Moss Maddness

On the clay slopes of ravines, clinging to the rocks in shallow streams, and deep in the cypress domes lie our native mosses. Minute green remnants from the first organisms to ever colonize land, the world of mosses is entangled with our everyday life but seems to remain on our peripherals. Inhabiting the margins between our world and the microscopic – the biology of all mosses is distinctly separate from that of 80 percent of the plants on earth – that of the vascular plants.

Common haircap moss (Polytrichum commune) is a highly adaptable moss, thriving in many soil types and from full shade to sun. Known for being a filter for heavy metals and superb for erosion control, here P. commune is holding together the vertical clay slopes by a stream in town. Photo by Louie Sandstrum.

True mosses are Bryophytes, a classification of plants that are defined by being nonvascular, organisms that have no vessels of their own to transport water or nutrients. Think of a tree stump. There’s a layer of woody bark, vessels in rings of tissue that make up the bulk of the tree, and the heartwood at the center. Mosses have no such features. This leads to two things – the lack of complex supporting structures means mosses are restricted to the boundary layer of the earth where the climate is most stable, but they are also free to have as much surface area as they can manage – with leaves often only one cell thick.

This combination makes moss as accessible to water as possible. Whether it is the humidity in the air, rainfall, or flowing from a nearby source, mosses need water to live. The physical movement of water over moss takes the role of vascular action, providing particles of nutrients and hydration directly to their cells. Even when completely dried out, most mosses will reabsorb water and seemingly come back to life, flushing back out into their original colors.

Bryophytes reproduce by spores rather than seeds, as no true moss flowers or fruits, but produce what is called a sporophyte – a spore-filled capsule on the end of a stalk. Water once again comes into play, acting as the main transportation for moss spores, though taller sporophytes can make use of the air. Mosses can also easily spread through any part of the plant – a leaf, stem section, or rhizoid (the moss version of roots) – massing a colony over time.

This flat glaze moss (Entodon cladorrhizans) lives in the cracks between a flagstone pathway under full sun and well-draining sand and yet can thrive in shaded water edges as well. Photo by Louie Sandstrum.

In a garden moss can shine. Thriving in areas that may seem harder to landscape, permanently wet and shaded areas that would otherwise be patches of mud can be redefined by some thoughtfully placed moss. Even the heavy freeze we experienced last Christmas means little to our mosses, protected by their proximity to the soil and coupled with a natural antifreeze, mosses often remain green even underneath a layer of snow. Being evergreen may tempt plant-eaters during the winter months, yet other internal processes create phenolic compounds, antiseptic toxins that act as a pesticide and deter herbivory.

All species of our native mosses are considered perennials, meaning they persist year after year, living anywhere from two to 10 years, though colonies can persist for decades. As long as you choose the right species for the spot in your yard, the main upkeep for a moss garden is weeding and brushing any fallen leaves off the carpeted surface. What matters most is the substrate a moss is established on. Some species grow only on bare rock, others in decaying matter, and some on the bark of living trees. Mosses aren’t restricted to only the wettest or shadiest of spaces either, there are species that grow in full sun and in every soil type.

The texture of saber-tooth moss (Plagiomnium ciliare) enhances that of the mosses around it. Mosses can commonly be seen cohabitating with other species – it would be easy to mistake P. ciliare for a vascular plant with its large leaves and creeping growth. Photo by Louie Sandstrum.

One of our natives, common haircap moss (Polytrichum commune), is found worldwide from the Arctic circle down through Mexico, a common trend for moss. These extensive ranges allow them to pair well with established natives in many landscapes. Partridgeberry (Mitchella repens) finds a foothold among saber-tooth moss (Plagiomnium ciliare) on a stream edge and mounding mosses like pincushion moss (Leucobryum glaucum) can add green to the area beneath a palmetto or Rhododendron. Any ponds bordered by wildflowers that die back in the cooler months can benefit by having an underlayer of moss to provide interest year-round. Wildlife makes use of moss as well; I have seen moss used by insects as places to sip water from their leaves without drowning and by several species of birds as a plush layer of nest lining.

To someone who has not been introduced to the world of mosses it can be easy to miss that which lives underfoot. Mosses can act as texture in planters, blanket rocks in a bird garden, provide greenery in water features, fill in between flagstone on pathways, as a ground cover in shady spots, or even as their own featured garden. In forests they provide similar services – reducing erosion and filtering water. It’s this versatility that makes our native mosses worth discovering in the wild and a delight in any yard.

Botanical Bartending

During the pandemic, I was also in grad school. Two very stressful things that happenedsimultaneously. Naturally, I took up drinking and gardening – as many people did – and I found great combinations of fresh herbs and alcohol. At first I was really taken by the alcohol, but then I started experimenting with using fresh herbs to make shrubs, infuse syrups, and craft vinaigrettes. I now look for fresh herbs when visiting restaurants or bars and gauging my food experience. Whether garnishes on the side, the main components of a salad, or a handmade syrup over a bought syrup, fresh herbs make all the difference. You can taste, see, and smell the difference.

First off, what is an herb? Herbs are the edible leaves, flowers, and stems of a plant. Spices are the fruit or the seed of a plant. One example is cilantro and coriander or dill and dill seed. Both herbs and spices can be used in drinks, but herbs do most of the heavy-lifting in concocting cocktails.

Plant Care

We want to drink responsibly AND garden responsibly so plant care is necessary. I like to keep my herbs near the house so that I can quickly harvest the leaves. You never know when you need an emergency drink!

Herb gardening near the house is also extremely practical and allows gardeners to check water, sunlight, or pruning needs. Before you start shoveling, research the herbs and their preferences.

Many herbs like rosemary, sage, lavender, thyme, and oregano originate from the Mediterranean and need arid, sunny, light yet consistent watering. Replicate their conditions with well-draining potting soil, terracotta container gardening, and protecting them from major rainstorms.

Moving onto the good stuff, how do you pair the herbs you planted the alcohol on your shelf?

Liquor

Vodka is the mushroom of the alcohol world and takes on whatever flavors you add. Vodka makes a good mixing medium. Add any herb and you will taste their robust notes.

Gin is like the onion. Gin brings flavor, but you can’t just eat a plate of onions. Complement this clear spirit with additions to its very botanical and floral notes. You’ve heard of lemon ginseng tea. Ginseng is of course a root that has no real relation to gin, BUT I like to say lemon makes gin sing. Lemon verbena, lemon grass, lemon balm pair well with gin.

Coriander, sage, and thyme bring out complexities in the botanicals of gin while rosemary and gin bear similar notes so you can make a strong pair when you put these two together.

Tequilas earthy profile makes a good base flavor for more botanical flavors like lavender, sage, coriander/cilantro, and basil.

Whiskey boasts smoky, leathery flavors so it holds up against stronger flavor profiles of sage, tarragon, and rosemary, but you can also use herbs to mellow the boldness with lighter herbs like our lemons, chamomile, and mints.

Rum is probably one of my least favorites because of its sweetness so I like to flesh out any earthiness of the sugar and lighten the flavors with mint, lemon flavors, oregano or thyme for a cleaner earthier flavor. 

Techniques

To pair liquor and herbs in the glass, you need techniques. You could muddle or garnish with herbs. Add more depth and flavor to your cocktails by making simple syrups, shrubs, or bitters.

Simple Syrup is essentially melted sugar in a little bit of water. Simple syrup is a key ingredient for any drink that requires a sweet component. Most drinks rely on a sweet component, either sugar, honey or agave, to give them balance and depth.

Herb-infused syrups add an extra layer of a flavor you might be trying to convey while sweetening. It removes the need for plain sugar and ensures that all of the sweetness doesn’t settle to the bottom of the glass and forces you to stir.

To make one and a half cups of botanical simple syrup:

● 1/2 cup fresh cut herb of your choice

● 1 cup water

● 1 cup sugar

Combine water, sugar, and leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep about 30 minutes. Discard the leaves or pour syrup through a mesh strainer into a glass container. You can use the syrup immediately or let it cool to room temperature. Store in a covered glass jar in the refrigerator for up to one month.

Shrubs allow you to add fruity flavors, refreshing vinegar notes, and herbs to a beverage. You also get a textural difference since a fizziness results when shrubs ferment.

To make 3 cups of a cold process shrub:

● 1 pound chopped fruit of your choice

● 2 cups sugar

● 2 cups vinegar of your choice

● few herb leaves of your choice

● optional spices

Assemble sliced or gently mashed fruit in a bowl and toss with sugar. Let the mixture sit, covered securely with a towel on your kitchen counter for about 2 days. Stir once a day - it should start looking juicy. After 2 days, strain the mixture into a measuring cup, discard the fruit/leaves, combine the syrup with approximately an equal amount of vinegar. Go slow with the vinegar and taste as you go so that you get a shrub sharp enough for you. Pour into a jar and store in the fridge.

Bitters carry flavors and often balance layered cocktails.

Finally, the finishing touch of your cocktail: garnishing – the easiest way to incorporate herbs. A leaf or flower on the side of a drink tells your nose where your tastebuds need to go. Pineapple sage, nasturtium, lavender blooms add color and delicate details, but the green of the herbs add substance to a glass. Clap mint (do not muddle mint or you risk expressing chlorophyll rather than the essential oil) and place atop the ice in a drink. Singe a spring of rosemary and then dunk into your drink for use as a swizzle stick!

After a long day of gardening, an herby cocktail is the perfect reward. Reap the hard-earned herbs of your labor! Happy gardening!

Be a Plant Patriot

The word patriot is used quite often in conversations today in our politically divided country. It seems both sides of opposing views believe they are the patriots, and the others are anti-American.

There is one issue facing our country on which we can all agree. It is an aspect of our lives over which we can have complete control. It is an action we can take to improve our country’s natural environment. It is the simple act of choosing to use American native plants in our landscapes.

Every plant in this landscape except for the lawn is native to North Florida, from the trees to the shrubs to the wildflowers. Photo by Donna Legare.

We need to go beyond our personal desires. Rather than selecting a flower color because it is our favorite, choose a plant for its value for bees. Rather than wanting variegated foliage for a splash of color, use a plant that supplies winter food for birds. Rather than a plant whose colors coordinate with the drapes in your living room, go for a plant that will support high protein insect life which is the necessary food for baby birds and countless other animals.

For instance, most favored bee plants are American natives. They range from diminutive wildflowers to huge shade trees. Not only are nectar and pollen important, but the timing of when it is produced can be critical to the survival of our pollinators. Examples are goldenrod, purple coneflower, wild azaleas, native blueberry, red maple, basswood, and Chickasaw plum.

For winter bird food, plant wax myrtle, bluestem palmetto, red cedar, winged elm, and yaupon holly. I love watching cardinals, catbirds, mockingbirds, and hermit thrush eating bluestem palmetto berries in our yard.

Native plants play a critical part in producing insects which, in turn, feed birds throughout the year. Native plants can be added to your existing landscape, or you can make space for them by removing invasive plants such as nandina from your yard. You may even want to make room by removing ornamental landscape plants that do not serve an ecological function. Choose a sparkleberry, greybeard, American plum, or redbud tree instead of a crape myrtle. Choose a mixed row of wax myrtle, Simpson’s stopper, saw palmetto, and yaupon holly instead of a loropetalum hedge.

This caterpillar is eating sassafras. The mated spicebush swallowtail female lays her eggs on spicebush, sassafras, and red bay which are all native to North Florida. Photo by Donna Legare.

Most of a moth’s life cycle takes place in the canopies of large trees. We ground-based humans are seldom aware of the insects living their lives in the tree canopy. Dr. Doug Tallamy, in his book Bringing Nature Home, informs us that there are 543 species of butterflies and moths that lay their eggs in the canopies of all the oak species in our country. In plum and black cherry trees native to North America, 456 species of mostly moths begin their lives. The eggs hatch into caterpillars which are basically soft bags of protein, the perfect food for growing baby birds. The other side of this story is that if you have a Chinese tallow tree taking up space in your yard, only three species of moths are known to use the tree in North America. If you had a crabapple, 311 species may use it.

There are two ways to be an American plant patriot. First is to add American native plants to your landscape, from wildflowers, grasses, shrubs, and small trees to towering shade trees. All of them have an important part to play which helps wildlife flourish. Our nation’s natural ecosystems have evolved over the eons with plants and animals living in a beautiful balance.

Secondly, learn to identify invasive plants such as Chinese tallow, ligustrum, Japanese privet, wisteria, coral ardisia, skunk vine, nandina, and others. Try your best to remove them from your yard. Have a zero-tolerance policy toward invasive plants. If unchecked, these plants will push out native plants and we will slowly become the United States of European or Asian Plants. Let us keep our natural and urban areas American.

Your yard in an urban or suburban setting can be critical for the survival of wildlife. Urban areas suffer the most from invasive plant infestations. Chinese camphor and ligustrum trees now dominate the tree canopy of some of our older neighborhoods.

Whether you are in the city, suburbs, or countryside let us all pull together and remove invasive plants and replace them with American native plants in our yards and gardens. Be a Plant Patriot!