(Photo Credit: PA DCNR, Bugwood.org)

What's all the buzz about? In large parts of Maryland this year, we will see the emergence of the periodic cicada (Brood X). What makes this so terrifying/special/momentous?

Starting in April-May, we will see the largest brood of 17-year cicadas emerging from the ground to frantically sing, mate, and lay eggs before expiring. While large and intimidating, these 1-2" red-eyed insects do not pose any threat to humans, pets , or any other insects. The sheer numbers may startle (and annoy) humans, but are mostly just loud and obnoxious. In fact, this bizarre and wonderful natural event should amaze you (rather than cause fear)!

Get informed. It is fascinating to read up on these insects and their unique life cycle; you can find more information about Brood X by following the Cicada Crew's website, tracking emergence and providing information. There are also non-period, or annual, cicadas that emerge every year! 

Cicadas are not the plague. Cicadas are not locusts, and they do not consume all vegetation or plant material in sight. They do not carry disease, consume blood of mammals, or have any other demonic power.

Your garden is NOT doomed. Cicadas are harmless to most plants; they do not consume plant leaves, but are a "sucking" insect that receives nutrients from tapping into the sap from woody trees. 

What about trees? Damage is caused by egg-laying female cicadas, which deposit their eggs on smaller branches (think diameter less than a pencil). Large, healthy trees will recover with little impact, but smaller or new woody plants are at more risk. Wrap new or small trees with tight mesh to protect them during the 6-8 weeks of cicada activity. Or wait to plant new woody plants until the fall!

The Eastern Shore will not see much, if any, emergence of Brood X due to soil types and high water table. However, this shouldn't stop you from reading up and learning more about this amazing visitor! The Home and Garden Information Center has great information and resources to keep you updated (including emergence maps).

Written by Cristina Niciporciukas- Talbot Co. Master Gardener
Photo Credit: Penn State University

This topic was inspired by Spirits in the Garden talk sponsored by Penn State on Feb 20, 2021.  During this talk, authors Amy Stewart and Brie Arthur (The Foodscape Revolution) introduce us to some of the plants that make our finest alcoholic beverages and how you can incorporate those same plants into our garden.

Botany is a topic close to our hearts and one that expands beyond our gardens to…the cellar!  Every great drink starts with a plant[1].  With this fun quote Amy Stewart, the award-winning author of The Drunken Botanist – introduces the readers as to why a liquor store is in fact a botanical experience.  She speculates that there is not a tree or shrub or delicate wildflower that has not been harvested, brewed, and bottled.  As gardeners, we know that her speculation has merit.  All plants produce simple or complex sugars through the process of photosynthesis. It only takes yeast to transform sugars into alcohol.  And it does not take much: simple fermentation or subsequent distilling. 

Fermentation is the process where the plant’s natural sugars are converted into alcohol & CO² - all under yeast action. Glucose and fructose in grapes and apples, starch in grains…transform into wine, cider, beer, or sake.

Distilling transforms the fermented mixture to a higher alcohol content liquid.   During distilling, the fermented mixture is poured into a pot still and heated through a pipe until it reaches the alcohol boiling temperature (78^oC).   The alcohol then evaporates and subsequently condensates producing a higher proof liquid. Common distilled drinks are whiskey, gin, vodka, brandy, tequila, etc.  Interesting to realize that certain moonshiners are just a step short to a quite different spirit. For example, the distilling of beer wort creates whiskey, while the distilling of wine produces brandy.

The use of plants on beverages does not stop here.  Several herbs, seeds, and fruits can be used to flavor alcoholic beverages.  Juniper berries give gin its characteristic flavor.  Bay laurel infuses vermouths, herbal liqueurs, amaros, and gins. Even containers can botanically contribute to improve spirit’s aroma or change its look. Oak barrels infuse whiskey with smokey flavors. They also bring color to rums. Being a native plant matters even in the beverage business. American white oak is lower in tannins yet significantly richer in vanilla-like compounds than its French counterparts[2] which gives the resulting product a less bitter finish.
Once a bottle gets to our dinner table, another layer of botanicals can complement a drink’s original flavor.  Cocktails made of a combination of spirits plus fruits carrying well-known names such as mimosas, strawberry margaritas and white peach juleps bring flavors together.  Have we tried the combination of native plants with spirits?  Pawpaw (Asimina triloba) + rum sure tastes like pina colada.  What about persimmon (Diospyrus virginiana) + bourbon as the new Thanksgiving drink?  No question that our native black cherry (Prunus serotina) enhances the flavor of any drink.

Many gardeners have dedicated their gardens and lives to the art of growing the ingredients for spirits-making. Mastering how to grow the right apple trees and grapes takes uncountable trials and errors.  Also, perfecting the already-ancient processes of making spirits are life-long tasks.  To the rest of us:  Cheers!