Sago Blooming Palm II

by Christine Dekkers

Title

Sago Blooming Palm II

Artist

Christine Dekkers

Medium

Photograph - Photography

Description

Sago Blooming Palm II,This very symmetrical plant supports a crown of shiny, dark green leaves on a thick shaggy trunk that is typically about 20 cm (7.9 in) in diameter, sometimes wider. The trunk is very low to subterranean in young plants, but lengthens above ground with age. It can grow into very old specimens with 6–7 m (over 20 feet) of trunk; however, the plant is very slow-growing and requires about 50–100 years to achieve this height. Trunks can branch multiple times, thus producing multiple heads of leaves. The leaves are a deep semiglossy green and about 50–150 cm (20–59 in) long when the plants are of a reproductive age. They grow out into a feather-like rosette to 1 m (3.3 ft) in diameter. The crowded, stiff, narrow leaflets are 8–18 cm (3.1–7.1 in) long and have strongly recurved or revolute edges. The basal leaflets become more like spines. The petiole or stems of the sago cycad are 6–10 cm (2.4–3.9 in) long and have small protective barbs that must be avoided.
Roots are called coralloid with an Anabaena symbiosis allowing nitrogen fixation.[5] Tannins-rich cells are found on either side of the algal layer to resist the algal invasion.
As with other cycads, it is dioecious, with the males bearing pollen cones (strobilus) and the females bearing groups of megasporophylls. Pollination can be done naturally by insects or artificially.
Jungle Gardens and Bird City Under the Avery/McIlhenny family's management, Avery Island has remained a natural paradise, inhabited by many animal species, as well as by exotic plants from throughout the world. Edward Avery McIlhenny, or "Mr. Ned" as he was affectionately known, founded this bird colony—later called Bird City—around 1895 afterplume hunters had slaughtered egrets by the thousands to provide feathers for ladies' hats. Edward gathered eight young egrets, raised them in captivity on the Island, and released them in the fall to migrate across the Gulf of Mexico. The following spring the birds returned to the Island with others of their species, a migration that continues today.
The island was named after the Avery family, who settled there in the 1830s, but long before that, Native Americans had found that Avery Island’s verdant flora covered a precious natural resource—a massive salt dome. There, the Indians boiled the Island’s briny spring water to extract salt, which they traded to other tribes as far away as central Texas, Arkansas, andOhio.[1]
Originally all peppers used in Tabasco sauce were grown on Avery Island. Today peppers grown on the Island are used to produce seed stock, which is then shipped to foreign growers,[6] primarily in Central and South America. More predictable weather and readily available farmland in these locales allow a constant year-round supply. This ensures the availability of peppers should severe weather or other problems occur at a particular growing location.
Following company tradition, peppers are picked by hand. To ensure ripeness, pickers compare peppers to a little red stick (le petit bâton rouge); peppers that match the color of the stick are then introduced into the sauce production process. Peppers are ground into a mash on the day of harvest and placed along with salt in white oak barrels (aging barrelspreviously used for Jack Daniel's Tennessee whiskey[7]). To prepare the barrel, the inside of the barrel is de-charred (top layer of wood is removed), torched and cleaned, to minimize the presence of any residual whiskey. The barrels are then used in warehouses on Avery Island for aging the mash.
After aging for up to three years, the mash is strained to remove skins and seeds. The resulting liquid is mixed with vinegar, stirred occasionally for a month, and then bottled as finished sauce.[8]
Much of the salt used in Tabasco production comes from an Avery Island salt mine, one of the largest in the world.

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January 17th, 2016

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