Pitchers in the Pines

by Lilly Anderson-Messec

I saw a peacock in the pines. What had begun as an exasperating morning shifted at the sight of this exquisite bird and the remainder of the day unfurled into one of the most magical experiences that would alter the course of my life.

It began several years ago with some friends sharing their excitement of having found a secret spot off Highway 65 that was filled with carnivorous pitcher plants and dwarf cypress trees. I was already a native plant lover and always up for an adventure, so I jotted down their directions and recruited my friend, Bonnie, to join me for a Sunday trip to find this spot. This was before I had a smart phone and I hadn’t done much exploring of areas outside of Tallahassee, so of course I took circuitous route that had us driving all morning. Our confidence was waning when we finally found the small dirt road.

As we drove in, were greeted by a male peacock-in the middle of the Apalachicola National Forest. I was speechless, peacocks do not live here and I have never seen one before or since. I was compelled to hop out of the car and approach the bird as he fanned his feathers in an epic display. It was completely surreal and set the tone for the remainder of the day. We watched aghast, as he disappeared into the trees and continued on our way down the road. The area had been recently burned and we immediately spotted thickets of bright, chartreuse pitchers rising up on the edges of the blackened forest where it met the dwarf cypress swamp. I had never seen such a sight. The lemon-lime pitchers rose up to my waist and had a bright scarlet blush just below their hoods. Having only read about these plants in books or seen a few sorry plants in pots, I was unprepared for how magnificent they are in their natural setting.

Many of us are unaware that we are nestled in one of the richest areas of biodiversity in North America. Our Panhandle is a truly unique place with a multitude of diverse ecosystems that are home to many species of flora and fauna found nowhere else in the world. The Panhandle is, in fact, a hotspot for carnivorous plants and home to the most number of species and the largest population of total plants in North America.

We have more species of Sarracenia, also known as pitcher plants, than anywhere else in the world. There are so many that, as I quickly learned, you do not have to know a secret spot or even look that hard for them. They line the roadsides of Highway 65 near Sumatra and are easy to spot once you know what they look like.

My friend Eleanor Dietrich has been working with the Florida Wildflower Foundation and Department of Transportation to regulate the roadside mowing schedule so we can enjoy these beauties. I regularly spend my Sundays driving down to Sumatra with friends or alone to see them at their different stages of growth. Their stunning, pendulous blooms appear first in early spring followed by the pitchers, which are their leaves, in summer and more in fall. There are several species, and even color variations within species that are extraordinary.

That entire afternoon had an otherworldly feel to it, an experience that has blossomed into an adoration for the Apalachicola National Forest and the plants that inhabit its wet prairies and pine flatwoods. I especially fell in love with the many species of carnivorous plants including pitcher plants, butterworts, sundews and venus fly-traps. They are easy to find and experiencing them in their natural habitat is an awe-inspiring experience, which I wholeheartedly recommend.

YAUPON HOLLY: Wildlife Food AND Healthy Coffee Alternative

If you ever drive down to St. Marks Wildlife Refuge during the winter months, it’s hard not to notice the Yaupon holly, Ilex vomitoria. The bright, cherry-red berries provide a shock of color along the roadsides in the otherwise dull winter landscape.

The shrubs are less noticeable the rest of the year with their small, oval, dark evergreen leaves. Their dense and shrubby evergreen growth make them ideal for screens or hedges while also providing habitat for songbirds and other wildlife.

Yaupons are easy to grow, salt-tolerant, and reach 20 to 25 feet tall. They tolerate full sun to shade, but produce more berries in full sun. The weeping variety has down-turned branches and a beautiful shape that makes a stunning show when planted alone as a specimen plant. I planted one by my garden gate last year.

I love the shape of the weeping Yaupon and I love to use the red-berried branches for holiday decorating, but I didn't just plant it for aesthetic reasons. As a native plant, Yaupon holly has an ecological role to play as a functioning member of our local ecosystems. Pollinators flock to its masses of tiny white flowers in spring, and birds eat the berries that follow the flowers. Most importantly, our native insects feed on these plants they have evolved with, providing protein rich meals (in the form of themselves) for birds and other wildlife.

The wildlife, however, are not the only ones eating it. The prime reason I planted my Yaupon was for its caffeine rich leaves. By weight, the leaves contain more caffeine than both coffee beans and green tea —the highest caffeine content of any plant native to North America. Yaupon holly is also high in antioxidants and less bitter than green tea. It is a close cousin of the South American yerba maté (Ilex paraguariensis) and its tea is similar in flavor and quality.

Yaupon holly tea has been historically used by Native American tribes for both recreation and ceremony. Early white settlers knew the tea as "the black drink." The Seminoles used it ceremonially, boiling it to excess and drinking it to excess, causing vomiting and diarrhea which they felt was purifying. This is where the name Ilex vomitoria originates from. When brewed lightly, however, as you would any other tea, it is pleasant and harmless. During the Civil War, Southerners substituted Yaupon holly tea for coffee and black tea.

Leaves and stems of Yaupon holly may be used fresh, dried or roasted and stored like any dried herbal tea. They were traditionally parched to a dark brown over a fire. I follow the recipe taught to me by St. Marks Ranger Scott Davis, an experienced wild food forager. It is extremely important you positively identify the plant you harvest as Ilex vomitoria; if you are at all unsure, consult an expert.

Yaupon Holly Tea

Recipe by Scott Davis

1. Collect younger leaves and new twigs. Though older green leaves are usable, they contain smaller concentrations of caffeine. To harvest leaves from older stems, grasp the stem near the trunk and slide the hand outward to strip off the leaves.

2. Allow to dry, or dehydrate for quicker results.

3. Bake leaves (to activate caffeine) at 300 degrees for 8 minutes. Baking longer will produce a black tea variety, as opposed to a less-oxidized green tea.

4. Options: Dicing the leaves (with a knife or blender) prior to steeping will enhance caffeine activation. Add other ingredients at this point if you like, such as mint leaves. I love yaupon & mint tea.

5. Steep in hot water for a few minutes, then strain out the leaves. I like to use my French press, but you could also run it through a coffee machine (1 tablespoon = 1 cup).

Dill Thrives in Cool Season

Dill, with its lacy blue-green foliage and showy umbrellas of yellow flowers, is an attractive addition to the herb and butterfly garden as well as a cut flower for arrangements. It is a cool season annual herb whose aromatic, delicate-tasting leaves will enhance a variety of your favorite foods.

Dill grows best if seeds are planted early in the fall, about two months before frost. Depending on the variety it can grow up to 3 feet tall in moist soil with good drainage and full sun. Yellowish green flowers electrify the garden in the first warm days of spring and then set seed. If you want to have dill throughout summer, it is possible to plant successive crops every few weeks, but because of the heat it will rapidly bolt to seed.

Dill, like parsley, is also an asset in the butterfly garden. Black swallowtail butterflies lay their eggs on the foliage and the caterpillars will munch on the leaves before turning into those beautiful creatures you see floating overhead. Watching the butterflies in late spring fluttering atop of the yellow flower heads and blue green foliage paints a graceful springtime picture in my yard.

For culinary use, you can harvest dill foliage anytime from seedling stage until the plant blooms. The leaves will last only a couple days in the refrigerator before they start to droop and lose flavor. Dill leaves are best enjoyed fresh but they can be frozen in water or stock, dried, or if refrigerated, stored in butter or oil. For harvesting the seeds collect them when they first turn brown, or they will soon drop off. Cut the seed head halfway down the stalk, and hang it upside down in a paper bag in a dry, well-ventilated place. After the seeds drop into the bag, store them in an airtight container or preserve them along with it’s foliage in white vinegar for the next pickling season.

The principal flavoring in dill pickles, but this herb also has many more culinary uses to offer. You can use its feathery leaves to flavor salads, sauerkraut, sandwiches, boiled vegetables (potatoes, cabbage, green beans), cream cheeses, vinegars and sauces. I love using fresh dill leaves in a creamy lemon sauce to dip my baked sweet potato fries. Or you can harvest the seed and use whole or ground in longer-cooking recipes like soups, beans, stews or even bread.