The Other Coneflower

There are many tough and lovely native wildflowers that belong in more gardens but are overlooked and underappreciated. Many of them may even be rare or listed endangered plants, even though they are surprisingly prolific and low-maintenance. The common purple coneflower, a species found in many butterfly gardens and even commercial landscapes, is actually a state listed endangered species which only occurs naturally in Florida in Gadsden County.

The common purple coneflower (Echinacea purpurea) is actually a state listed endangered species that only occurs naturally in Florida in Gadsden County. Photo by Steven Katovich, USDA Forest Service, Bugwood.org.

The common purple coneflower (Echinacea purpurea) is actually a state listed endangered species that only occurs naturally in Florida in Gadsden County. Photo by Steven Katovich, USDA Forest Service, Bugwood.org.

The native wildflower in which I wrote this article to praise, prairie coneflower, is also uncommon in the state. In all of Florida it occurs only in Jackson and Gadsden counties. Like the purple coneflower, it is found there in open woodlands with exposed limestone outcroppings. Invite it into your yard though, and you will find it happily adapts to a variety of soils. Just like purple coneflower, prairie coneflower seems to tolerate our naturally acidic soil, although I have found they both respond with increased vigor if you raise the soil pH to make it more alkaline. To do this you can purchase and apply dolomite lime in dust form. But I love the look of a few limestone rocks placed in my garden next to plants that prefer a high pH; this raises the pH of the soil near the rocks and creates a more aesthetically natural setting.

Prairie coneflower is a long-lived and tough wildflower that is more common further north in the prairies of the Eastern United States. It grows best in full to part sun, reaching two to three feet tall, although some plants will reach four feet. This height variability is common in native wildflowers. Natural variation in their genes make them less uniform in their visible traits than selected or hybridized varieties. Some might bemoan this lack of uniformity, but I love seeing the little differences between individual plants within the same species. In one patch of native wildflowers, it’s common to see variance in size, shape, or color of their blooms; and those are just the visible differences! These variations allow them to be flexible and adaptable to changes in their environment over time.

Tiny sweat bees forage for pollen and nectar on the composite flowers of prairie coneflower. Photo by Lilly Anderson-Messec.

Tiny sweat bees forage for pollen and nectar on the composite flowers of prairie coneflower. Photo by Lilly Anderson-Messec.

Despite its name, prairie coneflower is not closely related to purple coneflower, and this is visible in its distinct foliage: pale gray-green and pinnately divided. Even when not in bloom, the foliage is an attractive addition to the garden.

The long-lasting flowers appear in late spring through summer, with drooping yellow petals surrounding a center cone, reminiscent of shooting comets or even tiny hula dancers. Prairie coneflower has composite blooms, meaning that the center “cone” is actually a mass of many flowers; making it highly attractive to bees, butterflies, and other pollinators. The center cone begins a gray-green color, slowly turning brown as the small individual flowers on it open. Once the blooms have faded you can cut them back to encourage the plant to produce even more blooms: this is called “deadheading”. If you allow the spent blooms to stay on the plant, they will ripen their seed and provide tasty treats for songbirds. This will also allow them to reseed and form a nice patch.

Ironweed, blazingstars, purple coneflower, dotted horsemint, and other summer blooming wildflowers are complimentary companions to prairie coneflower in the garden. I recommend all gardeners consider this addition; you will be rewarded with a multitude of blooms, bees, and butterflies to accompany them.

Roselle a.k.a. Jamaican Sorrel or Florida Cranberry

Roselle is a shrubby tropical annual also known as red sorrel, Jamaican sorrel, sour-sour and Florida cranberry. Botanically named Hibiscus sabdariffa, it is a member of the Mallow family and has the classic five petals and funnel-shaped flowers typical to this family. The pale, creamy yellow petals are also edible, though they are not the part of the flower that is typically consumed. They fleshy, succulent calyx, which swells at the base of the flower after it blooms and surrounds the seed pod is the fruit that is harvested. It has a deep cranberry color and is used as a culinary ingredient, natural food dye and as a medicinal herb, specifically for heart health (The American Heart Association reports that drinking three cups of hibiscus tea a day can lower blood pressure by as much as 13.2 percent).  It’s a good source of calcium, niacin, riboflavin, iron, antioxidants and vitamin C. It has been used to treat colds, hypertension, poor circulation, and even for hangover relief.

Roselle is used raw, dried or juiced. The fruit's tart flavor usually requires a sweetener of some kind, and is successfully used similar to cranberries in recipes for jam, jellies, chutney and even wine. Dried Roselle is steeped for hibiscus tea or agua fresca. The tart juice creates a nice balance for sweet and creamy desserts like cheesecake, gelato or ice cream. The concentrated juice is deep crimson and can be used as a natural food coloring for icing, dough or cake batter.

Below we have shared a standard recipe for the traditional Jamaican Christmas drink using roselle (aka Jamacian Sorrel). Sorrel is the Jamaican word for hibiscus, and it grows abundantly on the island. Even though this drink is served on ice, this drink retains the flavors of the holiday season – cinnamon, all spice, fresh ginger. For those who wish, rum sends it over the edge for a truly relaxing holiday season.

Jamaican Sorrel Drink

For diluting:

  1. Water, rum, and/or ice, as desired
  2. Peel the orange and slice (or grate) the ginger. Add all ingredients to a pot, cover and bring to a gentle simmer. Then simmer for 30 minutes to extract all the spiced goodness. Cool and refrigerate overnight for strongest flavor.
  3. Strain, mix with ice, water and – if you’re feeling plucky – rum!

Ingredients:

2 cups whole, dried sorrel (aka Roselle)
2 inches ginger, sliced in thin coins for mild flavor, or chopped/grated for stronger flavor.
The peel of 1 orange
2 cinnamon sticks
6 cups water
Sugar to taste (typically about 1 cup)

Cilantro Cashew Cream Sauce

Having ready made herb sauces and dips can help turn up your basic recipes and bring on the flavor. This creamy cashew sauce doesn't contain any dairy. I recommend using a high-speed blender for a smoother sauce. Drizzle over enchiladas, tacos, warm zucchini noodles or better yet use as a salad dressing for some extra zing! It’s also perfect for dipping raw veggies!

Be creative with you cashew cheese! You can add so many wonderful herbs to make it special:  parsley, basil, chives, cilantro, summer savory, mint, dill, rosemary, thyme

Cilantro_Cashew_Dressing_WP-1.jpg

Ingredients:

  • 1 cup raw cashews
  • 3/4 cup water
  • 1/2 cup fresh cilantro leaves
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp onion powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp garlic powder or 1 garlic clove
  • pepper (to taste)

Instructions:

  1. Soak raw cashews in water for at least 1 hour, preferably 3 hours. Drain and rinse.  
  2. Add all ingredients into your high speed blender and blend for 30 to 60 seconds or until a smooth and creamy.

Makes about 2 cups.