I was just meandering through a local nursery with a rather large modern rose selection, so I could check out what I didn't have in my garden and see if I foolishly needed any additions. Out of about 200 roses, one really stood out to me, which was White Licorice. What a stunning rose, and I absolutely LOVE the fragrance. It does smell faintly of licorice - guess that is the Myrrh smell which I haven't yet been familiar with, but between this rose and my new Glamis Castle, I clearly love. The blooms in early spring are more of a very light pale yellow, and form is perfect HT. I need another rose like a hole in the head, but when I find this one at a nursery that isn't so overpriced, I think it may be the next addition.

This is what we have up so far in cups: Tomatoes: Beef Master 2 Pink Ponderosa 2 Black Cherry 2 Magnum 2 Yellow Currant 2 Jubilee 2 Isis Candy 1 Sweet Baby Girl 2 Copia 2 Super Beefsteak 1 Marianna's Peace 1 Big Zebra 1 Snow White 1 Tumbling Tom 3 Mr. Stripey 2 Peppers, Bell Chocolate Beauty 2 Red Knight 2 Early Sensation 2 Purple Beauty 1 Orange Sun 2 Peppers, 'Hot' Garden Salsa and I have 8 Poblamo types started but they aren't up yet :( Onion sets in the ground We also have in cups: Cilantro Chard Chives, onion and garlic Bok Choy (we cheated and bought the BC from WM) There were quite a few tomatoes we still wanted but I don't know where they'd go. I've never gotten a Big Zebra to do anything, have my fingers crossed for this year. I might start some others, not sure if there's enough time now. I haven't started any of our 'squash' or cukes yet, is it too early to start seeds inside for those?

You sure it was not French Tarragon (Artemisia dracanculus)? Some Artemsias goes by the name of sage ie; Artemesia ludoviciana- Prairie Sagebrush/ A.filifolia Sand sage, etc. Just a thought... Art

Sodlet, I grow liquorice in South Australia. It's tough and easy to grow, likes deep rich soil and plenty of water. It goes dormant over winter and sprouts back from the ground in the spring. Mine has recently sprouted and is rocketing up. It can become invasive in some situations but I'm not worried, personally I'd rather hack back healthy vigorous plants than try to nurse ugly sickly ones, any day. Don't grow it from seed, it's much easier to propogate by division of the strong root system, that way you save a lot of time. If you find someone who has a plant dig down a little, literally tare a piece off the roots and throw it into the ground at your place, hey-presto. Buy one from one of the mail order herb companies like All Rare Herbs. I haven't dug any roots yet as my plant isn't established enough. I have some dried liquorice root in my spice collection, it's amazingly sweet but doesn't taste like shop bought liquorice, which is flavoured with aniseed I believe. I confess I haven't used it in cooking yet, but would like to try some of the Northern Chinese recipies including it. Good luck. :-)