I look forward to a report on the taste test!
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Hi Dawn, Wilma mixed some in with a salad that we have with our meal. It doesnāt have any distinctive flavor to speak of. It is gelatinous, similar to Malabar spinach that we also use in the salad. Therefore weāre used to that kind of thing.
Thumbs up for sure, especially seeing as it came out of our garden, & chemical free. Apparently itās high in nutrition, so another bonus.
It has to be harvested fairly quick, because the ones I looked at 6 days ago, that would have been good to use then, now have grubs in them. If I reconstitute the dried ones, then give them to the compost worms, the worms donāt waste any time in getting stuck into them. I walk around gathering the dried ones for that purpose.
The little bit of info we looked at in relation to eating the flowers, all show using them before the flower opens, which means you donāt get the fruit.
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4 Jan. '25.
In reviving this topic, Wilma has a photo to share. Quite a few flowers opened this morning, with more to open tomorrow. We have some fruit due to color-up in the coming days, with more in the coming weeks. We got a decent lot of rain over the last 2 nights, so therefore Iām expecting a lot more buds to appear.
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5 Jan '25
1 Day update. This is some of the 50 plus flowers that opened up this morning. Thereās more to open up tomorrow.
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Magnificent!! Thanks for posting, Jeff - seeing these wonderful plants in bloom is a real treat this time of year in my neck of the woods 
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Hi & thank you Eva, Wilma has a better photo to post from this morning. I think better before the sun made them glary.
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Another good one! Cheers and a very Happy New Year to you and Wilma
Many thanks Eva, some to you 
I was thinking earlier that GHD is still just under 4 weeks away, then 6 more weeks after that, depending on whether the GH sees his shadow, or not.
I googled GHD just for fun. All I could find was GHD Eng.Pty Ltd., plus Good hair day, and a few others. Nothing about ground hog day 
Itās very cold and we expect snow today, but I was talking about my wintering colonies being on the home stretch, exactly as you framed it - with Groundhogās Day just around the corner now! Iāve never heard it referred to as GHD, but if you keep googling it thusly you might start a āthingā 
Meanwhile I think youāll find lots of info/trivia if you try searching Punxsutawney Philā¦canāt put a suitable emoji because there isnāt one!
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Weāre having another snowy day here so of course I thought about dragonfruit flowers 
How are they looking?
Hi & thank you @Eva . Only a few yellow dragonfruit flowers have opened up over the last couple of nights. Iām looking forward to more white df flowers within the next week. Did you see my thread with df flower fermented honey. If not, I fermented 7 flowers with 2 gs apples. Because the flowers are gelatinous, the whole thing turned into a ball of slime (snot), which made if difficult to release the bubbles.
Because the fruit died after I cut the flowers off, I didnāt want to waste the two I still had in the fridge. I made another ferment with just the 2 flowers, 2 red apples, an onion, garlic & ginger. Now after 4 days, itās behaving quite well. Iām able to release the bubbles, which Iām happy about.
We made a heap more mango ferment while theyāre still in season & affordable, especially seeing as Wilma credits it for eliminating her acute reflux at night. Iām giving some peaches a go as well.
PS, I meant to mention that youāre probably having the same weather system that is driving Trumpās inauguration indoors?
I somehow missed the post about fermented snot 
but very interesting about the various ferments youāve been making. So happy to hear itās helping Wilma 
Iāve become a big fan of making jun - the type of kombucha using green tea and honey. Iāve flavored it with peach, blueberries, strawberries, and raspberries, and cherries, and just recently I tried a bit of maple syrup - a delightful result.
Yes youāre right about the weather, weāre about 3 hours north of DC. Itās going into single digits (F) this week ! I tucked my bees in with extra patties on Friday. GHD is almost here!
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The thing I like about honey ferments is how easy it is to do. Plus we can use any unripe honey we get every now & then.
Iāve given up giving German people a taste of my fermented cabbage. They say itās too sweet, even though it tastes sour to me. Last time I made the point of saying itās not sauerkraut, it was still too sweet. I donāt use the word sauerkraut to anyone now, itās just honey fermented cabbage.
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