my camera would not focus on the growth. The pictures just show the leaves so no point in posting them. I think they are the flower buds for next year but i am not sure. I read that the tree will produce next years flower buds the previous year. Does anyone have a source for pics of what the newly formed flower buds will look like?

From another similar post that I responded too: You can eat the stems! If you like artichokes, you will like them. Here's the directions I wrote for another post awhile back: You need to collect the stems in spring while the plants still resemble rhubarb plants. And like rhubarb, you want the stems only, no leaves. Once they go into flower stalk mode, it is to late. After cleaning well, you want to cut the stems up sort of like chopping celery for soup, but a bit bigger. Put them all in a large pot of water and bring to a boil. Then simmer for 15-20 minutes, then drain. The draining out of the water is to get rid of the sometimes strong flavor. Put back in the pot and add new hot water and bring to a boil again and then simmer for at least 15 more minutes. You need to check every once in awhile after that to see when tender. Once tender, drain. Put the burdock in a large mixing bowl. You will need to add beaten eggs to them until well coated. How many eggs of course depends on how much burdock you cooked so to give an exact amount I can't say, but it should be a gooey mess. Then you need to add bread crumbs and grated parmesan or romano cheese. Using already seasoned bread crumbs is easier. When I used the seasoned I still add a bit more garlic powder, oregano, and black pepper. Again how much I can't say but you want to make a really nice gooey mess. You don't want it to get to dry, but you don't want it too wet either. Lol, I hope I'm making sense. Well, the amounts don't need to be exact. It will come out good! Then you fry the mixture in batches over med high heat. Use a good pan or flat griddle that doesn't stick and a little bit of oil. When you put the mixture into the pan, you need to flatten it out a bit so it is like a thick pancake. You want to fry until one side is golden brown, then flip and cook until that side is golden brown also. If something doesn't make sense, let me know, Remy

Thank you, I hadn't even considered the possibility that it is just my old friend the "lemon cucumber". I've grown those in past years a few times. I thought I had stumbled upon something really exotic here. But it definitely seems to be it -- an online image search confirms that the foliage of this plant is identical to that on mine.

Since you guys are on the subject of citrus, I would like to take this opportunity to invite any Carolina gardeners to the 4th annual Southeastern Citrus Expo. The event will be held on Nov.18th starting at 9 am at the Virginia Beach Aquarium in Va Bch. There will be a citrus fruit contest, speakers on both inground and pot culture citrus and a tour of Pungo Palms Nursery as well as a citrus,palm and exotic plant sale. There is a bus trip planned for that Friday the 17th for any of you in SC or NC that would be interested in going. Cost of the bus trip and overnite stay in Va Bch is only 105 per person. The bus will make stops in Charleston, SC, Florence, SC and Fayetteville NC for anyone who would like to go on a road trip with a bunch of citruholics. Anyone interested can contact me and I will be glad to mail a brochure on the subject. Just email me thru Garden Web for more details. Hope to meet some of you in November at the Expo.