Since OP only has one plant, should they self-pollinate it with a paintbrush? It won't aquire genetic diversity but it should produce a pumpkin or two, right?
I did this in case that the male flowers would stop coming out when the females came. But I think my worry was not warranted... because the plant is swarming with male flowers. That's why I have begun cooking them.
I got my Venus flytrap as few years ago and it hasn't disappointed me with catching flies. All
flies that dared to enter my room would shortly(1-3 days) be caught by the flytrap.
By golly, I think you are right! Looking at some photos the leaves do look similar.
But now, is it not getting enough light? Is that why the leaves are so long and twisted? I’ve never had one before and the photos all show a more compact looking plant.
I freakin love succulents! One of the few plants my forgetful self can keep alive and thriving! I don't even have a watering schedule for them, I just water when I remember and know it's probably been at least a week? I have a friend that has a house full of plants and loves caring for them who came over last week and marveled at how good my succulents look. Told him the secret is neglect lol.
Week? Man. I have a large Jade and water the thing evey other month. Sometimes it goes even longer than that. It's happily starting it's spring bloom after coming out from under grow lights in my basement to sit in front of a north facing window. All our smaller succulents are on a monthly ish schedule, but that's not anything we rigorously watch/pay attention to. Weekly for a succulent seems too often, but if they're happy they're happy.
I don't usually water them weekly, I just won't water them if I think it's been less than a week. I'd say they probably get watered on average every 2 weeks or so, give or take a week. Sometimes I remember to water them because I'll notice one starting to get pruny and shriveling a bit. To be honest I have no idea how they're all alive, much less thriving. I feel like a terrible plant owner, but apparently succulents are just my speed. Every one of them is all bright and vibrant, despite my forgetfulness and neglect.
You might have better luck indoors than outdoors, depending on where you live. Where I live, anything squash-related planted outdoors develops powdery mildew and dies. I have planted many pumpkins and successfully harvested one. Ever. Maybe I should plant some inside.
I don't know about the bottle but I've stuffed pumpkin flowers with cheese , breaded and fried them, and served with a tiny drizzle of honey. Delicious. Look up recipes for squash blossoms or zucchini blossoms, they are basically the same. You remove the stamens so you just have a pouch.
The bottle is a carbon dioxide tank. It is connected to a regulator that can open/close the valve to let CO2 out. During the day it brings the CO2 level under the leaves to around 800 - 1000 parts per million (ppm). Usually the level in the air is closer to 400 - 500 ppm, and fast growing plants can grow faster with some extra CO2 in the air to build into sugars during photosynthesis. At least in theory... For me it is an experiment in CO2 regulation as I have measured and decreased CO2 levels in the past (when growing mushrooms and tempeh) but I had never actively delivered it, so I thought this would be a good opportunity to learn.
It turns out pumpkin flowers are very fragrant, and the odor is very pleasant, but I am not good at describing smells with words, sorry... To me it smells like a mixture of a rhododendron flower and a pumpkin. I recently went to a wedding in which they served ricotta stuffed zuccini flowers (very similar flowers) and the cook clearly knew what she was doing, in that case the zuccini flowers still had some of the fragrance and this made the dish taste very special. In my attempt I filled the flowers with some curry rice and then pan-seared them in butter, and all the fragrance went away in the process. So the flower was just a vessel with the soft texture of a petal and the taste of browned butter. I did not succeed in keeping any flower flavor. It was a quick-and-dirty experiment... I would like to learn more about cooking with flowers while keeping some flavor.
In the case of tempeh keeping the right ambient temperature (~30) and adding a bit of vinegar to the beans is the best way I have experienced to make it grow fast and healthy. The CO2 I only measure to check for stale air. The tempeh fungus breathes in oxygen and exhales CO2, and if you have a lot of tempeh in a small incubator the CO2 can get too high.
In some techniques for mushroom growing, the mycelium is grown inside of a tub. The fungus exhales CO2 into the closed tub and inhibits this high CO2 condition inhibits fruiting. The fruiting stage can be stimulated by using a fan to push out the CO2. In the case of tempeh one can surround the tempeh with fresh air to stimulate the tempeh to produce spores, which can then be ground with white rice to create a powder to inoculate a lot more tempeh.
Houseplants
Top
This magazine is not receiving updates (last activity 0 day(s) ago).