Uvularia al dente
Chasing bees and butterflies is great fun but there is work to do and besides seeds I also have an overdue mea culpa note on Thalictrum isopyroides – read it here if interested.
Talking about seeds, last week I collected some of Uvularia grandiflora. I will keep writing about this wonderful but under-used woodland plant until more people start growing it! It is hard to estimate when the seeds are ripen, so for those who want to collect their own seeds here’s a tip I learned the hard way: the capsules will get from green to greenish-white to white (but still remain firm and crispy) before splitting to release the seeds. The seeds are equipped with elaiosomes and ants will carry them away quickly.
Uvularia grandiflora capsules – ‘al dente’
It is a gradual transition, easy to over-wait thinking they are not ripened yet. Just like when boiling pasta al dente; you think it’s not quite there and a few seconds later it’s already overdone.
‘Over cooked’ Uvularia grandiflora capsule
Note: I assume that everyone reading this enjoys pasta, at least eating it if not cooking.
I am a big fan of uvularia, although I haven’t managed to keep it long enough to get established anywhere. Will definitely give it another go, thanks for reminding me :)
At least you gave it a try. A shady location, like underneath a deciduous tree, and good drainage it’s all it needs. Maybe it didn’t like your warm winters :))
I don’t know that plant, but just looked it up on the Lady Bird Johnson Wildflower database. Wow! Gorgeous! Alas, I’ll have to enjoy others’ photos–it doesn’t grow here in sun-blasted Texas!
Yes, maybe would go through the summer in a shady, moist corner but there is nothing that you can do about its winter rest.