California Silk Tassel and Quercus Agrifolia. The tree on the left side of the first photo is some non-native I have not been able to identify. Chime in if you know it!
It is more like an iris (of the floral sort, not the ocular sort) than a grass.
Contrary to its common name, blue eyed grass, Sisyrinchium bellum, is not a grass at all, but is like a diminutive iris. The modern cultivars that are more commonly found in nurseries are somewhat more colorful than the wild plants that are native to coastal areas between about Santa Barbara and Portland. Yet, even…
Scrophularia californica, in common name the California bee plant, is a native to - you guessed it - California! It occurs surrounding California's central valley and most frequently in southern California below the transverse ranges down into Baja California. From the order Lamiales, it can be recognized when not in bloom by its square stem and large and widely spaced tooth-edged leaves. Even when in bloom the flowers are small and easily overlooked where it grows in shade, but not by bees despite the coloration as bees do not perceive red flowers well.) Hummingbirds and small wasps are also noted visitors to the flowers and the foliage hosts several species of moth and butterfly larvae.
One quirky thing about S. californica is the flower morphology - the stigma is presented first and droops before the anthers are presented - not simultaneously. A fifth sterile stamen (staminode) is appressed to the upper surface of the tube, and from my reading, the reason for this is not yet known!
If you are in Southern California, there is native buckwheat growing wild everywhere. See photo below. They make attractive informal hedges and grow nicely between roses. You can also purchase plants for your yard at any local native plant sale.
Now (fall/winter) is the time to harvest the seed heads to make a gluten free flour substitute. (You can also eat the young shots in spring, which have a lemony flavor). One plant can easily yield one or more paper grocery bags of seed heads. See photo below. (They are a little underripe, the dark brown ones are fully ripe and ok to collect as well. White seed heads are too immature).
Once you have acquired your seed heads (we grow several plants), it is time to get them ready to eat. They need to be soaked overnight to get rid of the bitter compounds. Put them in twice as much volume of water as you have seed heads and soak overnight (8-12 hours).
Once they are done soaking, scoop them out into a fine strainer and rinse until the water runs clear. Be careful with soaking water as it may stain surfaces (or experiment with using it as a dye). Once you are done rinsing, it will look like below.
At this point, you can cook everything up wet like a porridge. If you want to keep it longer, you will need to dry it. You can spread in thin layers to air dry or put it in a dehydrator on low (which is what I do). Once it is dry, you can store it in glass jars to use as a gluten free flour substitute. It has a distinct flavor, so have fun experimenting. It makes delicious pancakes, especially when mixed with an equal part of acorn flour (see previous post). Photo below shows after dehydration.
You can grind the flour in a blender to make a finer texture, or toast it before use to alter the final flavor.
This is called a globe lily and it’s endemic to california. I love them because I like to imagine myself shrinking to their size and taking a nap under the shade of those satiny petals
Ceanothus thyrsiflorus
Ceanothus of all sorts are collectively known as California lilac. A few uncommon species are also known by alternate names that might confuse those who are unfamiliar with them. Most species happen to be native to California, although most are not exclusive to California, and a few are not native to California. The species with the most extensive range is native to the…