Hi, Was hoping one of the experts would help you. I am not an expert by any means but I may have an experienced the same problem. When I moved to Australia I wanted to plant an all native garden, so I consulted with some experts as to what plants to put in. Unfortunately I was lead a stray with many of the plants suggested which were then purchased and planted. The first winter I had the same problem you have, dead leaf tips. The eucs were natives but were not suitable for my climate, it got too cold for them and they were getting frost bit. So my guess is that the damage was done by the cold and prior to moving them into the warmer house. Another thought which is just general gardening knowledge, is leaf tip die back can be a symptom of too much water. Severe yellowing can also be a symptom of it being too cold for natives. I had some banksias, gervilleas and a few other plants that turned very yellow the first winter. The advise was that they needed Iron, then other nutrients were suggested and so on. After spending a good deal of money and following the advise exactly, nothing fixed it. One day a local sheep farmer was here, he looked at them and said I was planting the wrong plants. That these plants were yellow because it is too cold for them. Sure enough he was right, as soon as winter was over they all greened up again. They did this same severe yellowing for the next 3 winters and I finally took them out. I used to live in Gig Harbor (on the west side of the sound), still have web feet.

I run an online store seeling Australian seed, the ten fCorymbia Ficifolialat ovate khaki seeds about 6mm long would have to be the Corymbia Ficifolia. Euc sideroxylon rosea and Euc leucoxylon petiolaris are quite similar as in being small and red and black although the E. sideroxylon is a little more orange than red. (the black are the seed in both these the red or orange is only chaff) Eucalyptus caesia seed is about 2mm and dark in colour and a little dimpled looking. Thats about all I can tell you from the details you have. Hope it helps a little. All these growing very easy with no pre-treatment. Here is a link that might be useful: Australian Seed and Plant

If rust, you'll be able to clearly see the disease pustules on the underside of the leaves. They're orange/red on mint and many other plants, hence the name.

Oh dear. I didn't mean to come off wrong with comments, but working outdoors all week in 20 temps with high wind. Brrr. And our team leader for craft snack to keep us supplied with 'fuel' was in tears last night...as so many complain to her with all the needs of this and that vegan, no grain, wheat-free, and the others wanting the varieties of coffee additions with flavorings...and sweets and savory...warm homemade soups, hot chocolate..."what!?, no marshmallows!?"...oy a fussy bunch. Our 'hydration station' we call it...basic water and some soda was frozen with clogging spouts. (i wrapped a full foot instant heat warmer around it) a clean one out of package. We have cases of those for the crew work force. (we don't have emotions to show teasing playfulness, : ) here. Our Crafter boss has a fancy food store with all the new available 'Artisinal' snacks on the market from chocolate bars to nut clusters and often a head shake when i see a new offering. Daily. Sprouted grain chia seed pumpkin slice vegan with dried fruit etc. Lots of sugar coating clusters of nuts and spice. One 1/2 inch slice is all i need, lol. I had a couple of walnuts pure last night. Not frills. So good. I suppose i'm a purist in simple savory flavor. Surprised often trying combinations that are not meant to be. Yuck was the grilled ham and cheese on raisin swirl cinnamon bread. Oh please, haha. Starving i suppose it would be fine. (i ate it totally confused). We do have a juicing station in the morning and that combo of veg and fruit and ginger is a chug of nirvana for me and most of us. I've had some peppermint shavings more like the Butterfingers we had as kids that are not so hard and brittle...more soft and not hard crisp. A bit better i think than candy cane glass sharp. Like Annie and others, let those have their holiday treat weird flavors and step back and don't diss it. Hard for me at times. But i still get a stampede when i bring in my 'savory' smoked Hatch tomatillo salsa. Or my holiday red and green humus. No surprise here that i'm savory over sweet. Like plllog, i have a drawer of misc chocolates, dried fruits, some in the freezer, various nuts, and some would make good combinations for the holidays i suppose. Trying to use them somehow is a holiday carp-shoot. Our pastries at work are from Balthazar, a pretty great high end bakery and some i avoid but do test taste. Just looking for ideas. As we all do.