Sunday, March 28, 2021

Spring, in increments

Walking on a well traveled woodland path in Prospect Park I stopped abruptly. Diminutive bloodroot (Sanguinaria canadensis), the most exquisite little spring ephemeral, has emerged. The afternoon was overcast and the flowers were closed and well-wrapped in their leaf cloaks. I wished them well, so close to dog paws and people feet.

They have many companions - the gazillion germinating seedlings of last year's biennial garlic mustard (Alliaria petiolata) flowers. 

The damp leaf litter of winter is also green with garlic mustard that will bloom this May. Looking at the plants, I planned a forage walk around the cunning invaders from Europe. They are edible, after all, and rather delicious. If you like garlic. And mustard. 

The spicebush (Lindera benzoin) is beginning to bloom.

And so are these. But what are they? Elm?

On sunny slopes henbit (Lamium amplexicaule) is beginning to get overexcited.

And in damper, shadier areas, purple dead nettle (Lamium purpureum) is flowering. I'm wondering how, or if, it hybridises, because these leaves look a little different.

The magnolias have just woken up. Their petals taste like minted ginger.

 And under-appreciated Pieris is weeping in white.

It has begun.



1 comment:

  1. Seeing leaves unfurl in the warming days of Spring is just so magical isn't it. I plant Courgette/Zucchini seedlings every year just so I can watch those beautiful chunky round leaves push their way through the soil ... of course the delicious veg is an added bonus :-)


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