Enjoy Jeanne and Katherine’s holiday take on figs and figgy pudding which will appear on December 19th in Advent Botany 2016. For a longer read, check out our original 2013 version.
Figs reach their peak in summertime, growing fat enough to split their skins under the hot sun. It’s nearly impossible to keep up with a bountiful tree, and many a neglected fig is extravagantly abandoned to the beetles.
Beetles gorge on a fig. Click to enlarge
But here we are, halfway around the calendar in dark and cold December, and we feel grateful for the figs we managed to set aside to dry. Their concentrated sweetness is balanced by a complex spicy flavor that makes dried figs exactly the right ingredient for dark and dense holiday desserts. As we mark another turn of the annual cycle from profligate to provident, what better way to celebrate than with a flaming mound of figgy pudding?
Well, except that the traditional holiday pudding contains no figs. More on that later, along with some old recipes. First, we’ll unwrap the fig itself to find out what’s inside. Continue reading
Is there anything good about green bean casserole? Not much beyond its association with Thanksgiving, so Katherine will be brief and just keep you company in the kitchen in case you are stuck assembling said casserole.
Since this year is the International Year of Pulses, we have been focusing on legumes, whether they count as pulses or not. Green beans do not count as pulses, but only because they are eaten as tender and fresh immature whole fruits. The very same species (Phaseolus vulgaris), when allowed to mature, could yield black beans, white beans, kidney beans, or pinto beans depending on their variety – dry seeds that are perfectly good examples of pulses.
This Thanksgiving week we are going to welcome green beans into the fold and give them a special place. It’s too bad that Thanksgiving so often presents them out of the can, overcooked, with funky flavors, and buried in a casserole. Even Wikipedia promotes this peculiar tradition : “A dish with green beans popular throughout the United States, particularly at Thanksgiving, is green bean casserole, which consists of green beans, cream of mushroom soup, and French fried onions.”
And once again, international observers ask themselves what on earth are Americans thinking? That cannot be good for them. But in the American spirit of inclusivity we invite green beans of all sorts to our tables and try to learn something from them. So if you are preparing green beans this week, take heart, take up your knives, and take a closer look.
The outside of the bean Continue reading
As part of our legume series, the Botanist in the Kitchen goes out to the ballgame where Katherine gives you the play-by-play on peanuts, the world’s most popular underground fruit. She breaks down peanut structure and strategy, tosses in a little history, and gives you a 106th way to eat them. Mmmmm, time to make some boiled peanuts.
Baseball is back, and so are peanuts in the shell, pitchers duels, lazy fly balls, and a meandering but analytical frame of mind. Is this batter going to bunt? Is it going to rain? What makes the guy behind me think he can judge balls and strikes from all the way up here? What does the OPS stat really tell you about a hitter? Is a peanut a nut? How does it get underground? What’s up with the shell? A warm afternoon at a baseball game is the perfect time to look at some peanuts, and I don’t care if I never get back. Continue reading
Dying Easter eggs with homemade vegetable dyes today made for some superb kitchen botany. Making the dyes is easy, fun, and offers insight into the fascinating evolution of plant pigments.
Pigments serve a variety of roles in plants. Many pigments protect plant tissues from sunburn and pathogens and herbivores or perform other physiological functions (see review by Koes et al. 2005). Most noticeably, however, their brilliant colors attract animal pollinators to flowers and seed dispersers to fruit. Humans are also interested in plant pigments, which color and sometimes flavor our food, are potentially medicinally active, and have been used as natural dyes and paints for millennia. Continue reading
In 2016, the International Year of Pulses, we’ll be writing a lot about pulses (dried beans and peas), and we’ll also tackle the huge and diverse legume family more broadly. This weekend Katherine kicks things off with February’s Botany Lab of the Month: beans and chickpeas for your Superbowl bean dip and hummus.
The species name of Cicer arietinum means “ram’s head.”
Beans are a bit like football: a boring and homogeneous mass of protein, unless you know where to look and what to look for. In this lab, we’ll make the smashing of beans into bean dip or hummus much more interesting by taking a close look at some whole beans before you reduce them to paste. The directions are very detailed, but this whole lab can be completed in the time it takes to explain the onside kick.
Of course, if you have only pre-mashed refried beans in your pantry, it’s too late. Then again, if you are using canned refried beans for your recipe, you are probably not living in the moment or sweating the details right now. That’s OK. Go watch the game and let us know when someone scores. Continue reading
This month we introduce a new feature to the Botanist in the Kitchen: Botany Lab of the Month, where you can explore plant structures while you cook. In our inaugural edition, Katherine explains why she would like to add her nominee, Solanum tuberosum, to the list of white guys vying for Best Supporting Actor.
In one of this year’s biggest and best movies, Matt Damon was saved by a potato, and suddenly botanists everywhere had their very own action hero. It’s not like we nearly broke Twitter, but when the trailer came out, with Damon proclaiming his fearsome botany powers, my feed exploded with photos of all kinds of people from all over the world tagged #Iamabotanist. The hashtag had emerged a year earlier as a call to arms for a scrappy band of plant scientists on a mission to reclaim the name Botanist and defend dwindling patches of territory still held within university curricula. Dr. Chris Martine of Bucknell University, a plant science education hero himself, inspired the movement, and it was growing pretty steadily on its own. Then came the trailer for The Martian, with Matt Damon as Mark Watney, botanizing the shit out of impossible circumstances and lending some impressive muscle to the cause. The botanical community erupted with joyous optimism, and the hashtag campaign was unstoppable. Could The Martian make plants seem cool to a broader public? Early anecdotes suggest it’s possible, and Dr. Martine is naming a newly described plant species (a close potato relative) for Astronaut Mark Watney.
In the film, that potato – or actually box of potatoes – was among the rations sent by NASA to comfort the crew on Thanksgiving during a very long mission to Mars. After an accident, when the rest of the crew leaves him for dead, Watney has to generate calories as fast as he can. It’s a beautiful moment in the movie when he finds the potatoes. In a strange and scary world, Mark has found a box of old friends. They are the only living creatures on the planet besides Mark (and his own microbes), and they are fitting companions: earthy, comforting, resourceful, and perpetually underestimated. At this point in the movie, though, the feature he values most is their eyes. Continue reading
This is our second of our two contributions to Advent Botany 2015. All the essays are great!
An early image of candy canes. From Wikipedia
The candy cane, that red- and white-striped hard candy imbued with peppermint oil, is a signature confection of the winter holidays. Peppermint has a long history of cultivation and both medicinal and culinary use. Infusions of the plant or its extract have been used for so many hundreds of years throughout Europe, North Africa and Western Asia that the early history of peppermint candies, including cane-shaped ones, is murky. Fortunately, the biology behind peppermint’s famous aroma is better known than the story of how it came to be a Christmas staple. Continue reading
Posted in Flavor, herbs, Uncategorized
Tagged aroma, candy cane, essential oil, flavor, fragrance, hybrid, Jeanne L. D. Osnas, Lamiaceae, Mentha, menthol, peppermint, receptor, spearmint, trichome, watermint
This is our first of two contributions to Advent Botany 2015.
Sugar plums dance, sugar cookies disappear from Santa’s plate, and candied fruit cake gets passed around and around. Crystals of sugar twinkle in the Christmas lights, like scintillas of sunshine on the darkest day of the year. Katherine and Jeanne explore the many plant sources of sugar.
Even at a chemical level, there is something magical and awe-inspiring about sugar. Plants – those silent, gentle creatures – have the power to harness air and water and the fleeting light energy of a giant fireball 93 million miles away to forge sugar, among the most versatile compounds on earth, and a fuel used by essentially all living organisms.
Sugar naturally occurs in various chemical forms, all arising from fundamental 3-carbon components made inside the cells of green photosynthetic tissue. In plant cells, these components are exported from the chloroplasts into the cytoplasm, where they are exposed to a series of enzymes that remodel them into versions of glucose and fructose (both 6-carbon monosaccharides). One molecule of glucose and one of fructose are then joined to form sucrose (a 12-carbon disaccharide). See figure 1.
Sucrose is what we generally use as table sugar, and it is the form of sugar that a plant loads into its veins and transports throughout its body to be stored or used by growing tissues. When the sucrose reaches other organs, it may be broken back down into glucose and fructose, converted to other sugars, or combined into larger storage or structural molecules, depending on its use in that particular plant part and species. Since we extract sugar from various parts and species, the kind of sugar we harvest from a plant, and how much processing is required, obviously reflects the plant’s own use of the sugar. Continue reading
Posted in Flavor, The basics, Uncategorized
Tagged diversity, Jeanne L. D. Osnas, Katherine Preston, phylogeny, plant, species, sugar, sugar beet, sugarcane, sweet
We’ve got several posts in the pipeline – and this year we are contributing to Advent Botany – but meanwhile, we bring you posts from the past to nerd-up your kitchen as you cook. Don’t forget, nothing deflects from an awkward personal revelation or a heated political conversation like a well-placed observation about plant morphology.
We wish you a happy, healthy Thanksgiving!
Biologist Jessica Savage answers a few of our questions about her research on the physiology behind giant pumpkin size.
In October 2014, a giant pumpkin grown by Beni Meier of Switzerland tipped the scales at 1056 kilograms (2323 pounds) and set a new world record for the heaviest pumpkin ever weighed. Modern competitive pumpkin growers have been imposing very strong selection on pumpkin size for decades. Pumpkin fruit size keeps climbing, and old records are broken every year or two (Savage et al. 2015).
Beni Meier with his 2014 record-winning 2323-pound pumpkin, presumably a specimen of the Atlantic Giant variety of Cucurbita maxima. Photo from here.
Posted in Education, Fruit, The basics
Tagged anatomy, Atlantic giant, Cucurbita, Cucurbita maxima, Cucurbitaceae, evolution, fruit size, giant pumpkin, hubbard, interview, Jeanne L. D. Osnas, Jessica Savage, phloem, physiology, pumpkin, xylem