass and bring to a boil for a few minutes. Add 200 grams chopped chicken thigh, let boil and cook for a few minutes. Season soup with salt, fresh lemon juice, and smashed chilli peppers. Serve hot in a bowl garnished with cilantro and fried dry chilies (optional). I would definitely add some chopped onions and mushrooms, maybe just before the chicken, and also some tomato wedges. When we made it here it came out really well. I guess they will know something about Thai ingredients? Galangal is a root, I don't know how difficult it would be to find there. And the lemon grass should be cut at an angle into pieces an inch or two-long. Also, on the can it may say coconut milk or coconut cream, but it's the same thing." Here is some Thai trivia: When she was searching for an apartment, none of the apartments had kitchens! Most people don't cook at home because really delicious and inexpensive food is readily available on the street, in kiosks or little stores. She had to search to find a small portable oven because she loves to cook and wanted to make something. Another piece of trivia: Most Thai do not know Bangkok by that name but rather by the name Krung Thep. Krung Thep is actually an abreviated form of its full ceremonial name which is "Krung Thep Mahanakhon Amon Rattanakosin Mahinthara Ayuthaya Mahadilok Phop Noppharat Ratchathani Burirom Udomratchaniwet Mahasathan Amon Piman Awatan Sathit Sakkathattiya Witsanukam Prasit." It might be difficult to fit that on an address label! Good luck with your dinner party! One impression I have from photos she sent is that there are flowers EVERYWHERE! Especially hibiscus and orchids. Here is a link that might be useful: Bangkok/Krung Thep info