"Portable kerosene heaters used in homes are risky because some plants are sensitive to gases formed when the fuel is burned." From; WVU.edu. I learned this the hard way. I hace an Omni 105 and I don't use it in the graanhouse anymore. John Here is a link that might be useful: Planning and Building a Greenhouse

trsinc, To answer your question, "Yes"! Here is some information on epazote that you might find interesting since I see you like herbs and live in Texas. Epazote Chenopodium ambrosioides, also known as Mexican Tea, Bean-O Herb and wormseed, is a native herb that is used extensively in Texas and Mexico. It is considered to be indispensable to bean dishes for authentic "South of the Border" flavor. I have never tried the dried stuff, but I do use the fresh in beans, all kinds of beans. It is said that the dried leaves have less punch but are a reasonable substitute for fresh epazote. Epazote is often used not only with dried beans, but also corn, tacos and fish. It is reputed to be effective in reducing intestinal gas thus the name "Bean-O Herb". And I have read that Epazote is used "sparingly" in soup, tacos, black beans, mushrooms...It is pungent, an acquired taste in time you will really enjoy. It it is recommended to use 6 or 7 leaves in 2 quarts of bean soup, adding near the end of the cooking. It doesn't remind me of oregano or thyme, but I guess some might think that it has a mild cilantro flavor, but since I love cilantro, epazote is OK with me. Like I tell people that are just beginning to use new herbs for the first time: "Go easy at first to see if you like the flavor. You can add more to a dish, but you can't remove if from a dish." The Herb Companion states the following: EpazoteÂs other main use is culinary: a few leaves added to bean dishes contribute an unusual flavor and are believed to prevent flatulence. It also ­appears in Mexican and Guatemalan recipes for mushrooms, corn, fish, and shellfish. Try two or three sprigs in a pot of black beans serving six to eight, adding them during the last fifteen minutes of cooking. Or chop a few leaves to toss into a corn relish to stuff into bell peppers or tomatoes. You may want to use just one sprig until you get used to the flavor, which some say is an acquired taste. Pregnant women should forgo this bit of authenticity altogether. Here is another website to visit: Mexican Herbs by Ann McCormick.

My tradelist of self-grown seeds: (for an extended and up-to-date list with more explanation visit http://hortusbrambonii.wordpress.com/tradelist/) All of these are organic, and or heirloom races or wild forms. Forgotten European (wild) vegetables Ground elder (Aegopodium podagraria), leafy vegetable from Roman times Garlic mustard (Alliaria petiolata)* Crow garlic (Allium vineale)*, useful as garlic/chives Wild Angelica (Angelica sylvestris) Cow Parsley (Anthriscus sylvestris)*, wild chervil Lambsquarters (Chenopodium album), ancient spinach Nipplewort (Lapsana communis), old type of wild lettuce Musk-mallow (Malva moschata), edible leaves and flowers Common mallow (Malva sylvestris), edible leaves and flowers Primrose mix (Oenothera ssp.) edible root, seeds and flowers Meadow salsify (Tragopogon pratensis), edible roots, leaves, and flower buds Regular and rare vegetables Kale (Brassica oleracea var. Laciniata) unnamed variety Golden snow pea (Pisum sativum 'golden sweet') Tree spinach 'magentaspreen' (Chenopodium giganteum) Shungiku or edible chrysantemum (Chrysanthemum coronarium) Wild aragula, perennial rocket-salad (Diplotaxis tenuifolium) curled mallow (Malva vericillata 'crispa') Oriental leafy vegetable Tomatillo (Physalis ixocarpa) Mexican traditional vegetable Fruit Jaltomato, false creeping holly (Jaltomata procumbens), rare! cape gooseberry (Physalis peruviana) Herbs Epazote (Chenopodium ambrosioides), unique mexican herb Wood avens (Geum urbanum), aromaticn root Hop (Humulus lupulus), useful for flavor in beer, and edible young shoots in spring Flowers and ornamental native plants Common hollyhock (Alcea rosea) �urban mix� Yellow Iris (Iris pseudacorus), grows in or next to water wild mignonette (Reseda lutea) interesting wildflower Bittersweet nightshade (Solanum dulcamara), ornamental vine (poisonous!!) I also have a list of bought seeds that can be traded, just ask me.

I love the bright color. Makes a really nice plant stand. I agree with nonacook, I used to frequent often and I DON"T like the change so I just don't drop in any more Not just the bland it's harder to navigate. I haven't figured out how to stay logged in like I did on garden web so you have to start that song and dance all over every time and I'm not liking that!!!