Thanks, I checked that out and it does look similar however horsetail seems to grow out of a center shoot. This stuff seems to grow out of many shoots coming directly out of the ground.

1.) If you have one, join your local AV club. You'll learn a lot and enjoy the camaraderie of like-minded folk! And then, attend at least one national AVSA convention in your lifetime. 2.)Isolate, Isolate, Isolate! All new purchases for at least 4 months. Six months, however, is much better. Viruses and bugs can take time to manifest. 3.) When grooming your violets, clean your tool between each violet or leaf you're working on. You'll prevent the spread of deadly viruses. Clorox wipes work great. 4.) Don't grow more than you can comfortably take care of. It should be an enjoyable hobby, not another full-time job. :) 5.) When you make changes, do so a few violets a time, not your whole collection. This way, if something goes wrong, you haven't damaged or lost your entire collection. 6.) Repot often- every 6 months for standards and 3-4 months for minis and semi-minis. Violets appreciate a fresh start, and you'll possibly prevent any pH problems. 7.)Do not take leaves from a bug infested plant. You will only transfer the problem to new babies. Get rid of the bugs and then take leaves. 8.) You really do need big guns to get rid of bugs. Use the chemicals according to directions- not a little less and not a little more. If you use less, you'll only create resistant strains of the pest. More can damage your plants. Natural remedies are often ineffective. I recommend Forbid for mites and Marathon(granular) for mealies. I've never had to deal with thrips, so I don't have a personal recommendation for this bug problem. I do know that Conserve SC is still the best thing available for retail consumers, although thrips have developed an immunity to it. 9.) Violets are not one size fits all. What works well in my growing conditions may not work in yours. Do what works for you! If it's not broken, don't try to fix it. 10.) Don't be afraid to toss a violet or leaf that looks "iffy" or isn't performing well.(i.e. stunted growth, etc) You risk losing your whole collection by keeping the malingerer around. Most violets can be replaced. 11.) Be careful of boxstore violets. They often are riddled with thrips and are kept too wet- a sure recipe for rot. 12.)Be aware that even the best vendors, or well meaning friends, can have problems that they are unaware of, such as thrips or virus. This brings me back to #2- ISOLATE, ISOLATE, ISOLATE!!!

I think to make the thicker batter you need to double batter. To do that you use whatever breading you like, then dip in an eggwash and roll it in your breading again. I've been collecting cilantro recipes for my son... here are a few that cilantro lovers might enjoy. I think some tahini added in would be good too and might mellow it some. You could freeze the cilantro pesto and then just add some of that to fresh salsa once it's too hot to grow it around here. Cilantro Pesto 3 garlic cloves, peeled and coarsely chopped 2 cups fresh cilantro, lightly packed 1/4 cup olive oil 2 tablespoons toasted sesame oil 2 tablespoons lemon juice (I think half lime would be lovely too) 1/2 teaspoon salt 1/2 teaspoon ground black pepper Place the garlic and cilantro in the work bowl of a food processor fitted with a metal blade. With the processor running, slowly add the oils, lemon juice, salt, and pepper. Process until smooth. Place the pesto in an airtight container and freeze for up to 4 months. To thaw, microwave on low for 2 to 3 minutes. Yield: 6 servings Cilantro Pesto 2 cloves garlic 1/2 cup almonds, cashews, or other nuts 1 cup packed fresh cilantro leaves 2 tablespoons lemon juice 6 tablespoons olive oil Celtic Sea Salt to taste Blend the cilantro and olive oil in a blender, add other ingredients to make a nice smooth paste, then go ahead and add some nuts and/or seeds: pistachio, cashews, almonds, pumpkin seeds, sunflower seeds. Cayenne pepper added to anything has a synergistic effect, making all the other ingredients work better. Cilantro Pesto 4 cloves garlic 1/3 cup Brazil nuts (selenium) 1/3 cup sunflower seeds (cysteine) 1/3 cup pumpkin seeds (zinc, magnesium) 2 cups packed fresh cilantro (vitamin A) 2/3 cup flaxseed oil (omega's) 4 tablespoons lemon juice (vitamin C) 2 tsp dulse powder (minerals) Sea salt to taste (minerals) Process the cilantro and flaxseed oil in a blender until the coriander is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch to sea salt to taste and blend again. Freezes well Cilantro-Pepita Dressing 1 medium Anaheim Chili, roasted -- peeled and seeded 3 tablespoons Roasted pumpkin seeds (Shelled) -- (pepitas) 1 large Clove garlic (increase to taste) 1/8 teaspoon Freshly ground black pepper (or Cayenne Pepper) 1/2 teaspoon Celtic Sea Salt 3/4 cup Olive Oil 2 tablespoons Red wine vinegar 3 tablespoons Grated cotija cheese 1 small Bunch cilantro -- stemmed (Better still, a packed cup of cilantro leaves) 3/4 cup Mayonnaise 2 tablespoons Water Note: If cotija cheese is unavailable, use any hard grating cheese, such as cacique or even Parmesan. Place chili, pepitas, garlic, pepper, salt, oil, vinegar and cotija cheese in blender or food processor. Blend about 10 seconds, then add cilantro, bit by bit, until smoothly blended. Place mayonnaise and water in large stainless-steel bowl and whisk until smooth. Add blended chili mixture and mix thoroughly. Place in airtight container and refrigerate. Dressing may be stored up to three days. Makes about 2 cups.

Agreed that it does very much look like the genus Psilotum. However, I don't know the family well enough to give a positive ID. It does appear to be more like Psilotum complanatum, but I'm using broad visual scans to make that determination and cultivation could influence that. However, complanatum is, as I'm sure you're aware, only found in Mexico. Was this dug from the wild (which is why you're sure it came from central California)?