Well..if you trim the huge ones they will be shrubbyier.If were planted close I imagine could grow as hedge if that was an a idea.They all grow a lil different and also depends on the soil.the richer& moisture the better it is. I don't have any grown together,but have thought about it.I have a few stand alones,but most are like a backbone stuck here& here& there.I had one grow 10 ft this year....and next year I'll keep that one shrubby.The 1st yr hubby "accidently" topped it in half when it was just reaching 2 ft.I actually liked the way it grew that way better.It had alot more flowers,but we were dryer this year also.

I had the 48" DCS in my last house. Overall we weren't impressed with the DCS, it needed service a couple of times in the first couple of years (we lived with it for 4). However, the griddle was great, we loved it. It was great for pancakes, toasted sandwiches and reheating pizza! We had the grill, but as vegans didn't use it much, maybe for veggie burgers etc. It did work well and seemed to get as hot as needed. I recently bought the 44" Aga Legacy for my real Victorian remodel. SOOOO unhappy with it that my awesome dealer (Yale Appliance in Boston) offered to take it back (long story). We picked out a 48" Monogram with the griddle today to replace it. We are very lucky that we can move a cabinet and fit the 48" in. I was sold on the Monogram by the chef who works at Yale. He is beyond knowledgable and has no incentive to sell me anything. He pointed out lots of features the Monogram has over the Viking, Wolf etc. I was also shopping ovens, and the size and rolling shelves of the Monogram sealed the deal. GE took the brand back from DCS and really put a lot of thought and engineering into the brand.

This is a canape recipe I think would be wonderful! Prosciutto and Caramelized Fig Tidbits Recipe ingredients -2 Tbsp. (30 mL) butter* -3 fresh figs, cut into 8 wedges each -Small amount of sugar -3 Tbsp. (45 mL) extra virgin olive oil** -1 Tbsp. (15 mL) Modena balsamic vinegar* -8 slices prosciutto*, cut lengthwise into 3 strips -Watercress as needed -Salt and pepper to taste Preparation In a skillet, melt butter over low heat. Add figs and sprinkle with sugar. Cook about 1 minute per side to caramelize. Remove from heat. Whisk olive oil and balsamic vinegar together, season and set aside. Lay a piece of fig and some watercress on a strip of prosciutto and roll up. Repeat. Sprinkle a few drops of dressing on each tidbit and serve immediately.

From my *very small* amount of experience with ginkgo seedlings, mine have only produced additional buds in their 3rd spring season. Mine are only grown in small pots or containers (not in ground which might cause faster growth), and every 2nd year seedling still only has a top bud. And I only have one 3rd year seedling. It's not much more than 12" tall. Mine do not get tender loving care; often mis-treated, with pots overcrowded, no extra fertilizer, and only standard potting mix. (for now anyway) Attaching a quick-not-the-best photo. You can only see three visible growth buds, but it has five total. Photo 3rd year seedling: