With the market constantly developing with the same and different companies in many provinces, there’s a lot of good and bad premium stuff, and a lot of good and bad value stuff.
What coveted buds are ya after? Or are ya trying to find a strain you’ve heard of but never had?
Let us know!
I'm looking at propagating and grafting my own peaches and Japanese maples for sale next year. Was delighted to find that Tropic Beauty peach is a free for all, is there a list of high value cultivars that can be sold without infringing on any breeder rights?
Thanks for any help.
Wanted to share the latest revision of the Hatch's Interior Plants file, now with 159 cultivars of Tradescantia and other Commelinaceae, now with more pictures and catalog scans. New research has helped us improved the file along with new plant imaging.
https://members.tripod.com/~Hatch_L/hipcomm.pdf
It's 100% free and we appreciate your input to help improve this 72 page reference.
I've been trying for hours to find a comprehensive list of cultivars, forms, and localities of monstera deliciosa. A list of at least the majority of the forms sold would be incredible. Is there anything like this anywhere at all?
Is there a consensus on the best mango cultivar? I've found Calypso's to be lacking in flavour and R2E2's to not be particularly sweet. Kensington Pride's are the best I've had, but I've heard Honey Gold's are good as well.
For me I’m gonna say a Monstera Deliciosa Raven. Like ZZ Raven but a Monstera
Today for #lexember, I started from the headspace of wanting to create a word for "cabbage" and ended up deciding that I would use the roots for "layered leaf". By analogy, I created the word for "onion" as "layered root". As a pair, I like them a lot:
ahun \"layer\" + udet \"leaf\"
However, and this is what leads me to post this thread: while I was pondering how to derive "cabbage", I once again stumbled on the Wikipedia page for Brassica oleracea, which is to say, the single plant species which is the source of so many things that we think about as completely unrelated vegetables:
- cabbage
- broccoli
- cauliflower
- kale
- brussels sprouts
- collard greens
- kohlrabi
- gai lan
- the list goes on
So this got me wondering... how do different cultures split up this space? Do your conpeople think of these vegetables as distinct things, or as different varieties of the same shpeel? I'd love to hear how others handle vegetable terms 🥬 🧐
I can think of a handful of trichocereus that have distinct enough phenotype traits to ID on picture alone.
TBM Yowie PsychoO
I’m sure there are others but seriously. No one knows what clone your cactus is if you don’t.
