Friday, April 20, 2012

A Flame Freesia Puzzle

As you begin to read more of my posts, you will find that I have a bit of a bulb problem.  I'm not sure why, but I love bulbs.  All kinds of bulbs.  One of the little treasures that I bought for the Introduction Garden at the Arboretum almost 10 years ago is this little gem, Tritonia crocata 'Pink Sensation'.  Because they are generally orange and resemble freesias, they are often called flame freesias.  It is growing on the dry sandy bank along the main walkway that takes you from the parking area to the main entrance to the Administration Building and Visitor Center (which is still under renovation, so this walkway is currently not heavily travelled).  Today I was surfing to find out more about Tritonia today when I found out that Tritonia crocata never has veins prominent in the petals.  Hmmm.  This is definitely not Tritonia crocata!  A little searching revealed that it is most likely Tritonia parvula.  I guess the name doesn't matter too much unless you are a botanist. I will have to tell Bradley so he can change the accession data and the tag. 

It has been very happy here and the color is great with the violet buds and light blue flowers of Amsonia 'Blue Ice' that is growing near it.  It is truly a Mediterranean climate plant and it sends up its leaves in October with the autumn rains.  The leaves will try to grow anytime we have temperatures above freezing during the winter, and sometimes the foliage is brown by spring, when another flush of foliage emerges just before the wiry flower spikes.  The location it is growing in is horribly dry most of the time.  It's not a water demanding plant. 




Sunday, April 15, 2012

Bay Blooming

No, I'm not talking about algae in the Chesapeake.  I'm talking about Laurus nobilis, bay laurel.  I appreciate the tiny flowers which are more stamen than anything else.  They look like tiny golden tassels and are present for a very short time. 

I love the scent of crushed fresh bay.  One tree in the Herb Garden has notes of nutmeg and banana and clove at the same time.  Not as pronounced in the dry leaves, but good enough to add a smooth and mellow refinement to almost any stew or soup.  Indispensable in cream of crab soup.