Symplocarpus foetidus..
If you aren't afraid of getting your feet muddy, and maybe even your knees, take an early spring tromp into the wettest, swampiest spots you know and see if you can spot the graceful curve of the Skunk Cabbage spathe.
The chartreuse and burgundy spikes peak up through mud and mulch, the only brightly colored plant brave enough to show itself this early. It would be easy pickings if it weren't for its peculiar defense, the odor for which it is named.
I found an interesting explanation for its early arrival on Wikipedia.
Skunk cabbage is notable for its ability to generate temperatures of up to 15-35°C above air temperature by cyanide resistant cellular respiration in order to melt its way through frozen ground, placing it among a small group of plants exhibiting thermogenesis.
Although flowering whilst there is still snow and ice on the ground it
is successfully pollinated by early insects that also emerge at this
time.
Although flowering whilst there is still snow and ice on the ground it
is successfully pollinated by early insects that also emerge at this
time.
One of the memories I have of my Grandmother, is her use of skunk cabbage in her beautiful ikebana treasured it not for its strange ability, but rather for its lovely shape and colour.
Comments
4 responses to “in the eye of the beholder”
Wow! I have never seen a skunk cabbage in its spathe state nor realized it was a thermogenetic plant! That’s fascinating! Thanks for sharing that. I am also thinking you need to dye yarn or fiber in those colors.
That’s a really dynamic shape and color combo. I’ve never seen skunk cabbage – only heard the name.
Our property has marshy areas – I’ll have to keep my eyes open for this.
thermogenesis…what a great word!
I didn’t know that it also provides a habitat for insects in a cold climate…can you imagine ?
Quite the interesting plant, if you can get beyond the odor. Your post prompted me to look into it a bit more and I found this post: http://www.wildmanstevebrill.com/Plants.Folder/Skunk%20Cabbage.html
His review of it’s edibility is a good read.