Fruit, soft-bodied, must be enjoyed while fresh. While the hard encasing of nuts and seeds means they’ll store for winter. Like these . . .
Seeds of the common mallow taste just like peanuts
Fruit of the oak. These can actually be eaten but require something like three months of processing to remove the bitter tanins. Yet our ancestors ate them . . . before they discovered the convenience of grain.
These hazel nuts aren’t yet ripe. And being pale they’re reflecting the day’s strong sunlight.
Chestnuts . . . but not the edible ones. Within these stubbly husks of the horse chestnut are nuts better known as conkers. Boys fight battles with them.
The linden tree (though strictly speaking that’s the small leaved lime while this, clearly, is the large-leaved version). In spring when in flower it is heavy with bees collecting pollen. Now, in early autumn, it is heavy with ‘keys’.
It’s not only the lime heavy with keys. These are of ash, and are slightly more ripe than in the next shot, taken earlier this summer
I couldn’t resist the shot, I loved the colours of the young ash keys
This time of year butterflies seem kinda drowsy allowing this bonus shot. The tree is a sycamore. The butterfly is a red admiral
And the very definite ‘wingedness’ of the field maple’s keys
Since I started with an herb, I’ll finish with one. This is the seed head of hogweed (featured previously in ‘Rhapsody in Pink’), a humble plant much beloved by rabbits.
My next photo-blog will very likely feature cliffs, and the sea. I’m away on a holiday, though nowhere exotic, just a different patch of Norfolk to walk.