Tag Archives: banana

Fascinating Adaptations of Leaves in Tropical Rainforests

21 Oct

A while back, I trained to be a docent at the US Botanical Garden. But before I could give my first tour, we moved overseas. I really liked the subject of the tour I developed, so I thought I would share part of it here for those of you who are also interested in leaves.

When entering a garden, most people’s eyes (mine included) gravitate toward the flowers. And how could they not? Flowers evolved to attract attention, and they do their job very well. But there are other really interesting plant parts, and leaves are one of them. In a tropical rainforest, leaves are everywhere, in all sorts of sizes, shapes, textures, and patterns:

The main functions of all these leaves are photosynthesis, respiration, and transpiration. Photosynthesis uses sunlight energy (which is absorbed by the chlorophyll found in green plants) to convert carbon dioxide and water into glucose (food for the plant) and oxygen. Respiration does the opposite: it converts oxygen and glucose into water and carbon dioxide; this gaseous exchange occurs via the many stomata (pores) found on leaves and other parts of the plant. Stomata are also the primary sites for transpiration (the process by which plants release water in the form of water vapor).

This post is about some of the many ways leaves in tropical rainforests have adapted to their conditions, in support of these and other functions.

A rainforest has four basic layers—a floor of exposed roots, seedlings, and debris; an understory of stunted trees and shrubs; a high and dense canopy of trees and vines that intercepts most of the sunlight; and an emergent layer, from which the tallest trees emerge to reach the light.

Plants in a rainforest face many challenges: Competition for light, excess moisture in the understory, insufficient moisture in the canopy, too much wind, poor nutrition, hungry insects and other predators, and a host of other nuisances. Leaves are there to help.

Space and light

One advantage in the competition for light is to have big leaves, like the Taro and Banana plants below, which live in the understory of the rainforest where light is scarcer. Larges leaves help the plant absorb as much sunlight as possible.

Leaf size is determined to a certain extent by how wet or dry an area is. But as a recent study has shown, it is particularly dependent on temperature — especially cold temperatures. The biggest leaves in the world are found close to the Equator, which is warm and wet. The smallest leaves are found in 1) hot desert areas, which are warm, but not wet; think cactus spines, which are modified leaves, and 2) colder, higher-altitude areas, which can be wet, but are not very warm; think pine needles, which are also leaves. Basically, plants do not want to roast during the day and they really, really do not want to freeze at night. So their leaves have adapted to help them. Small leaves do not require as much water — nor are they as susceptible to frost — as bigger, thicker leaves. Hence their preponderance in deserts and colder areas. In contrast, plants in tropical rainforests have plenty of water and do not have to worry about getting too hot, so the sky is the limit in terms of leaf size. If that is, they can get enough light….

Shade (and protection from insects)

Those bigger-leafed plants make it hard for smaller plants to get the light they need for photosynthesis. Many smaller plants living in the understory of a tropical rainforest are just too little (in stature and leaf size) to compete with the big guys. But their smaller leaves have come to the rescue via pigmentary adaptation. If you see plants with leaves that are green on top and purply-red underneath, like the Calatheas below, they most likely live in low-light conditions. The purply-red undersides provide the plants with a second chance to reflect light energy back into the leaf by ‘catching’ the light that passes through the leaf from the green side, and sending it back through.

This fascinating adaptation aside, Calatheas are also worth another glance because of their distinctive leaf patterns, which are meant to fool insects. The pattern in the center photo looks like dark green leaves on top of lighter leaves; this confuses insects and tricks them into eating only a small part of the leaf. They see the dark green part as an appetizer and don’t realize they missed their chance to have a whole meal.

Light, wind, and more protection from insects

There are a number of theories as to why many tropical plant species with large leaves, like the Monstera deliciosa below, produce leaves with holes. Technically speaking, this is called fenestration, which means “having small perforations or transparent areas.” In Latin, the word for window is “fenestra,” similar to the Italian “finestra.” So Monstera are plants whose leaves have adapted to have windows in them. One theory is that fenestration helps the plant capture sunlight more efficiently because the plant spends less energy producing big, solid leaves. Another theory is that the holes help the plant withstand heavy wind and rain by letting both pass through more easily. And finally, fenestrated leaves may also be a form of camouflage; they make the plant look a little chewed up, thus discouraging insects who may want a more pristine meal. It’s a tough world out there for insects … sometimes.

Other tropical plants may not have fenestrated leaves, but they have something that serves a similar purpose: segmented leaves. The Ruffled Fan Palm (Licuala grandis) below is an example. It is a small palm that grows in the understory of the rainforest; it is native to Vanuatu island. There is one leaf in the photo below, and its fan shape provides a large area for light absorption. The leaf is cut into segments that can tilt to allow air to pass freely through the fan. During stormy weather, the fan moves with the wind and the segments shift into a more streamlined pattern that allows them to go with the flow, and emerge from the storm unharmed.

Water repulsion

As one would expect in a rainforest, conditions can be quite damp. Generally speaking, water is a great thing, but sometimes, it is just too much, especially if you are a plant living in the soggy understory. If you were getting wet all the time, you’d probably try to figure out how you could get drier. That’s what many leaves in a tropical rainforest have adapted to do, to prevent the plant from becoming susceptible to disease, and also to ensure photosynthesis is not affected (since the gaseous exchange that must occur during photosynthesis becomes difficult when leaves are wet). What are some ways in which leaves have adapted to sogginess? Waxiness and drip tips.

Many leaves in tropical rainforests have waxy coatings to repel water. Interestingly, this adaptation also occurs in arid areas, but for a different reason; the waxy covering on the leaves of some desert plants helps reduce water loss through the leaf surface. In tropical rainforests, many leaves also have a drip tip, the pointy part at the end of the leaf that helps guide water down, and off.

Water capture and wind protection

Other plants in the rainforest have the opposite problem; they need to keep water around. Neoregelia Bromeliads like the one below live in the rainforest canopy, where it is harder to capture water than in soggier areas below. They also have to worry about wind taking away any water that may fall on them. So, their long, stiff leaves have adapted to become channels that funnel water to a reservoir in the center of the plant. This reservoir captures the water and protects it against the wind. Some bromeliad bowls can contain up to several liters (3/4 gallon) of water, and can host a wide range of animals such as tree frogs, snails, flatworms, tiny crabs, and salamanders–many of whom spend their entire lives in the bromeliad bowls.

Nutrition

Though rainforests may have lots of water, they aren’t always able to offer plants the best nutrition. In addition to the food/energy plants get from photosynthesis, they also need other micronutrients and minerals, which they usually pull in through their roots. But rainforest soil is often nitrogen deficient, since nitrogen is easily leeched away by water. So, how to get nitrogen? Pitcher plants like the ones below have adapted in a fascinatingly way to trap insects, which are great sources of nitrogen. Those hanging “pitchers” that you see are modified leaves; the leaf tip elongates and begins to form a pitcher. Sometimes, insects seek shelter from the rain under the “lid” of the pitcher, which is designed to slip them right into a toxic brew. Or they are drawn in by the scent of nectar. Either way, once the hapless victims are caught, the enzymes inside the pitcher start to digest them and derive nitrogen and other nutrients from them. (Did I mention that sometimes, insects have a rough time?)

And that’s it: just a few of the many remarkable ways plant leaves have adapted to the multiple challenges of living in a tropical rainforest.

Read more about other tropical plants such as Strelitzia, Musa, and Heliconia and Banana Flowers or tropical plant parts such as Spathe and Spadix.

[Note: All Perennial Pastimes photos are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.]

Recipe: Power Smoothie

14 Oct

Sometimes, probably not as often as I should, I feel the need to eat (or drink) something super, extra virtuous. Even better if it’s delicious and quick, too. One signifier of virtuous for me = green, which is why I love this smoothie. It has such a beautiful color. It also has bananas, dates, oatmeal, flax seed, and cinnamon. Mmmmm! Perfect for breakfast, and even as part of lunch. Another bonus; it can be adapted countless ways:

  • I like less-thick smoothies, so I don’t usually add all-frozen produce; instead, I mix fresh with frozen, or add crushed ice to offset any lingering warmness from the softened oats and dates.
  • Also, if my banana is very ripe (and thus, very sweet), I put in blueberries instead of the dates, to temper the sweetness. But… blueberries muddy the lovely green color somewhat, so be prepared for less vibrancy.
  • If I need an extra boost, I add almond butter or kefir or protein powder.
  • Sometimes, I put everything in!

Power Smoothie (one serving)

2 tbsp rolled oats
2 pitted Medjool dates (opened up and flattened out)
boiling water (about 1/3 cup)
1 banana, in chunks (fresh or frozen)
1 tbsp ground flaxseed
sprinkle cinnamon
1-2 handfuls baby spinach (can add in frozen chopped spinach instead)
milk/plant milk of choice (about 1/2-3/4 cup)
handful ice, or some ice water

Optional add-ins:
blueberries (fresh or frozen)
1 tbsp almond butter
kefir
1 scoop protein powder

Preparation

1. Boil a small amount of water.

2. Put the oats in a small glass ramekin, and the dates in another. Pour boiling water over each, just to cover. Let the oatmeal and dates soften (and cool) while prepping the rest of the smoothie ingredients.

3. In a smoothie blender container (or in a blender), add the banana, flaxseed, cinnamon, oats, and dates. Stuff as much spinach as will fit. Pour in milk of choice, ice or ice water if using, and any optional ingredients.

4. Blend, and enjoy!

Banana Flowers and Other Edible Parts

22 May

Being a bit less mobile than usual, I thought I’d use the opportunity to choose a photo I’ve previously taken and see if I can learn more about the subject. What you see below is commonly called a banana flower or banana blossom (photo taken at the United States Botanic Garden). I’ve always been struck by this part of the plant, a deep-red appendage that dangles below the bunches of bananas. Though we like to think of the banana plant as a tree, it is technically a perennial herb, albeit a really big one; it dies down to the ground after the plant flowers and produces fruit. The inner part of the stem of the plant (which is actually a false stem consisting of leaf sheaths) is edible, as are parts of the flowers–they are considered vegetables and are popular in Asian and tropical cuisines, where they are used in salads, curries, stir fries, and other dishes.


The banana “flower” seen in the photo above is actually the lowest part of an inflorescence consisting of layers of bracts (the petal- or leaf-like parts) that cover rows of  flowers. The female flowers are higher up and can develop into fruit (bananas). Once that happens, the inflorescence elongates and produces a terminal male bud. Here, the redder (and tougher) outermost bracts of that bud have opened upward, revealing yellow-tipped male flowers underneath and paler closed bracts below.

Different parts of the banana flower (or bud) can be eaten: the innermost bracts, the florets (once the stamens and tough covers have been removed), and the inner core, or heart. The tougher outer bracts are often used as serving plates for dishes made with the other parts of the banana flower. I don’t have easy access to banana flowers, but if you do and want to experiment with them, here are some resources:

To read about the ornamental Golden Lotus Banana/Chinese Dwarf Banana, see this post. To read about the difference between Musa (bananas), Strelitzia, and Heliconia, see this post.

And here are some additional banana-related photos:

1) A banana leaf unfurling at the Eden Project in England. Each leaf emerges from the center of the banana plant in the form of a rolled cylinder. Once the last leaf has emerged, the plant produces the inflorescence, which starts off pointing skyward, but then falls over and dangles as it gets heavier and the female flowers develop into bananas.
2 ) Banana bunches on the plant (with the terminal bud having fallen off). Some bunches can contain 200-300 bananas each; the largest one recorded by the Guinness Book of World Records contained 473 bananas and weighed 287 pounds.
3) Banana transport in Rwanda.

  

Recipe: Banana Chocolate Chip Muffiins

24 Jun

Prerequisites: lazy Sunday morning, very ripe bananas, recipe requiring minimal prep time, final product not requiring a fork or plate, and tea/coffee and newspaper at hand.

As an added bonus, this recipe is vegan, which not only produces deliciously moist muffins, but also means kids (and adults) can lick the bowl.  The vegan recipes our non-vegan family likes best are those made with every-day, non-perishable ingredients we always have at hand (vanilla soy milk has become one of those ingredients; I keep some in the cupboard for just this purpose, though it goes into the fridge afterward).

During WWII, when butter and eggs were rationed, many cooks in the United States and elsewhere turned to vegan baking out of necessity–hence a whole generation of “crazy cakes” and other confections. If you have not tried anything vegan, try these. They are scrumptious. But if you prefer, you can always substitute regular milk for the soy milk.

Banana Chocolate Chip Muffins
Makes 16+ muffins

1 1/4 c. unbleached white flour
1/4 c. whole wheat flour
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar (I like to use 1/2 c. white sugar, 1/2 c. brown, or whatever I have on hand)
1 c. chocolate chips
1/2 c. chopped walnuts or pecans (optional)
4 ripe bananas, mashed
1/2 c. canola oil
1/4 c. vanilla soy milk
2 tsp. vanilla

Preheat oven to 350. Spray muffin tins with baking spray or use liners.

In a medium bowl, mix dry ingredients, including chocolate chips and nuts (if using). In a large bowl, mix wet ingredients. Gently fold dry ingredients into wet. Spoon batter into muffin tins, filling about 3/4 full. Bake for about 25-30 minutes, or until toothpick (or knife or fork) inserted into the muffins comes out clean.