I've never heard of propagating a Datura from cuttings. I have always been told it was seeds, but I could have always been told wrong. I haven't looked for a proof positive answer, because, though I see quite a few of these absolutely beautiful plants growing in people's yards, I do not know them, therefore, I just can't walked up to them & start asking questions. I purchased seeds online of two trumpet plants. I tried sowing them last year without any luck. This year was off too a bad start as well. Unlike the first try, these did not even germinate. The seeds rotted in the soil. Damping off killed my first set. I am currently in my third attempt. It has been about two weeks since they have sprouted, & things seem to be looking brighter.

I have lots of Brugs but none are old enough to get cuttings from. I just got started in them myself. I would love to have a cutting from your Plumeria. Look at my list and see if you might want to trade for something. Or I could send you a cutting from Datura Double Blackcurrant Swirl if you are interested. It is like the Brug. It is Purple and very beautiful. blooms hundreds of very large flowers and has a seed pod behind each bloom. LMK if you are interested. Cathy Here is a link that might be useful: My Trade List

I am not familiar with the variety Crandall but blackcurrants are one of the easiest shrubs imaginable to grow from cuttings. Cut some 12 inch lengths at any time of the year and stick them in the ground. They will grow. (Forget the bucket of water.) I sometimes use blackcurrant cuttings as pea sticks and by the time the peas are finished I have a row of new currant bushes. In fact I now avoid using currant sticks because I end up having to haul out well rooted shrubs I don't need. By the way if you have a forest of 7 foot canes maybe you need to prune. BCs are easy to prune. Just remove all the stems which fruited last summer. I find the easiest way to prune them is to harvest by cutting whole stems of ripe fruit and sit somewhere comfortable to strip off the berries. You avoid hours of shuffling amongst the bushes with a bent back and you remove the old wood all in one process. WARNING - this advice about cuttings is obviously predicated on your having healthy parent currants free of virus.

Deborah, Some currants are seedier than others. I have seen dried black currants, so I *think* you could dehydrate them. I tried drying cranberries one year and that was an epic fail, so currants may be another "better commercially done" type fruit. I don't know for sure. Here's the recipes. The liqueur from Canadian Living is linked at the bottom. If you search on their recipe site for currants, they have about 100 different ones for all sorts of jams and baked goods. Have fun! Bar-Le-Duc Adapted from The Jamlady Cookbook 1 quart black currants, destemmed and deseeded (*deseeding is definitely optional) 2 cups sugar 1 cup water Boil the sugar and water for 1 minute. Add the currants and cook for approximately 15 minutes. Check the jell point (8 degrees above boiling - adjust for your altitude). You can let it stand for a few minutes, then stir the fruit to keep it suspended in the jam. Put in jars, seal with lids and rings, BWB for 10 minutes. Makes about 4-8 oz. jars. *Technically it's not Bar-Le-Duc if you leave the seeds in, but who has hours to spend deseeding currants with a needle? Found this one - I made a jam with red raspberries and red currants, and it was excellent. I love the combination. Black Raspberry Cassis Jam Adapted from Gourmet Preserves Chez Madelaine 2 pints black raspberries 2 pints black currants 1/2 cup water 2 tablespoons lemon juice 3 cups sugar Combine raspberries and currants with water in a non-reactive saucepan. Cover and bring to a boil. Uncover and simmer for 15 minutes. Pass the berries through the berry screen of a food mill to remove the seeds and skin. If the pulp and juice is less than 3 cups, add water to measure that amount. If the puree is more than 3 cups, increase the sugar to equal the amount of the puree. Return the puree and lemon juice to a clean pan, and bring to a simmer, stirring frequently. Add the sugar 1/2 cup at a time, waiting for the jam to return to the simmer before adding more. Stir after every addition to prevent sticking. Cook jam at medium-high heat for 5 minutes longer (after all the sugar has been added). The thermometer will reach 216-218 degrees and the jam will be very thick. (We've had discussions here about her "jell point" temperatures. It probably should be a little higher for a firmer set. In my limited experience, at 218 the jam was still pretty soft. Very good but runny. I usually shoot for at least 219-220 at my altitude.) Remove from the heat. Fill hot, sterilized jars to with 1/4 inch of rim. Attach lids, rings, and BWB for 10 minutes. Makes 3-8 oz. jars. Here is a link that might be useful: Black Currant Liqueur-Canadian Living