Kat, great minds think alike, lol! I was also thinking Bells of Ireland, and I am trying a new amaranthus this year, Green Thumb, that I was considering. I think like you I will need to see this zinnia first. The lime green I can picture - that red color I need to see in person, because I'm having trouble imagining exactly what it will be. :) Dee

Yes Sylvia, many times patience is required. After six or seven years of no blooms from my Heliconia Rostrata, I threatened them with Roundup. They have been blooming like crazy ever since. After few to no Cherries of Rio Grande after six or seven years, they produced like crazy this year. A sad story is one of my back door neighbors (I have 9 - weird subdivision plat) planted an avocado pit and after 25+ years he finally got three or four fruits - then he died - and the next year the tree died. Enjoy what we have while we have it. If you can't wait, procure grafted fruit. By the way, I am still growing the Rat Tail Radishes you sent me - I am keep planning to pickle some but still have not got around to it.

Laura, I have noticed that my kumquats seem to need a long period of very hot sunny weather before they start to grow each year and only seem to start setting fruit in the summer months. They seem to catch up with my other trees producing a lot of fruit though and seem to ripen faster than my other citrus varities. Mine are very pretty shaped trees and do seem to grow more slowly than my other varities too. Cory

Susanne: You will be 9th in the list of people I know want a cutting from my plant. I do not think I will get beyond may be 4 viable cuttings this time. I will do it around March and may be, if I remember to do it, post repot pruning results. Please send me a message around early March in case I end up with quite a few. Right now it is in a tiny 8 inch clay pot with gritty mix. I will have to plan this one out a bit better since I am sure I will find a dense mass of roots. If all goes well I plan to do another pruning in Summer. I have searched far and wide including UCR website for authoritative info on Gondhoraj but all I can find is recipes and superlatives - which I do not need. The tree/bush of Gondhoraj back at my home in India also has a sparse habit. So I may not succeed in making it more bushy. Our tree back home is about 8ft tall and about 6 ft wide. Produces about say 100-150 or so a year. A similar sized Rangpur should produce more like 200-300, may be more. We do not have a Rangpur at my home in India but we have another more common and true lime called Kagzi. The name refers to the paper thin skin. I will not be surprised if that also came from Rangpur. It is also quite fragrant and juicy and is a prolific producer. Our 10ft tree easily produces more than 1000 a year. BTW: bong is a short for Bengali which refers to both the region and language where I come from. We traditionally obsess with super fragrant recipes even if it is just plain rice. How about fish fillets wrapped in lime leaves and steamed in coconut milk. Paneer is very similar to Ricotta cheese and can be used interchangeably in many recipes. It is available as a block in any Indian grocery store. Paneer is super easy to make too. I prefer whole milk - that extra fat makes it easier if you are making a dough out of it. And the whey can be used to make rice for Indian pulao (or pilaf) and gives it that extra milky flavor. Nothing goes to waste. Remember that paneer is nearly pure protein from the milk and the whey nearly all the fat and water from the milk. And next time you make rice or daal (indian lentil soup) or any soup drop in a few leaves of any citrus/lime leaves in it.