This garlicy edition of Students of Ethnobotany comes to us from the healthy Alison V.
Garlic has been used by humans for centuries, possibly best known in western culture as a deterrent to ward off attention from less than friendly vampires. It is also used extensively in cooking, where many people may be familiar with it. According to no-on but myself, its use in cooking probably arose as a covert way to detect whether the new next door neighbours are going to come suck your blood in your sleep.
Figure 1: Saffron crocus. Photographer: Gut Gimritz (Germany) from Wikimedia Commons
This flavorful edition of Students of Ethnobotany comes from the glittering Fiona Thompson.
At between $1,000 and $10,000 USD per kilo, saffron is the most expensive spice in the world. Why is it that the stigma of this small flower is worth (one fifth) its weight in gold?
This miniscule edition of Students of Ethnobotany comes from the keen-eyed Jonathan Heinz.
Wolffia arrhiza. Image by Christian Fischer from Wikimedia Commons.
Wolffia arrhiza is a species of flowering plant from the Araceae family. What makes this plant somewhat unique among its peers is its exceptionally small size. The Wolffia genus includes many of the smallest flowering plants on earth, being about the size of a pin head (Maheshwari and Chauhan).
I hope to have some highlights of my ESA for you next week. Until then, you might want to check out invasivore.org for info about tasty invasives. Weedy purslane is attempting to take over my garden right now. Definitely some purslane relish in my future.
Tasty invasive purslane
Just came back from Belize, where I saw many interesting and tasty plants.
The heat of a succulent chile fruit can set your mouth on fire. But why is that exactly?
Goats – so destructive, and yet, so many reasons to love them.
Some things about coconuts blow my mind.