I know you’re probably high af right now, but don’t screw this up – the fate of your blunt depends on it! Perfect tuck technique is hard to come by, and it takes a while to get the hang of it. However, like most things in life, tucking is much easier after some practice. Begin by picking up the blunt with two hands, and rolling it back and forth a bit in your hands.
This way, you’ll make sure the weed is sitting flat in the bottom of the blunt wrap. If some weed falls out during the process, it’s okay. They're cheap, stylish, and most importantly, they're practical – all of the weed that falls during the rolling process is collected in one place. I always hate cleaning up weed crumbs from my desk, as most of them end up being wasted. Once you have the weed flat against the wrap, tuck the side of the blunt wrap closest to you over the weed and underneath of the other side, like so: Great, your weed is in the blunt, and the closer edge should be tucked properly. With the closer side of the blunt wrap tucked, lick the opposite edge that’s still popping up. After that entire side has been licked you can finish the rolling process. It’s pretty easy from here: Just press the upper edge – that should be lightly coated with saliva – down over the tucked part of the blunt wrap.
If you did it right, the saliva should make the wrap stick together again. You may have to lick the wrap a bit more as you’re rolling. The key is licking it enough to make the blunt stick together again without drowning the wrap in spit. When you’re finished rolling the blunt, it’s probably going to be a bit moist from your saliva. Take your lighter, and quickly run the flame back and forth across the blunt, slowly rotating the blunt to heat every side evenly. You’ll be killing two birds with one stone: Toasting the blunt dries the saliva and makes the wrap firm again You're also (hopefully) killing some bacteria – or, at least your friends think you are. Now it’s time for the last part of the process: Find a nice place to smoke with your buddies, and get baked! It’s time to face your blunt, and let it deface you! Round, often red colored fruit with prominent scales. The thin rind encloses the large mass of sweetly flavored white or red pulp and small black seeds. A vining, terrestrial or epiphytic cactus, with fleshy stems reaching from a few inches up to 20ft long (in mature plants). The plant may grow out of, and over the ground or climb onto trees using aerial roots. Flowers are ornate and beautiful, and many related species are propagated as ornamentals. They bloom only at night, and usually last just one night where pollination is necessary to set fruit. In full production, pitahaya plants can have up to 4-6 fruiting cycles per year. Will tolerate temperatures to 104F, and short periods of frost, but prolonged cold will damage or kill the plant. Dragon Fruit grows best in dry, tropical or subtropical climates where annual rainfall ranges from 20-50" per year. In wet, tropical zones, plants may grow well but sometimes have problems setting fruit reliably. The plants aren't usually too picky as to soil type, but because of their epiphytic nature, it is recommended to grow them in soil that is supplemented with high amounts of organic material. The plant has been grown successfully in sandy soils. Dragon fruit seeds are usually fairly easy to germinate but show variable germination rates. Fresh (undried) seeds will germinate quite rapidly, usually within just a few days. Dried seeds show longer germination periods and often germinate within 1-4 weeks, though some groups may need up to 8 weeks for germination. Cool soils will significantly delay seed germination time and may inhibit germination completely.
Dragon fruit seeds are small and very fragile, so handle with care. Also take care in watering not to jostle the soil as seeds can become deeply buried where they may fail to breach the soil surface and rot. Estimated germination time under optimal conditions: 1-4 weeks, though occasionally up to 8 weeks.
Unopened flowerbuds are cooked and eaten as vegetables.