Spanish Moss: A Valuable Ecological Component of our Natural Plant Communities and Landscapes

My first experience with Spanish moss happened when I was a child visiting my aunt who lived on Old St. Augustine Road in Tallahassee. My family had driven all the way from New York. As we approached her driveway, we were awed by the giant live oaks draped with wispy gray strands that lined the old canopy road. We had fun playing in her large yard, virtually a fairy land with this strange gray ‘moss’ dripping from the tree branches. On the last day of our visit, we carefully wrapped some up in moist newspaper to carry home to hang in our cedar trees on Long Island. Spanish moss is native to areas of high humidity in the Southeast United States and needs 300 frost free days per year. It is most impressive on live oaks bordering wetlands. No wonder ours died.

These swallowtail kites used plenty of Spanish moss in their nest. Photo by Tara Tanaka.

These swallowtail kites used plenty of Spanish moss in their nest. Photo by Tara Tanaka.

Spanish moss is not a moss, nor is it Spanish. It is a native, perennial, epiphytic herb. It is in the Bromeliad family, kin to pineapples. An epiphyte, or air plant, grows upon trees for support and does not tap into the tree to collect resources. If you look closely at a strand, you will see tiny hairs that absorb mineral-rich water that runs down tree branches. Spanish moss makes its own food through photosynthesis and is not parasitic. It is a flowering plant; look carefully to find the small pale green flowers in spring and summer. The flowers form seeds with hairy sails that float on the wind and stick to tree branches. Who knew?

Ecologically it probably has more functions than are generally known. It is the main ingredient in a flying squirrel’s nest. I found this out in a surprising manner. I was showing a group of children a bird nest box. I could see some Spanish moss hanging out of the lower edge of the door to the house and I thought that perhaps a tufted titmouse had used this house. I opened the side door and, within seconds, out popped an equally surprised flying squirrel from the nest box hole. It scampered all the way to the top of the utility pole to which the box was mounted and glided to the cover of a nearby live oak. Meanwhile I jumped about two feet into the air, much to the delight of the children on the nature walk. Now whenever I see Spanish moss hanging from a bird nest box, I always knock first before opening the door.

Some birds, including yellow-throated warblers, northern parulas, and orchard orioles build their nests in clumps of Spanish moss. Other birds gather moss for nesting material.

Spanish moss provides cover for insects and small animals and at least one species of spider is known to occur only in Spanish moss. Several species of bats, including the Seminole bat, roost by day in clumps of Spanish moss. Zebra longwing butterflies roost on it overnight, several butterflies sharing the same garland of moss. I have witnessed this several times both at Native Nurseries and at my home. You just need to roam about at dusk during warmer weather. It helps if you have one of the zebra longwing’s host plants, yellow passion vine, rambling about the ground beneath your live oak or other trees.

Spanish moss is a valuable ecological component of our local plant communities. It is not bad for trees. There is no need to remove it. I encourage you to look more closely at it and appreciate its value and beauty. What would Tallahassee look like without its gray streamers and garlands draping from tree branches?

Garden to Table: Cilantro Pumpkin Seed Pesto

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Looking for a different take on traditional pesto? Try this recipe using cilantro! Exactly why I always say one can never have too much cilantro.

It's vegan too! You can certainly still use parmesan rather than nutritional yeast as well.

Ingredients:

  • 1/2 cup pumpkin seeds, toasted

  • 1 1/2 cups fresh cilantro

  • juice of 1/2 Meyer lemon

  • 1-2 cloves garlic

  • 1/2 cup nutritional yeast

  • 1/4-1/2 cup olive oil

Garden to Table: Joe's 40th Anniversary Rosemary-Lemon Cake with Meyer Lemon Curd and Rosemary Buttercream Frosting

Basic Instructions:

  1. Make Lemon Curd

  2. Make Rosemary Infused Butter

  3. Make Rosemary-Lemon Cake

  4. Make Rosemary Buttercream Frosting

  5. Assemble Cake


Lemon Curd Ingredients:

  • About 6 Meyer Lemons

  • 2 Tbsp. lemon zest

  • 2 C. sugar

  • 4 eggs

  • ½ C. butter

Directions:

1. Grate zest and squeeze lemons for 1 cup of lemon juice.

2. Beat butter and sugar on medium speed with and electric mixer or spoon until blended.

3. Add eggs one at a time beating until just blended after each addition; stir in zest and

transfer to a microwave safe bowl, heavy pot, or double boiler.

4. Microwave on high for 5 minutes, stirring at 1-minute intervals. Continue microwaving at 30

second intervals until mixture thickens, coats the back of a spoon, and starts to mound

when stirred. Or cook in your heavy pot/double boiler on medium low, whisking constantly

14-16 minutes until thickened and coats the back of a spoon.

5. Place plastic wrap directly on warm curd, to prevent a film from forming on top, and chill 4

hours or until firm. Will store in an airtight container for up to 2 weeks.


Rosemary Infused Butter and Rosemary Buttercream Ingredients:

  • 1 cup unsalted butter

  • 3-4 sprigs fresh rosemary

  • 3 ¼ cup powdered sugar, sifted

  • ½ teaspoon sea salt

  • 1 Tablespoon heavy cream

Directions:

1. Using a heavy bottomed saucepan, add butter and rosemary. Melt butter and bring to a boil for 1 minute. Remove from heat and allow to cool until butter is cool to the touch. Strain out rosemary. Infused butter can be stored in the fridge until ready to use.

2. Let butter soften to room temperature, if chilled. Using an electric mixer with a paddle attachment cream butter. Add powdered sugar, salt, and heavy cream. Mix until smooth. If buttercream is too soft add additional powdered sugar 1 Tbsp at a time. If it is too thick, add a little more heavy cream until desired consistency is achieved.


Rosemary-Lemon Cake Ingredients:

  • 2 1/2 cups (280 gr) cake flour, plus extra for dusting pans

  • 1 1/4 tsp (5 gr) baking powder

  • 1/4 tsp (2 gr) baking soda

  • 3/4 tsp (3.6 gr) Morton kosher salt or table salt

  • 1 3/4 cups (343 gr) granulated sugar (divided)

  • 10 tablespoons (140 gr) unsalted butter, melted and cooled slightly

  • 1 cup (237 ml) buttermilk, room temperature

  • 3 TBSP (44 ml) vegetable oil

  • 2 tsp vanilla extract

  • 1 TBSP lemon zest

  • 1 TBSP fresh rosemary, minced

  • 6 large egg yolks, room temperature

  • 3 large egg whites, room temperature

Directions:

1. Preheat oven to 350F. Line a quarter sheet pan or two 8-9-inch round pans with parchment paper or a silpat, and grease lightly. If not using parchment or silpat grease pan and flour lightly.

2. In a large bowl whisk together flour, baking soda, baking powder, salt and 1 ½ cups sugar.

3. In another bowl or 4 cup measuring cup, whisk together the melted butter, buttermilk, oil, vanilla, lemon zest, rosemary, and egg yolks.

4. In the bowl of a stand mixer with the whisk attachment, beat egg whites at medium speed until foamy. With the machine running, stream in the remaining

¼ cup of sugar. Beat at high speed just until stiff peaks form. Transfer to a clean bowl.

5. Put flour mixture into the stand mixer with the whisk attachment. Turn on low speed and stream in butter mixture and mix for 10-15 seconds. Turn off mixer

and scrape the sides of the bowl. Mix again for 20 seconds until just combined.

6. Using a spatula, carefully fold in half of the meringue until just incorporated. Then fold in the rest of the meringue. There will be a few white streaks in the batter. Gently pour the batter into the quarter sheet pan or two 8-9-inch round pans.

7. Place on center rack of oven and bake at 350F for 20-25 minutes, rotating halfway through. The cake will pull away from the edge of the pan and will no

longer jiggle in the center when baking is complete.

8. Cool cake in the pan on a wire rack for 20 minutes. Turn over onto, a piece of parchment paper or silpat, on a wire rack and allow to cool completely before

frosting or assembly.


Final Assembly

1. If using a quarter sheet pan you, you can either make the cake twice and then layer or cut in half and then use those as the layers. If using cake rounds

the recipe will produce 2 rounds.

2. Place one piece on your cake platter and lightly top with buttercream. Put about ½ cup of buttercream in a bag and pipe a border around the perimeter

of the cake.

3. Spread enough lemon curd on top to fill the buttercream perimeter.

4. Place the other cake on top and spread the remaining buttercream on top and on the sides. Chill cake for 20-30 minutes after to set buttercream. Let

cake sit at room temperature for 30 minutes before serving.