Plant of the Month (December) : California Scrub Oak – Quercus berberidifolia

California scrub oak (Quercus berberidifolia): Mother Nature's Garden of Health,

Gardena, California

Limited
gardening space requires thoughtful plant choices.  Good plants for smaller gardens combine
beauty, usefulness and habitat value; what we like to think of as ‘value added’
plants.  Some of the best evergreen habitat plants are the native live oaks.
They are also attractive and provide food (for those willing to process the
acorns). And fortunately, several local live oaks are small enough to be considered
for suburban gardens.  One of our
favorites is Quercus berberidifolia.  The scientific name is pronounced: KWER-kus 
 ber-ber-id-i-FO-lee-uh.

California
is blessed with twenty-one species of native oaks.  Of these, sixteen are native to Los Angeles
County – a remarkable amount of oak biodiversity.  The Southern California oaks are mostly
evergreen (thirteen of sixteen species). 
And of the evergreens, only five (Quercus
agrifolia; Q. chrysolepis; Q. engelmannii; Q. tomentella; Q. wislizeni) are
large trees.   The rest are large shrubs or small trees,
of a size suitable for smaller landscapes. 

California scrub oak (Quercus berberidifolia) vs. Nattall's scrub oak Quercus dumosa)

Among
the smaller S. California live oaks, Quercus
berberidifolia and Quercus dumosa (Nuttall’s
scrub oak) are most widely available in the nursery trade. Like most oaks, the
scrub oaks of California are prone to hybridization, producing a number of hybrid
forms.  It’s likely that some plants
available for purchase are actually hybrids. 
And there’s still considerable debate about the range and characteristic
morphology of these two species.  The
interested reader is directed to references 1-6, below, for more on this
evolving topic.  

Quercus berberidifolia is known by several common names: Inland
Scrub Oak; California scrub oak; Scrub oak. 
It belongs to the Family Fagaceae
(the Beech Family) and is a member of the White Oak section of the genus Quercus. Its range extends from the
Northern California coastal foothills to Baja California, Mexico. In Los
Angeles County, it can be found in the Santa Monica and Verdugo Mountains and
the foothills of the San Gabriel Range, below about 5000 ft. elevation.  It is most commonly associated with the
chaparral plant community.

California scrub oak (Quercus berberidifolia):

 3 years in ground

California scrub oak (Quercus berberidifolia):

 4 years in ground

The
California scrub oak is a small, evergreen or semi-evergreen shrubby oak.  When young, it has a somewhat scraggly
appearance (above). With age, it develops its characteristic mounded form.  It typically grows no taller than about 9-10
ft. (to 3 meters), but may grow 15+ ft. in prime locations.  It often is slightly wider than tall: usually
15-20+ ft. wide.  It has light green-gray
to gray, smooth bark.  The foliage is
dense, making this a good screening shrub. 
The reader is directed to references 7-9, below, for more photos.

Quercus berberidifolia is a slow growing plant, adding 1-2
ft. of new growth each year.  It’s also
long-lived in the wilds – likely several hundred years.  It’s often difficult to tell the precise age
of oaks that grow in fire-prone areas. 
Like many local oaks, Quercus
berberidifolia re-sprouts after a fire. So the age of individual stems may
be significantly less than the actual age of the plant.  For more on the fire-relations of this
species, see reference 10.

California scrub oak (Quercus berberidifolia): foliage

 

Quercus berberidifolia has small, often holly-like leaves –
hence the scientific name.  The leaves
are thick, stiff and shiny to dull above. 
The undersides of the leaves have sparse hairs (trichomes).  The shape of leaves can vary tremendously,
even on a single plant (see references 9 and 11 for examples).

Like
all oaks, Quercus berberidifolia is
wind pollinated.  The separate male and
female flowers occur on the same tree. 
Plants bloom in winter or early spring – usually February or March at
lower elevations.  The male flowers, with
their yellow pollen, grow on dangling, one-inch catkins. The pollen is not
usually a problem for human allergy sufferers. The female flowers are often
hidden by leaves.   The acorns, which
develop from the female flowers, are broad and chunky.  They look distinctively different from the
longer, tapered acorns of the Coast live oak (Quercus agrifolia) and Quercus
dumosa. Acorns ripen 6-8 months after pollination.  New seedlings can be started quite easily from
fresh acorns in the fall.

California scrub oak (Quercus berberidifolia): sunny site

California
scrub oak likes a site with full sun to part-shade.  It grows in most well-drained local soils
except those with high salinity (no recycled water).  It can succeed in clays and clay-loams, as
long as summer water is kept to a minimum. 
In soils with reasonable drainage, it can be deeply watered every 4-6
weeks during the dry season.  The first
4-5 years, when plants are establishing, they require monthly water in most locales.
Then plants are quite drought tolerant.  This species has deep roots that require a few
years to develop. 

It’s
best to let oak trees self-mulch, and Quercus
berberidifolia is no exception. Oak leaves help with soil moisture
retention.  They also contain plant
chemicals that likely provide protection from pests and diseases. The leaves
also repel slugs, snails and grubs.  So,
leave the leaves in place when they fall.

California
scrub oak is generally easy to grow. It is
susceptible to several oak pests, including several types of borers, and to
soil and other fungal diseases.  For an
excellent guide to the pests and diseases of California oaks see reference 12.

Scrub jays and others love acorns!

The
California scrub oak is an excellent habitat plant.  The dense foliage provides cover and nesting
sites for birds. The shade and cover are utilized by smaller, ground dwelling
animals from rabbits to lizards and doves. 
The acorns are a favorite food of Jays, woodpeckers, squirrels and other
animals.  In the wilds, young foliage is
sometimes browsed by larger animals (deer, sheep, bears).

Oaks
in general provide important habitat for a wide range of beneficial insects. These,
in turn, attract the insect-eating birds. 
Butterflies for which this oak provides larval food include the
California Sister, Propertius Duskywing, Mournful Duskywing, Golden Hairstreak,
and Gold-Hunter's Hairstreak.

California scrub oak (Quercus berberidifolia): habitat

 for Duskywing butterflies

 

The
acorns of Quercus berberidifolia are
edible, though not as tasty as those of other native oaks, particularly the
Black oaks.  Acorns must be leached of
their bitter tannins – an involved process – before being useful as acorn
meal.  The galls that grow on oak trees
are strongly astringent and were traditionally used in the treatment of bleeding
and chronic diarrhea. 

California scrub oak (Quercus berberidifolia)

In
summary, native scrub oaks can be useful evergreen shrubs or small trees in
suburban landscapes.  They can be used as
background shrubs, for large hedges/hedgerows or pruned up as small shade
trees.  They grow well on slopes, with a
minimum of care once established.   They can be planted in dry parking strips and
can even be used as bonsai or container plants. 
They can be shaped or left to develop their own natural form.  They are resilient and water-wise.

Oaks
also have much to recommend them as representatives of our California heritage.
They bring many types of wildlife to the garden and even provide a source of
human food. They recall a time when oaks were key to human survival.  They are among our most important native
plants and their habitat is disappearing in some areas.  That’s why Los Angeles County oaks are
protected by The Los Angeles County Oak Tree Ordinance.  And these are just a few reasons to plant Quercus berberidifolia in your own
garden.

California scrub oak (Quercus berberidifolia): part of mixed hedgerow,

 Mother Nature's Garden of Health

 

 

For a
gardening information sheet see: https://www.slideshare.net/cvadheim/gardening-sheet-quercus-berberidifolia-126900433

 

For plant
information sheets on other native plants see: http://nativeplantscsudh.blogspot.com/p/gallery-of-native-plants_17.html

 

____________________

1. http://tchester.org/plants/analysis/quercus/scrub_oaks.html
   


2. https://www.researchgate.net/figure/Distribution-of-nine-White-Oak-species-in-California-a-Quercus-berberidifolia-b_fig1_308632217
   


3. https://www2.palomar.edu/users/warmstrong/hybrids2.htm
   


4. http://sandiego.sierraclub.org/rareplants/203.html


5. http://danr.ucop.edu/ihrmp/proceed/nixon.pdf


6. http://www.biosbcc.net/b100plant/htm/qberberidifolia.htm


7. http://plantid.net/Gallery.aspx?Taxon=Quercus%20berberidifolia
   


8. https://calphotos.berkeley.edu/cgi/img_query?where-genre=Plant&where-taxon=Quercus+berberidifolia
   


9. http://nathistoc.bio.uci.edu/plants/Fagaceae/Quercus%20berberidifolia.htm
   


10. https://www.fs.fed.us/database/feis/plants/shrub/quespp2/all.html


11. https://www.smmflowers.org/mobile/species/Quercus_berberidifolia.htm
    


12. http://www.suddenoakdeath.org/pdf/psw_gtr197.pdf

 

 

We
welcome your comments (below).  You can
also send your questions to: mothernaturesbackyard10@gmail.com

 

 

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Holiday Treats

‘Tis the season for goodies galore! While we are enjoying the joy and warmth of the holidays with loved ones, it’s easy to get filled up on sugary sweets and high-fat treats. You can get in the holiday spirit and make healthy choices at the same time. Try out some of these tasty ideas below.

• Add fruit, like berries, bananas, or a cherry, to some ice cream - that you make yourself! Shake things up by making Ice Cream in a Bag. Bonus: this recipe can give you a great workout! For a quicker dairy treat, try a Pumpkin Parfait. Add in some nuts or Cheerios for crunch.


• Did someone say baked goods? Fire up the oven and try these Sweet Potato and Oatmeal Chocolate Chip Bars or make a quick Rise and Shine Cobbler in the microwave!


• Kids love to make s’mores! Help them make these Strawberry S’mores. For a more festive look, use strawberry low-fat yogurt.


• Swap out some soda, punch, or hot chocolate for a refreshing glass of water. Try spicing up your water by adding in apples, fresh cranberries, or mint. Don’t forget to stay hydrated during the holidays!

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Meal Planning Made Easy

We all want a meal planning system that makes delicious meals that are quick and easy! There is no perfect way to plan, so be sure to find a process that works best for you. Here are some tips on how to get started:



Plan it out

Make your own menu. Take a blank monthly or weekly calendar and spend 10-20 minutes planning meals and snacks for each day. Planning things out will help you make a grocery list and help reduce stress on busy weeknights. Take some time to also, write down any days when you know you are eating out.



Think BIG

Cook some of your meals beforehand by preparing dishes in larger batches. Casseroles, soups, stews, and one-pot pastas are just some ideas that can stretch to 3-4 days’ worth of meals. Add leafy greens to your reheated leftovers to give an extra nutritional punch. If you want to make your leftovers more exciting, cut the salt and spice amounts in your recipes. Doing this allows you to add sauces to your dish that fit your mood. For example: add hot sauce, pesto, or salsa to your leftover pasta dish.



Stack Neatly

Keep your fridge organized by portioning out food into microwave-safe containers. Now, you can grab a delicious meal while you’re on the way out, quickly heat up a meal after a long day, or eating some leftovers for lunch the next day.





Use our Meal Planning Worksheet to help you get started today!

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Beans, Beans, Beans

Did you know that you can use beans in a lot of ways besides chili? Have you stayed away from dried beans because you didn’t know how to prepare them? Dried beans can be an affordable way to eat healthier. They can be cooked in a slow cooker to save time. For more ideas on how to cook different types of beans from scratch, check out this Eat Smart Blog.



Kidney beans, pinto beans, black beans, lima beans, black-eyed peas, garbanzo beans (chickpeas), split peas and lentils all fall into this category of beans. One type of bean can usually be substituted for another type in recipes. Taste and color may vary slightly.



Beans are available in dry, canned, and frozen forms. They are excellent sources of plant protein, and also provide other nutrients such as iron and zinc. In addition, beans are a good source of B vitamins, potassium, and fiber, which promotes digestive health.



Celebrate Meatless Monday by using beans in your meal as a substitute for chicken, fish, or red meat like has been done in this recipe for black bean burgers. 



Beans also make a great side dish: toss a can of white kidney beans (cannellini beans) or chickpeas with a chopped red pepper for color and some herbs such as rosemary or oregano with a teaspoon of oil. Cook on a roasting pan at 350 degrees for 15 minutes for a nutrient-dense alternative to pasta or rice.  Try adding beans to your favorite soup or salad—this will help you stay fuller longer!





Here are some other bean recipes to try:



Bean Tacos

Mexican Veggie Bake

Cowboy Caviar - enjoy a healthy and flavorful bean salsa



For more information and other recipes check out the Bean Institute.

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Family Fitness Ideas

 Fitness should be a part of everyone’s life in order to stay healthy.



There are many benefits to being active.

• Reduce risk of different diseases like heart disease and diabetes


• Control weight


• Strengthen muscles and bones


• Improve mood

 Staying fit can be hard, especially when you aren’t motivated. One way to make fitness easier is to do it with the people around you, like your family! Families can do so many different activities together, and everyone can get involved to be active. Going for a run is not the only way to be fit-there are so many options!



Some fitness activities families can do are:

• Going for a walk, wear more layers during the fall and winter


• With the cooler temperatures, bring your dance party outside!


• With chalk or colored paper, create a winter hopscotch that can be used inside.


• Getting the family to help with cleaning the house.


• Create your own BINGO game, filled with your favorite farmers market produce, or nature in your environment.


• Embrace technology and try geocaching.  The outdoors treasure hunt that will require a cellphone with GPS (global positioning system). Find more information on geocaching and trails here: https://www.traillink.com/stateactivity/md-geocaching-trails/

Fitness should be fun and enjoyable. Getting active with the family can make for great family bonding and a ton of fun memories. You also get a chance to try new activities and see different places with the people you care about. You can find more activity ideas here, and even find a healthy recipe to stay hydrated!

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Healthy Snacks at Home

Why Healthy Snacks?
Do you find your child fills up on sugary treats between meals? Try giving them healthier snacks to munch on instead. These snacks have valuable nutrients for healthy growth. Helping your children snack well can promote lifelong health and prevent chronic disease.

Nutritious Nibbles
Some good choices include dried or sliced fruit and raw or steamed vegetables. Snacks like this can help make sure your children are getting their fruits and vegetables. You can include protein-rich foods like sliced cheeses, lean meats, whole grain crackers, and nuts. Great snacks also shouldn't be high in sugar or sodium.

Tasty Toppings
Try using spreads and toppings to spice up your snacks. Some examples include peanut butter, hummus, salsa, cottage cheese, and yogurt. These sides can improve favorite foods and help picky eaters develop a taste for new flavors. Dip celery sticks in peanut (or other nut) butter or hummus to make your snack tastier. Remember that these are meant to be a side for your snack, not the main event.

Try New Things!
Use snack time as a chance to sample foods you might not normally eat. Encourage your kids to eat food with a variety of shapes, textures, and flavors. They won’t like everything they try, but you never know what they might love! Check out these fun recipes to pack your snacks with the best things.
Peanut Butter and Banana Wrap
Tasty Tots Made From Sweet Potato and Chickpeas
Black Bean Salad and Shredded Carrot Lettuce Wrap

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Beyond Kidney Beans

With fall weather here and school in full swing, you and your family may be looking for quick, budget friendly meals that’s still a crowd pleaser. Fall weather also means delicious soups, warm casseroles, and hearty chili.



A perfect ingredient for these fall recipes are kidney beans! This red, kidney-shaped bean can be purchased canned or dried and is a pantry staple for fall recipes. Kidney beans can be used many different ways and are full of protein and fiber to keep your family satisfied on a budget. If you want to start eating more beans but aren’t sure how, here’s some tips to get you started.

Choose canned kidney beans with low or no added salt. Drain and rinse to remove some of the added salt. If you are using dried kidney beans, soak the beans overnight before boiling them.



3 Things to Do With Kidney Beans

1. Easy Red Beans and Rice.  Spray a skillet with cooking oil spray, and sauté one large, chopped onion and chopped bell pepper over medium heat for 5 minutes or until tender. Add 1 teaspoon of garlic powder, 2 cans diced tomatoes, and 1 can of kidney beans, drained and rinsed. Bring the mixture to a boil then reduce heat to low and simmer for 5 minutes. Serve over brown rice.


2. Taco Soup. Cook 1 pound lean ground beef in a pot over medium heat until brown. Put the meat in a strainer to drain the fat, rinse with hot water. In a pot, mix the meat with 2 cans diced tomatoes, corn, and kidney beans with 2 teaspoons chili powder, ¾ teaspoon cumin and garlic powder, and 1/3 cup of water. Cook on low heat for an hour. Sprinkle some low-fat cheddar cheese on top to serve.


3. 3-Can Chili.  Place 1 can kidney beans and 1 can corn, both drained and rinsed, with 1 can crushed tomatoes into a pan. Add chili powder to your taste and stir to mix. Continue to stir over medium heat until heated thoroughly. Serve immediately with whole grain corn bread or brown rice. 

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Meatless Meals with Beans

Dinnertime is around the corner, and you are looking in your pantry to see what to fix. How about trying something new tonight, a meatless meal with beans!



Beans are a great addition to any weeknight meal. With their unique flavor and texture, beans can replace meat in multiple meals. Especially if you want to save money on your weekly meals! Beans contain nutrients like iron, fiber, protein, and potassium which help to provide us with a healthy lifestyle.



Whether it be tacos, salads, or burgers, beans can replace any type of meat in almost any recipe. This list can get you thinking of some other dishes that you may be able to replace with beans.

• Black beans are great replacements for ground beef in dishes like tacos, burgers, and chili.

• Garbanzo beans (chickpeas) add creamy textures to dishes like pasta salad, Greek salad and curry.    

• White beans (Cannellini beans) add good texture to soups like vegetable soup and creamy white bean soup. 

A great way to get beans into kids diets is to incorporate them into a dish that they are used to eating. Kids love burgers, and these Black Bean Burgers are similar to beef burgers, but I promise you won’t miss the beef! Black beans can have a meaty texture, which makes them great for this recipe. Try adding some toppings like avocado, or even something fun like a mango salsa on top!

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One Pan Wonders

Sometimes cooking dinner for your family means lots of dirty bowls, pans, and pots, plus time spent washing all of those dishes. But it doesn’t always have to be that way! Below we have gathered some ideas and recipes that strive to only use one pot or pan, hopefully saving you time to instead spend with your family. We’ve divided up the recipes by the type of dish used: Baking sheet, skillet, and Dutch oven.

Skillet
Using a skillet for your one dish meal is probably the easiest of all. Try making a variety of stir fries, which is a dish that involves chopping veggies and possibly meat into similar size pieces and cooking quickly over higher heat. For example, you could cook carrots and broccoli (fresh or frozen) with thin slices of beef and a dash of soy sauce for an Asian inspired meal. Or test out our recipe for Beef and Cabbage. For an Italian spin, make Zucchini and Tomatoes and add ground turkey after step 2 and brown.

Baking sheet
A big baking sheet is like a blank slate for a simple dinner. Have a fajita night by slicing up some peppers and onions, and then chicken into strips. Place onto a baking sheet and toss with oil, salt, and chili powder. Cook in the oven at 400 degrees until chicken is cooked, about 20 minutes. You can even warm your tortillas in the oven by wrapping them in foil and placing next to the baking sheet.

This same idea works with cooking different types of meat cut into smaller pieces with veggies. Try it with pork, green beans, and sweet potatoes, or fish, tomatoes, and squash. Another idea is to make packets on a baking sheet, like these Chicken, Sweet Potato and Carrot Packets.

Dutch oven
A Dutch oven, or large soup pot, is perfect for making filling fall meals, like soups and chilis. Both the recipes for Carrot and Sweet Potato Soup and Lentil, Mushroom, and Swiss Chard Soup involve browning chopped veggies in a pot and then letting it simmer. A great way to make your kitchen smell delicious! Chilis can be even simpler: Brown ground meat with spices (optional), add cans of diced tomatoes, beans, and maybe even corn, then simmer away. Toppings like low fat sour cream, shredded cheese, green onion, and avocado allow your family to personalize each bowl.

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Squash – a – Rama!

 

Winter squash is plentiful and affordable this time of the year.  Many roadside farm stands offer a colorful assortment. Some are used as pretty decorations, while others are edible and nutritious.  Inside, a vivid orange or yellow flesh lets us know they are high in vitamin A. Fall and winter squash also benefit from having a much longer shelf life than most fruits and vegetables.  With proper storage, an intact (whole) squash can last up to six months in 50-68 degree room, making storage outside of the refrigerator ideal. Once it has been cut open, cubed squash will keep in the refrigerator for five days.

Safety Tip! Do not be intimidated by their tough exterior.  If a squash seems too tough to peel or cut safely, poke a few holes in it with a fork and place it in the microwave for three minutes.  Allow it to cool and you can peel and cut as needed for soups, bakes, and other recipes. 

Complementary to either sweet or savory autumn dishes, try this Apple Stuffed Acorn Squash. 
 
Other ways to enjoy:

Slice an acorn squash into wedges and arrange in a baking dish.  Spray lightly in non-stick cooking spray and sprinkle with cinnamon or chili powder and roast at 375 degrees for 40-50 minutes.  Consider cubing and roasting other types of squash such as butternut, sugar pumpkin, or delicata.

Eat the seeds too! As you are cleaning the squash, you can clean excess flesh from the seeds and rinse well in a colander.  Per cup of seeds, toss with 1 teaspoon of vegetable oil.  Sprinkle lightly with salt or your favorite seasoning.  Spread on a baking dish and bake at 300 degrees for 45 minutes, stirring occasionally to help them dry evenly.  Allow to cool and enjoy as a snack or topping on soups and salads!

Need an idea for spaghetti squash?  Try this: Spaghetti Squash with Tomatoes, Basil and Parmesan

Did you know Pumpkin is a winter squash?  Look for pumpkins labeled as sugar or pie pumpkins, or buy canned.  Kids of all ages love making this Pumpkin Parfait as a healthy sweet treat.  They can even take pumpkin for lunch with this Pumpkin Peanut Butter Sandwich!

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Help Your Child Celebrate National School Lunch Week!

October 15 marks the start of a week-long celebration of the national school lunch program. The National School Lunch Program, which serves over 30 million lunches to school-aged children every day, ensures that students receive a nutritious meal. School lunches offer fruits, vegetables, whole-grains, lean proteins and low-fat dairy for students to enjoy!



National School Lunch week is held every year during the second week in October. The theme for this year is School Lunch: Lots to Love. he goal is for students, parents, teachers, and cafeteria staff to share stories about what they love most about school lunches. Here are some ways your family can share the love for school meals:

• Read over the cafeteria menu with your student and talk about what tasty items will be served for lunch each day. Help your child plan to select at least one fruit or vegetable for each day. Be sure to ask them how they liked the foods they tried!


• Write thank you notes to cafeteria staff. Words of thanks and encouragement from you and your student will mean a lot to your school’s food service staff!


• Call your school to find out if any special events are happening to celebrate National School Lunch week. Ask if you can eat lunch in the cafeteria with your student!


• Find out if volunteers are needed in the cafeteria. Parents may be able to serve as monitors. Monitors can play an important role in encouraging kids to select and eat healthy foods.


• If your child usually brings a lunch from home, have them choose one or two days to purchase from the cafeteria during this week!


• Share the love for school meals on social media using the hashtags #NSLW18, #lotstolove, #schoollunch.

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Fall Produce Picks

Fall brings cooler temperatures and shorter days, but great produce at the farmers’ markets!  Fall is a popular time to visit local farms and farmers’ markets for the “perfect pumpkin” but there are so many other great fruits and vegetables to choose from too.  Stop by your local farm or farmers’ market this week and try one of these fall produce favorites!



Broccoli

Broccoli is in season during the fall months.  Broccoli is a great vegetable for an after school snack or add to simple weeknight dinners.  Broccoli can be eaten raw, steamed or roasted for added flavor.  Try a new recipe like Garden Stir-Fry or Veggie Quesadillas and see how your kids like it.



Kale

Kale is a popular vegetable to add to smoothies, but there are many other ways to incorporate kale into your regular meals.  Sauté kale and add to scrambled eggs in the morning, include kale in Greens & Beans for an easy weeknight side dish, or roast kale and make Kale Chips for a healthy snack on the go.  



Winter Squash

Many people shy away from winter squash because of the hard skin. To cook winter squash, poke a few holes in the squash with a fork, then place in the microwave for about 3 minutes.  Let the squash cool and then it will be easier to cut or peel.  Winter squash can be added to soup.  For an added twist, make Spaghetti Squash with your family and see if your kids think it taste like spaghetti! 



Sweet Potatoes

Sweet potatoes are a holiday staple in many homes, but this is a great vegetable to make for your family during the fall when they are in season.  Try Mashed Sweet Potatoes, a great twist on a childhood favorite that your kids will love!   Another great recipe to try is Chicken, Sweet Potato, and Carrot Packets – only 10 minutes to put all ingredients together for a great weeknight dinner. 



Apples

Apples are a popular fruit for all ages, but have you tried new apple varieties lately?  There are many varieties of apples that can be found in Maryland.  Have an apple tasting with you family and see what variety of apple they like best.  Cook with apples by making your own Homemade Applesauce at home or make Apple Jack-O-Lanterns for a fun fall treat!



The fall offers so many wonderful fall fruits and vegetables!  Your family may even find a new favorite recipe or fruit/vegetable.

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Plant of the Month (October) : Laurel Sumac – Malosma laurina

Laurel sumac (Malosma laurina): Mother Nature's Pollinator Garden

 

Southern
California is home to an array of remarkable native shrubs. Many are more
drought-tolerant than the non-natives commonly used in local landscapes.  In addition, the natives have interesting and
useful attributes that make them welcome additions to the garden.  One such shrub – if one has the space – is our
plant of the month, Laurel sumac.  The scientific
name is pronounced mal-OZ-muh   low-RINE-uh.

Laurel
sumac is a member of the Anacardiaceae
(Cashew) Family, which includes such well-known S. California species as
Fragrant sumac (Rhus aromatica [Rhus
trilobata]), Lemonadeberry (Rhus
integrifolia), Sugarbush (Rhus ovata),
and Poison oak (Toxicodendron diversilobum).  The family also includes Pistachios, Cashews
and the non-native Pepper Trees often used in S. California landscapes. For
more on this interesting family see: http://mother-natures-backyard.blogspot.com/2014/12/plant-of-month-december-lemonadeberry.html.

Malosma laurina grows from Fresno and San Luis Obispo
Counties south to Baja California, Mexico. 
In Los Angeles County, it can still be seen growing wild on Santa
Catalina and San Clemente Islands, in the Santa Monica Mountains, San Gabriel
foothills, Verdugo Mountains, on the Palos Verdes peninsula and in other undisturbed
places.  Laurel sumac’s distribution is
limited primarily by its frost-sensitivity. 
In past times, orchardists used this plant as an indicator of frost-free
zones – places to plant crops such as citrus and avocados. [1]

Laurel sumac (Malosma laurina): Palos Verdes Peninsula

Laurel
sumac usually grows on dry
ridges and canyons below 3000' in chaparral and coastal sage scrub.  It’s occasionally found in S. Oak Woodlands,
but only where frosts are rare.  Common
associates are Black, White and Purple sages, California sagebrush, Toyon,
Lemonadeberry, Sugarbush, Bigberry manzanita, California encelia and the Goldenbushes
(among many others).

Laurel
sumac was first collected in San Diego County in the 1870’s by Daniel Cleveland
and Edward Palmer.  It was more widely
collected in the 1880’s and 1890’s by such notable California plantspersons as
the Parish brothers, the Brandegees, Blanche Trask and J.H. Barber.  The species was first introduced into
cultivation by Theodore Payne. [2]   For
more on these early collectors see: http://mother-natures-backyard.blogspot.com/2018/05/californias-fascinating-native-plants.html

Laurel sumac (Malosma laurina): growth habit

Laurel
sumac is a large shrub or multi-trunked small tree.  At maturity, it reaches heights of 10-15 ft.
(3 to 4.5 meters) and diameters of about the same.   In
favorable locations, a plant can be as much as 20 ft. tall and wide.  The overall shape is rounded to slightly
sprawling.  In the wilds, Laurel sumac
can create thickets in favorable sites. 
This is likely due to seeds falling near parent plants.

Laurel sumac (Malosma laurina): branches

 

The
trunks and branches are substantial, and like Toyon and Lemonadeberry, the wood
is moist and rather fibrous.  The bark on
young stems is red-brown; it becomes an attractive pale gray-brown on older
branches.  The shape and bark color make
this a good alternative to Oleander, Photinia, Pittosporum and Xylosma. 

Laurel sumac (Malosma laurina): young leaves

 

One
of the best reasons to plant Malosma
laurina is its year-round interest and color.  Laurel sumac is evergreen, a characteristic prized
in and of itself.  But  ‘evergreen’ scarcely does justice to the
variations in leaf color typical of this species.  Young leaves and branch tips are a brilliant
red/orange (above), due to anthocyanin pigments that protect from herbivory and
sun-scald. This red color is often retained on the edges of mature leaves.  New leaves are produced year-round, even in summer/fall.   

Laurel sumac (Malosma laurina): mature leaves

Mature
leaves are somewhat leathery, medium to dark green and folded along the midrib
like a taco shell (see above). The leaves are medium to large – four to six
inches in length.  The leaf shape is
simple and reminiscent of the leaves of the Laurel – hence both the common and
scientific names.  Senescent leaves turn
yellow (below) adding to the colorful foliage in this species.

Laurel sumac (Malosma laurina): senescent leaves

All
parts of Laurel sumac are pleasantly scented. The flowers and sap are aromatic,
and the leaves release scented, volatile chemicals into the air.  On a warm or wet day, the characteristic aroma
can be smelled at a distance. Even fallen leaves release the aroma when walked
upon.  For more on gardening with scent see: http://mother-natures-backyard.blogspot.com/2018/03/gardening-for-health-2-magic-of-scent.html

The
scent is a unique blend: bitter and somewhat fruity. 
It’s been described as the scent of bitter almonds, unripe apples or citrus.   It’s
an aroma unique to the plant, and for many, it’s the ‘scent of the California
chaparral’.   As a note of caution, some people have nasal allergies to the plant chemicals
and/or pollen.   In addition, the sap can
cause contact dermatitis (short-term skin allergy) in sensitive individuals.  Gloves should be worn when pruning or handing
the plant.

Laurel sumac (Malosma laurina): flower buds

Laurel sumac (Malosma laurina): flowering plant

Malosma laurina blooms most often in late spring or
early summer.  In the Gardena Willows
Wetland Preserve (where our gardens are located) it commonly blooms in June or
July.  This is quite a showy bloomer.  The flower buds are a pleasant pink that
contrasts nicely with the spring leaves. 
The flowers themselves are creamy white. 
The flowers grow in dense clusters at the ends of the branches
(above).  The look reminds one of a lilac
bush with white flowers.

 

Laurel sumac (Malosma laurina): close-up of flowers

 

The
flowers themselves are small, simple, with five rounded petals.  The flowers can be either bisexual or
unisexual (see photo above); in at least some cases, plants can be functionally
either male or female.   The details are currently being studied, so we’ll
know more about the reproductive biology of Laurel sumac in the future.  The interested reader is directed to ref. 3
(literature) for more on this fascinating topic.

Laurel sumac (Malosma laurina): ripening fruits

 

The
flowers attract European Honey bees, native bees, pollinator flies and likely
other pollinators.  The fruits are small
and not particularly showy.  They start
off green and are white when ripe.  The
dried fruits, which are dark brown, remain on the plant into fall and winter. The
dried fruits add fall/winter interest (see below).  The fruits and dried seeds are eaten by a
number of seed-eating birds, but are particularly loved by song birds.   In
fact, this species provides good bird habitat: food, perches, shade and nesting
sites.

Laurel sumac (Malosma laurina): dry fruits

 

Malosma laurina takes a year or two to establish,
then it grows to size fairly quickly thereafter.  In the wilds, plants can live at least 30-45
years.  The actual age limit is difficult
to determine.  Plants burn to the ground
in a fire.  But an underground sprouting
root (lignotuber) remains alive, allowing plants to re-sprout quickly (often
the first green seen after a fire).  So,
the age of a mature plant may be older than the age of a single trunk.

Laurel
sumac needs full sun and prefers well-drained soils, with a pH 6.0-8.0.  It does well on slopes (as it does in the
wilds).   It is intolerant of low temperatures and pH
much above 8.0.  The plants are
relatively insect-resistant and do best when leaf litter is allowed to
accumulate (this is true of many chaparral shrub species).   The plant can be pruned up as a small tree,
and yearly fall trimming will keep it from getting rangy.   Old shrubs can even be cut back hard (even
coppiced) to rejuvenate them.

Once
established, Laurel sumac is quite drought resistant. Plants have roots that
grow deep – 40 feet or more in some cases.  Mature plants get by on occasional to no summer
water (no more than one deep watering a month). 
But they do need adequate winter/spring water, so supplement as
needed.  

Laurel sumac (Malosma laurina): mature plant,

Heritage Creek Preserve, CSU Dominguez Hills, Carson CA

 

Future
climate change may prove challenging to this species.  Several of us have noted branch die-back in
established plants (see above).  Early
research suggests that this is due to fungal disease, and some individuals seem
to be more susceptible than others. As with many local plant disease/pest
problems, drought stress appears to be a contributing factor to susceptibility.  For more on this topic see ref. 4, below.

Laurel sumac (Malosma laurina): at home on the

 Palos Verdes Penninsula

 

Malosma laurina is a great choice for slopes and for
wildland interface areas.  If planted in
areas prone to wildfires, it should be planted away from structures, and the
lower 1/3 of small branches removed. 
Laurel sumac makes a great background plant, with its evergreen leaves
and flowers.  It looks particularly good
when paired with its natural associates: the plants of the S. California
coastal sage scrub.

Like
Toyon, Laurel sumac is quite versatile. 
It can be pruned up as a small, multi-trunk tree or used as a hedge, screen
or hedgerow.  As a hedge, it can be
pruned formally or informally.  If space
is limited, Laurel sumac can even be espaliered along a wall or free-standing support
frame.  We’re in the process of training
the plant in our Bie Havn Pollinator Garden as an espalier against the back
wall.

Laurel sumac (Malosma laurina): espalier in Mother Nature's

 Bie Havn Pollinator Garden

 

In
terms of practical uses, the dried fruits can be ground into flour.  The young branches can be split and used in
making twined baskets.   The plant is a
minor medicinal plant among the Chumash and Kumeyaay, who use a root bark tea for dysentery and baths
for women’s ceremonies.

In
summary, Malosma laurina
is a key species of our local coastal sage scrub and chaparral plant
communities.  It’s an evergreen shrub
with the versatility to function as a tree, hedge or espalier.  It looks right at home with many of the
plants used in S. Calilfornia native plant gardens.  And it adds to the ‘fragrance of the wild’
that makes our S. California gardens so captivating.  If you want to bring a bit of native
California into your garden, this is a good shrub to consider.

Laurel sumac (Malosma laurina): Gardena Willows Wetland Preserve,

 Gardena CA

 

For a
gardening information sheet see: http://www.slideshare.net/cvadheim/gardening-sheet-malosma-laurina

For more
pictures of this plant see: http://www.slideshare.net/cvadheim/malosma-laurina-web-show

For plant
information sheets on other native plants see: http://nativeplantscsudh.blogspot.com/p/gallery-of-native-plants_17.html

 

________________

1. https://en.wikipedia.org/wiki/Malosma




2. http://theodorepayne.org/mediawiki/index.php?title=Malosma_laurina
   




3. https://www.biodiversitylibrary.org/page/47815937#page/313/mode/1up




4. http://2016.botanyconference.org/engine/search/index.php?func=detail&aid=261

 

 

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also send your questions to: mothernaturesbackyard10@gmail.com

 

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