Posts Tagged ‘plants’
a moment of beautiful – bug-shot shadows
the space: the surface of the power pole in front of our house
the beautiful: the pattern of shadow through bug-eaten leaves
The power pole in front of our house is habitat for a vine of Virginia Creeper (Parthenocissus quinquefolia (L.) Planch.). also known as Woodbine. I brought the vine home about thirty years ago, as a slip collected from a plant in the park beside the St. John River. Over the years, it has struggle against the winds, determined to blow it from its perch, the power company, unhappy with its use of the pole, and the lawn mower as it snips away at the horizontal tendrils.
This year, it has a new challenge to overcome. An insect has chewed the vine full of holes… probably not a severe problem for the plant.
On Friday, I caught the shadow pattern created by the bug-eaten leaves as the sun shone at the right angle for a moment… a new way to see the consequence of belonging to the food chain!
© Jane Tims 2012
limits of the tide #5 – Samphire (Salicornia europaea L.)
A beach-comber this time of year may easily over-look plants of Samphire (Salicornia europaea L.), also called Glasswort, Pigeon-foot, and Chicken-claws. Unless it is plentiful, it becomes lost ‘in the green’ of other sea-shore plants. The genus name, Salicornia, comes from the words sal meaning salt and cornu meaning horn. These plants consist of a branched, succulent stem, apparently without leaves or flowers. The leaves and tiny flowers are embedded in the stem.
Although Salicornia is typically a plant of coastal areas, like Sea-blite, it is also found far from the coast, in the vicinity of inland salt springs.
Samphire greens are salty, delicious as a salad ingredient, a pickle, or a pot-herb.
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salt of the sea
Samphire ( Salicornia europaea L.)
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Salicornia smoulders
on a silica shore,
flute and fire
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Glass pipes,
mainstem and branches,
pickle green
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Light glimpsed
through crystalline,
transparent walls
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Seawater, rarefied,
decanted
to a Samphire phial
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Flask of salt-sap,
brine on the tongue
Always wanting more
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© Jane Tims 2012
Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant.Silvery Cinquefoil (Potentilla argentea L.)
Last month, whenever I went to get the mail, I was waylaid by a little plant sprawling next to the row of boxes. He was so charming, once I forgot to get my mail because I was examining his flowers and leaves! There should be a sign saying ‘No Loitering’.
The plant was Silvery Cinquefoil (Potentilla argentea L.). As its name suggests, Silvery Cinquefoil is covered with fine silver hairs, giving it a downy appearance. It has fine-toothed, five-fingered leaves, palmately compound, and five-petalled yellow flowers.
I have always liked the various species of Potentilla, interesting for the variety of their leaves. You can see how diverse these shapes are in a page from Roland and Smth’s Flora of Nova Scotia. The reddish pressed leaf in the scanned book, for example, is Silverweed (Potentilla Anserina L.). My post for July 13, 2012, ‘coastal barren, coastal bog’, shows the Three-toothed Cinquefoil (Potentilla tridentata Ait.) https://nichepoetryandprose.wordpress.com/2012/07/13/coastal-barren-coastal-bog/ .
various leaf shapes of Potentilla in a page of The Flora of Nova Scotia (A.E. Roland and E.C. Smith, Nova Scotia Museum, Halifax, 1969) … the pressed leaf is from Potentilla Anserina or Silverweed, a coastal species of Potentilla.
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Five-Finger
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metal leaf and yellow,
he leans on the post-box
palms extended
potent, persuasive
a bit of a thug
want your mail?
pay me,
in silver
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© Jane Tims 2012
Grove-sandwort (Arenaria lateriflora L.)
Our summer property is a constant source of learning for me. Every year I seem to find at least one new plant. This year the plant is Grove-sandwort (Arenaria lateriflora L.).
Grove-sandwort is a common plant, found in meadows, along shorelines and at the borders of woods. It is a low-growing herb, first noticeable in June. The starry, white flowers each have five petals and grow near the top and along the sides of a simple stem. The leaves are elongated, elliptical, and in pairs.
Arenaria comes from the Latin arena meaning ‘sand’, where many of the members of the genus grow. The specific name lateriflora means ‘flowering on the side’.
Have you learned to identify any new plants this summer?
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new neighbor
Grove-sandwort (Arenaria lateriflora L.)
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met her in the meadow
by the split-rail fence
strewing the grove
with flowers
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her leaves paired,
clapping hands,
delighted only ‘to be’
a bystander in the arena
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© Jane Tims 2012
growing and gathering – ethics
Some of the poems in my collection will address the ethics of eating wild plants as food.
As a botanist, I know how many wild plants are edible. However, I also know there are ethical considerations to eating wild plants.
Plants differ greatly in their availability. Eating Dandelion greens puts no pressure on the survival of the Dandelion. Weedy species in general respond well to being harvested, by putting out copious seeds, by filling in the spaces with new rhizomes and shoots, and by growing in many habitats and conditions.
However some plants are very specific in their requirements. They need certain conditions of light, moisture and soil to thrive and reproduce. On our own property, I have watched the Painted Trillium (Trillium undulatum Willd.) struggle to maintain its presence. The Painted Trillium needs acidic, rich soils and lots of shade. Remove a single tree, cut a new trail, or let the Balsam Fir overtake the understory, and the place where a few Trilliums grew in previous years is suddenly vacant. The young leaves of the Painted Trillium can be used as a pot herb, but should I pick them to add to my knowledge about eating local foods?
a Painted Trillium in our Grey Woods, near the end of its blooming
Many woodland plants deserve this special consideration. In his Flora of New Brunswick (2000), Hal Hinds wrote, of the Indian Cucumber-root (Medeola virginiana L.): “… Although this plant produces a deeply rooted, 2-3 cm edible white tuber with a bland cucumber taste and crisp watery texture, it is truly unfortunate to destroy the plant for such a tiny morsel…”
In some circumstances, harvesting and eating these rarer wildflowers would be acceptable. In the past, for example, people of the First Nations depended on wild plants for their existence. A lost hiker, needing sustenance or hope in an emergency situation, could be excused for eating any edible wild plant.
In other circumstances, rarity, the size of the population, and habitat health are probably the fundamental issues. Take the time to know a little about the plant you are thinking of picking. Is its habitat under stress or becoming hard to find? Is it rare, threatened or endangered? Local abundance may not be a deciding factor, since rare plants often grow abundantly where they are able to grow.
Eating local is an environmentally responsible life-style choice. It saves energy and supports local farmers. Eating local wild plants as food is a nutritious and thrifty way to supplement the larder. But these benefits must be weighed against the possible harm to plant populations.
Pick with some rules in mind. Understand the plant you harvest. Gather only what is sustainable. Sometimes this means gathering nothing at all.
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Indian Cucumber-root
(Medeola virginiana L.)
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step carefully
in your quest,
lured to the wood
by a sorceress
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search carefully
among the shoots
for Indian
Cucumber-root
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count carefully-
two layers of leaves
purple berries
stalk wool-sheathed
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dig carefully-
below the stem
in dark, damp earth
awaits a gem
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clean carefully
leave no trace
of the woodland soil
on the creamy face
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taste carefully-
best to savour-
slightly celery
in flavour
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think carefully
now you possess
one dead plant
and emptiness
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© Jane Tims 2012
Chicory – (Cichorium intybus L.)
Along the Trans-Canada near Jemseg, one colony of Chicory has taken hold. Its bright sky-blue flowers catch the eye as the usual roadside vegetation rolls by.
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Also known as Blue Sailors and, in French, chicoreé, Chicory (Cichorium intybus L.) is a tall plant, found along roadsides and in other waste places.
Chicory has basal leaves resembling those of the Dandelion. When broken, the stem exudes a white milky fluid.
The bright blue flowers of Chicory occur along the length of the almost leafless and somewhat zig-zag stem. Each flower is formed of a central involucre of tiny blue flowers and a disc of larger ray flowers. The rays are square-cut and fringed. The flowers follow the sun, closing by noon, or on overcast days.
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Chicory is a useful plant. Its young leaves are edible as salad greens or as a pot-herb. The roots can be dried and ground to make a coffee substitute or supplement. The root of Chicory has soothing properties to balance the edginess caused by caffeine. The roots of Chicory are large and very deep. I tried to pull them by hand, but a shovel will be needed to harvest the roots in the compact soil of the roadside.
~ When I see these flowers, I am reminded of my grandfather, my mother’s father. I never knew him, but I have a couple of photographs of him as a young man. I have made a small study of his mother, my great-grandmother, so I know quite a lot about him. ~
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The flowers of Chicory remind me of his eyes, since they were the same startling blue. He was also a tall man, another feature of the plant.
The other name for Chicory, Blue Sailors, also reminds me of my grandfather. He was a sailor, entering the navy when he was only fifteen. I know from various records that he served on at least two naval vessels, the USS Nebraska and the USS Pensacola. As so often happens when I see photographs of ancestors, there is a familiarity about his features.
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Blue Sailors
Chicory (Cichorium intybus L.)
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at the roadside
weeds surge as waves
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on the sameness of ocean,
a buoy lifted,
a sudden swell of Chicory
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tall, like my grandfather,
the blue ice of his eyes
its blunt petals, the square-cut of his jaw
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joined the navy at fifteen
dressed as a sailor, headed for sea
USS Pensacola, USS Nebraska
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his tie, a sapphire ribbon
toothed or frayed
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© Jane Tims 2012
Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant.growing and gathering – barriers to eating wild foods
One of the themes in the poems I have written for my manuscript on ‘growing and gathering’ local foods concerns the ‘barriers’ to eating local foods, especially wild local foods. Edible wild plants are everywhere around us… why don’t people make more use of them?
The barriers to gathering and eating wild foods are:
1. knowledge – although most people can recognise and even name a few plants, only a few can identify and name every plant they see with certainty. It you eat a plant, you need to know you won’t be the victim of mistaken identity. Sometimes very closely related plants are quite different when it comes to their edibility. A simple example is the Tomato: the species we eat is Solanum lycopersicum Lam.; a plant from the same genus is the poisonous Common Nightshade (Solanum ptychanthum L.). The fear of mis-identification and poisoning oneself is a barrier to eating local wild plants. Also, people can vary greatly in their sensitivity. One person can eat a plant without effect while another cannot because arthritis is aggravated.
berries of Common Nightshade are poisonous… later in the season, they are red and quite beautiful… children should be warned that all red berries are NOT good to eat
2. access – in order to eat wild plants, you have to know where they grow, you have to be able to go there, and you must have access. Many people live in urban or sub-urban areas where some species of wild plants just aren’t found. Even if you have transportation or live in a rural area, access may be a problem. There may be a lush field of raspberries just up the road, but if there is a locked gate, better get permission!
3. peril – sometimes picking wild plants for food has an unpleasant or dangerous side. Some plants are poisonous. Picking berries may mean avoiding sharp thorns! Sometimes berry picking takes you on a heads-down journey far from the point where you began… you may get lost! You can look up and not recognise where you are or how to return to your point of origin!
4. contaminants – some locations may not be suitable for collecting and eating wild plants. For example, plants along busy highways may have high levels of some contaminants. Berries or other plants growing along the roadside may carry a burden of dust, making them unpalatable. I wouldn’t make a cup of Sweet Fern tea from the dusty leaves in this photo!
5. convenience – Sometimes gathering or producing wild foods is too demanding of time and energy. I love collecting maple sap and boiling maple syrup each spring, but it is hard work and takes days to accomplish. Sometimes you know there is a patch of berries just down the road, but other demands on time take precedence.
6. competition – Wild animals also like edible wild plants. You may run into a bear while picking berries, or face a moral dilemma when you realise you are keeping the squirrels from a food source! My garden is always under attack and the battle often seems to outweigh the benefits of having a garden. This year the enemies are slugs, bunny rabbits and shadows (too much shade).
7. complacency – Sometimes I think, most of the barriers I’ve listed above could be overcome. But a barrier not so easy to negotiate is one of separation from nature and the associated complacency. It has become normal not to seek our food in the natural spaces around us. We go to the grocery store, pick up what we need, and take the easiest route in our exhausted lives. Even gardens are not as common as they once were. In my mother’s generation, gardens were the norm. This partly came from long traditions of growing food, but also from the concept of the ‘Victory Garden’, begun during World War II in order to conserve resources and boost morale.
World War II poster promoting the Victory Garden (Source: Wikimedia Commons, original art by Morley)
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The only way I know to return to a simpler life is to take small steps and take them often, so they become habit. Here are some suggestions:
- visit the Farmers Market in your community, to obtain fresh produce and to know the history of your food;
- stop at those market stands along the road and buy produce in season. In our area, vendors sell lobster, smelt, fiddleheads, strawberries and apples this way;
- if you have an apple tree in your yard, or wild raspberries in a field nearby, pick them and enjoy;
- if your apple tree needs pruning and some TLC, talk to a knowledgable person and find out how to return it to production;
- dig the fishing tackle from the garage and take the kids fishing;
- grow a pot of fresh herbs on your back deck;
- learn about one wild plant, find a place where it grows, be certain of the identification, and use it! Then find another!
the growing part of ‘growing and gathering’
So far in my posts, I have talked mostly about harvesting wild edibles. I am starting to get a little produce from my garden, so I thought I’d do a post for the ‘growing’ side of ‘growing and gathering’.
I have only a small garden, laughable by many standards. We have too much shade and since I won’t allow the nearby trees to be cut, I must be content with spindly carrots, sorrowful pea vines and a plethora of slugs. However, I also have lots of perennials and a small herb garden, enough to keep us in regular small harvests of additions for our dinners.
On Monday, I decided to prepare my favourite lunch, couscous, with a gathering from my garden. I used:
~ a handful of black and red currants (just ripening this week!)
~ a sprig of thyme
~ a few leaves of oregano
~ a small spray of parsley
~ a handful of chives
~ one clove of garlic from the shadowy garden.
To this I added a small purple onion from the grocery store…
I chopped the onion and the herbs quite fine…
I sautéed everything in olive oil, very briefly (to keep it all crisp and keep the currents from going mushy)…
and added the mixture to my couscous, prepared with boiling water and a quarter teaspoon of powdered chicken bullion.
A delicious dinner, a little tart, but perfect for my taste buds!!!!
© Jane Tims 2012
Ground Juniper (Juniperus communis L. var depressa Pursh)
Last fall, when I made our Christmas wreaths, one of the greens I gathered was Ground Juniper. It was so prickly and difficult to handle, I decided not to use it again. However, since I am now looking at plants from the point of view of edibility, I want to take another look at the Common Juniper bushes growing on our lake property.
Ground Juniper (Juniperus communis L. var depressa Pursh) is a low, evergreen shrub, growing in bogs and on barren soils in abandoned pastures. The specific name of Ground Juniper, communis, means ‘in clumps’. The branches of Ground Juniper take the form of a dense, oval mat, spreading horizontally across the ground.
Ground Juniper is also known as genévrier in French. The name of the spirit ‘gin’is derived from this word since the oil of the Juniper berry is used to flavor gin.
The needles of Ground Juniper are a yellowish-green. They are flattish, three-sided and have a whitened stripe on the lower surface.
one branch of the shrub turned over to show the white stripe on the underside of the needles
The bluish, waxy berries are actually cones. They are light green at first and mature over three years to a dark blue. The berries of Juniper appear covered by a whitish powder.
The berries of Ground Juniper are woody and hard, but edible in small quantities as a spice for meat, especially game. They have a resinous odor and a sweet taste, and are crushed, dried and ground to release the flavour.
The young berries and young leaves can be also boiled in water for ten minutes and then steeped for another ten minutes to make a tea.
The berries are known for their medicinal properties and so should be used sparingly and with caution.
Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant.~
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Ground Juniper (Juniperus communis L. var depressa Pursh)
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boughs spread horizontal,
hug the ground
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cones disguised as berries,
leaves as needles
all, dusted with powder
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waxy berries glow
like blue planets, offer themselves –
we harvest, reach, mindful of sharps
and moon-dust, the true distance
between pasture and sky
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meat spiced with wooden berries, ground
and sorrows drowned in jiggers of gin
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© Jane Tims 2012
limits of the tide #4 – Orach (Atriplex patula L.)
Orach (Atriplex patula L.) is a common inhabitant of coastal areas in New Brunswick. It lives in sheltered locations on the upper shore, out of reach of the highest tides.
The leaves of Orach are fleshy and arrow-shaped. The margins of the leaves are variously toothed and the lowest teeth point outward (‘hastate’, similar to the leaves of Sheep Sorrel in the June 8, 2012 post under the category ‘growing and gathering’). The leaves are grey to bright green and lighter on the underside of the leaf. Orach is a highly variable and poorly known species with respect to taxonomy.
Orach flowers from July to August. The flowers are like many seaside plants, inconspicuous and small, in the axils of the leaves.
Orach is tasty and salty. It can be used in salads, or cooked in boiling water for 15 minutes and served like spinach.
Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant.
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hunting the orach
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I know the place where the orach hides –
out of the way of the rising tides
between the rocks and deep in the sand,
with his halberd drawn, he makes his stand
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© Jane Tims 2012
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