These black raspberry fruits were juicy and delicious. Photo taken 15 June 2010.

Fruits of the two closely related berries are similar, but the raspberries have a hollow center while blackberries do not.

The black raspberry is more desirable as it has fewer and smaller seeds than blackberries do. The taste is similar, but the blackberry might be a little more tangy.

On 27 June 2010 I ate the first handful of large juicy wild blackberries for 2010. The particular cane that provided me with a snack had been mowed over so most of the berries on the cane were killed off early. The cane must have been able to put all its efforts into growing the few fruits that remained. Also, the ripe berries were right next to the ground, so they probably had a little help in the form of heat coming up from the gravel lane. Most of the canes hold their berries two or three feet off the ground.

Juicy ripe blackberries.

Blackberry fruits retain their stem so they don’t have a hollow center like raspberries do. Photo above taken 29 June 2010.

Most blackberries don’t ripen much by the beginning of July. At first a few turn from bright green to green with a pale tinge of red. They turn a brighter red before darkening completely.

The heat of July brings on the ripening of the blackberries in earnest. This year has turned out to be quite dry, so the berries may be drying up before they ripen. If we don’t get some rain soon, our plans for making blackberry jelly may have to change.

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Sumac berries and a powder made from crushing the berries have a lemony-taste or citrus flavors.

Here are a few links where folks are sharing their recipes for using sumac in cooking —

• sumac spice
• tomatoes with sumac
• za’atar spice blend with sumac
• sumac in Greek cuisine
• cooking with staghorn sumac

The citrus-like flavor should go great with meats and vegetables. I haven’t tried any yet, but I fully intend to pick some berries for my kitchen when they are ripe.

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The Audubon North American Field Guide to Wildflowers describes Fragrant, Poison, Smooth, Staghorn and Winged Sumac in Eastern North America. Smooth, Poison and Fragrant Sumac all have smooth twigs. To be sure, Poison Sumac leaflets are not toothed and its berries are white.

Fragrant Sumac, Rhus aromatica, is a little different in appearance as it only has three leaflets to its compound leaves, where the other sumacs have many more leaflets, like 9 to 31 leaflets.

Smooth Sumac, Rhus glabra, is definitely smooth on the twigs and the many leaflets are untoothed. The leaf stems have a nice blush of purple on them. (Photo of smooth sumac taken on 30 June 2010.)

Smooth sumac berry cluster and several leaves with many untoothed leaflets.

Winged Sumac can be differentiated from Staghorn Sumac by the presence of a winged midrib between the leaflets of its pinnately compound leaves. Leaflets are untoothed in Winged Sumac.

Staghorn Sumac, Rhus typhina, seems to be the primary species of Sumac in our area. Characteristics that mark this sumac are its hairy twigs, toothed leaflets, and reddish hairs on berry-like fruits. Flowers are green in terminal clusters.

Compound leaves of Staghorn Sumac with many pairs of toothed leaflets.

Cluster of green flowers and hairy twigs of Staghorn Sumac. Flowers are just beginning to open.

Another view of Staghorn Sumac blooming. Photos above taken 6 June 2010.

A type of pink lemonade can be made from the ripe red berries of Staghorn Sumac in the summertime. Peterson’s Edible Plant Guide says to bruise the berries, soak for 15 minutes in cold water, strain out the hairs and berries with cheesecloth, sweeten and chill.

Does anyone out there feel adventurous enough to try sumac lemonade? Let us know how you make out!

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Appropriately named Mayapple, Podophyllum peltatum, starts blooming in the beginning of May. A single large white flower about two inches across blooms underneath the cover of one or two large leaves. The leaves seem to protect the flowers kind of like an umbrella. Check out some nice photos of Mayapple flowers in an earlier post about this native woodland plant.

Mayapple fruit at the fork of two large umbrella-like leaves.

Photo above taken 6 June 2010.

A single ripening fruit juts out from between the fork of two Mayapple leaves. I’m not sure what blight caused the yellow spots on the leaves of this Mayapple, but when the foliage is dying back it sometimes happens. Into July we can find mayapples turning yellow even though much of the foliage has already withered away.

The fruit is edible and can be enjoyed as a refreshing cold drink. One year I picked a handful of yellow fruit, cut them up and squeezed out the liquid in to a glass of ice cubes. I expected more of a citrus taste as Peterson’s Edible Plant Guide suggested the juice could be added to lemonade. Without sugar it would have been too tart and bland at the same time. At the very least Mayapple fruits are a survival food packed with vitamin C.

Three-petal bloom of the Asiatic Dayflower.

In the photo above taken 6 June 2010, the thinner stem to the left of the larger stem on the right is that of the Asiatic Dayflower. Note the oval pointed leaves and the sheath that houses the flower until blooming time.

A related plant called Virginia Dayflower, Commelina virginica, has three blue petals and otherwise the flower appears the same as the Asiatic Dayflower. The Virginia Dayflower is native to Eastern North America, but it’s very rare compared to the alien Asiatic Dayflower.

Dayflowers are named appropriately as they bloom for only one day, so they’re no good for cut flower arrangements.

Leaves are linear-veined, pointed ovals that sheath the stem. These plants spread by laying down their stems and rooting at the leaf nodes. This reclining habit also helps to differentiate the Asiatic Dayflower from the native dayflowers, which grow in an erect posture.

Asiatic Dayflowers photographed here were growing along the upper west lane near blackberries in a partially shaded area with Spotted Touch-Me-Nots.

Much better pictures of the Asiatic Dayflower can be seen in an earlier post about it blooming in South-central PA.

Peterson’s Edible Plant Guide indicates the dayflowers are edible and may be enjoyed by adding young stems and leaves to salads or using them as cooked greens.

Tall elderberry shrub reaches for the sunlight.

In the photo above taken 6 June 2010 there are over 3 dozen elderflower clusters. Additional flower clusters were observed blooming on the same plant on 22 June 2010. The flower clusters occur at tips of branches. When the elderberries ripen they get heavy enough to bend the branches down. Berries are ripe for picking when the clusters hang down and are very dark purple.

Elderberry shrubs, Sambucus canadensis, have large, opposite, pinnately compound leaves with leaflets opposite one another. Toothed leaflets are lance-shaped and occur in pairs except for the terminal leaflet.

Elderflower cluster and compound leaves.

Note that the upper right leaf has nine toothed leaflets. The flower cluster rises up from the terminal end of the branch between two compound leaves.

Individual elderflowers are creamy white with five rounded petals and protruding stamens, which gives the flower cluster a fuzzy appearance from a distance.

Close-up view of an elderflower cluster.

All around the area we see elderflower bushes at the edge of fields, where the trees meet the open sunny fields. Many bushes are growing near water, in culverts, in drainage areas, and near streams. The tall elder shrub photographed above grows next to the edge of a lane where a natural spring trickles water down the side of the road, especially in Springtime and after heavy rains.

A common elderberry bush at the edge of a farmer's field. Photo taken 10 June 2010.

When the elderberry bushes are in bloom is the best time to find these shrubs if you’re going to collect the elderberries. The berries won’t ripen until late summer. By then we’ll be ready to make elderberry jelly!

The terminal white or pink trumpet-like flowers are fragrant. The four petals are fuzzy-looking due to hairs on the inside of the petals. Twin flowers seem to be connected at their bases by a common stipule.

Small, rounded opposite leaves and twin flowers of partridgeberry.

Stems are creeping with small, opposite, leathery, round evergreen leaves. Leaves usually have a light-colored midrib and sometimes the other leaf veins stand out with a lighter color. Leaves are otherwise dark green and entire, or untoothed.

Low-growing partridgeberry with its twin flowers.

Partridgeberry on the forest floor with old oak leaves. Photo taken 3 June 2010.

Twin flowers coalesce into a single red berry that may last through winter and remain at the tip of the vine until Spring. Peterson’s Edible Plant Guide tells us the berry is edible – it just doesn’t taste like anything. The tasteless berries can be used as a survival food or added to salads for a bit of color.

Partridgeberry does seem to have medicinal properties. A leaf or berry tea was used historically for treating female problems, such as irregular or painful periods and childbirth pain, which lent partridgeberry the nickname Squaw Vine. Astringent qualities of the tea led to its external use for skin irritations and as a wash to soothe arthritis.

Wild ginger is much more plentiful in the wild, at least in the places we’ve looked. The wild ginger we planted has spread out a little bit and the original plant carried its flower from earlier this year until the second week of June. Spiderwort flowers beautifully in the later part of May into June.

Greenery of the spiderwort plant rises up early starting in April. Photo below taken 11 April 2010.

Leaves of spiderwort are already up 8-10 inches.

Spiderwort greenery getting taller.

A couple of weeks later (23 April 2010) the foliage is over a foot tall. The linear leaves arch over as they get taller. It will take 2-3 weeks from this stage for the spiderwort to start blooming. Check out how small this spiderwort plant was in 2006.

Many purple-blue flowers of spiderwort.

This year I should have staked up the plant as it got heavy with blooms and now is laying over to the side. The flowers are still really pretty!

Heavy blooms of spiderwort made the flower stems bow down to the ground.

Didn’t get flowering pics until 31 May 2010. Spiderwort flowers were blooming until 11 June for a 2-3 week blooming period for 2010.

Younger plants may have fewer flowers open at one time. Each bloom lasts for a day and then only in the morning. The blossoms wilt and turn to jelly by mid-day.

Pretty Spiderwort flowers.

Beautiful purple blossoms.

Note the stamens with golden-yellow anthers, fuzzy purple hairs, and the flower pistil with a round end or stigma in center of bloom. Note that the lower left flower has four petals instead of the typical three – only saw one flower with four petals out of about 80 blossoms. Click on any of these photos for a larger view.

Purple spiderwort flowers are hairy in the center.

Beautiful spiderwort flowers!

The flowers are so pretty that people used to make them into candy. Peterson’s Edible Plant Guide says all you have to do is rinse the flowers with water, dry gently, brush with egg white and coat with sugar. Not sure the effort would be worth the taste, but at least they’d be real pretty!

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I’m wondering if the wild temperatures we had this spring affected the blooming time of our Black Cherry trees. We know that extremes in weather conditions will alter blooming times for many flowers and prohibit flowering altogether in some cases. Each year we wonder if the cherry blossoms will bloom during the Cherry Blossom Festival in Washington, DC.

2010 has been a wild roller coaster ride as far as temperatures go. We’ve had swings from 20 degrees above to 20 degrees below the average high temperatures. Surely, the blooming times of some plants were affected. A point in case is the Flowering Dogwood, Cornus florida. Its flowering was next to nil for 2010. Very few wild flowering dogwood trees bloomed in our immediate area. The same observations were seen as far away as Virginia, where the dogwoods did not bloom heavily as in previous years, if at all.

It’s easy to draw conclusions, but we really don’t know for sure what causes certain plants to really put on a show one year and barely be apparent the next. Without a proper study one can always find an alternate explanation. Perhaps the accumulation of necessary nutrients takes longer in some years affecting their reproductive cycles. Is that why we have bumper crops of acorns in some years and not so many in other years?

Last year was a great year for the Maple-Leaved Viburnum in our forest. They flowered most beautifully.

Certainly, temperature does have something to do with blooming times, at least for some plants, like cherries. By the way, the cherry blossoms in Washington were right on time for 2010 with a 10 day blooming period and a blooming peak on March 31.

At any rate it is interesting to see changes from year to year. Just observe the same plants over a several year period, you’ll be able to learn a lot from your little green friends.

2010 was a great flowering year for the wild cherry trees of the genus Prunus.

Saplings that are about an inch in diameter and about 12-15 feet tall, flowered the most this May that we have ever seen them. Perhaps these little trees just got big enough to flower that much. Maybe the rain and temperatures were optimal for flowering of the cherry trees in our locality. We can’t say with certainty what caused the exquisite blooming, but we can say it was a good blooming year for our little wild cherries.

Black cherry flowers in elongated clusters.

Black cherry blossoms.

We were lucky to see so many blossoms of wild cherry this year.

Flower buds opening on a cluster of black cherry blossoms.

Cluster of black cherry flowers.

Two similar wild cherry trees grow in the same type of habitat at the edge of the woods or in recently cleared areas. To decide whether the flowering cherry trees we’re looking at are Black Cherry or Common Chokecherry, we need to look at the margins of the leaves. Are the teeth sharp or blunt? If the teeth are sharp, we have the Common Chokecherry, Prunus virginiana. If the teeth are blunt, we’re looking at the Black Cherry, Prunus serotina.

Consider the overall shape of the leaf. Is it elongated and pointed, or more squat with a short tip? Black cherry leaves are elongated, lance-like, and have 13 or more lateral leaf veins. Common chokecherry leaves have fewer leaf veins, 8 – 11, and are short-pointed at the tip.

To verify these identifications, note whether the fruits retain the calyx lobes (of the old sepals) at the top of the fruit next to the stem. If the cherry does not retain the calyx lobes, it is a common chokecherry. If the cherry retains the calyx lobes, it is a black cherry.

Fruit from either tree is edible, if somewhat bitter. Grolier’s Field Guide to North American Trees tells us that every three or four years black cherry trees have a bumper crop of fruit. If the birds let you have enough, why not make some wild cherry jelly?

Our black cherries here are gaining size, but they’re still green. It seems that many of the flowers don’t produce fruit at all because of the few number that reach maturity. Has anyone seen a cluster of wild cherry fruit that was as long as the flower cluster? Typically, you’ll see two or three ripe berries for each cluster of a few dozen flowers.

Three cherries left on the stem.

The green cherries aren’t ready to eat of course, but you can see the retained calyx lobes at the top of the fruits, near the stem. Photo above taken 31 May 2010. Note the blunt teeth at the leaf margins and many side veins in the leaf, which indicate this to be a Black Cherry.

In reality you’ll probably never get enough wild cherries to make jelly. Besides many kinds of birds, raccoons, rabbits, squirrel, deer and bear will eat cherries. One of our black cherry trees didn’t bear any more fruit than three cherries on the whole tree, even though it flowered beautifully as seen in the first two images in this post.

I’m curious…does anyone out there use wild cherries for food or to make jelly?

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Learning the scents that plants make is only secondary to learning their physical characteristics to identify them. Sometimes you can cut to the chase by smelling the flowers or leaves, but if you can recognize a plant’s scent then you’re probably already familiar with it in other ways.

The yarrow plant has very highly divided leaves. The leaves are soft to the touch and arch over instead of being erect. The fern-like leaves are probably how most people would identify yarrow, instead of using its smell.

Foliage and flower buds of native yarrow.

Yarrow that was transplanted into a flower bed has flourished into many plants from the original few. Note the foliage in the image above, taken 2 May 2010.

Flowers and leaves share the same stem. Yarrow flowers seem to be formed early and rise up higher as more leaves continue to develop. When the plant gets 1 – 3 feet tall the blossoms will be fully formed into a slightly rounded cluster of what appears to white, five petal flowers. The flowers are actually composite flowers with only a few broad ray flowers, most often five of them.

A cluster of yarrow flowers.

A side view of a patch of yarrow flowers.

Two photos of yarrow flowers taken 31 May 2010.

Yarrow is a plant that is used widely in flower gardens and in fresh-cut and dried flower arrangements. White is the original, native flower color, but other colors have been propagated, such as these pretty Yarrow at White Flower Farm.

Peterson’s Edible Plant Guide indicates that yarrow leaves are often used to make tea. The pleasant flower arrangement scent is a nice addition to other herbs or used alone. Check out yarrow herbal remedies to learn more about how others use yarrow in herbal remedies.