Grazing that Stimulates Growth

I was taught as a bio major that certain grazers feeding on plants stimulate them to grow more.

I never suspected that it could extend into the insect family!!

ススメガの幼虫がクチナシを食べる。 Sphyngidae “Hawk Moth” feeding on gardenia

For several years, I have been growing two gardenias. They are native to Japan, but due to my lack of fertilization, perhaps, they have been scraggly since sprouting about four years ago.

This year I found a cute little caterpillar near my plants. And another one. I tried to see which ones they would eat by putting them on different plants, because, you see, caterpillars turn into beautiful flying creatures that pollinate our flowers and fruits. So I didn’t want them to die. I found that they liked my gardenias, and knowing it was early spring and they would grow their few leaves back, I put the little guys to graze on them. They chose only the tenderest sprouting greens, and we’re quite picky… They turned out to be SuzumeGa (Hawk Moth, or Sphyngidae, Larvae), who eat pretty much only gardenias. They are lovely, huge moths with a shape like an arrow that hover while sipping nectar from flower to flower. I hope they survived because I haven’t seen many gardenias around here.

The Hawk Moth baby likes only the tenderest leaves… That will soon grow back much fuller!
The gardenia before consumption on the far right in the tall pot. Isn’t it scraggly? I think I could probably count the leaves on it, and they are evergreens!
A Hawk Moth in the Sphyngidae family. I didn’t take this amazing photo (I got it from the free pile) but I wish I had!

Gardenias, by the way, come in two types. The horticultural variety, with many petals, and the native to Japan, with only five. That being said, the one with only five petals, also called Kuchinashi (meaning “No Mouth”) produces an orange, almost flavorless fruit. This fruit is used as a natural coloring agent, and rather than using carcinogenic Yellow Five, the Japanese use Kuchinashi to color everything edible from candy to everyday packaged foods.

Where did the petals go? Rather, where did the seeds go… The seeds were turned into petals over time, as in many flowers, by gardeners who wanted more elaborate flowers. And the seeds disappeared, meaning that all of those plants have to be propagated vegetatively by cuttings, and cannot have their own babies. They can flower but not fruit. So of we plant them rather than the ones that can seed, they can never make their own… Well, that’s another story for another time.

Gardenia, the many-petaled Kuchinashi
Kuchinashi – the Gardenia that fruits

Anyway, lo and behold two months later, the places that were chomped on my Kuchinashis by those colorful babies are now full of leaves!! The moths, I believe, stimulated the leaves to produce more in response. Maybe it is similar to the technique that is being studied for stimulating crop production (see one of my earlier posts); bumblebees bite leaves to stimulate flowering earlier than normal. Anyway, food for thought. Don’t let your friends kill the caterpillars! Especially the cool-looking ones!!

Yuzu Seedlings

Today I tried to find places to plant my yuzu seedlings around my neighborhood. There was so much concrete, or weed-killed areas, that it was really difficult to find any places where they might survive. When they grow, some people might enjoy them, while others will tear them out of the ground, and that is their right. To me, it is a little gift that I can give back to the world. I hope that many years from now, if someone wants a yuzu fruit and can’t find one at the store, they can take a walk and pick one from a wild tree.

These past few weeks I have been enjoying picking some of my vegetables from forgotten corners in my neighborhood, and from my willing neighbor’s trees. Wolfberry shoots are bitter but taste so nutritious, and mulberry shoots are delicious and tender. I was told to pick some bamboo shoots… But they are two feet tall now!If we can make more space on our roadsides and unused spaces for wild edible plants, we can raise our resilience levels for times when food might be scarce.

It scares me to think that this could have been MERS instead of CoVid-19. If that had happened, the food system would have collapsed.

If everyone knew what plants are edible, that would be great, but after two weeks or even a few days they would be gone. We need to create a world with more kindness towards other species, plant and animal. Birds spread mulberry seeds. Mulberries can provide not only berries but a nutritious vegetable for your dinner plate. But mulberries often get wacked away. We don’t know the value of the species we are destroying by laying down concrete, either.

When I was doing research in a small town down south, the elderly residents said they hadn’t seen a valued ethnobotanical plant (Ashitaba) for a long time in their neighborhood. I asked them why they thought that was, and they answered that they thought it was because there is too much concrete everywhere.

It seems like it is okay to rip trees and plants out of the ground, destroying other species’ homes, but it isn’t okay for us to defend them. Ask the town office why they overprune the roadside and park trees; it is their right to do that but the tree has no rights. The river by my house, covered and sided up by concrete, also has no rights. It isn’t okay to plant trees where people don’t want them, either. It isn’t okay to try to create a viable world for our grandkids.

I think CoVID-19 is a wake-up call for us to realize that we cannot do ‘business-as-usual’ anymore. We HAVE TO change, or we will fail, big time. But how to change?

Today I found a plant I had never seen before. It had been cut down and was growing out of its stump with the most beautiful leaves. I’m sure whoever hurt it didn’t care, and just wanted to make more room in their unused parking lot. Changing is taking baby steps. Opening our minds to new ways of thinking. Refusing to follow those who tell us that “this is the way we have always done it” or “this is the way business will prosper,” because business will not prosper long term and neither will any of us if we don’t change, NOW. Small actions count!! Let’s begin doing little things, thinking about things differently, and the world will change, one person at a time, one community at a time, one city at a time, one country at a time…

So if I would like to make a little Earth Day Wish, it would be for you, the reader, to do something small this week for the natural world. Whether it be planting some edible tree seeds, making a nest box, labeling some wild plants, stop using weed-killer and weeding (cut them and do mulching, cover them with cardboard and compost and plant species you want instead), de-investing in bad companies, donating to a trusted natural cause, sharing an article, making a bird bath, planting a tree in a parking lot, or destroying some concrete and replacing it with something else, or another warm-hearted action. I hope you can do it for yourself, your children, and the world around you.

SARS and Corinavirus: looking to history and enthnobotany for a cure

Here are the herbal combinations that the Chinese government finally turned to during the SARS epidemic. I first heard about them during my research about Houttuynia cordata as an ethnobotanical in Japan. During the SARS epidemic, modern medicine wasn’t enough. It seems, looking at the numbers, that SARS was far more virulent than the current 2019 Corinavirus, however, it is good to know some remedies that we might be able to turn to in case modern medicine fails again. This case demonstrates the power of looking back into historical events and finding clues for how to deal with life in the moment.
The following table is easier to read inside the text. It is towards the end. The therapeutic functions are listed in Traditional Chinese Medicine (TCM) lingo; just understand that these formulas worked and that is why they were used by thousands of people. Look up the meanings online if you want to learn about them. The methods for making the medicines are in the linked document. Basically, you make a tea and drink it three or more times a day, depending.

Ingredients Lists:

Formula 1
Astragalus (huangqi) A. propinquus
Patrinia (baijiangcao) Valerianaceae – species Thlaspi arvense or Patrinia scabiosaefolia
Coix (yiyiren) Poaceae – Coix lacryma-jobi (also known as Job’s Tears, the seeds)
Platycodon (jiegeng) – P. grandiflorus
Licorice (gancao) – Glycyrrhiza uralensis (the root)
Therapeutic Functions
benefit qi, remove moisture, clear heat, clean toxin

Formula 2
Houttuynia (yuxingcao) H. cordata
Chrysanthemum (yejuhua) C. indicum
Capillaris (yinchenhao) Artemisia capillaris
Eupatorium (peilan) E. fortunei
Tsao-ko (caoguo) Lanxangia tsaoko
Therapeutic Functions
clear heat, clean toxins, resolve turbidity

Formula 3
Taraxacum (pugongying) dandelion
Trollius (jinlianhua) T. chinensis (globeflower)
Isatis leaf (daqingye) I. indigotica
Pueraria (gegen) P. lobata (Kudzu)
Perilla leaf (zisuye) Shiso
Therapeutic Functions
clear heat, clean toxin, dispel wind, expel pathogens

Formula 4
Phragmites (lugen) P. australis (Reed Root)
Lonicera (jinyinhua) Flo’s Lonicerae japonicae (Japanese Honeysuckle flower)
Forsythia (lianqiao) Forsythiae fructus (ripened fruit of the plant)
Mentha (bohe) Mentha haplocalyx (peppermint)
Licorice (gancao) Glycyrrhiza uralensis (the root)
Therapeutic Functions
clear heat, dispel wind-chill, expel pathogens

Formula 5
Astragalus (huangqi) A. propinquus
Atractylodes (baizhu) Atractylodes macrocephala
Red Atractylodes (cangzhu) A. lancea, A. chinensis, and A. japonica all function similarly.
Pogostemon (huoxiang) (Patchouli)
Adenophora (nanshashen) A. triphylla
Lonicera (jinyinhua) Flo’s Lonicerae japonicae (Japanese Honeysuckle flower)
Dryopteris (guanzhong) Dryopteris crassirhizoma (Wood Fern root. There are other Dryopteris that can be used)
Therapeutic Functions
strengthen spleen, benefit qi, resolve damp, clean toxins

Formula 6
Pseudostellaria (taizishen) Pseudostellaria heterophylla, ginseng of the lung. Gentler than Panax Ginseng. Cures lungs.
Dryopteris (guanzhong) (referring in particular to Dryopteris filix-mas), or buckler ferns, is a genus of 300-350 (or possibly 400) species.
Lonicera (jinyinhua) Flo’s Lonicerae japonicae (Japanese Honeysuckle flower)
Isatis leaf (daqingye) I. indigotica
Pueraria (gegen) P. lobata (Kudzu)
Perilla leaf (zisuye) Shiso
Pogostemon (huoxiang) Patchouli, in the mint family. Not specified whether leaves or stems.
Red Atractylodes (cangzhu) A. lancea, A. chinensis, and A. japonica all function similarly.
Eupatorium (peilan) E. fortunei
Therapeutic Functions
benefit qi, disperse pathogens, clean toxins, remove moisture

http://www.itmonline.org/arts/sars.htm

Happy New Year, 2018 OR How to Make Kuri Kinton

I have fond memories of gardenias growing up. My mother loved them, and she would pick them when she could and put them in a little vase in the house. The whole living room would fill with that wonderful scent.

In Japan, the non-horticultural variety can commonly be found in traditional house gardens. It is called “Kuchinashi” or “No mouth”, and can be found in the US as perhaps the Kleim’s Hardy Gardenia — the flower looks quite similar. The flowers have five petals, and smell just as delicious. Instead of the many more petals, energy goes to making a lively-colored orange fruit in the late fall. Inside, a mass of red seeds and mush can be found. If you touch it when it’s fresh, your fingers will get dyed yellow.

This is a powerful yellow dye, traditionally used in all sorts of foods, and in not so traditional foods as well; it can be found commonly just like yellow #5 on normal supermarket foods and beverages.

This bright dye is used during times of festivity, including New Year’s. It is used in a dish that I decided to make today called Kuri Kinton.

Ingredients:

2 Gardenia fruits

Yam or Sweet Potatoes: 500 grams

Sweet chestnuts, cooked: 12

Sugar: 1/2 cup

Mirin: 5 Tbsp

Honey: 2 Tbsp

Salt: 1/2 tsp

Need:

-A teabag or something to put the Gardenia fruit into, a pot, a yam smashing utensil.

Directions:

Peel and slice the yams and put to soak into cool water. Slice the Gardenia fruits up one side and put inside a teabag. Crush.

Get the other ingredients ready.

Drain the yams. Rinse. Add enough water to them in the pot to barely cover them. Place the teabag in, stir. Bring to a gentle boil and cook until soft. They should be a bright golden yellow.

Drain. Add half the sugar and smash until smooth while hot.

Add the rest of the ingredients and cook on low heat while stirring until the alcohol evaporates (about 4 – 5 minutes).

Smooth it into a bowl or container and enjoy.

… I think adding some vanilla, a little cinnamon, and some pralines or roasted pecans on top would be delicious!