Got a crush on cochineal (not)

If you did not see my last post, first click HERE for the trivia question, then please come back.


Great guesses by those who left a comment, but the A+ grade goes to Erica and Julie. The scale insect in the photo in my last post is actually a bug - unlike most insects that we loosely refer to as bugs. THIS post explained that a bug is a member of insecta hemiptera. The hemiptera in the photo is a scale insect called cochineal. The cochineal is sessile - it stays in one spot like a barnacle. We don't like scale insects because they are not only disgusting in their whitish-gray, waxy armour, but also because as they're silently perched on our plants, they're sucking the life out of them with their beaklike mouthparts. The females (males have wings) stay put, and after mating, will birth tiny nymphs. The nymphs will cover themselves with a whitish waxy substance for protection from rain and sun.


HOWEVER (the excitement builds as the pieces of this gross but fascinating puzzle come together), underneath the waxy whitish substance, the bodies of these insects produce a red pigment that makes the insect's insides appear dark red - carmine to be exact. Fiberists, painters, make-up artists, and observant 7-year olds with a complete Crayola boxes may more quickly connect carmine to the deep darkish red that describes it. Carmine is actually the ground bodies of the cochineal. The cute and quirky presenter in my Master Gardener class on herbs (I only drifted off for a moment, I swear, but somehow in that moment, I missed how the cochineal fell under the topic of herbs), passed around a dish of several cochineal insects that she crushed and added a bit of water to. The color - a rich, beautiful red (flanked by the semi-ground grayish bugs that didn't get a fair mashing!).


You might now make the connection to the British Red Coat photo. Yes, it has been said that the British military dyed their uniforms with the carmine pigment produced by the cochineal, but guess what? Carmine produced from crushed cochineal insects are also used in coloring foods. You and I have probably eaten these bugs. Carmine is used in jams, candy, drinks, sausages, cookies, icing, marinades, gelatin products - you name it. Despite the widespread use, some people can be severely allergic to it, so beginning in January of 2011, the US FDA is requiring all foods containing cochineal to label it as such in the ingredients.

Photo courtesy of Wikipedia

I did conduct a thorough search for scale insects after my MG class. I thought it'd be cool to crush these guys up and make some ink to show you. I only found a few but it still took every bit of courage to do the mashing with a spoon (this post recalls the time an insect exploded in my face). As the ultimate anti-climax, all I ended up with was crushed brownish-gray scale insect. Turns out the cochineal that produces carmine is a native of South America and Mexico. Though I do hate bugs, I did feel bad about crushing them for no legitimate reason. The scale insects did have their last laugh though as they entered my subconscious in a most horrifying dream - (after making it through the entomology class unscathed!). Shiver!

You've eaten bugs

Trivia of the day: What do the title of this post, the photo of the scale insects on the cacti, and the photo of the British Red Coat have in common? Please take a guess by leaving a comment!

Answer will be posted sometime this weekend!

Both photos courtesy of Wikipedia

Part 2 of 2 Philadelphia Flower Show

More scenes from the show...

A prehistoric scene with eerie, misty fountain and tree fern.

The theme was Passport Around the World. The hot air balloon is made of individual flowers!

This display in the hut below is part of exhibit with the parrots from my last post.

The view inside the hut. This part of the exhibit was called "mining" - appropriate if you notice the (faux) diamonds in the center of the photo.

Part of the same exhibit. Made of leaves, flowers, seedpods, seeds... This was one of several unique masks.

Can you tell what the lobster claws are made of?

You may not make it out clearly, but look for the walrus/fisherman is towards the right of the photo.

I really liked this exhibit. This is enclosed in glass with prose. Inside, (see photo below) is an interpretation of the American flag. The legs of the table are interpretations of Americana.

This is a summer backyard scene. A painter enters the garden of his neice.

A neat way to create plant tags.

Here's another one of the box car showcases.

Part 1 of 2 - My Philadelphia Flower Show faves...

SPOILER ALERT: If you plan to see the Philadelphia Flower Show, you may want to come and visit me later!


You ooh and aaah as you slowly back up for a different view. Suddenly you turn and are transported to yet another completely different environment that inspires exclamation... Beyond the wildly imaginative, romantically beautiful, tongue-in-cheek, and stunning displays, the flower show is: purchasing perfect obelisks (that fit the budget), warm apple dumplings a la mode, cooking demonstrations, free wine tastings, bus transport and a hot thermos of coffee, and hanging with my friend Grace all day...


This is part 1 of 2 - my personal favorites from the show. I'll try to keep the commentary short. Below, the frozen display drips into a shallow pond.

Below is Grace's favorite. It's a luxurious spa setting. The photo does not do the gorgeous and lush living wall justice. In the foreground is a millennium pool. This scene is all white, wood, water, and lush foliage.

This below was super cool. Each glass was suspended from the grid at the top of the display. We determined that it might represent water, sand, grass, forest, mountain. The vases were free to sway ever so slightly. The next photo shows a close up of a vase. The flowers sit in colored water.

Graffiti art covers the inside of a box car and is punctuated with the speckles of orchids.

This display sits up high and decorates the ceiling of a box car. All I can name are the pitcher plants.

The photo below is the arrangement that sits above the table setting in the photo below the next one. Match up the lights for reference. This exhibit also fills the inside of a box car.

More next time...

Random tidbits you'll want to read

My friends and acquaintances in real life who know I am going through the master gardener program have this look as they ask me about my class. It's a sort of - yeah, this is kinda cool, but really geeky at the same time look. And this is when I stand a little taller, relay how fun it is to geek out with others who have a passion for gardening, and fully believe it as sit for hours, enthralled by the lectures on asexual plant propagation, dangerous fungi, and the horrific habits of parasitoids.

Today I rebel against structure, organization, and flow. Today I will pass along totally random tidbits of information I've learned and have been reminded of in the past couple of weeks. Hope you enjoy!

• Insects have been around for 350 million years and share 80% of our genes.
• If bees get sick, they won't go back to the colony (isn't this moving?).
• Certain wasps are an example of parasitoids. They will lay an egg in an insect. The larva will feed on the host essentially making a mummy out of it. Here's what you do in the garden. If you see tons of aphids for example, look for the mummies. If you see 10% mummies, check back in a week. If you see 20% mummies, just leave it alone. The beneficial parasitoids are taking care of the problem for you.
• Beneficials are good...they're insect pest predators in the immature stage and pollinators in the adult stage. Lure them to your garden!
• Lacewings are wacky but beneficial creatures. They'll gather tiny pieces of bark and lichen on top of themselves and hide under it, waiting for aphids to approach. But the ant, a friend of the aphids (aphids give them honeydew), will go right over and knock the disguise off of the lacewing.
• Be a detective in the garden. If you have pest problems, look for evidence of beneficials. Look at the damage. Do you see chewing damage (like random holes, bites, shoot dieback) or sucking damage (yellowing leaves, distorted leaves, branches, etc.)? This will help you determine what do to about it. Chewing insects can be controlled by applying a substance to the leaf. Sucking insects can be controlled by something systemic that will be taken up by the plant and deter or poison bugs.
• Reminder: as the snow defrosts, and it starts to warm up, do not start digging around while the soil is wet (I do this every spring when I'm overly eager to get outside). You'll compact the soil and literally turn it to bricks. It's possible to ruin years and years of good built up soil in 5 minutes by pulling stunts like this. Anyone else guilty of this? This is one habit I really don't plan on doing anymore.
• Don't use cat or dog poop in your compost. We've all heard this, but here's one very good reason why: dogs and cats have intestinal parasites that like people. They get in the soil, and get into our food. It's a very big human health risk. Yuck.
• Fun fact: it's not cow farts, but cow burps that give off the methane gas we blame cows (among other things) for.
• Plant viruses are big time. Really really big time. I thought I would have nightmares about insects after my entomology class. nuh-uh. I'm still afraid to close my eyes after the plant pathology class. All I can say is this...I am going to seriously consider cleaning my pruners with alcohol after each cut just like we always read about. I'm surprised fungi haven't taken over the world. Do you gardeners clean your pruners after each cut? I'm going to be OCD about this now.
• Finally, I will just ask this: why does there always have to be that one person in every class who thinks it's a personal class just for him/her? You know the one - who blurts out questions while others have their hands raised? Who will piggyback off of someone else's question, turning it into his/her question before the instructor even gets to answer the original question? The one who has so much to add to the class you wonder why he/she is even taking the class if he/she thinks he/she is so smart? It's making it hard for me to fully geek out when I'm spending increasing amounts of time annoyed by this...

Growing, buying, cooking daylily

Photo courtesy of Wikipedia


The cheerful daylily is a cornerstone in many perennial gardens. Its virtual summer to frost profusion of blooms, bright color, and ease of care are attractive to any gardener. What many gardeners don't know, is that hemerocallis fulva, known as "gum jum fa" (golden needle flower) is a delicacy enjoyed in Chinese dishes. The unopened buds have a sweet taste, a crisp "song" (best understood as al dente) texture, and a versatility enjoyed in salads, stir-fries, soups, and noodle dishes.



Growing Daylilies




If you're not already growing daylilies, you probably know someone who is. Because the plants naturalize freely, your friend or neighbor would likely not mind dividing and sharing with you. If you need to buy your own, choose the common daylily or the tiger lily. They are always available from garden catalogs or garden centers. Daylilies have fleshy tuberous roots that should be set at the same level they were growing (if transplanted) with the crown just below the soil level. Daylilies are not only easy to move, but easy to care for. Compost dug into the planting hole is appreciated by any plant, but beyond that, daylilies are not fussy. After planting, water in well. They'll quickly become accustomed to just about any soil and are hardy in most of the United States.

Harvesting and Preparing Daylilies

Daylilies are aptly named because although the flowers are thick, appear hearty, and seem to last for weeks, each flower lasts for only one day. It is simply the sheer number of blooms that gives the impression they are so long-lasting. For eating, the buds are picked when plump on the morning just before they open. Because daylilies bloom from summer to frost, buds will be available for picking whenever the cook needs them. They can also be harvested and air dried for use after the flowering period. To prepare daylily buds for eating, gently squeeze open the tip of the bud and carefully pinch off the pollen covered anthers. Before cooking, soak/rinse carefully to remove any hidden insects or debris.

Buying Daylilies for Eating

If the ease of a carefree and gorgeous flower multiplying quietly in the corner of your garden does not appeal to you, or if you simply do not have room for another plant, daylilies for cooking can be purchased at Asian supermarkets. The "gum jum fa" can sometimes be found fresh, but is often sold dried in a bag or brick. Dried daylilies simply need to be rehydrated by soaking in cool water for about half an hour. Sometimes, cooks will rehydrate dried flower buds and tie a knot in the middle to add body and bulk that is somewhat lost during the drying process.

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Daylilies have a sweet flavor and appealing texture, making it easy for the first-timer to enjoy. The biggest (and probably only) hurdle is to get over the fact that you're eating flowers! Then again, think of all the other flowers and flower buds you typically eat - broccoli, asparagus, artichoke, or perhaps even nasturtium or other flower petals... Though daylilies are versatile in the kitchen, I have enjoyed them in a white noodle soup with black mushrooms and sliced pork, and Chinese leeks. The recipe below uses daylily buds in a typical Chinese stir fry.

Daylily, Chicken, and Vegetable Stir Fry

• 1 cup freshly harvested and prepared (see above) daylily buds
• 4 stalks celery cut into chunks on a diagonal
• 1 carrot sliced on diagonal
• 7-8 pieces of wood ear (rehydrated and left in large pieces, with hard stem snipped off)
• 4 cloves garlic, smashed with side of cleaver
• 2 boneless, skinless chicken thighs cut into small pieces
• splash soy sauce
• 1/2 tsp sugar
• 2 tsp cornstarch
• 1 tsp sesame oil
• dash white pepper
• 1/2 cup water mixed with about 1 Tbsp cornstarch
• cilantro for garnish, cut in large pieces

1. Marinate chicken in soy sauce, sugar, cornstarch, sesame oil, and white pepper.
2. Just before cooking, add a drizzle oil to chicken and stir. This will keep chicken pieces from sticking to each other. Add oil to wok. Quickly cook chicken over high heat, then remove and set aside.
3. Cook carrots and celery. After a few minutes, add garlic. Cook until vegetables are soft.
4. Add cooked chicken, wood ear, and flowers. Continue to stir fry for a few minutes until heated through and buds soften and wilt. When done, the buds will be wilted, soft with a pleasing texture, but not mushy.
5. Add water/cornstarch mixture. Continue to heat until sauce thickens. Add more salt or soy sauce to taste, if desired.
6. Add cilantro, stir to incorporate and remove from heat. Serve with rice.

Growing, buying, cooking Napa Cabbage ( with dumpling recipe)

Crab, ground pork, and cabbage dumplings

Napa cabbage is a versatile Asian green used in salads, soups, stir-fries, and is even pickled (think: a spicy Korean kimchi). The napa variety is one of two main types of what is commonly known as Chinese cabbage. Chinese cabbages are heading cabbages with a mild flavor. The Michihili type is a tall cabbage, about 12 inches tall, and shaped similarly to romaine lettuce. The napa variety is shorter and chunkier. Both types are enjoyed by cooks from virtually all Asian countries because of its delicate flavor and high water content. Though the outer leaves are sturdier and similar to a regular cabbage, most of the inner leaves are better compared to a heading lettuce. Here's a photo from Wikipedia...I didn't copy it here because although the napa cabbage looks good, I think the quality of the photo is poor.

Growing Your Own Napa Cabbage...

Napa cabbage is a cool-weather crop and grows best in temperatures about 60-70 degrees Fahrenheit. Cold snaps or long hot days can cause the plant to bolt. To plant in the spring, start seeds indoors 4-5 weeks before your last frost date. To prevent bolting, be sure there is no chance of frost before transplanting. Set plants about 18 inches apart. To plant in the fall, direct sow seeds about three months before your first frost date. Plant seeds about 1/2 inch deep. When seedlings have four true leaves and are few inches high, thin to about 18 inches. The thinnings can be used in a salad or stir fry. Be sure to keep the cabbages well-watered. Napa cabbage can be harvested when it reaches any desired usable size. When mature, fall planted cabbage can tolerate some cold weather. Though it will slow or stop growing, the fall planted napa cabbage can wait for you in the garden until ready for use. Harvested napa cabbage can be stored in a cold shed, garage or basement for up to two or three months. This versatile leafy green can also be frozen.

If You're Buying...


If you're buying, you shouldn't have a very difficult time locating this vegetable. It is grown in many parts of the United States during the spring and fall, and is also available shipped from California and Hawaii, where it is grown year round. Many farmer's markets and most Asian supermarkets will carry napa cabbage. Select as you would select any heading cabbage. Look for crisp, green leaves. A mature napa cabbage will be about 8 inches thick and a bit taller than it is wide.



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Chinese families will use napa cabbage year round in dozens of recipes. My father makes dumplings throughout the year, usually taking requests for the different filling combinations, both traditional and of his own creation. My favorite is his crab and ground pork dumplings. My cousins love his fish variation. My husband loves the flavor of leek and chopped pork, especially when they're hot. My sister, a vegetarian, loves the dumplings made specifically for her with chopped beanthread noodles, wood ear, firm tofu and the familiar fragrance of sesame oil. Last weekend, my parents made another popular variety in celebration of Chinese New Year. Dumplings are often served among other symbolic dishes on Chinese New Year. Their resemblance to filled purses promises to bring wealth and success for the upcoming year. Often, my father will hide a (well-washed!) coin to the filling in one of the dumplings - bringing extra luck to the person fortunate enough to find it among the hundreds of identical dumplings.



Like most cooks who make dumplings by hand, the recipe for the dumpling wrapper is not written, but guided by the texture of the dough and the years of experience. In the photos below, my father has separated the dough into little round pieces, flattened them, and rolled them out. Dumpling wrappers can also be purchased in Asian supermarkets. The recipe shown below is for my father's often-requested...Crab, Pork, and Napa Cabbage Dumplings. Because the napa cabbage is so mild in taste, it is hard to even detect its presence. It is likely that the high water content of the cabbage contributes to the juiciness of the dumpling that everyone raves about.



The process is skilled and speedy - one hand rolls while the other turns the wrapper around and around until the wrapper is of consistent thinness and ready to stuff.




Crab, Pork, and Napa Cabbage Dumplings

• 1 bunch Chinese cilantro, chopped fine
• 2 pounds napa cabbage, chopped very fine with excess water drained and squeezed out
• 6 spring onions chopped very fine
• 1/2 ounce ginger, minced
• 1/2 pound crabmeat, picked through and chopped
• 1 1/2 pounds ground pork, minced
• 4 sea cucumbers, chopped (sea cucumbers are dried and need to be rehydrated overnight)
• 1 Tbsp brandy
• 1/2 cup soy sauce
• 1/4 cup corn oil
• 1/2 cup sesame oil
• 1 cup water
• 1 Tbsp "Sweet Bean Sauce" (available canned in the Asian supermarket)
• 1 tsp sugar
• 1 Tbsp salt
• 1/2 tsp white pepper

To make the filling, mix all ingredients together and stir vigorously for several minutes. Fill all dumplings. In a wok or pan, heat water to a rapid boil. Drop dumplings in and immediately stir gently to prevent dumplings from sticking to the sides or each other. Boil in one layer, working with one batch at a time. Typically, the dumplings will be finished a couple of minutes after they float to the top. To check for doneness, you will have to be a true Chinese cook. Take out a burning hot dumpling and taste. The filling should be very juicy but cooked through and hot (I will give you the hint that it should take about 5-8 minutes or so).

In these photos above and below, the dumplings are being filled and one end is brought up to meet the other end, creating a filled purse. Notice the utensil my father is using. He made several of these little spoons from the split and sanded bamboo from his property.

In these photos above and below, he is tucking little pleats and then firmly pressing the ends together, taking care not to rip the delicate dumpling wrapper.

My father uses a piece of countertop designated for dumpling-making as his work surface. The flour is a special very fine Chinese white flour. The kids are around the table, no doubt waiting for a piece of "Play-doh" to play with as they wait for their dinner to be made. I am setting the table with small plates and dishes of dark vinegar (or balsamic vinegar) to dip the dumplings in. We all stay busy in anticipation of a delicious meal upcoming...