Flowers: Variety of Inflorescences

Flower diversity
The colourful flowers of the different plant species always fascinate us. Some species, such as Anemone nemorosa, form inconspicuous single flowers. Others, on the other hand, catch our eye especially because of the multitude of flowers which form an inflorescence.

 

Anemone nemorosa. Photo by Anke Bebber.

Single flowers
The general structure of a flower can be described as follows: The respective flowers are located at the upper ends of the flower stalk, which is thickened and forms the flower base. Up to four types of modified leaves can then attach to the base of the flower: Sepals, petals, stamens and carpels. While the sepals and petals are sterile, the stamens and carpels are the fertile part of the floral organ. In many plant species, the growth of the main shoot is completed with the formation of a single flower.

Inflorescence
More often, however, a large number of flowers are produced by branching of the shoot axis, resulting in the formation of an inflorescence. In these inflorescences, the leaves are usually not formed as deciduous leaves, but as smaller bracts or bracteoles. Furthermore, the diverse types of inflorescences can also be divided differently, such as into simple and compound inflorescences.

 

Echium vulgare. Photo by Martina Hartel.

Raceme
A characteristic of simple inflorescences is the formation of an unbranched inflorescence axis. The raceme is a form of simple inflorescence. It has only single, stalked flowers on the main axis. Examples of this can be found in Epilobium angustifoliumDigitalis purpurea or Agrimonia eupatoria, among others.

 

Digitalis purpurea. Photo by Martina Hartel.

Spike
The spike is also a form of simple inflorescence. Here the unstalked individual flowers stand directly on the main axis. Typical example species are the so-called spike grasses, such as English ryegrass (Lolium perenne) or wheat (Triticum aestivum). Among herbs, we find spikes, for example, in the plantain species, such as Plantago lanecolata, or – with a somewhat more colourful inflorescence – in Gladiolus palustris.

 

Plantago lanecolata. Photo by Martina Hartel.

Catkin
Catkins are the often hanging, male inflorescences of some trees or shrubs. These consist of small inconspicuous individual flowers which grow as racemes or spikes. Willow catkins are formed on all willow species, with the early-sprouting, fluffy catkins of Salix caprea being particularly well known. But many other well-known trees also form catkins, such as Quercus roburCorylus avellana or Betula pendula.

 

Betula pendula via Flora Capture.

Umbel
An umbel is an inflorescence in which the stalked flowers all start from one point. The main axis is thus strongly shortened. Often the inflorescence then looks like an umbrella. Well-known plants with umbels as inflorescence are for example Heracleum sphondyliumAnthriscus sylvestris, but also Primula veris.

 

Heracleum sphondylium. Photo by Ralf Littger.

Panicle
In compound inflorescences, a branched inflorescence axis is formed. The lateral axes of the panicle are monopodially branched. This means that there is a continuous main axis from which the inflorescences branch off. Typical examples can be found in meadow grasses, such as Poa pratensis or Dactylis glomerata.

 

Poa pratensis. Photo by Michael Rzanny.

Series: Spices

Cloves

Aromatic buds

Cloves are the dried flower buds of the tree Syzygium aromaticum, which is native to the Moluccas, an Indonesian archipelago. Taxonomically, it belongs to the myrtle family and is therefore related to the common myrtle (Myrtus communis) and eucalyptus species, among others. The evergreen tree is about 10 meters tall and forms numerous short panicles on which the flowers are borne. The 1-2 cm long buds are picked by hand in a narrow time window immediately before blossoming. They are then dried in the sun until they are hard and have lost three quarters of their weight.

Spice

Essential oils account for up to 15% of their weight, which is why good cloves feel slightly greasy and release a little oil when you press against the stem with your fingernail. Alternatively, you can do the float test: De-oiled cloves float horizontally on the surface of the water, while still fresh specimens sink or at least float vertically in the water with their heads facing upwards. Eugenol, which is also present in cinnamon, makes up 70-85% of the essential oils.

Uses

Cloves are used in the cuisine of Asian, African, Mediterranean and Middle Eastern countries to flavor meat, curries and marinades as well as fruit. In Europe, they are often found in Christmas pastries, while in North America they are very popular as part of pumpkin spice blends. If you want to grate cloves, only use the round head, as the stem is very bitter. In soups or other dishes, cook them whole and remove them at the end of the cooking time.

But there are also medicinal uses: When cloves are chewed, eugenol is released in the mouth. This has a slightly anaesthetic effect, which is why cloves are a household remedy for toothache. Furthermore, antimicrobial, antifungal, antioxidant, antitumor and anti-inflammatory properties have been documented. If you want to know more about the health aspects of cloves, please talk to your doctor or pharmacy.