Yellow Wood Sorrel: Inspecting a Lemon
It’s that time of year again–time to get the old car inspected. While I was nervously awaiting the verdict of the inspectors (lots of mileage on that baby) I prowled around Jiffy-Lube’s surprisingly well-tended garden, looking for something to photograph. The landscape was mowed and manicured within an inch of its life, and at first I couldn’t find a single weed. But there’s always one, if you look closely enough. Yellow wood-sorrel. In my childhood, I would taste anything—it’s a wonder I’m still alive, really—I sampled clover and grass blades and pine needles. Most of the stuff tasted...
Read MoreDame’s Rocket: Wandering Lady
She’s all over the place right now. Gorgeously attired in shades of white, rose-pink, lavender and purple. She wanders into gardens, meadows, landfills. She hitchhikes along roadways. She lines the pond, and the forest, and the parking lot at the mall. Dame’s Rocket is the name of this ubiquitous June beauty. The explanation for this odd name is complex. First of all, “rocket” is a very old name for the spicy, peppery-tasting plants in the mustard family (nothing to do with rockets of the twentieth century). Dame’s Rocket is one of many species in the Mustard family. (The yellow stuff we put...
Read MoreDandelion: Easy to Grow
All winter and spring I try and try to get plants to grow. I pamper cranky houseplants, sprinkle seeds into pots and encourage them to grow into seedlings. I cheer for each crocus that pokes up through the snow, celebrate each brave hint of green, the first blade of grass, the first violet… Then BAM. The end of May hits like a freight train, and now we have to spend the rest of the summer beating the plants back. Everyone’s out on their riding mowers, trying to get the lawn under control. With all this rain, the grass is growing so fast you can almost see it. The weeds are already eating the...
Read MoreGarlic Mustard: The Time is Ripe
Time to get rid of it. Garlic mustard. Out it goes! The name sounds tasty, doesn’t it? It’s a pretty little wildflower with lovely white blossoms. The leaves have an attractively scalloped edge, and a savory garlic taste, a fantastic addition to salads, quiche, and stir-fry. A lovely and useful plant, you’d think. But I’ve spent all day killing it. Eradicating it. Ripping it out by the roots. Doing everything short of spraying a dose of Round-Up on it. Why? I have an enormous tolerance for non-native “weeds,” as my undying love for dandelions shows. Why enjoy the dandelions, the...
Read MoreAll Roads Lead to Dandelions
No matter where you go, it seems there’s a dandelion at your feet–or under your feet. This is a cobbled pathway in Central Park, New York City. The dandelions don’t content themselves with growing on the lawn, they invade the sidewalk, too. The flower and leaves manage to survive in the spaces between the stones. Just a few small crumpled leaves. Getting walked on all the time. How on earth can they do it? The secret of their success is in the root. Dandelions are perennials, coming up year after year, for five years or even more. So the root has time to get big. Even if...
Read MoreViolet: A Spark of the Divine
The cathedral of St. John the Divine. This is the chapter house, a smaller building next to the immense cathedral, one of the largest in the world. It’s a magnificent building, like a medieval fortress. But nature manages to sneak in somehow, finding a crack in the most impressive monuments. One little spark of green in the corner–a spring violet. Violet is a genus, not a species–it’s like saying, “Oh, look, there’s a duck.” But is it a mallard, a wood duck, a black duck? There’s a zillion kinds of ducks. There are hundreds of species of...
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