Meet the American Azalea

While growing up in Tallahassee, I began to recognize the arrival of spring by the show of white, pink, and fuchsia blooms of azalea shrubs. The house I grew up in had large, mature azalea hedges with a variety of different blooms. Every spring, my mom would bring in vases full of them and my dad loved to point out the showy shrubs as we drove through town.

I guess I assumed these plants were native, but most likely I never gave it a thought. I didn’t think to differentiate a native plant from a non-native one. The azaleas we are so familiar with are actually transplants from Asia, favored by the horticultural industry for their fast, vigorous, and dense growth of evergreen leaves and large blooms. Curiously, I have found the lack of these more obvious qualities to be what leads our native azaleas their unique beauty.

I was introduced to native azaleas while working my first spring at Native Nurseries, when, to my amazement, the graceful bare branches exploded with clouds of deliciously fragrant blooms in a variety of colors.

Piedmont azalea in white with pink blush form. (Photo: Lilly Anderson-Messec)

Piedmont azalea in white with pink blush form. (Photo: Lilly Anderson-Messec)

The two earliest species to bloom are also our two most common; the Florida flame azalea, Rhododendron austrinum, and the Piedmont azalea, Rhododendron canescens. Because native azaleas are genetically variable, when grown from seed the individual plants within the same species can differ in the shape, size, and colors of bloom. The Piedmonts usually begin blooming first, varying in shades from lightly blushed white to deep pink. The Florida flames follow shortly after in sunny yellows, deep golds, tangerines, and apricot shades.

Unlike their Asian cousins, which stay leafy and green year round, most of our native azaleas are deciduous. This quality makes for a much more impressive show when the leafless branches erupt in masses of color unhindered by distracting foliage. It is a truly breathtaking sight!

Although they are not an ideal choice for the types of hedges Asian azaleas are often used for, our native azaleas are wonderful additions to the landscape nonetheless. They can be used to create a natural privacy screen when mixed with native evergreen shrubs and small trees. I often find them growing in similar situations in the wild, and I find this natural look of mixed deciduous and evergreen native shrubs much more attractive than a formal, screen-like hedge of one non-native evergreen. Those types of plantings are about as appealing as a fence, and our wildlife would agree.

Native mixed plantings allow you to appreciate the progression of the seasons as you watch the individual plants flower and change. Most importantly, our native birds, bees, butterflies and other wildlife depend on these plants to provide the food and shelter they desperately need as we continue to replace their natural habitat with barren lawns and non-native plants. Our native plants and wildlife have adapted to rely on each other to meet their specific needs, which non-native plants cannot provide.

Native azaleas are a prime example of this symbiotic relationship. The two species I have mentioned bloom early in spring, when few flowers are available. The fragrant, tubular blooms are perfectly timed to welcome home our hungry hummingbirds returning from their winter migration. In exchange for the nectar rich meal these flowers provide, the hummingbird pollinates the blooms, allowing the plant to produce seed.

These relationships are what make native plants like our wild azaleas not just special, but necessary. If we want to continue to enjoy wildlife like hummingbirds, then we must begin to see our yards as essential pieces of wildlife habitat. Find a spot in your yard for a native azalea or two, and aim to add more native plants every year.

Safe Solutions - Act now to avoid a grasshopper infestation this year!

If grasshoppers tend to be a problem in your garden, try Nolo Bait, an EPA registered biological control for grasshoppers. It contains naturally occurring Nosema locustae spores. These spores are applied to flaky wheat bran which attracts grasshoppers who then consume both the bait and the spores. Young grasshoppers consuming the bait will die more quickly than older stages, so the product is most effective when applied in the early spring. As Nosema locustae builds up in the gut of infected adult grasshoppers, they become lethargic and lose their appetite for your plants. In addition, infected grasshoppers are often consumed by healthy grasshoppers, which further spreads Nosema locustae throughout the grasshopper population. Infected females can also pass the spores through the egg-laying process.

Nolo Bait does not harm people, pets, birds, non-target insects, wildlife or the environment and is National Organic Program (NOP) compliant for use in organic gardens. Here at Native Nurseries, we carry it in a 1 lb. bag for $29.99. It is best applied during the morning as that is when grasshoppers do most of their feeding. To increase the effectiveness, split the bag into 3 or 4 applications several days apart (but never within 4 to 6 hours of rain).

 

Spring Herb Recipes

Whether you have a backyard herb garden or prefer to grow herbs in pots, spring and summer harvests will have you incorporating vibrant new flavors and depth to your everyday meals. Last week Lilly and I hosted the Annual Herbal Event and were asked to post some of the recipes we talked about and brought in to share. Here's a couple tasty and unique ways to cook with fresh picked herbs.

Sweet Onion & Oregano Flax Crackers

Ingredients:

1 cup flaxseeds
1/4 cup hulled hemp seeds or sunflower seeds
1 cup flax meal
1 tbsp chia seeds
1/4 cup fresh herbs (rosemary, oregano, garlic chives, etc)
4 tbsp tamari or soy sauce
2-3 tbsp maple syrup
2 sweet onions
1/2 c water

*Various herbs can be used to tune them to your taste. 

Method:

1. Chop roughly 1 1/2 sweet onions and then process in a blender or food processor on low until it becomes a thick choppy liquid. The other half can be cut into very thin slices to later add to the rest of the ingredients. 

2. In a medium bowl mix together all ingredients and let sit for 30 minutes to let the chia and flax gelatinize. Mix with a big spoon or spatula. If the mixture seems to dry add a tablespoon or two of water. 

2. If you have a dehydrator spread mixture thinly and evenly on the liner tray. I have an Excalibur Dehydrator that I couldn't live without. Alternatively line a baking sheet with parchment paper and set your oven to the lowest setting, leaving the oven door cracked open to help keep the temperature below 115 degrees Fahrenheit. Dehydrate or bake in oven for 4 to 6 hours until crispy.

3. Break into cracker size pieces.

*Note: they can be preserved in the fridge for about two weeks and in the freezer for about two months.


Fresh Sage and Homegrown Potatoes

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Ingredients:

Olive Oil
2 lbs potatoes
Fresh Sage
Sea Salt

Method:

1. Preheat oven to 425 degrees. Scrub and dry approximately 2 lbs. of small new potatoes.

2. Pour a few tablespoons of olive oil into a large (preferably cast iron) skillet.

3. Lay a bed of fresh sage leaves so they completely cover the bottom of the skillet. Sprinkle with sea salt (be fairly generous as it will be absorbed by the potatoes).

4. Cut small potatoes in half and larger ones into quarters and arrange cut side down onto the sage.

5. Bake uncovered until potatoes are tender (approximately 30 minutes).


Luscious Lemon Basil Pizza

Ingredients:

Sourdough pizza dough
Olive Oil
Lemon Basil
Sea Salt
Mozzarella Cheese

Method:

Preheat oven to 400 degrees. Roll out one recipe sourdough or Italian pizza dough (make your own or store bought refrigerated) onto a pizza stone that has been sprinkled with finely ground cornmeal. Drizzle some olive oil across the dough and smooth it out. Sprinkle with sea salt, add a layer of fresh lemon basil and top with mozzarella (don’t be stingy). Bake for approximately 12 minutes (‘til crust is golden brown and cheese is bubbling).


Cabbage Slaw with Lemon Balm Dressing

Ingredients:

For salad:
8 cups shredded cabbage
1 large apple, chopped
2 carrots, shredded
½ cup raisins
½ cup cashews or almonds, chopped

For dressing:
½ cup minced lemon balm
¼ cup chopped green onion
1 cup plain yogurt
½ cup canola oil
3 T cider vinegar
2 T sugar
½ cup apple juice

Method:

Mix all ingredients, and chill ‘til read to serve.