Tag Archives: heirlooms

10 Weird, Fun Historical Flower Facts

Flowers bring so much life and joy to our gardens. Many flower varieties have interesting and somewhat surprising histories. From revered medicinals to religious symbols, flowers have played a role in different cultures throughout the centuries. Here are a few of the unique ways people used flowers historically.

  1. Delphiniums are named after dolphins.

    Larkspurs or Delphiniums are a colorful favorite for cottage-style gardens. The name Delphinium originated with the ancient Greeks. It’s derived from the Greek word “Delphis,” which means dolphin. The Greeks thought that the flower bud resembled the shape of a dolphin’s nose. Do you see it?
  1. German Chamomile has been revered by many cultures.

    One of the few medicinal herbs still in everyday use, German Chamomile has been used and revered for centuries. We love it for its soothing, anti-inflammatory effects. The Egyptians dedicated it to their sun god, Ra. In Slovakia, you were supposed to bow to the plant when you came across it, and the Saxons believed it was one of the nine sacred herbs. 

  2. Morning Glories were once used in divination rituals.

     First cultivated by the Aztecs, Morning Glories were used for divination rituals. They made a preparation from the seeds, which contain d-lysergic acid amide, or LSA, which has similar effects to LSD. The seeds were ground and then filtered with water which was drunk to produce visions. They are still part of some shamans’ practices today.

    They also used it medicinally, and healers would take the brew to determine the cause of an illness. The seeds were ground into a paste with tobacco leaves and rubbed on affected body parts to treat pain.

  3. Hollyhocks signified outhouses.

    Now characteristic of quaint, cottage gardens these tall, long-blooming flowers once symbolized something different, outhouses. People planted hollyhocks to screen the view of outhouses while also signifying to guests where they were. The phrase “visit the hollyhocks” was a polite way of letting others know you needed to use the outhouse. 

  4. Petunias used to be lanky with small flowers that were either white and purple.

    Most of our modern Petunia varieties come from two species, Petunia axillaris and Petunia violacea that are native to South America. Breeders worldwide worked through the late 1800s and 1900s to breed larger, double, and more colorful flowers that bloomed for longer periods. In 1953 PanAmerican Seed introduced the first truly red petunia, a multiflora called ‘Comanche.’ The first yellow petunia was bred by Claude Hope and introduced in 1977 by Goldsmith Seeds. These and many other introductions have created all the petunias we know today.

  5. Job’s Tears were used to make beer in 3000 BC.

    Today we mainly grow Job’s Tears as an ornamental. They’re gorgeous in the flower garden, and their seeds make lovely, natural beads. Archeologists found their residue along with barley and other plants on pottery found at a Neolithic site in north-central China, indicating they were used to brew beer. 

  6. Marigolds were used to treat hiccups.

    The Aztecs cultivated marigolds for medicinal purposes and bred them for larger blooms. The De La Crus-Badiano Aztec Herbal of 1552 recorded that the Aztecs used marigolds for hiccups, being struck by lightning, or “for one who wishes to cross a river or water safely.”
  1. Bachelor’s Buttons were found in King Tutankhamen’s tomb.

    Archeologists found intact wreaths of Bachelor’s Buttons in the boy king King Tutankhamen’s tomb, including a wreath of Bachelor’s Buttons, olive leaves, and water lily petals around his head.

  2. Sunflowers became popular in Russia because their oil wasn’t banned for lent.

    While the Native Americans had been cultivating sunflowers for food, medicine, dye, and oil as far back as 3000 BCE, they weren’t brought to Russia until the turn of the 19th century.

    A diktat issued by the Russian Orthodox Church in the 18th century banned the consumption of foods made from various oils and fats during Lent. The list of banned foods omitted sunflower oil resulting in a boom of sunflower cultivation and the eventual breeding of the popular variety, ‘Mammoth Russian.’

  3. Zinnias used to be considered hard on the eyes.

    The Aztecs referred to zinnias as an eyesore. The Spanish agreed, calling them “mal de ojos” or evil eyes. At the time, zinnias were small with scraggly foliage and muddy orange or yellow flowers. Despite attempts by companies to sell seeds in the U.S. and Europe, they didn’t become a popular garden flower until the 1880s, when French horticulturists began experimenting with breeding zinnias.

Flowers have played important roles throughout history. These are just 10 of the unique ways they’ve been used. Have you heard any of these unusual flower facts?

A Brief History of Peppers

Peppers are an excellent crop for gardens of the Southeast. They’re beautiful and incredibly productive. Peppers are available in various shapes, colors, and flavors, so every gardener can find a variety to fit their tastes.

We carry three species of peppers at Southern Exposure: Capsicum annuum, Capsicum chinense, and Capsicum baccatum. Most peppers easily found in the U.S., and almost all sweet peppers, fall under the species Capsicum annuum.

Worldwide, there are 26 known wild pepper species and five domesticated species. The domesticated species include the three we carry as well as Capsicum frutescens and Capsicum pubescens. 

Wild Peppers

Peppers originated in parts of South, Central, and southern North America. Scientists believe that C. annuum evolved in Mexico. C. frutescens probably evolved in the Amazon basin. Capsicum chinense is a misnomer; this species also originated in the Americas and is thought to have evolved from Capsicum frutescens. Capsicum pubescens is native to Peru, Bolivia, and Ecuador. Capsicum baccatum is also believed to have originated in Peru and Bolivia, the Andean region of South America.

The first wild peppers probably produced small, red, pea-sized fruits, which attracted frugivorous birds. Unlike humans, birds don’t have the receptors in their mouths for capsaicin, the chemical that gives peppers their heat. Bird digestive systems also leave pepper seeds intact, making them ideal distributors for wild peppers. 

Domestication

Pre-ceramic remains of C. annuum have been found in east-central Mexico in the Valley of Tehuacán. These remains date to 9000–7000 B.P. (before present) and are “the oldest macrobotanical evidence for pre-ceramic chili pepper in the New World.” Archeologists found them in association with other domesticated crops such as maize and squash, leading them to believe these may have been cultivated.

C. frutescens probably evolved and was domesticated in the Amazon Basin. Today it’s cultivated and grows wild in many regions across South and Central America. It’s also grown in India and Ethiopia and has become an essential part of Ethiopian cuisine. 

The exact origin of C. chinense is still unknown. It’s believed to have evolved from Capsicum frutescens and was cultivated in the Amazon Basin in what’s now Southern Brazil and Bolivia. Later it was brought to the Caribbean and Cuba, where it was given the name Habanero. 

Domestication of C. pubescens dates back to pre-Incan times. It was grown by ancient Peruvians of the Paracas, Nazca, Moche, and Chimu cultures. Records of this species can be seen in the textiles, ceramics, and domestic remains of these societies.

Using DNA analysis in combination with archeological evidence, scientists have determined that C. baccatum was most likely domesticated in the lowlands of Bolivia and inter-Andean valleys of Peru at least 4000 B.P. These peppers were most likely domesticated by pre-Incan peoples, including the Arawak and Guarani. 

Sweet Pickle (Christmas Tree) Pepper

Pepper Varieties

As with many crops, commercialized farming shifted away from heirloom and open-pollinated peppers starting at the beginning of the 20th century. Farmers began growing more and more hybrids that produced uniform, sturdy crops that were ideal for shipping. Thankfully, many heirloom and open-pollinated peppers are available for backyard gardeners and small farmers, including those listed below and more.

***If the name is listed in green, it’s a variety we carry. Others are listed for educational purposes, but you may be able to locate seeds from another source.***

Capsicum annum

This species is the most commonly found in the United States and is the most extensively cultivated. It includes a wide variety of pepper shapes and flavors. Almost all sweet pepper varieties are cultivars of C. annuum. They generally have thicker walls than C. chinense or C. baccatum making them ideal for sauces.

Capsicum chinense

These peppers are generally thin-walled and commonly known as “habanero-type” peppers. Their heat is relatively dispersed throughout all parts of the pepper, and they have a fruity flavor. Most of the world’s hottest peppers, including the “Carolina Reaper,” come from this species though not all varieties are that intense.

Capsicum baccatum

C. baccatum peppers are typically the best for drying. They have a spicy, fruity flavor and are generally disease-resistant. They’re an important ingredient in Bolivian and Peruvian cuisine and are sometimes exported as ornamental plants.

Capsicum frutescens

Often used as ornamental peppers, C. frutescens typically bear colorful, lance-shaped upright fruits. They are small and very pungent. They’re often cultivated and used in India and Ethiopia. 

  • Tabasco Pepper
  • Xiaomila Pepper
  • Malagueta Pepper
  • Piri Piri (African Devil Pepper)
  • Siling Labuyo

Capsicum pubescens

This species is probably the most unique. It typically produces meaty, juicy, apple-shaped fruit with black seeds. The plants also have notably hairy leaves and withstand cooler temperatures than other pepper species. They don’t dry well and are typically eaten fresh or made into a paste.

  • Rocoto Longo
  • Canário
  • Mexican Manzanos
  • Peruvian Rocotos
  • Bolivian Locotos
  • Perón

Harvesting, Drying, & Eating Popcorn

Cherokee Long Ear Small

Though the grocery store may only carry yellow or white popcorn home gardeners know that popcorn comes in variety of colors. You may also know that popcorn can be used in a variety of ways. In fact, popcorn was probably first ground like other flour corns to make bread. Native Americans had domesticated popcorn by 5000 B.C.E. but as far as currently available archeological evidence suggests, popping popcorn as we do today didn’t become popular until the 1820s.

Check out the PBS article, History of Popcorn, for more interesting information.

Harvesting

Popcorn should be left to dry in the field as long as possible. When you harvest, the husks should be completely dry and the kernels hard. You should then dry your corn as soon as possible.

Drying

Once you’ve harvested your popcorn, it should be hung somewhere cool and dry. An easy way to do this is to pull the husks back, remove the strings, and hang them on a line with clothespins either indoors or under cover. Some folks also have luck completely removing the husks and hanging mesh bags of ears. Especially if you live in a humid climate, be sure to move the bags around every few days and check for signs of mold or mildew where the ears of corn touch eachother.

Popcorn needs to dry until it reaches an ideal moisture content of between 13 and 14%. This level of moisture is key to getting good “pops.” While your popcorn is hanging to dry test a few kernels once or twice a week. When they pop well you can move your popcorn to storage.

If you just can’t wait to eat a bit you can speed up the process with a dehydrator. Shell a few ears and lay the kernels on a dehydrator tray. Dehydrate between 120-130°F, checking few hours until it’s popping well.

Storing

To save space, shell your popcorn and place it in airtight containers. It will keep for several years.

If stored popcorn won’t pop it may have become too dry. Don’t worry though, you can add moisture to make it pop again. Fill a quart jar with popcorn and 1 tablespoon of water. Shake occasionally until all the water is absorbed. Check to see if it will pop every 3 to 4 days and keep adding water 1 tablespoon at a time until it pops well.

Popping

Making popcorn on a stovetop is surprisingly easy. Begin by heating a large, thick-bottomed saucepan or dutch oven with lid with about 3 Tbs of olive oil in it over medium heat. Once hot, the oil should cover the bottom of the pan. Then add 3 kernels to the pan and place the lid on.

When all the kernels have popped, add 1/3 cup of kernels and place the lid back on. Ocassionally slide or shake the pan back and forth redistributing the popcorn. When the popping slows to a few seconds between pops remove your pan from the heat and enjoy!

Other Uses

Popcorn also makes wonderful cornmeal or grits. Check out our article about proccessing flour corn for tips. You can also make popcorn pie!

Additionally popcorn can be eaten like sweet corn in what’s called the “milk stage.” When the husks are still green but the silks have begun to brown check an ear or two to see how the kernels look. For colored popcorns it’s ready just before it takes on darker colors. You can also check by tasting it or by piercing a kernel with a fingernail. If white liquid comes out it’s ready for fresh eating.