Spiderwort is stunning color for shade

Native Plant Focus: Spiderwort

Tradescantia virginiana

 

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An easy to grow clump-forming perennial, spiderwort is a Texas native which thrives in nearly any growing conditions—including shade. This plant’s deep blue to violet purple flowers with their contrasting yellow stamens bloom continuously for several months beginning in March in southeast Texas. Although each blossom lasts only about one half day, the numerous buds contained in each flower cluster provide new flowers each day. Spiderwort is a member of the iris family with long narrow bright green leaves that offset the unusual, slightly fragrant blue flowers.

Spiderwort’s scientific name, Tradescantia virginiana, is in honor of John Tradescant who served as the gardener to King Charles I of England. The plant’s common name, Spiderwort, has its origin in the angular arrangement of the leaves which suggest the shape of a squatting spider.

Easy care & adaptable

This highly adaptable plant will thrive in nearly any conditions although it prefers slightly moist soil in an area of dappled shade. When planted in drier areas, the plant adapts. Included in spiderwort’s many assets are its ability to grow in any soil as well as in light conditions ranging from shade to full sun.  In addition, Spiderwort has no known disease or pest issues.

Attract pollinators

In the home landscape, Spiderwort is a beautiful addition to a native plant garden, pollinator garden, shade garden or natural area. Spiderwort also adapts to containers. Many types of bees are attracted to the deep blue color of the spiderwort blossoms.  Bumble bees are the plant’s major pollinator although honeybees, small carpenter bees and halictine bees also provide pollination. Butterflies enjoy the nectar of this plant while syrphid flies feed on the pollen.

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The distinctive and beautiful flower of Spiderwort adds color to shady spots in the landscape through spring and into summer.

Missouri Plants has some wonderful close-up photographs of this wide-ranging native.

For those interested in foraging, both spiderwort leaves and flowers are edible. The leaves are useful in salads, soups or teas while the flowers can also be used in salads or can be candied.

Where to find it

Obtaining spiderwort is easy since many on-line retailers offer both the seeds and the plants. Spring is a perfect time for shipping these plants before the Texas heat arrives. April is an ideal planting time for either Spiderwort transplants or seeds. Since Spiderwort grows quickly, planting it now will provide for pollinators in only a few short weeks.

 

More Texas Wildflowers

To learn about more native Texas wildflowers, join Anita Tiller from Mercer Arboretum on April 4 at HARC. Anita will lead an exploration of HARC’s grounds, which is bursting with spring color and will explain many of the sustainable landscape practices HARC has put in place. The walk is followed by an indoor presentation on wildflowers native to our region. Space is limited register here – walk-ups welcome as space permits.

ES_3.28_WITW Wildflowers

Grow a native American vegetable and treat your landscape and palate alike

Helianthus tuberosus

Cultivated for centuries prior to the arrival of European explorers and settlers, our country’s only native vegetable is also a Texas native sunflower. The “jerusalem artichoke” or “sunchoke” is the enlarged underground stem of helianthus tuberosus, a type of sunflower in the aster family with edible tuberous roots. While commonly regarded as native vegetables, potatoes, tomatoes, corn and peppers all originated either in Central or South America.

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Today, we take the food on our plate for granted, but the History of Vegetables  is a fascinating study.

The common name “Jerusalem artichoke” is likely a corruption of the Italian girasole (turning toward the sun) which is a trait shared by all sunflowers. In more recent years, the edible tubers of helianthus tuberosus have become known as “sunchokes”.

Sunchokes have a delicious, sweet nutty taste.  As an extra bonus, these tubers are nutritious and an excellent source of iron, potassium and fiber.

The original distribution of this native Texas sunflower is unclear because the plant was transported to many different geographic locations for cultivation by Native Americans.  Today, helianthus tuberosus can be found along the edges of wooded areas, in former fields and along roadsides.

Helianthus tuberosus

This showy sunflower is also sometimes grown simply for its bright yellow blooms and tall, fast growing stems. Broad, thick leaves and rough hairy stems add to the visual attractiveness of this native plant.

Blooming in late summer and early fall, helianthus tuberosus requires full sun to part shade. A tough and versatile plant, this sunflower will grow in moist or dry soil and tolerates drought, heat and frigid temperatures. Because of these qualities, it’s very easy to grow. Helianthus tuberosus is extremely useful in the garden where it can quickly become a temporary summer screen, a stunning background for a native plant border or the sunny edge of a natural wooded area.

Nectar source for butterflies

This particular sunflower is beneficial for both insects and wildlife. The large yellow flowers offer nectar for butterflies, pollen for bees while also supporting many predatory and parasitoid wasps, flies and beetles. In fall, the seed heads attract birds while the large plants offer cover for small wildlife.

Beekeepers have noted that helianthus tuberosus  is an excellent honey plant resulting in a clear amber product when harvested.

Very little is known about pests or diseases which damage this plant. It appears to be quite resistant, which contributes to its easy to grow nature. In the southeast Texas climate, the optimum planting time is early spring with the main harvest in fall. Since helianthus tuberosus is a perennial plant, once started in the garden, it’ll return each spring from tubers left in the soil.

Growing helianthus tuberosus in your garden or landscape offers new opportunities for applying culinary skills as well as providing beauty, food for pollinators and cover for wildlife.

The edible tubers or sunchokes can be harvested beginning within two or three weeks after the flowers fade. Harvesting can continue after the first freeze damages the stems and leaves of the plant. Each plant will produce approximately 2-5 pounds of sunchokes. When left in the ground after the first frost, the tubers become sweeter and crispier. To preserve the freshness, store sunchokes in a zip top plastic bag in the refrigerator. This strategy preserves the tuber’s natural moisture.

While sunchokes are frequently used in cooking as a potato substitute, unlike potatoes, they can be used raw and add a nutritious crunch to salads. Sunchokes are also an excellent vegetable for pickling.

If you like to get even more creative in the kitchen, try Pan-Roasted Sunchokes and Artichoke Hearts with Lemon-Herb Butter.

Looks and sounds delish.

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For more information on the nutritional value of various foods, check out this nutrition guide, by the USDA.