I understand that a number of different "species" are now properly considered B. dregei. I used to have B. partita, which I think I probably got at Kartuz. Whether B. partita, richardsiana, etc. are all independent synonyms or whether they represent "varieties" is an argument for the taxonomists and botanists. However, there is precedent for the use of the term "Begonia dregei var. richardsiana" in a botanical garden's collection (link at bottom). The link to the photo at U. Connecticut seems to no longer work. Whether or not the botanists consider this a variety or a synonym of dregei is not the point. The point is that there are several somewhat different looking plants that were originally given different names. Now all are considered Begonia dregei. I doubt many botanists would object to non-botanists simply calling these different "varieties" of the species. Here is a link that might be useful: Database indicating use of

well it could be that the types of seed have not gone through germination. a good trick for many seeds is to pre soak them before potting. many growers use sphagum moss due to its anti fungal properties. i have a tip from a nurseryman but this has not been tested on cp seeds. what they do to force seed to germinate is to make a mix of ninety percent water and ten percent hydrogen peroxide. they soak the seed in this before planting. i have also been using the pop bottle pots to grow seed since it stays nice and moist and can be covered with plastic to avoid fungus. i personally have never had a fungus problem myself, but im sure this is due to it been so dry here in utah. cheers sheldon

One way to plan your herb garden is to make a list of the herbs you regularly use by taking inventory of the herbs in your kitchen cabinet. *ANISE. Use licorice-flavored seeds for cookies, candy, meat, soup; leaves for stews, salads, meat. Grow: Best to sow in place, thin to 6-8 inches apart, full sun. Slow growing.  Harvest: Harvest seed about 1 month after flowers bloom. *BASIL, Sweet. Use leaves in tomato dishes, pesto, spaghetti sauce, soups, vegetables, stews.  Grow: Easy to grow. Sow seeds in place after last frost or start inside and transplant; full sun; space 12 inches apart. Pinch tips to grow bushy.  Harvest: Harvest leaves just before flowering begins; cut plants 4-6 inches above ground. *BORAGE. Use cucumber-flavored leaves in salads, flowers in soups, stews.  Grow: Sow seeds in place; difficult to transplant; space 12 inches apart in sun or filtered sun.  Harvest: Harvest young leaves before flowers open. *CARAWAY. Use seeds to flavor breads, cheese, cakes, salads, soups, stews; leaves for salads.  Grow: Sow seeds in place, space 8 to 10 inches apart.  Harvest: Harvest leaves when mature; seeds will form second season, harvest a month after flowering. *CHERVIL. Use fresh or dried leaves in salads, soups, fish, poultry, vegetable dishes. Use in sauces: béarnaise, vinaigrette, rémoulade, sauce verte.  Grow: Sow seeds in place or start indoors in pots, keep soil moist, partial shade, space 6 inches apart. Easy to grow indoors, does not require direct sun.  Harvest: Pick leaves just before flowering. Tender leaves may be dried. *CHIVES. Give an onion/garlic flavor to salads, soups, eggs, sauces, sandwiches. Make chive butter  Grow: Grow from seeds or divide the clumps; full sun; space 5 inches apart. Will grow in kitchen window  Harvest: Clip leaves close to ground. *CILANTRO - CORIANDER. Use leaves similar to parsley in fish dishes, soups, curries, Mexican dishes. Use crushed seeds in pastries, sauces, curries, shellfish platters.  Grow: Easy to grow. Sow seeds in place in early spring; full sun or filtered shade; thin to 6-10 inches apart.  Harvest: Pick leaves when plants are 4 to 6 inches tall. Fresh leaves are called cilantro. Harvest seeds called coriander in midsummer when they begin to turn brown. *DILL. Use slightly bitter seeds in pickles, sauces, meats, salads. Dill weed (the plant's leaves) is used as a bouquet in salads, potatoes, tartar sauce, and butter dishes.  Grow: Sow seeds in place in spring; full sun; well-drained soil; thin to 12 inches.  Harvest: Pick fresh leaves when flowers open; gather seeds when brown. *FENNEL, SWEET OR COMMON. Use licorice-flavored seeds in breads, cheese spreads, vegetable dishes, and potatoes. Drop a few seeds in vinegars.  Grow: Sow in place; full sun; thin to 12 inches apart; stake when tall.  Harvest: Pick stems just before flowers bloom. Seeds can be dried. *MARJORAM, SWEET. Sweet-spicy leaves complement flavor of salads, omelets and eggs vinegars, rub on pork, veal; use like oregano.  Grow: Perennial treated as an annual. Sow seeds in place or start indoors and transplant when danger of frost is past.  Harvest: Harvest young at any time, mature leaves before flowers bloom. *OREGANO. Use dried or fresh leaves in tomato sauces, beans, cheese, soups, roasts, vegetable dishes such as zucchini.  Grow: Start seeds indoors or divide already established plant; full sun; thin to 10 inches apart. Grows well in containers.  Harvest: Gather fresh leaves as needed; leaves can be dried. *PARSLEY. Use as garnish, whole leaves or minced.  Grow: Biennial. Soak seeds in warm water 24 hours before planting; plant in partial shade; thin to 6-8 inches apart.  Harvest: Pick from first year plants, good-sized, not yellow, leaves when needed. Leaves can be dried. *PEPPERMINT. Leaves in tea, jelly, sauces; sprigs in sauces, summer drinks.  Grow: Start from root divisions or cuttings, space 8-10 inches apart; sun or shade. Contain spreading by growing in containers. Renew every 3 to 4 years.  Harvest: Cut springs or leaves frequently. *ROSEMARY. Sprinkle fresh or dried for lamb, pork, veal, sauces, and soups. Use as a rub for veal, lamb, and chicken.  Grow: Propagate from slips or seed.  Harvest: Gather leaves and sprigs as needed. *SAGE. Use fresh or dried leaves for stuffings, rabbit, chicken, roast turkey, baked fish, pork chops and meats, eggs or vegetables. Slightly bitter flavor.  Grow: Start from seeds or stem cuttings or divide established plants; full sun; space 30 inches apart. Slow to begin growing. Renew every 3 to 4 years.  Harvest: Harvest leaves before flowering. Cut back after blooming. *SAVORY, SUMMER. Use in salads, soups, eggs, dressings, poultry dishes, fish, with vegetables. Goes well with beans  Grow: Sow seeds in place after danger of frost is past; full sun; space 6-8 inches apart. Easy to grow.  Harvest: Gather leaves before flowering. *SPEARMINT. Use as garish on fresh fruits, ices, summer drinks.  Grow: Start from root division or cutting; sun or shade; space 8-10 inches apart. Renew every 3 to 4 years.  Harvest: Cut springs or leaves frequently. *TARRAGON, French. Use leaves for fish, shellfish, poultry, veal, meat, eggs, vegetables; salads, sauces and marinades.  Grow: Start from cuttings, root pieces, or seeds; can take partial shade; space 12 inches apart. Protect in cold-winter regions.  Harvest: Gather leaves before flowering. *THYME. Use leaves in soups, gumbos, chowder, salads, omelets, vegetables, meat; has warm, clove-like flavor.  Grow: Start from seeds indoors or in place; propagate from cuttings, space 10-12 inches apart; prefers dry soil and full sun. Renew every 3 to 4 years.  Harvest: Clip off tops when plant is flowering.

Your seeds have already germinated. Once the radicle is outside of the seed, it has germinated. A radicle isn't a root. The plant will always grow in the right direction due to built in mechanisms to sense gravity. You don't have to worry about it.