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.