I agree with previous poster your plant is a Plectranthus. HTH Chris

I posted this in another forum, but since the person who dug up this old thread to talk about "gene 6" in multiple forums... In case anyone wants some information about "gene 6"...better/correctly known as "P6"...as it pertains to current discussion based on a study by the EFSA... This is a very wide range of proteins found in virus encoding from HIV to mosaic virus...these proteins are also found in the smoke of burning meat and tobacco. It's a very wide range. In this case, one of the biggest dangers would be a chance encoding to re-invigorate the "dead" version of cauliflower mosaic virus (or P6 residues) that's very commonly used as a carrier string for DNA/RNA insertion that it's inserted into. This could lead to some allergy problems, too, even if it doesn't fully express the mosaic virus but still overlaps enough to express P6 proteins. P6 is a known allergen, though it's not one that everyone is sensitive to. The expression of this gene is highly unlikely, though...and would be regulated to a single (or very small groups) of plants doing this replication rather than entire seed source or a field suddenly replicating mosaic virus or P6 residues. If it is the case that encoding suddenly made it large-scale available it would show up heavily in the research stage and it wouldn't make it out into the consumer market since it's showing inferior/bad genetic expression. One of the biggest parts of GMO research is tossing out 99%+ of everything you're actually trying to create because positive effects of expression aren't stable enough to sell it as seed...or it's showing "bad" expressions. There's a lot of otherwise harmful viruses (to plants or humans) used to insert GMO traits for start/end points into a genetic change that are made inert (and distinctly different) from their original genetic package, but still contain large parts of what makes up the virus, itself. Viruses can easily carry genetic information and they're ideal vehicles for transferring it. The genetic carriers of the virus are merely vehicles. Once you change the "genetic package" inside a virus it's not even what you started with. The "guts" are changed dramatically. If you put a Dodge Neon engine in a Porsche very few people would still consider it a Porsche. That's the level of dramatic change in sequencing going on inside of these packages. You can take certain virus types, depending on what you're trying to achieve, and precisely insert genetic information with start/termination points into existing DNA/RNA...totally turning it's genetic information into something totally different in both makeup and application. Btw, to those with P6 protein sensitivities...this would be a big deal. I'm not trying to knock the research at all. I'm just saying it's overlapping expression would most likely be contained to a very few plants in a field, not widespread. While genetic start/termination points are very good with insertion and replication once stable, nothing is perfect when you're exchanging genes...we see it even natural breeding. The major problem with this particular chain of insertion is the overlapping of the 2 sequences given as example in the paper and what could happen as a consequence of them being genetically linked so closely together...even if there's a very small chance of it happening as defined. It's also worth mentioning we're talking a single virus carrier, not the 100s of types (or the 20-ish most commonly used) carriers. It would also be greatly influenced by the new information inserted, what was cut out, and where the start/termination points overlap (if there is any replication overlap). There's more than 1 way to insert genetic information into virus and the chances of overlap encoding or reversion is different depending on the type of method used.

I am so glad that everyone has liked what they got so far! Now, I just have to find some more seeds for Gary! LOL! Thanks again to Gary for sending in so many beans! You really helped everyone to gets beans they really wanted! Gary, are there any other veggies or anything seed wise that you can think of that you really want? PLEASE let me know! I am going to be putting in a seed order soon somewhere and I would really like to get you something special. Please email me some ideas! Christy

my two favorites are salmon on the grill with Jessica's Lime Chipotle sauce for a glaze, and SharonCB's daughter's Salmon Quiche. Both are yummy, both are good warmed up. The lime chipotle stuff is also good leftover on top a green salad with more of the sauce as salad dressing. Lime-Chipotle Sauce - Sunset Magazine Jessica/CF Food processor: 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus, I use ONE) 3 tablespoons brown mustard 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. SALMON QUICHE WITH WALNUT CRUMB CRUST SharonCB/CF Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe, but salmon is better. Annie