Tag Archives: calcium oxalate

Don’t plant daffodils with onions

Double paperwhites in January

Is there anything as cheerful as a daffodil in spring? As the weather turns cold and blustery, I’m on my knees looking forward to spring as I plant daffodils and narcissus in our backyard.

paperwhite narcissus bulbs

Vic and I began our backyard makeover in earnest last January when we had a misshapen magnolia dug out. That was the last of the original trees in our backyard planted by the original homeowner over 30 years ago. All but the magnolia had become diseased and were long gone. While the magnolia had pretty blooms, it constantly dropped big leaves that were hard to compost, and it interfered with our plan of converting the backyard to food production. My citrus trees were too shaded to produce fruit and growing veggies in the shade of the magnolia was difficult as well. So out it went.

All that was left of the backyard magnolia after our tree guy left was this stump, which our gardeners dug out.

In place of the magnolia tree and an oblong herb garden, I installed three raised beds for veggies and reduced the size of the herb garden to a small circle. I’ve finished resetting the pavers and am now planting both single and double paperwhites from bulbs I salvaged, as well as some new Geranium Daffodils and Tahiti Daffodils.

Package photo of Geranium Daffodils

Package photo of Tahiti Daffodils

In reading about narcissus and daffodils, I learned that narcissus is an older word that is being supplanted by daffodil for the common name. But the Latin genus name remains Narcissus, so I figure we can call them by either name.

I also learned that daffodil bulbs contain calcium oxalate, a poison that is found in the sap of daffodil leaves and that can cause skin rashes. What is it with plants and oxalates, anyway? Seems that everything I’ve written about lately has oxalic acid in it (rhubarb, sorrel, and even a tad in chard).

Apparently some people have confused daffodil bulbs with onions and eaten them by mistake. Not a good idea. Narcissus/daffodil bulbs also contain lycorine, a poison. Don’t confuse lycorine (poison) with lycopene (a good compound found in tomatoes that may help prevent macular degeneration, a cause of blindness). Lycorine is a toxic alkaloid that is found in narcissus bulbs as well as the bush lily (Clivia miniata).

It’s hard to believe that anything that pretty can be so hazardous. I’m planting the narcissus bulbs where I’m not likely to confuse them with food, and plan to just enjoy their beauty next spring. With roses, irises, Nemesia, nasturtiums, and allysum blooming under our fruit trees (peaches, nectarines, apricot, plum, apples, and citrus), I’m looking forward to a spectacular spring in our backyard.

For more information on planting and care of narcissus and daffodils, see http://www.hort.purdue.edu/ext/HO-11.pdf/.

(To read more of Lou Murray’s environmental writing, see her weekly column, Natural Perspectives, in the Huntington Beach Independent at www.hbindependent.com/blogs_and_columns/)

Taro–the potato of the Tropics

taro in front pond

Taro grows in our front yard pond along with iris, wiry rush, water hyacinth, and penny royal.

I’m working on a new pond for our backyard, a small in-ground water garden. One of the plants that I will grow in the pond will be taro or elephant ear (Colocasia esculenta). I have plenty of it growing in my larger front yard pond, and it will be a simple matter to transplant a few small corms.

NC 114 taro leaves

Taro leaves at Plant Delight Nursery in Raleigh, NC

Taro was one of the earliest plants put into cultivation as humans began developing farming practices and domesticating plants. Thought to have been first cultivated in Malaysia and wet tropical India about 7,000 years ago, taro spread throughout the Pacific Basin to China, Indonesia, Egypt, tropical Africa, and eventually the New World in the West Indies where it was grown as food for slaves.

The Maoris took taro to New Zealand, and Indonesians carried it with them to Hawaii, where it is still cooked today into poi. The leaf of the taro, called a luau in Hawaiian, is used as a plate and gives us our name for a Hawaiian-style feast. The young leaves are also edible after 45 minutes of boiling.

taro corm

This is a corm from a young taro plant. They are generally harvested at eight months for eating.

The most often used edible part of the plant is the starchy corm, which is peeled and pounded on a board with a stone until it forms a thick paste. The paste is dried, then mixed with water, kneaded and cooked into poi, a thick gelatinous paste.

Taro may be roasted, baked, or boiled, but I haven’t tried cooking it. Cooking taro is essential as the raw corms contain needle-like crystals of calcium oxalate. Cooking destroys this poisonous skin irritant.

If you’ve cooked taro, I’d like to hear about your experience, how you cooked it and what it tasted like.  Hey, if 100 million people on this planet eat it every day, and 600 million use it as a food staple, it can’t be too bad.

The women of Palau (and many other Pacific Islands) grow taro as a food staple. You can read more about how they cultivate taro at this website. http://www.pacificworlds.com/palau/land/planting.cfm

(To read more of Lou Murray’s environmental writing, see her weekly column, Natural Perspectives, in the Huntington Beach Independent at www.hbindependent.com/blogs_and_columns/)