An indeterminate is an indeterminate so you grow them just like you would any other indeterminate variety. There is no difference in the plant, just the fruit shape/size is different. So if you are into pruning indeterminates then you can prune/pinch them just like any other indeterminate. If you aren't into pruning, even better. Pruning is purely optional. ;) Any indeterminate variety needs caging or staking or support of some kind IMO - makes no difference what variety it is. Dave

Mtn did a peel and stick mural or two IIRC. I just ordered some repositionable posters for my son's classroom and they were better than I expected. We ordered a few more (the 16x20 are on sale for $5 each with the code 5DOLLAR through the 17th). They even looked good on cement block and covered a torn spot on sheetrock. If that is what peel and stick wallpaper is like, I would do it for a wall -- not sure about a room. It would actually be THE way to do a ceiling if you ever wanted to. Not sure I would, but I know I would NEVER want to do it with paste.

Ah. Recipes. So, this one from Jet Tila reads doable, adaptable, and real. We have a vegan Thai place where I don't have to worry about the fish sauce. https://www.foodnetwork.com/recipes/pad-thai-7112938 This looks good if you want to do the real thing, including buying a bunch of Thai ingredients. I read in this that there's something out there that uses ketchup instead of tamarind! I've had inferior pad thai which didn't have enough tamarind, but never any kind with ketchup. https://thewoksoflife.com/pad-thai/ For grins, I looked up vegan and found this similar dish that sounds like I might like to make it: https://hot-thai-kitchen.com/vegan-pad-thai/ Of course, I'm more used to Mexican uses. Other than spicy versions of the kind of sauce I was talking about, rub-some-on-chicken, agua fresca and candy (not on my list-it's way too sweet), I didn't find anything but reference to a tamarind cookbook on Amazon. Actual recipe for the Agua de tamarindo inc. how to extract your pods: https://www.mexicoinmykitchen.com/agua-de-tamarindo/ But then I found a lot of Indian recipes. I didn't read any because I don't know Indian well enough to judge them, but the dishes in the photos here look good, so if that interests you, you might like to read the recipes behind them. https://www.olivemagazine.com/recipes/collection/easy-tamarind-recipes/ BTW, there was a mention somewhere about a difference in flavor between fresh from the pod and the jar--which for Pad Thai is concentrate. Duh. The jar that just says "ingredient: tamarind," isn't concentrated and, at least the ones I've bought, tastes exactly like homemade. But the difference between the Pad Thai that tastes right and the kind that doesn't have enough tamarind might be concentrate or not.

Blooms on Russelliana are quite small: the largest will be about 2.5", possibly 3" at most. The average is about 2", but there are always plenty of them — it's a multiflora hybrid after all. The plant itself typically grows to about 8 feet here in my climate, if it has something to scramble into. As a freestanding shrub, expect 8 feet wide and 5-6 feet tall.