I have a bush like the one you describe. It's in full bloom right now, and the small, yellow blossoms smell like cinnamon. I started the bush from a friends bush...She called her bush a "Cinnamon Bush", too, and I have no idea what the scientific name is. I tried to find one, but no one seemed to know what I was talking about. Then I discovered that I could start a bush from hers! The bush sends up shoots, or "babies" next to the mother bush...similar to the way a lilac bush does. You can dig those up and plant them, and you'll soon have your own bush. My sister planted 3 "babies" from mine last year, and hers are up and blooming this year. They'll take a few years to get big, but mine filled out and got to be about 5-6 feet tall and wide in 4 growing seasons.

I picked up an entire selection of pickling spices - Bay leaves, cumin seeds, coriander seeds, celery seeds, dill seeds, Jamaican Allspice, black peppercorns, Szechuan peppercorns, red pepper flakes, yellow mustard seed, and curry powder - at a health food store yesterday. The only item on my list that they didn't have was brown mustard seed. There's a larger health food store on the other side of town. I'll to there for those seeds and the Kosher salt. Everything was so very fresh, in bulk, and sooo much cheaper than I would have paid for the jarred spices at a grocery store. My tomatoes here in North Dakota are just starting to come on with small green tomatoes. I plan on making several batches of these four versions of pickled green tomatoes. I've got everything ready...just waiting on the cherry and olive tomatoes to be fully grown but still green. http://www.gardenbetty.com/2011/08/four-ways-to-pickled-green-tomatoes/

My cucumbers were eaten right after germination so I don't have the dukes for pickling...any idea where I can buy say 10 lbs?

Here's the recipe from the Ball Blue Book, it takes hot peppers but you could easily leave those out. It's very similar to the one posted by Sooz: Pickled Garlic Pickling mellows garlicÂs pungent taste, creating a unique bite-sized burst of flavour to accent a variety of dishes. Toss pickled garlic into Italian spaghetti sauce, serve it in sandwiches, use as an antipasto or a garnish for salads. 12 large heads garlic, about 1 3/4 lb (838 g) 2 1/2 cups (625 ml) white vinegar 1 cup (250 ml) dry white wine 1 tbsp (15ml) pickling salt 1 tbsp (15ml) granulated sugar 1 tbsp (15ml) dried oregano 5 dried whole chili peppers Place 5 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat water to a simmer (180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use. Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves. In a large stainless steel saucepan, combine vinegar, wine, pickling salt, sugar, and oregano. Bring to a boil; boil gently 1 minute; remove from heat. Add peeled garlic cloves to hot vinegar mixture. Stir constantly 1 minute. Pack garlic and 1 dried whole chili pepper into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot brine to cover garlic to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely & firmly until resistance is met Âfingertip tight. Do not overtighten. Place jar in canner; repeat for remaining garlic, chili and hot liquid. Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process Âboil filled jars  10 minutes.* When processing time is complete, turn heat off and remove canner lid. When boil subsides - bubbles no longer rise to surface (3 to 5 minutes) - remove jars without tilting. Cool jars upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands. After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. Makes about 5 x 250 or 236 ml jars. Annie