Let herbs flower in your quarantine garden

As the heat of summer approaches, your quarantine garden will rely on insect pollinators to produce its bounty. Tomatoes. Cucumbers. Heaps of zucchini. This free ecosystem service—pollination—is often taken for granted, but it wouldn’t be possible without the help of insects: bees, butterflies, hover flies, beetles, and wasps.

To support these insect pollinators, you don’t need another garden. Simply let your herbs flower.

Herbs are a group of plants that have at least one organ (leaves, stems roots, flowers) that is tasty or medicinal. Leaves and stems get all the attention, while flowers often get overlooked, clipped away with the dead leaves and added to the compost. Not only are herb flowers almost always edible, but they also offer a veritable feast—nectar and pollen—to pollinators.

herb flowers
We most often eat the leaves and stems of herbs, like chives, thyme, and sage, but pollinators feast on the nectar and pollen from the flowers. PC: Timothy Vollmer, Flickr

Case in point: chive flowers feed sweat bees and carpenter bees after a long winter; the inverted flowering parasols of dill are a favorite of beneficial wasps and hover flies; and you’d be hard-pressed to find a flowering blade of lavender without a bumble bee. Moreover, flowering herbs teach a valuable lesson in pollinator gardening 101. Diversity begets diversity. To support all the pollinators that make your garden productive, plant diverse herbs.

Bumble bees are always attracted to the nectar-laden flowers of oregano. PC: Nick Dorian

It’s not hard to get started. Compared to pollinator-friendly native plants*, herbs are easy to procure. Seedlings are available for purchase at garden centers and many grocery stores in spring and summer.  

Herbs are also conducive to being grown in containers, making pollinator gardening possible anywhere, even on balconies or in window boxes. Herbs are forgiving to grow (sometimes downright invasive, another reason to use a container) and only require regular watering and some direct sun. And best of all? The strong flavor of the leaves that we enjoy in our cooking is despised by rabbits and deer.

Herbs are particularly conducive to container gardening. Here, the gardener has flanked orange tomatoes (center) with herbs. By letting their herbs flower, they will support bees that pollinate tomatoes. PC: greckor, Flickr

When picking out herbs for your garden, my recommendation may seem counter-intuitive: grow what you like to eat. Gardening for pollinators can be more involved, but it doesn’t have to be. All flowering herbs support pollinators. By selecting particular combinations of herbs to grow, however, you can maximize the benefits of your quarantine garden for pollinators. Here are four tips:

  1. Combine herbs that vary in flower shape (e.g., dill, lavender, borage, chamomile).
  2. Combine herbs that vary in fragrance (e.g, cilantro, basil, rosemary, lemon balm).
  3. Combine herbs that vary in size (e.g., thyme, chives, nasturtium, fennel).
  4. Combine herbs that flower in succession, from spring (e.g., chives, sage, rosemary) to early-summer (e.g. thyme, lavender) to late-summer (e.g., basil, oregano).

Next, put your herbs in the ground or in a pot with plenty of room to grow (6-8” between plants). Water them well at first, then a few times per week or whenever the leaves begin to wilt. If you already have herbs in your garden, even better! You’re ahead of the game.

In New England, thyme flowers in early summer and feeds many pollinators. It’s perennial, meaning it will feed pollinators year after year. PC: Nick Dorian

Harvest leaves and stems throughout the season (morning or early evening is best!). Use them fresh or dry them for later. A few of my favorite things to make with herbs: mint-watermelon cooler,  gnocchi with brown butter-sage sauce, and pesto potato salad.** With leftover pesto, I make pesto ice cubes to enjoy garden freshness all winter long.   

At some point during the growing season, your herbs will want to flower. The flowering time of the herb depends on its life cycle. For perennial herbs that come back each year, such as chives or sage, the plant will flower at a predictable time each year alongside your harvest. For annual herbs that die at the end of the growing season, such as basil or cilantro, the plant will flower at the end of summer or if it gets too cramped in its container. In both cases, the leaves and stems are still edible while the plant is flowering, but they will be tougher and less sweet than before.***

Honey bees love flowering lavender!

Letting your herbs flower is a simple, intentional act that sets in motion the dinnertime rush. Take time to notice your guests. Notice how bees push and reach over each other to get food on their plates, family style. How hover flies wait back for the perfect moment to land, so they can eat without being disturbed. How butterflies sip nectar, polite and upright, as if dining at a fine restaurant. Take pride that you’ve put food on their table, just as they have on yours.

*Flowering herbs are non-native, introduced by colonists. That means our native pollinators don’t share an evolutionary history with herbs and, therefore, don’t benefit as much from herbs as they do from native plants. If you’re interested in adding native plants to your garden, check out our handout for recommendations on what to plant.

**Pesto potato salad

  • 2 cups quartered baby potatoes
  • 1T paprika
  • 2T chopped rosemary
  • 1c green beans, cleaned and cut into 1in pieces
  • 4 roma tomatoes, halved
  • 2c fresh basil, loosely packed
  • 2T sunflower seeds
  • juice of half a lemon
  • 1/4c grated parmagiano regiano
  • 1/2c extra virgin olive oil + 2T extra for potatoes
  • 1 large or 2 small cloves garlic
  • salt and pepper to taste

Preheat oven to 400˚F. Toss quartered potatoes in olive oil, salt, pepper, paprika, and chopped rosemary and roast in oven for 35-40 minutes. Meanwhile, blanch green beans in boiling water for 60 seconds, then shock immediately in ice water. Set aside. If possible, grill tomato halves for 8 minutes, until charred and cooked. If not, place in the oven with potatoes for the final 10 minutes of roasting. Dice tomatoes and toss the body of the salad to mix. Dress with pesto (see below). Enjoy!

Earlier that same day (or while potatoes are roasting), prepare pesto. Process together basil, sunflower seeds, lemon juice, garlic, cheese, and s&p, slowly drizzling olive oil into the blender to emulsify and incorporate. Adjust seasoning to taste. 

***Nick’s tip: If you want to delay the flowering of your herbs, perennial or annual, clip off incipient flower buds. Do this when the buds are small.

Social distancing with cellophane bees

Cellophane bees are very bad at social distancing. In early spring, hundreds to thousands of males and females aggregate on sandy soil and in pines and cedar trees. Males swarm females in large groups termed “mating balls” and, from each cluster, only one male will emerge victorious. Once mated, females get to business building nests. Though solitary, females work in a shared office space called a nesting aggregation for their three-week life. Sometimes, when a female gets bored, she’ll even dip into the nest of another female. Certainly, they do not keep six feet away from each other in the narrow tunnel of the nest. Don’t be like cellophane bees. Practice social distancing.

Cellophane bees are very bad at social distancing. Here, several males have swarmed a female and are competing for the chance to mate with her. PC: Colletes succinctus, Nigel Jones, Flickr

Nevertheless, observing cellophane bees is a great way to social distance while you’re at home and living your best #quarantinelife. In New England, you can find unequal cellophane bees (Colletes inaequalis) nesting in your backyard in late-March/early-April, provided the sod isn’t too thick. Watching cellophane bees be cellophane bees can be a fun distraction. And don’t worry about getting stung since they are quite docile. Here’s a short video to help you get started finding your own cellophane bee nests. If you do find some, take a photo and get in touch! We’d love to hear what you find.

Female cellophane bees nest in close proximity. Each turret of sand marks the entrance to a nest. PC: N. Dorian

TPI goes to Costa Rica!

Nick after a successful coffee fruit harvest!

To kick off 2020, several TPI members spent two weeks in Costa Rica on a tropical field ecology trip. While there, we saw a smattering of animals and plants, such as Costa Rica’s largest weevil, kinkajous sipping nectar from balsa flowers, and scarlet macaws; we harvested coffee on a farm in Santa María de Dota and learned to identify flavors associated with high quality beans; and released baby sea turtles into the ocean. All in all, an unforgettable trip.

Of course, we also got up close with diverse pollinators. This post, written collaboratively by TPI members, highlights our favorite pollinator groups that we saw. 

Butterflies: Costa Rica is home to over 1,200 butterfly species of diverse colors and sizes. The blue morpho, known for its iridescent blue, has a wingspan of up to 8 inches! In contrast, skippers often have a wingspan no larger than 1 inch. Although they look very different, blue morphos and skippers are both fast fliers and difficult to catch (in net and on camera). Here, I snapped a picture of a skipper taking a drink from…a sweaty sock!

Skipper foraging for salts on a sweaty sock. PC: Rachael Bonoan.

Although this may sound gross to us, sweat and mud puddles are an important source of sodium for skippers and other butterflies. Most butterflies only eat nectar, which provides plenty of sugar energy for flying, but is lacking in sodium. Among other things, sodium is important for water-regulation and mating in butterflies. I also had the opportunity to watch swallowtail caterpillars transition to adult butterflies. This caterpillar is in the “pre-pupal” stage—it’s beginning to shed its skin and spin its chrysalis. Once the caterpillar has spun its chrysalis, it is in the “pupal” stage. During this stage, the caterpillar undergoes many changes in order to become a beautiful butterfly!

Bats: Costa Rica is home to 112 of the over 1100 species of bats worldwide, giving the country one of the most diverse bat populations in the world, and making it an important site for bat conservation. Many native plants and crops in Costa Rica, including bananas, depend entirely on bats for pollination or seed dispersion. Bats spend their days sleeping in hollow trees and under palm leaves, and at night take to the sky in search of bugs, fruit, and nectar for food. Bats eat a huge number of mosquitos and can provide better pest control than birds in agricultural fields. They spread pollen when feeding on nectar and disperse seeds after eating fruits. And bats are the only mammal that can fly! Costa Rica is home to three species of vampire bats, and to several rare species like the honduran white bat. The next time you enjoy a banana, peach, or margarita (bats pollinate agave!) thank a bat!

Stingless bees: Although bumble bees (Bombus) are the dominant wild social bees in temperate areas, stingless bees (Meliponini) have full reign over the tropics. Throughout the neotropics, including Costa Rica, stingless bees are important crop pollinators and they are prized for their delicious and medicinal honey by bee keepers, who are known as meliponiculturalists.

Intriguingly, in addition to flowers, stingless bees also visit many non-floral resources for salt, including rotting fruit, muddy water, human sweat, urine, and even carrion. It is this last resource that sufficiently piqued the interest of two TPI members to study the foraging preferences of stingless bees on rotting meat. We hung up chicken baits that we had marinated in a variety of salt solutions and watched them over two days to determine if stingless bees are indeed going for salts when they visit meat or are instead looking for protein. Although most bees use pollen for protein, three species have switched over to a carrion-only diet, so this hypothesis is not unreasonable. What did we find? That six different species of stingless bees foraged on our baits and that they *do* have preferences: for un-soaked chicken and sodium but not for magnesium, potassium, or calcium. So, they likely visit meat for both salts and supplemental protein, and this was confirmed in our observations of Trigona fuscipennis workers flying off with pollen baskets full of meat!

Stingless bees foraging for minerals on a sodium-soaked carrion bait. Like honey bees, stingless bees recruit workers to resources, so it’s likely that all of these bees are from one colony.

Orchid bees: If you wander the forests of Costa Rica long enough, you’ll likely see a metallic green flash, darting between the trees in search of flowers. These are orchid bees of the genus Euglossa, which are among the most dramatically colored bees in the world, coming in iridescent colors ranging from bright red to blue and even violet.

Orchid bees encompass over 200 species (many of them less colorful) and constitute the most important and abundant pollinator group in much of the New World tropics. The bees are known to fly up to 40-km in a day, an astounding distance that helps tropical plants mate while far apart. They also include some of the longest-tongued bees in the world, like the gorgeous specimen of Euglossa asarophora pictured below. That long thin line extending beyond its body is its tongue, which is long even for an orchid bee! You can see how this might come in handy for reaching in very deep flowers for sugary nectar.

Euglossa asarophora has an incredibly long tongue. Unlike most other bees, orchid bees suck rather than sip nectar, a behavior that prevents them from feeding on highly concentrated (and therefore viscous) nectar. PC: Atticus Murphy and Leslie Spencer.

But orchid bees are perhaps most famous for their intricate relationships with orchids, and their highly unusual scent collection behaviors. In an effort to attract a mate, male orchid bees spend much of their day roaming the forest in search of specific scents, often those produced by rare orchids. When they come across a desirable smell, the bees scoop the smell into a specialized organ on their hind legs, where it is stored. Some orchids have evolved to produce no rewards other than the particular scent that their specialist orchid bee pollinator likes best! This trait comes in handy for humans, too: by putting out synthetic perfume compounds, scientists can attract the male bees in order to study them (or take pictures like the one of the green Euglossa above).

Hummingbirds: Hummingbirds’ extravagant plumage and fascinating behaviors make them some of the most well-known non-insect pollinators. While only one or two hummingbird species can be found regularly in the United States east of the Mississippi River, Costa Rica hosts an astounding 50 species, ranging from the widespread Rufous-tailed Hummingbird that can be found visiting flowers on city rooftops to highlands specialties like the aptly-named mountain-gems. Like many other groups of pollinators, hummingbirds include both generalists and specialists. Some species, known as hermits, have strongly decurved bills that are well-suited for accessing the nectar of curved Heliconia flowers. Unlike many other hummingbirds, hermits are not territorial. Rather than defend flower patches, they instead visit plants scattered around the forest floor along fixed routes, a behavior known as traplining (also seen in other pollinators, such as orchid bees!). As they forage, hermits provide a valuable service for Heliconia by carrying their pollen over long distances, often to other individuals of the same species – a difficult feat to achieve for a plant growing at low densities in the understory of a tropical forest!

Rufous-tailed hummingbirds are common throughout the lowlands of Costa Rica. They aggressively defend patches of flowers from intruding hummingbirds. PC: Nick Dorian.

Although our trip taught us a lot, it also raised a lot of questions. For example, we don’t know what most orchid bees nests look like, what sorts of microbes help stingless bees digest meat-based protein, and what will happen to mountain-gems as the tops of mountains warm. We’ll just have to wait until next time to go back to the tropics to do the science and find out!