Category Archives: Plant Profiles

Life On the Edge: The High Altitude Plants of the Grand Canyon

Posted on by carole funger

Point Imperial, Grand Canyon North Rim

Anyone who’s been to the Grand Canyon North Rim can tell you that hiking can be hard on the lungs given the altitude of just under 8,300 feet. And that’s just for starters. Beautiful Point Imperial, the highest of the North Rim overlooks, tops out at almost 9,000. My daughter recently observed (while gingerly approaching the edge) that she felt like she was slogging through a pool of molasses. That prompted me to wonder; how do high altitude plants grow under such harsh conditions? I set out to find the answer.

HOW THEY DO IT

It turns out that high altitude plants are not like their lowland cousins. In fact, in order to survive, they have made some structural adjustments. These include irreversible, highly evolved physical responses to high-altitude environments. And these adaptations often benefit the surrounding plant and animal communities as well.

The creamy flowers of cliffrose, blooming at 8,800 feet

TAKING A BREATHER

As chests heaving, we made our way to Point Imperial, I paused to reflect on the many plants that bordered the trail. How were these species thriving? For starters, air pressure is much thinner at higher elevations. In humans, this makes it hard for veins to pump oxygen throughout the body.

At upper elevations, reduced pressure makes it harder for plants to pump water from soil to stem, too. But unlike humans, high altitude plants have come up with a solution. Rather than struggle to draw water and nutrients through normal-sized vascular systems, they have evolved smaller sized pathways. These ‘custom’ vascular pathways allow them to channel fluids more quickly through a tighter area.

Firecracker penstemon, a desert native, growing at 8,800 feet

HIGH ALTITUDE PLANTS LIKE THEIR SPACE

Partly due to these reduced hydraulic systems, trees and plants at high elevations tend to be smaller (to conserve energy) and to grow more slowly. They also are more likely to be spaced further apart. Western juniper, for instance, prefers to make its home on dry, rocky sites where there is less competition from larger species. And in exposed areas, it often assumes a stunted form, growing low to the ground.

Indeed, Western juniper is sometimes described as looking like ‘polka-dots on the hillside’ for this very reason.

Juniper growing on the slopes of the Grand Canyon

SOME OF THE OLDEST PLANTS IN EXISTENCE

Slower growth has the added benefit of longevity. Some of the oldest trees in existence grow at high altitude. These include the bristlecone pine, which is said to be the oldest known living tree, with some specimens believed to be over 4,000 years old.

An old bristlecone pine

PUTTING DOWN ROOTS

I’m particularly impressed by the resilience of the Utah juniper, which can survive even the harshest of conditions. It can grow a 40 foot-long tap root that extends straight down through rocks and crevices while its lateral roots can extend 100 feet away. This strategy ensures that parts of the tree survive even if the tree itself is knocked down.

In extreme cases, Utah juniper can even concentrate nutrients in just a few branches, keeping the main tree alive while the rest of the body shuts down.

Crooked remains of a Utah juniper – is it just conserving energy?

DRILLING DOWN

There’s no mistaking this shaggy, twisted shrub that grows high on dry rocky slopes in the Western United States. A member of the rose family, cliffrose has fragrant, creamy blooms that appear from spring to fall and provide important forage food for deer, cattle and sheep, especially during the winter. Moreover, its highly absorbent bark and evergreen leaves enable the plant to retain moisture.

Gnarled branches of cliffrose

But here’s the coolest thing about cliffrose; its mature seed has a long-tailed hair that attaches to the end of it. When the wind disperses the seeds, the hairs act like tiny parachutes and once the seed lands on the ground, the hair acts like a drill, rotating with the wind to drive the seed into the rocky soil.

A SILVER LINING

Finally, who can resist the allure of gray and silver foliage? These plants employ an altogether different coping strategy. Gray and silver-leaved plants have tiny white hairs covering the leaf surface. The hairs reflect solar radiation, cooling the plant tissues and trapping moisture, which slows evaporation. This is especially important given the low moisture levels of the higher elevations.

Silver-leaved Winterfat, a species of flowering plant in the amaranth family

Gray-green Big Sagebrush growing on Point Imperial

One has only to look at the sun reflecting off their brilliant leaves to see these plants’ strategy at work.

These are just a few of the many fascinating high altitude plants that populate the upper reaches of the Grand Canyon. For more information on plant and tree life, as well as great hikes to see them, click here for the National Park Service’s Official Site. We stayed at the Grand Canyon Lodge, a spectacular property run by the Park Service, located on the lip of the North Rim.

 

Running High On The Hanging Gardens of Zion

Posted on by carole funger

Trees growing in the rock walls of Zion National Park

I remember being in college the first time I heard about the Hanging Gardens of Babylon, considered by many to be one of the seven wonders of the ancient world. I pictured these mythic gardens as masterpieces of flowers and foliage that were somehow suspended hundreds of feet in the air. According to ancient texts, though, the gardens weren’t hanging in the literal sense, but only appeared to be floating. This was due to a remarkable product of human ingenuity. Continue reading →

Utah Wildflowers: A Floral Guide To Patchwork Parkway

Posted on by carole funger

Wildflower meadow at Cedar Breaks National Monument

Just a stone’s throw away from Utah’s Bryce Canyon, there’s a scenic byway that cuts a 50-mile route across a series of breathtaking plateaus. Known as the Patchwork Parkway, it provides access to the Dixie National Forest and Cedar Breaks National Monument. In July, this stunning wilderness area takes on an added dimension: its meadows and slopes are painted with wildflowers. Continue reading →

Butterfly Weed Wins Perennial of the Year

Posted on by carole funger

There’s something about the color orange that really appeals to the senses. Not nearly as aggressive as red, it nonetheless calls attention to itself in a cool, refreshing sort of way. So I was happy to hear that recently, an orange-flowering species received a perennial plant’s highest honor. In late November 2016, butterfly weed (Asclepias tuberosa) was named 2017 Perennial Plant of the Year. Continue reading →

The Asparagus Story

Posted on by carole funger

asparagus cover 2

Some things are meant to grow with you. From an early age, Bess Abell (born Elizabeth Clements) knew that asparagus held an important place in the life of her family. Her mother was a great fan of the leggy vegetable, as was her father, Earle Clements, former Governor of Kentucky (1946-1950). He was an avid gardener and talented chef, too. Continue reading →

12 Great Witch Hazel Varieties For The All-Season Garden

Posted on by carole funger

shutterstock_357427094

Witch hazel, or Hamamelis, is perhaps best known for its medicinal properties. But it’s also a star of the February garden. And right now in eastern North America, the shrub’s sweet, citrusy scent is drifting across many a landscape. If you’re looking for flowers in the dead of winter, witch hazel offers a wealth of opportunities. 

ABOUT WITCH HAZEL

My love affair with witch hazel started early. In Delaware, where I grew up, there was a magnificent pair of them on the corner of Winterthur Museum’s visitor pavilion. In late January, I’d watch in amazement as their swollen buds unveiled the first slivers of bright yellow and wine-colored flowers. And in February, when the shrubs reached full bloom, their crisscrossed branches wove a brilliant tapestry of late winter color.

Although I never learned the names of these stunning varieties, I later discovered that witch hazel has four main species, two of which are native to North America. The first, Hamamelis virginiana blooms in late fall and the second, Hamamelis vernalis, blooms in late winter. 

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H. virginiana

The other two species, Hamamelis japonica and Hamamelis mollis, are native to Asia. Both bloom in winter.

Recently, a cross between two species has produced a fifth variety; a hybrid called Hamamelis x intermedia. Celebrated for its bright fall color and oversized flowers, this variety blooms anywhere from late February to March.

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H. mollis

FRAGRANT FLOWERS AND BRILLIANT FALL FOLIAGE

There’s so much to love about this winter-blooming plant. Some species are loose and vase-like, while others are rounded and compact. Most varieties grow to just 15 to 25 feet tall. And in the fall, all of them turn brilliant shades of red or yellow.

witch hazel varieties produce brilliant fall color

Most varieties produce brilliant fall color 

But at the end of the day, the ‘wow factor’ for me lies in witch hazel’s unusual, spidery flowers. Ribbon-like in appearance, they hang from bare branches in clusters of burnt orange, deep red and bright yellow. Typically lasting for up to a month, the flowers unfurl on warmer days and roll back up when the temperature drops below freezing. 

bird in wi hazel

 

THE BEST VARIETIES FOR YOUR GARDEN

Ready to give witch hazel a try? Here’s a rundown of the four main species and some of their hybrids and cultivars.

Hamamelis x intermedia

These lovely witch hazel varieties are loosely branched and medium-sized. Growing to about 12 feet tall, they have oval leaves that turn yellow in the fall. From late February to March, twisted yellow, red or orange flowers appear on bare stems ahead of spring foliage. Popular cultivars include: Arnold’s Promise, Diane, Jelena, and Pallida.

h.intermedia arnold promise

H. x intermedia

Hamamelis virginiana

This variety produces flowers that are typically bright yellow, although some cultivars produce reddish ones. The shrub’s leaves turn yellow in the fall. Popular varieties include Little Suzie and Harvest Moon.

h.virginiana

H. virginiana

Hamamelis vernalis

Intensely fragrant with crooked stems and an open crown, this shrub’s flowers range in color from yellow to dark red. Most noteworthy cultivars include Autumn Embers, Lombart’s Weeping and Sandra.

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H. vernalis

Hamamelis japonica

Less hardy than the other witch hazel varieties, Hamamelis japonica can’t handle extremes in cold weather. In its native Japan, the shrub’s pale yellow, red and purple flowers are prized in tea ceremonies. 

h. japonica

H. japonica

Hamamelis mollis

Considered the most fragrant of all the witch hazel varieties, this plant’s’ rich yellow flowers are larger than other species’. They also have less of a twist. Outstanding cultivars include Goldcrest, Crimson Gold and Superba.

h.mollis

H. mollis

WITCH HAZEL CARE

Witch hazels tolerate a range of light levels, but they flower best in full sun. That being said, I know from experience that they do just fine in dappled shade. The key is to plant them in well-drained, loamy, acidic soil. Most species also need a chilling period of at least two months with temperatures below 45 degrees to ensure flowering.

In addition to its good looks, witch hazel is widely known for its medicinal properties. Poultices made from its leaves and bark can be used topically to treat swelling and inflammation. And some say it does wonders for insect bites and poison ivy. 

w hazel leaves

For more information about this versatile, winter-flowering shrub, check out Chicago Botanic Garden’s “Which Witch Hazel Should Be In Your Yard.”

 

Capsicum Named 2016 Herb of the Year

Posted on by carole funger

pepper cover

It may be time to get out the dictionary to see what designates an herb. The International Herb Association (IHA) has chosen the pepper family known as capsicum as 2016’s Herb of the Year. The prize, which is awarded annually as a part of National Herb Week, shines a spotlight on this often misunderstood fruit; declaring it outstanding for its virtually unlimited culinary, medicinal and decorative uses.

What is capsicum exactly?

Capsicum, also known as peppers, is a genus of flowering plants in the nightshade family (which includes tomatoes, potatoes and eggplants.) Native to South America, its many species have been cultivated and traded for more than 6,000 years. According to experts at the Chile Pepper Institute, there are literally thousands of varieties, ranging from fiery hot to mild tasting, with new ones constantly being discovered. And among the known varieties, the fruits go by different names, depending on the type and location in which they are grown.

red green and yellow peppersThe mild tasting bell pepper is sometimes referred to as ‘Stoplight Pepper’

Sound confusing? Capsicum terminology can get rather complicated, since pepper, chili, aji, paprika and capsicum are all used interchangeably to describe the same genus. Add to that the fact that frequent cross-pollination among domesticated species has produced even more variations and classification becomes next to impossible. Despite the huge range of varieties, however, experts now widely agree that the genus capsicum consists of 5 domesticated species:

 

Capsicum annuum: The most common and extensively grown of the five domesticated capsicums, C. annuum includes the bell pepper, jalapeño, pimiento, piquin and cayenne among others.

 

jalepeno

Jalapeño pepper

Capsicum baccatum: Ají amarillo, also called amarillo chili and ají escabeche.

aji 2

Aji Amarillo pepper

Capsicum chinense: Includes some of the world’s hottest peppers like the habanero, scotch bonnet and red savina. Pods and plant types vary within the species.

habanero

Habanero peppers

Capsicum frutescens: This shrubby cultivar that includes the tabasco is often considered part of the species Capsicum annuum. Fruits typically grow erect and are very small, maturing from yellow to bright red. Large clusters of berries make this a popular ornamental plant.

tabasco

Ornamental peppers

Capsicum pubescens: The least common of the five, a cultivar distinguished by its apple-like shape and black seeds. It includes the varieties rocoto and the Mexican manzano.

manzano

Peruvian rocoto pepper

A part of cooking for thousands of years

Although chili peppers had been a part of the human diet across the Americas for centuries, they were virtually unheard of in the rest of the world. That is, until Christopher Columbus brought the unusual species back from the New World. At the time, the fruit of a plant native to India, called Piper nigrum, (commonly known as peppercorn) was the key ingredient used to flavor foods in countries like Europe.

peppercornsPeppercorn, Piper nigrum

In the beginning, Europeans weren’t so enamored with capsicum. But eventually, as traders began carrying the berry to places in West Africa, India and Asia, the pungent fruit quickly caught on. In the end, capsicum’s discovery would end up revolutionizing cooking the world over as it became an integral ingredient in Chinese, Indian, Thai, European and American cooking and medicine, all of which now lay claim to the spice as their own.

 

Anti-inflammatory and analgesic properties

The same chemical that produces a pepper’s fiery sensation in the mouth is loaded with medicinal properties. This is due to a phytonutrient called capsaicin, a chemical that gives hot peppers their ‘heat.’ In the wild, capsaicin protects the fruits from being eaten by insects and other mammals. In modern medicine, the pepper compound has been successfully used to dramatically reduce the sensation of pain.

capsaicin

The amount of capsaicin in any one fruit is highly variable depending on genetics and environment. (All chili peppers have some degree of the chemical, though, with the notable exception of bell peppers, which have practically none.) Habanero peppers are among the most capsaicin-rich chilies that are commonly available. A 2006 study published in the “Journal of Environmental Science and Health” found that the species habanero (a part of C. chinense) had higher concentrations of capsaicin than any other species in the capsicum genus.

habanero mix

Habanero mix

When a capsaicin cream or ointment is applied to the skin, it has anti-inflammatory and analgesic properties. Capsaicin medications have been shown to successfully relieve pain caused by rheumatoid arthritis, fibromyalgia and shingles. In 2009, the U.S. Food and Drug Administration (FDA) approved a medicated skin patch made from capsaicin for treatment of post-herpetic neuralgia (PHN). According to spokesmen, the pure, concentrated, capsaicin-containing prescription drug was the first to undergo FDA review

“This new product can provide effective pain relief for patients who suffer from PHN,” said Bob Rappaport, M.D., director of the Division of Anesthesia, Analgesia and Rheumatology Products in the FDA’s Center for Drug Evaluation and Research.

And just last year, the capsaicin patch was approved for use in the Europe Union for the additional indication of the treatment of adult diabetes patients with peripheral neuropathic pain.

Other studies have shown that pepper fruits can be used to make medicine for problems relating to digestion including upset stomach, intestinal gas and cramps as well as conditions such as poor circulation. Capsaicin has also been used to relieve toothaches and seasickness and a form of the phytonutrient is currently being studied as a remedy for migraine pain.

 

World’s hottest chili pepper identified

Recently, the world’s hottest chili pepper was identified. Known as the Trinidad Moruga Scorpion, the golf-ball sized fruit was named the spiciest pepper on the planet. On the Scoville Heat Scale (which measures the pungency, or heat factor, of peppers), the Trinidad Moruga scored about 240 times hotter than the jalapeño, with a Scoville heat unit value of 1.2 million. (The average jalapeño ranks at about 5,000 units.)

tortuga spicy chili in world

Moruga Scorpion pepper

Pure capsaicin, by the way, has a heat unit value ranging between 15,000,000 and 16,000,000 Scoville Units.

For more information on capsicum and where many of the known varieties rank on the Heat Scale, check out Uncle Steve’s Hot Stuff.

 

Kudzu: The Vine That Ate the South

Posted on by carole funger

Most of us living in the Washington DC area are familiar with a sight common to the area’s roadsides and parklands. That is, thick blankets of twining, dark green vines covering acres of trees and shrubs. No, it’s not poison ivy, but another species that’s even more invasive. The plant is known as kudzu. And unfortunately, its reputation is spreading.

WHAT IN THE WORLD IS KUDZU?

Kudzu, or Japanese arrowroot, is a perennial vine native to East Asia and the Pacific. Its name comes from the Japanese kuzu.  First introduced to the United States in 1876, it was featured in the Japanese pavilion during Philadelphia’s Centennial Exposition. Kudzu growing in Mississippi

Kudzu growing in Mississippi/Photo: Roberto Michel 

At the time, kudzu was lauded for its ornamental qualities, which included large, bright green leaves and deep purple flowers. 

Kudzu flowers

Flowers and leaves of kudzu

However, about a half century later, farmers discovered that kudzu could also serve as a cheap source of feed for their livestock. Moreover, as the thick vines carpeted the ground, they helped stabilize the soil. As a result, in the 1930s, the United States Department of Agriculture (USDA) began importing the vine specifically to control erosion.

Photo: Oleh Slepchenko for shutterstock

Indeed, from about 1935 to the mid 1950s, the USDA encouraged farmers in the south to plant kudzu on their land, in some cases paying them a subsidy of $8/day. Over 1 million acres of kudzu were planted in this way, as farmers sowed their fields with the invasive vine.

THINGS GOT OUT OF HAND

It didn’t take long for things to get out of hand, though. As the plant spread rapidly throughout the southern states, some people started calling it “The Vine That Ate the South.” Vigorous and attractive, it gobbled up other plants as it reproduced, covering hundreds of acres of land per year. 

USDA Plants Database kudzu

Map showing kudzu-prone states

Finally in the late 1950s, the plant was recognized as the noxious weed it had become. The Agricultural Conservation Program removed it from its list of acceptable species. Then in 1972, the USDA classified kudzu as a weed.

HOW IT SPREADS

Kudzu now grows primarily in the northeast U.S., where it is invasive in naturalized areas extending from Connecticut to Florida and as far west as Texas. Growing with alarming speed, it has become a serious threat to other native plants. Kudzu spreads by runners that root at the nodes to form new plants. According to the National Park Service, the vines grow as much as 60 feet per season, or about 1 foot per day.

Kudzu farm in China

Kudzu farm in China

By some estimates, kudzu is now spreading at the rate of 150,000 acres annually. In fact, the plant is easily outpacing attempts to control it either by herbicides or mowing. Left unimpeded, the large-leafed vine easily smothers other species, plunging them into deep shade and depriving them of light. And as it coils itself around tree trunks and other woody plants, it sometimes uproots them entirely.

WHAT GOOD IS KUDZU?

King sized kudzu root/bigwhiteguy.com

King sized kudzu root/bigwhiteguy.com

Yet, across the world, kudzu has had many uses, going back centuries in time. The root, which can grow up to the size of a human being, has been an integral part of traditional Chinese medicine for centuries, where it is known as ge gan. Modern medicine also recognizes the kudzu root as a good source of isoflavones, which have shown some promise in treating migraines and cluster headaches.

Still others insist the vine still has value in the landscape, where its deep taproots can help aerate the soil. And it continues to be used to prevent erosion.

KUDZU JELLY AND OTHER USES

Kudzu blooms from the end of July through December, producing purple flowers with a scent reminiscent of grapes. That might explain why there are so many recipes for kudzu jelly. (Food.com has a great recipe for making an unusual jelly.)  Some admirers of the vine swear its flowers can also detoxify the liver and help with hangovers. 

kudzu flower

In Asia, kudzu leaves have been used for centuries to make herbal teas and tinctures. And in Japan, the vine’s root often serves as a substitute for cornstarch.

MAKING ART

Then there is kudzu art. Regina Hines, a textiles artist, provides a wonderful example of what one can do with the vine. For years, she’s be weaving it into baskets, jewelry and other vessels. Her stunning work has been featured in galleries, museums and art centers across the country.

Kudzu art by Regina Hines

Kudzu art by Regina Hines

A WORD OF WARNING: Before you go out foraging in the hillside for kudzu for medicines, tea, jelly or art, first make sure that it hasn’t been sprayed with herbicides.

 

How to Grow to Love this Year’s ‘Lucky’ Flower: the Carnation

Posted on by carole funger

Pink and white carnation/Photo credit: shutterstock_292954028

Every Chinese New Year brings a brand new set of lucky animals, colors, numbers and flowers. Steeped in meaning, they can bring prosperity and abundance to the home. For some, though, 2015’s lucky flower, the carnation, may pose some challenges. The plant certainly has its fair share of detractors. But are they jumping to unlucky conclusions? I decided to take a second look.

Here’s a little history on this misunderstood flower and how you might grow to love it in 2015. Continue reading →

Plants Grow In Soil and Antibiotics Do, Too

Posted on by carole funger

soil photo

This week’s stunning announcement that scientists have found a previously unknown antibiotic in soil is good news indeed. Not since 1987 have any new antibiotics been ‘discovered.’ And the news, described as a game-changer, comes at an opportune time. Disease-causing organisms have become resistant to most of the medicines available today.

Who knew soil produced antibiotics? I certainly didn’t. Yet, according to the researchers at Northeastern University in Boston (whose study was profiled in the journal Nature), it’s the source of nearly all of them. Continue reading →