Ive always referred to it as Acanthus hungaricus (a/k/a A. balcanicus), Dan, but I wasnt positive what the most recent and/or "correct" taxonomy might be, so while I was just eating lunch I was googling stuff! This is probably way more info than you want, but I found all kinds of interesting stuff! Jellito, a wonderful, wonderful seed company that has seed for things you never even knew existed, has this to say about it! They list it this way: ACANTHUS hungaricus (balcanicus, longifolius). I had never heard of it being called longifolius, but, hey, why not complicate it even more than it (and most of the Acanthus) already are? And then they say this: Family: Acanthaceae Origin: Balkans, Romania and Greece History: The leaves of Bear's Breeches were said to have been the model for the ornamental on Corinthian columns I think that history information is really interesting. Kind of off the gardening topic, but Ive always been interested in the different types of architectural columns and their origins! But I dont understand why, if it originated in the Balkans, the species was changed from balcanicus to hungaricus! (But I really dont know much about geography, so maybe if I had time to do some researching about that Id figure it out!) On the Plant Delights site I found this: I think Ive seen it listed that way before too, so if youre ever looking for it, look for any combination of balcanicus and hungaricus and youll generally be looking at the "same" plant! But then on the Plant Delights site it says this: ~~~ Although some taxonomists have lumped Acanthus hungaricus into Acanthus balcanicus, we find plants in the wild do indeed look different to us horticulturists...thanks for the tip, Panayoti! Alright, leave it to Panayoti to decide theyre two DIFFERENT species! Now, I can see him finding enough differences to call them two different things, but Im gonna guess that theyre going to look absolutely identical to anybody else whos looking at them! So at this point Im going to keep labeling it the way I always have, and, Panayoti notwithstanding, will continue to consider both names/species/epithets to be the same thing! One other thing about Acanthusin general! Its always sold as a shade or part\-sun plant, but the first time I ever saw one bloomingwhen I decided I HAD to have onein the "pond garden" over at Paulinos, it was in full sun, and mine is planted in mostly sun, and it does really well. I do tend to water it more than some of my other stuff! Another thing I learned on one of the sites I checked out is that it can apparently be propagated from root cuttings, and since people are always anxious to have the few seedlings I dig up to take to the swap, maybe Ill need to dig up a couple pieces of root to see if I can propagate a few more for the Fall Swap! Itll be an interesting experiment! For anybody who decides to check out Jelitto, by the way, it IS a wonderful, wonderful seed company, but its also a German seed company. Everything is sold in Euros (used to be in Deutschmarks!), so if youre looking something up and want to know the price, you have to convert the Euros to USD. Something listed as 2.50 Euros would be a little over $3. At least now they do have a U.S. office you could call with questions, but I dont know if the seeds are actually shipped from the U.S. or Germany! But if youre ever looking for something you "cant find anywhere," Id lay odds on Jelitto having it! Their catalog is also a GREAT reference for germination and other info! I copied their Acanthus germination info to save, tho it looks like germinating Acanthus anywhere other than "out in nature" might be as difficult as germinating Callirhoe is! Ive posted these before, but here are a couple pics of it when its actually blooming! [](http://picasaweb.google.com/lh/photo/z_8arJa_qXNiU1S4YL8bsg?authkey=Gv1sRgCNb-kpjh7rzM5AE&feat=embedwebsite) [](http://picasaweb.google.com/lh/photo/a3ymej_KovFcz9jnLL0FMw?authkey=Gv1sRgCNb-kpjh7rzM5AE&feat=embedwebsite) Mark, I never thought about the ph being the reason why the pasque flowers look different, but I bet thats WAY right! Acidity/alkalinity can definitely make a difference in the color of the flowers, especially blue and lavender. Im virtually certain that its Pulsatilla patens that you have growing out there! And the stems on yours look longer than mine, but I really think thats just the soil/light/moisture differencesand the fact that mine is hovered over! ;\-) Gotta go! When I was starting seed yesterday I discovered that I dont have any cucumber seed left for this year, and I forgot to order some when I did my Pinetree order! Yikes! Gotta get my bum in gear! Think Im gonna do a Parks order. Was looking in their catalog last nite after I discovered my brain glitch, and they have Diva, the one I REALLY want, and some others that sound good to try. Skybird

Shaun - I love your photo with your swap items on the pretty table with flowers and the beautiful Florida greenery outside. Sheshebop, the presents were wrapped and present so elegantly. That was a special touch on top of selecting excellent gifts. And yes, I too, yearn for the Le Creuset little pots. I've picked them up at stores many times and decided to hold off. . . but one of these days! Enjoy, Shaun. Send photos of your successes. Karen

Have a great time Laurel! I haven't tried this yet, but sure thought it sounded good!I'm not sure where I found it. We had this tonight on grilled chicken wings, it was delicious! Very easy to make, I used a stick blender instead of a food processor. It's a really good sweet-hot (not too hot!) sauce! Chipotle-Cherry Barbecue Glaze 2 tablespoons unsalted butter 1 medium onion, finely chopped 8 ounces cherry preserves (3/4 cup) 1/4 cup minced seeded chipotle chile in adobo sauce 1/4 cup ketchup 1/4 cup cider vinegar In a small saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, 5 to 6 minutes. Add the remaining ingredients and cook over moderate heat, stirring, until bubbling, about 5 minutes longer. Transfer the mixture to a food processor and process until fairly smooth. Transfer to a bowl and let cool before using. The glaze can be refrigerated for up to 2 weeks. NOTES : Use this spicy, smoky, sweet barbecue sauce to glaze grilled meat or poultry in the last few minutes of cooking. It can also be served on the side. from Food and Wine June 2005

Thanks all! It was fun for me. The goal for me is to have better and more pictures next time! I have some beauties that haven't bloomed yet and a few more on the way. I'm looking forward to hosting this again next year! A post for noids tomorrow! Sherry