Leaves – Page 3 – a curious nature

February 24th ……….. National “I Hate Coriander” Day!

February 24, 2024

Honest …. You can’t make up this stuff! You’ve got to wonder what the person or persons who began the National social media movement, “I Hate Coriander” Day, have against an innocent little herb.

“National I Hate Coriander Day, celebrated annually on February 24th, is a social media movement to express disdain for the herb coriander (also known as cilantro) and its taste and smell.”

“Hate” is such a strong word under any circumstances, but to “hate” an herb? … What do these Coriander “Haters” find offensive about the look of this bright green leafy plant? What is it about the taste and/or smell of Cilantro that elicits such a strong reaction? Now I’m not a Coriander (aka Cilantro) addict ….. a bit now and then as garnish or to flavor a fresh salsa is perfectly fine with me. I’ve even grown Coriander in my garden and marveled at the plant’s growth rate, intense leaf and stem coloring, bouquets of delicate flowers and abundance of seed. So my curiosity was definitely piqued when I came across this peculiar National Day. Just what is it that has and keeps these people all riled up over Coriander?

Coriander – The Plant

Not to be confusing, but Coriander and Cilantro are actually the same thing, Coriandrum sativum. However, in the U.S. we tend to refer to the leaves and stems as Cilantro; the seeds (whole raw or toasted, or ground) as Coriander. But because the National Day is about hating Coriander, I’ve made a leap in assuming they hate the entire plant, including the roots, stems, leaves, flowers and seeds (all of which are edible; all of which are eaten).

The plant is an annual that grows up to 20” tall. The bright green leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the stems. Flowers are arranged in umbels (like a wind blown, inside-out umbrella), are white to pale pinkish-mauve. Each asymmetrical flower has longer petals pointing away from the center of the umbel than those pointing inwards. And each flower produces a dry globular fruit (schizocarpic cremocarp) about 1/8 – 3/16” diameter, which splits when mature into 2 mericarps, each mericarp with a single seed.

Coriander – The Seed

The name, Coriander, is the common name used around the world, for the seed of Coriandrum sativum. There are two cultivated varieties of Coriandrum sativum grown around the world. Although the plants of both varieties appears the same, it’s the seed where the visible differences occur. C. s. var microcarpum is the small-seeded variety found in temperate climates, such as in Europe and the U.S. Its seeds are about 3 mm in diameter, round, and very potent as a spice. C. s. var macrocarpum (aka C. s. var vulgare) is the large-seeded variety found in hot, subtropical areas of Asia and India. It’s seeds are 5 mm in diameter, football shaped and have a very delicate flavor.

If you’ve ever grown Coriander from seed, you probably planted one seed at a time, being careful to follow the spacing instructions on the package. Then when your seeds germinated, sending up those first immature leaves (cotyledons), you noticed that for each seed planted there are 2 little plants! “What the heck?” you say. When you sowed the seeds in each well-spaced spot, you obviously planted an entire globular fruit (both mericarps at once) resulting in the germination of both seeds!

Is There a Consensus of Opinions on Leaf Taste and Aroma?

Nope! Opinions are far from consensual. As a matter of fact, they are frequently polar opposites. Coriander has been described as the “Marmite”*****!!! of herbs; either you love it or hate it. This great analogy reflects how strongly people do feel about flavors of their food.

Opinions on leaf taste and aroma: The good – tart, lemon-lime, fragrant, pleasant, distinctive, spicy hot, peppery, aromatic. The bad – bitter, stinky, unpleasant, nasty, fetid. And the bleh – The leaves smell and taste like dish soap!

Is There a Consensus of Opinions on Seed Taste and Aroma?

Again, Nope! But curiously, most of the opinions about seed taste and aroma were fairly positive, provided the correct variety of C. sativum was properly prepared and used. For example, all seeds contain 1% volatile essential oils, but the quality of oils is different between the two varieties. For some reason the smaller European variety seeds (C. s. var microcarpum) have far superior essential oils resulting in far superior flavor and yield when compared to the larger India variety seed (C. s. var macrocarpum). The larger India variety seeds are preferred as a spice, both whole and ground.

Opinions on taste and aroma of fresh or dried seeds: Spicy, earthy, cumin-like, orange peel, aromatic, dried seeds have full flavor, fresh seeds are undesirable.

Opinions on taste and aroma of toasted seeds++, whole or ground: Fruity, Fruit Loops, lemony, floral, mild perfumy, aromatic, bitingly pungent, delightful bouquet, distinctive flavor.

Now it’s your turn! Where do you stand on the issue of Coriander; it’s taste and smell? Are you celebrating today’s National “I Hate Coriander” Day? Or are you a regular Coriander Connoisseur, savoring the taste, smell and texture in all of your favorite dishes, from sauces and marinades, curries, meats and seafood, stews, to pastries and desserts?

***!!! Marmite! Invented, made and sold in England, this stuff is a sticky, dark brown paste made from fermented yeast. It has a very salty and powerful (understatement) flavor, and is frequently slathered on toasted breads like jam. If you haven’t experienced Marmite, perhaps you’ve dared to taste its equally unappetizing knockoff, “Vegemite,” found all over Australia? If you’ve tasted either or both (wow, you’re tough), what was your reaction? If you’ve never had the culinary pleasure, consider this fair warning! Wonder if there’s a social media group that’s declared “International I Hate Marmite (Vegemite) Day?” I would happily eat a bushel basket of cilantro greens, than dare give these yeasty products another go. (No offense to the marmite and/or vegemite lovers of the world.)

++Toasting Coriander Seed: In a non-stick skillet, over medium-high heat, add the seeds. Keeping the skillet in constant circular motion. When the seed’s aroma is released, toasting is complete! Cool completely and grind with mortar/pestle or in a small electric grinder. Store ground coriander in a cool (refrigerated) location, away from light and moisture. It’s best to toast and grind seeds in small amounts, on an as needed basis, to experience the full flavor.

The Forecast: Scattered Green Mixed With Dry Brown Dust

August 6, 2023

Sharing my pages from today’s short hike up Cedro Creek, on the fringes of the Manzano Mountains. The water shortage here and all around us has become dire; soils are cracked and dry and beginning to take flight with the barest puff of wind.

Since we last hiked this area (a few days shy of a month ago), the scattered shallow pools of water have either evaporated completely or made a retreat underground, where there may be just enough water to wet the riparian area. All the tender flowering plants have disappeared; many have been able to set seed in hopes of a wetter year to come. With this premature wrap up to the summer season, the birds, bees and butterflies have moved on; hopefully up in elevation where food may still be found.

Our summer monsoon season just didn’t materialize (yet?). But despite the hot and dry conditions, we did manage to find a few leafy green shrubs. The massive cottonwoods appear to be doing well (must still be sufficient groundwater). In the cooler parts of the canyon, there are berries hanging on the 2 species of juniper trees. Acorns have begun to mature on several oak species, even though there are many that have withered; is all of this earlier than usual?

At the trailhead, tucked in a swale where water (when it comes) can collect, I was surprised to see some very stunted smooth sumac. Already showing off their clusters of juicy red berries, the plants are barely a foot tall. This species can rapidly grow to heights of 16 feet. Maybe flowering and fruiting on such short plants is a type of survival mechanism this sumac exhibits when conditions are not favorable? I will be able to watch this little grove over the coming years and maybe answer that question.

Then further up the canyon, about 20-30 feet above the riparian area, Gambel’s and Wavyleaf oaks are growing their acorns. That’s encouraging news for the squirrels who collect and cache them in overwintering nests.

It’s been a challenging year.

What differences in nature have you been noticing where you live? Do you think our changing climate has played a role in driving the changes? Have you observed not only negative but positive affects? I’d be very interested in knowing!

As always, thanks for following!

Fading Flowers Reveal Leafy Greens ….. Cedro Creek

July 14, 2023

Learning the deciduous Trees and Shrubs shading Cedro Creek Nature Trail ….. Grab n Go Nature Journaling

The timing and location of our daily hikes are being influenced by the extreme summer temperatures we’re experiencing throughout central New Mexico, and throughout the desert southwest. Whew! Even at 7300-8300’ elevation, 95-100F has become the norm, with no relief (or moisture) in sight. I don’t even want to think about Albuquerque temperatures; over 100F before noon, and soaring.

Because hiking in the Albuquerque foothills, at any time of the day, is out of the question, we’ve begun revisiting some our favorite mountain trails. But even tho these areas are higher in elevation, and shadier, it’s still plenty hot. That means if we set out between 7-8am, we can still manage a few miles before our water, like all the creeks, runs dry.

A few mornings ago, we decided to hike Cedro Creek Nature Trail, a rocky but easy dirt path under the shade of big cottonwoods. Expecting to find some water in the creek (there was none), I was hoping to find some interesting wildflowers (which had all withered and dried). The further along the trail we hiked, my focus quickly changed from wildflowers to other natural elements.

Geology is always interesting in these mountain drainages, and Cedro Creek is no exception. The overlying shales and limestones have long ago eroded to reveal large granite boulders that showed signs of erosion from long ago flowing water. That’s a nice thought!

And then there were so many varieties of deciduous trees and shrubs; their leafy greens not only provided relief from the heat, but became a visual treat as we explored the riparian areas alongside the dry creek bed.

As my curiosity about the diversity of tree and shrub species began to grow, so did the air temperature. Not wanting to become reduced to a sweaty puddle in the middle of the trail, and sensing a swarm of drooling, biting gnats and flies giving me a hungry eye, I resorted to collecting leaf and branch samples using a Grab n Go technique. By the time we got back to the car, I had 3 large ziplocks stuffed with over a dozen species of tree and shrub leaves and some fruits.

Back at home, in the comfort of my cool studio, I began my detailed study of these leaves (and the few bugs that managed to hitch a ride). Three days and several gallons of iced tea later, I had completed the 5 journal pages in this post.

That iced tea was deliciously cool, but not as cool as learning what’s growing overhead along Cedro Creek!

Until next time ……. be curious

February “Littles” Seeds, Pods, and Other Curiosities

March 13, 2023

Like my January “Littles” page of the bird species that visit our feeders in winter, here’s another “Littles” to commemorate the not-quite-winter-or-spring month of February ….. Seeds and Seed Pods. As a way to pass the time while waiting for Roy to finish up with a doctor visit, Luna and I conducted a focused scavenger hunt along a 2 mile circuit surrounding a large Albuquerque shopping mall. In no time at all, my collection bag was full. But knowing my pages would need some local flavor and color too, I scavenged a bit longer and turned up a few more curiosities.

Like with January’s page of birds, sketches of the species of seed pod and seeds (if collected) took less than 5 minutes each; my watercolor pencil paintings took about 10 minutes each. The restaurant logo and the frog design took a bit longer, and were done using my photos as reference.

I’m not sure why it took nearly the entire month to decide what to do for my February “Littles.” In hindsight, the decision should have been obvious, because I love seeds and the seemingly unlimited variety of pods. Now I have a record of a few city seeds that will soon germinate, helping change the landscape from brown to spring green!

Let me know what you think! I’m looking forward to March, when wildflower seedlings will be popping up which may appear in a few “Littles” boxes as well!

Thanks to “Made by Fay” for the “Littles” inspiration!

A Festive Anniversary Week in the Sonoran Desert. Part 6: Mt. Lemmon – Tucson’s Majestic Backdrop and a Cool Summer Retreat

(December 11-17, 2022)

December 16, 2022

We totally get it! Why Mt. Lemmon is nicknamed “Tucson’s Great Escape.” Why the scenic highway is ”Cool!” From the Lower Sonoran Desert and the Tucson Valley (2,200 feet) to the upper reaches of a Spruce-Fir Forest (topping out at about 9,200 feet), the popular Scenic Highway up Mt. Lemmon offers breathtaking views, plants to discover, geology to learn, recreation opportunities, and temperatures often 30 degrees F lower than the desert below. That means a lot, especially when Tucson’s summer temps are in the triple digits!

But on the day of our driving adventure we found snow ….. on the highway, at scenic overlooks, and on walking trails. The storm hit 4 days earlier forcing closure of much of the highway. But on this day, most of the roads were clear and so was the sky.

So come along and learn what there’s to see along the Mt. Lemmon Scenic Highway.

Intermission: Meet an Odd Member of the Rose Family …. The Desert (Eastern) Mountain Mahogany

February 8, 2023

The Desert (Eastern) Mountain Mahogany is a very branchy shrub commonly found in the mid-elevation foothills of the Sandia, Manzanita, and Manzano Mountains east of the Rio Grande River in central New Mexico. This species’ formal and very appropriate name, Cercocarpus breviflorus variety breviflorus, comes from both Greek (kerkos: tail; karpos: fruit) and Latin (brevi: short; florus: flowered). As a matter of fact, the 9 species of the genus Cercocarpus all have long feathery tails that twist and turn from the tip of a single fruit, called an achene (like a sunflower seed).

So why is this species odd?

Well, the fruit, for one reason. Most of the thousands of rose family members have fruits called a hip (rose), pome (apple), drupe (prune), or aggregate (strawberry). And even though the strawberry is composed of numerous miniature achenes, it’s the single achene found in the mountain mahoganies that’s unusual to the family.

To further emphasize the oddness of the Cercocarpus genera, all of its 9 species has a symbiotic relationship with a bacteria called Frankia. And that’s an unusual characteristic of the rose family, which moved Cercocarpus and 4 other genera into the subfamily Dryadoideae. That’s all a bit technical when it comes to plant classification, and kind of skips the real reason why the Frankia bacteria is important to the survival of Desert Mountain Mahogany. Nitrogen Fixation!

Read on to learn more …..

Have you rescued a leaf today?

It’s always a grand idea to save leaves raked up in the Fall into big piles scattered about your yard. These cast leaves provide important habitat for overwintering birds, small mammals and insects. In the Spring they break down forming compost which helps recharge the soil with nutrients and microbes that fertilize new seedlings and build soil structure.

But what about that lone leaf, now brown and crunchy, alone on the ground? That leaf, once part of a network of thousands that once beautifully graced a massive shade tree growing bravely alongside a busy city street? That leaf, now fallen to a surface covered in concrete or pavement, is skittering about in the late morning breeze searching fruitlessly for an organic resting place.

After leaving our favorite Albuquerque Mexican restaurant the other day, I stepped into the parking lot and noticed a giant sycamore leaf scratching and skidding across the pavement. Seconds later, an incoming car full of hungry customers about to park, was on a collision course with this abandoned leaf! Yikes! Quickly playing out the scene out in my mind, I dashed across the pavement and scooped up this big brown leaf, rescuing it from being smashed into bits and pieces.

Close up sketch of the upper leaf surface, showing the “skirt” over the petiole.

Whew! That was a close call. Naturally this leaf deserved better treatment and a chance to contribute to Earth’s complex web of resources. And that’s what would happen ……. after a few sketches in my journal, of course.

The rescued sycamore leaf before being placed in a compost pile

This big, brown, crunchy sycamore leaf is now a part of one of the various compost piles we keep scattered about our yard. If leaves could feel, I’d like to think she’s so much happier being rescued than the alternative. Would you agree?

The compost pile topped with the rescued sycamore leaf. Home at last!

Have you rescued a leaf today?

Almost fallen leaves

Our Smoke Tree is always one of the last to drop its leaves. While this tree tenaciously clings to its thousands of food makers, the leaves go through many stages of decay. Some remain purple-green but are polka-dotted with rusty red spots. Some more quickly change to brilliant yellow-orange with rusty splatters. Some display hints of green-brown and it’s these leaves that show the most insect spotting and damage.

One day, probably soon, the tree will get tired of the display, and just before a heavy frost or wet snow, it will stand bare with piles of multi-colored leaves lying on the ground, having dropped in one big fall.

Here’s a page from my perpetual journal that I created yesterday from a few leaves plucked from this pretty Smoke Tree.

Enjoy your seasonal changes wherever you may live!