Hi Dave, Here in the Netherlands we have the Juniperus hor. 'Golden Carpet', in The U.S. there's the 'Mother Lode'. Most time of the year these are the same when it comes to their colour,only the new growth of the 'Mother Lode' is a lemon yellow while it's a golden yellow on the 'Golden Carpet'. No doubt your's is the 'Mother Lode'. Specialy for you I just cut some branches of the 'Chamaecyparis pisifera 'Plumosa Juniperoides'(l) and the 'Squarrosa Aurea'(r) for comparison: A little while ago I found out via this forum that the 3 golden forms of Pinus parviflora are the same one. -'Dr. Landis Gold' -'Goldylocks' (often wrongly spelled as 'Goldilocks') -'Tenysu-kazu' It was the late Dr. Henry Landis who received this one from Japan under the name 'Tenyzu-kasu'. Later on John and Dave Verkade took over the collection from Henry including the 'Tenysu-kazu'. A Japanese friend of them translated the 'Tenysu-kazu' into English and the cultivar name 'Goldylocks' was born... As always the first name given to this plant must be used which is Tenysu-kazu anf thats why I mentioned this to you to rename your 'Goldylocks' into 'Tenysu-kazu'. I hope it's clear to you now and that I helped you with this info :0) Thanks in advance for your upcomming pics!

Catkim, that was the problem with my Mapu, the ants got into the pots and damaged the roots. It was too late by the time I worked out the reason for their decline. Next time (when I can afford it) they'll go in the ground. But on the original question, I still find it difficult to pick favourites, I like most palms. Maybe the question should have been "What's your 50 most favourite?", LOL. Wetsuiter, you probably did see them on Diego Garcia but never knew their ID. They'd grow well there so most likely someone would have brought them in.

Lesbig, I like your idea of adding some lime and garlic - some of my favorite hot sauces are SE Asian sauces, based on lime. Unfortunately, I don't think it will be very noticable with the tequila and vinegar in there, as the vinegar will definitely overpower it, and probably the tequila, as well. Also, lime juice is one of those things that is best superfresh, and doesn't keep or can well, IMO. I see things next to recipes saying good for 2 weeks, and things like that, but when I make a nuoc cham I make sure I use it in 3 days, and I freeze extra lime juice immediately, if not used. Maybe if trying to get a lime flavor in there you could try a small amount of zest? Different flavor, but it would be noticable over the stronger ones. You'd have to experiment with it, to see how it preserves, as well as how much to use, as I haven't done it...just an idea. Dave

Bump up this thread to admire Mas_loves_roses with a vigorous Sharifa Asma. I don't know if hers is grafted or own-root. My Sharifa as own-root is so wimpy !! Also appreciate Seaweed posting so many blooms in her alkaline clay garden in Southern California. Re-post Seaweed's tip for bare-root roses (grafted on Dr. Huey): "When I received the bare root from Regan, first prep the hole with Gypsum. Then filled tap water & let it settled. Next filled with Gardner & Bloome brand organic plating mix, right below the root, added one tablespoonful of David Austin's Mycorrhizal fungi. Last: put in bare root, added pumice, earthworm castings, and diluted mix of superthrive, Eleanor's VF-11, plus more water."