Oregano can be grown from seed. However, much of what is available in the trade is not the good stuff ie it turns out to smell good but taste bland (also true of some of them sold as plants). The "best" culinary varieties have a somewhat acrid aroma, are very "spicy" and provide your tongue with a pleasant burning sensation. To be safe, buy the plant so you can judge the flavor yourself-don't rely on aroma alone as the bland ones smell good too. Be sure to ask the nursery owner if you can taste a leaf first! I agree with teryaki, it doesn't matter if it is "right" or not, just that you like it. One of the most rewarding parts of gardening is discovering the subtle differences between different cultivars and varieties. I find it almost addictive. Those of you who have gotten hold of good stock of oregano seed, please share your source. I am always looking for something to add to my collection. See the discussion regarding Mint seeds posted earlier regarding the problem with growing mint from seed http://forums.gardenweb.com/forums/load/herbs/msg0112010418987.html?6 Francesco

Gosh, thanks!! I was so focused on the 36" versus 2 18" cabinets I wasn't focusing on the function of the dishwasher. After reading all the opinions, I'm going to leave the DW on the fridge side. The real clincher was the visual of me taking a hot casserole out of the oven, turning around and falling over the open door like a scene in a sitcom. The fridge is a french door. I gave a lot of thought to how I clean up. Before I start cleaning up I pack up the leftovers and stick them all next to the fridge till I'm done cleaning and they've cooled down some. Then I open the fridge and stick them all in at once. So I don't think there'll be much of a conflict between fridge and DW. The trash is going under the sink on the opposite side of the DW, so putting the DW closer to the fridge puts the trash closer to the stove and I like that. It'll be on a pullout with a magnet and pulley system so I can bump it with my knee and it pops out. I never think of opening the door BEFORE I put both hands inside a chicken. The pantry is ginormous because it's a half hour to the nearest store, also we grow and can all our meat and most of our vegetables. I need to store a lot of weird, large things like canners, a grain mill and a cheese press, and all the accompanying accessories. I want to have them close but not sitting on the countertops. I like the swinging door idea, or a pocket door maybe. Thanks for the tips on clearances around the range and fridge. I'm planning on 3 inches on each side of the range plus a couple added to that end cab. Also, making sure the pantry wall and counter leave the fridge doors able to completely swing open. Instead of paying for a counter depth fridge we're just bumping out a niche behind it by a few inches. I'd like to extend the island to the left and out, but I'm concerned about not having enough room for traffic around it. We've got the exterior walls up now and as I stand in the dining room space it seems incredibly tiny. I'm afraid I've made the whole thing too small and if I extend the kitchen any further it's going to be awkward in regards to the traffic pattern around it. What do you think? From kitchen for KF The dashed "walls" are invisible, they're just there to be able to measure the rooms. I hope when the interior walls and floor are in I'll be able to judge it better because - eek, it seems so SMALL. Framers are coming tomorrow. I agree about extending the counter outward by a few inches. I would worry more about knocking stuff off a pony wall than pushing it off a single level counter. I think. I sure hope I have enough room to do that. Right now it feels like I can stand in the dining room and reach out and touch both sides. Plates and silver will be next to stove so I can plate at the stove or helpers can set the table without coming fully into the kitchen. Glasses will go next to fridge which is again planned so they can help themselves without getting underfoot. I can't thank you enough for all the help. I couldn't do this without you. THANKS!!!

Have you seen Elizpiz's kitchen? It might give you some inspiration on what to paint and what to stain. There's something about your elevations that make me think of her beautiful kitchen. Here is a link that might be useful: Elizpiz's finished kitchen GW reveal

Unfortunately, unless you are willing to spend significant money on a greenhouse and lots of money every month when it's cool/cold to heat it, you are not going to be able to get the results you want. I live in a much more temperate environment (Zone 8), and quickly realized the first year that I would be growing $20 tomatoes if I wanted production during the winter. Now, I keep the greenhouse heated with an electric, radiant heater and maintain the temperature at about 38-40F. It doesn't cost a huge amount for electricity, but it does protect my tender plants that have to be brought in each fall. In the spring, when things start warming up, I start my seeds in trays with domes that sit on thermostatically controlled heat mats. As the seedlings start growing, I remove the domes, and then turn off the heat mats a little later. As for my yard, I rarely buy annuals. There are many colorful perennials, particularly day lilies, that don't require the work of planting each year and the recurring expense.