Well, I have Guacamole and Fried Green Tomatoes, and did not remember which should look what way. But I also have Holy Mole! and it is awfully big. And the leaf seems wider than it is long, and it has lighter/medium green for a slash down the middle, and then that dark green on the rest of the leaf. Not really MARGINAL, since the dark green is most of the leaf. But if you like Guacamole, have you tried Holy Mole? It has really heavy substance. I did not order Avocado, it was a bonus plant, and so was Mango Salsa, so I think I've swept the entire Mexican dinner menu here. That Mango Salsa has red legs and yellow leaves, don't know the blossom color. Pretty plant. I always appreciate the plantaginea progeny, which is why Guacamole, Fried Green Tomatoes, Fried Bananas were among my first hosta; hoping for a great fragrance. If all of my plantagineas bloom in August and Sept, I bet the fragrance will be noticeable all around the neighborhood.

You can send the plant to a local University plant pathology lab if you want to know for sure what kind of virus this is. Whatever the name, it's a virus, and since plants do not have immune systems it needs to be gotten rid of, pot, soil mix and all. Some viruses do use dagger nematodes as vectors for the disease. Tomato ringspot has this as a vector. You can mitigate that by pouring boiling water over the area where the plant was stationed. You could also use Zerotol as a soil drench in that area. Don't forget to disinfect your tools. Just in case. Steve Here is a link that might be useful: Zerotol

Well, I made fried green tomatoes tonight for my dinner and I have to say they turned out pretty good! I know this is the first time I've made them and it may be the first time I've ever eaten them. Yeah.....weird for a southern gal, right? What I did: sliced the tomatoes about 1/4" thick, put them in a beaten egg bath, dredged them through equal parts of cornbread mix and self-rising flour seasoned with some salt and pepper pan fried in olive oil until browned on both sides served with the Bang Bang Shrimp sauce: 1/2 cup mayo 3 TB sweet chile sauce 1 TB sriracha hot sauce 2 t. rice vinegar Watch out, these 'maters stay very hot a long time after cooking! I tried to eat/dip them with my fingers but stopped that after the first one. Teresa

Looking for particular Hosta. Tell me what you have.