There are now more deer in the UK than there have been for 1,000 years.  Probably between 650,000 and 2,000,000, of which about half live in Scotland. Dormice like sleeping and can sleep for up to 7 months a year. UK woodlands are home to half the world’s flowering bluebells. There are 15,000 species of fungi, on land, in water and even on plants and animals. Swallows migrate annually to Southern Africa travelling 6,000 miles twice a year. Grey squirrels have become a problem because they were released deliberately, in 1876. Half the deer species in the UK were escapees - three of our six deer species, being Muntjac, Sika, Chinese Water Deer. Conifers have been around so long that they were dinosaur food - about 300 million years. The oldest British trees predate Christianity, Islam and Buddhism. One of the oldest is the Fortingall Yew in Scotland, estimated to be as much as 3,000 years old. Not all conifers have cones - the Juniper, for example, has fruits that are tiny, round, fleshy and berry-like.  

NaturScot is Scotland’s nature agency.  It monitors and reports on all aspects of the natural environment.  It has published a report on its terrestrial bird breeding species and it is a somewhat mixed report. Some of the most ‘famous’ species associated with Scotland, such as the black grouse have declined significantly during the period of study (1994 - 2019).  The grouse population has halved, and the kestrel, greenfinch and lapwing populations are also in decline.  Woodland populations of Capercaillie have also fallen.  The largest grouse in the world, the capercaillie was once widespread but suffered local extinction in the eighteenth century and was reintroduced in the C19th. It is now only found in old pine forests and mainly in the Cairngorms National Park. The Capercaillie are now red-listed and protected in the UK. [The Pine Marten which feeds in part on the eggs of game birds was almost lost in the nineteenth century, due to farmers and gamekeepers trapping them.] The fall in bird numbers has been associated with changes in climate, notably warmer and wetter weather coupled with extreme events (such as flooding and heat waves).  Whilst some species have suffered as a result of the changing weather, others seem to have prospered, including some that do not ‘traditonally’ make their way to Scotland.  The great spotted woodpecker is one such species, its numbers have increase by 500%, bullfinch and red numbers have also increased.  Gold finches and magpies are now more common on farmlands in Scotland. various measures could help offset some of these declines,.such as  the diversification of woodland (more tree species) restoration of peatlands Creation of habitats on farmland legal predator control deer exclusion to allow regeneration removal of deer fencing, (where feasible) as capercaillie and black grouse are known to fly into this and injured as a result. One example of the benefits of deer fencing is to be seen in the Glen Lyone woodlands.  Historically, this area was part of the royal hunting grounds of Cluanie and was home to capercaillies, wildcats and lynx.    Nineteenth century maps show a significant area of woodland, but by the 1990’s less than a hundred of the ancient pines were left.  The oldest pine in the area dates back to the C14th century, and many others are several centuries old.  However, the area was heavily grazed by deer, which reduces regeneration as young seedlings / saplings get eaten.  Now “Trees for Life” have erected new deer fencing, which hopefully will allow natural regeneration of pine forest in the area.  Calendonian Forest once covered much of the Highlands but now less than 2% of it survives.  Full details of this project (and a video) may be found here ; https://treesforlife.org.uk/scotlands-oldest-wild-pine-saved/

Many organisms help to disperse seeds in woodlands or forests, from squirrels, birds, bears, foxes, rabbits.  The fruits / seeds may be eaten and pass through the gut of the animal or may be caught in their fur, or stuck to them (like the seeds of mistletoe or cleavers).  However, there is another 'army of helpers'  - ANTS.  Ants may disperse seeds in two distinct ways.  The first way is  through the activity of harvester ants.  Like squirrels and other ‘gatherers’, harvester ants move through the wood or forest gathering seeds and transporting them back to their colonies.  As they transport the seeds, some get dropped or lost on the way.  Others may be ‘cached’ / stored,  in or near the colony for later consumption, but then are ‘forgotten’.  Such seeds may later germinate and establish themselves somewhere away from the parent plant.  This accidental dispersal is sometimes referred to  as  ‘seed predation’. a second method of seed dispersal by ants involves a more intimate association between particular plants and specific ant species.Some plants, when they form the seed, produce an 'extra structure', attached to the seed; an ELAIOSOME or fat / oil body.  This elaiosome lures or attracts ants to the seed.  Wood anemone and cow-wheat (Melampyrum pratense) seeds have an elaiosome. [caption id="" align="aligncenter" width="512"] cow wheat ; thanks to Kristian Peters -- Fabelfroh 09:39, 3 October 2006 (UTC), CC BY-SA 3.0, via Wikimedia Commons[/caption] Ants need some fat, and fat-rich food is hard to come by in the woodland setting.  The ant carries off the seed to the colony, where the fat body is eaten (often by the ant larvae).   The seed is then left and can later germinate. This interaction between plant and ant is termed  MYRMECOCHORY. It is a form of mutualism, as there are benefits to this arrangement for both ‘partners’. The seeds of the plant are ‘protected’ from seed predation by birds and rodents.   The seed is dispersed from the parent plant, ants bearing a seed for some 70 metres have been recorded.  The seed is then (often) deposited in a nutrient rich microhabitat. The ant gains a ‘tailor made’ food material rich in fat, an energy rich material.  In some areas, such as Australia, the seed may be protected from fire as it is buried at some depth. Myrmecochory is seen in many species in north eastern America, but also Europe, Australia and Africa. wood ants https://www.youtube.com/watch?v=ZVGcl4Om-C8&t=40s    

Out for a walk after the various festivities?  Perhaps you might be able to help the People’s Trust for Endangered Species by undertaking a hedgerow survey.   Across the UK there are many, many hedgerows.  Hedgerows can Provide shelter, homes, perches for a variety of animals,  Food for mammals, birds and invertebrates in the form of flowers, berries and nuts.   Harbour insects that act as important pollinators of wild flowers and crops. Help to reduce flooding and soil erosion,  Help mitigate air and water pollution levels  Store carbon  Act as corridors along which animals, such as hedgehogs and dormice can travel across the countryside. The Trust is looking for volunteers to fill in a survey form and record features of their chosen hedge, such as  the height,  width,  structure and  which tree species are present.  The results will help the trust to build a picture of the health of our hedgerows and how they are changing over time.  To find out more and to take part in the Great British Hedgerow Survey, visit the PTES website for more information : https://hedgerowsurvey.ptes.org/about-our-hedge-surveys

Willow bark and the covid virus. The Covid pandemic created great strains on health and business services, and the virus continues to impact society in many ways.  It is not surprising that there is an ongoing search for anti-viral agents. Finnish scientists have found that willow bark may have a role to play. Willow bark has been used as a natural medicinal product over the centuries as an effective agent to treat pain and inflammation.  The anti-inflammatory properties of the bark are generally ascribed to salicin, which was to lead to the development of acetylsalicylic acid, that is aspirin.  The Finnish scientists ground up the willow bark in hot water and then sieved it to create an ‘extract’.   This solution was then added to a number of cell cultures that were exposed to different viruses (enteroviruses, a seasonal coronavirus and SARS CoV2).  They then monitored the viral activity, cell infection and viral replication  The extract had an effect on all of the viruses.  In some cases, the extract affected the envelope of the virus (a structure surrounding the viral genetic material) so the viruses essentially broke down, whereas others were prevented from releasing their genetic material and reproducing.  Specifically, though the Covid-19 virus could enter cells when treated with the extract, it could not reproduce once inside. The research team analysed the extract’s chemical composition and tested some known constituents of bark but concluded the success of the extract probably resulted from the interactions of different biologically active compounds.  Compounds in the extract included many complex chemicals (for example, hydroxycinnamic acids, salicylates, flavonoids, flavan-3-ols, and proanthocyanidins (polyphenols).  Further work will focus on the role / interactions of these various compounds. The Hazel Dormouse in peril. The numbers of the hazel dormouse have fallen dramatically since the turn of the century.  The dormouse has disappeared from Staffordshire, Northumberland and Herefordshire in the last few years.  This loss is attributed to The destruction / fragmentation of their habitats Poor management of woodlands and hedgerows, leading to a loss of diversity / niches Rising deer numbers, feeding on saplings and shrubs Extreme weather patterns may also play a part Captive-bred dormice have been re-introduced to some 25 sites in 13 counties across the country, sadly nine of these reintroductions were not successful.  Dormouse bridges have been created to enable the animals to move between areas dissected by major roads (such as the M1), others are planned.   The dormouse (Muscardinus avellanarius) is a nocturnal animal and lives mainly in deciduous woodland,  it feeds among the branches of trees and shrubs. the dormouse rarely descends to the ground.  It feeds on a wide variety of 'foods' ;  flowers (nectar and pollen), fruits (berries and nuts), certain buds and leaves and some insects, such as aphids and caterpillars. The hazel dormouse is regarded as a ‘flagship species’, that is to say, if the dormice are thriving then it is likely that other species are too from butterflies to birds such as the nightingale.  Dormice are currently assessed as ‘Vulnerable’ to extinction in Britain under IUCN Red List criteria, but recent studies suggest a classification of ‘Endangered’ might be more appropriate.  Certainly, their future is uncertain. Detailed information on the hazel dormouse is available at PTES (note this link opens a PDF).  Their report details the state of hazel dormice in 2023. zsaqwa https://youtu.be/4u-yMkXOuTY Changes in the Boreal Forests. Boreal forests encircle the northern reaches of the Earth, lying just below the treeless under of the Arctic.  These forest cover large areas of Alaska, Canada, Scandinavia and Siberia.  These forests contain billions of trees, most are conifers but birch, poplar and aspen may also be found.  The trees (and soils) contribute significantly to the cycling of carbon in nature, absorbing carbon dioxide in photosynthesis. They are also home to many species of migratory birds, plus predator species such as lynx and brown bears, and wandering herds of moose. Due to the remoteness of these forests, they have remained (until relatively recently) unaffected by human impact.  Now these forests are warming at a rate above the global average.  This has a number of effects:  In the southern parts of the boreal forest. Conditions are becoming too warm for cold adapted trees; their growth is slowed and they may die. With the warming comes increased dryness, which leads to water stress and increased risk of insect attack /  infestation. The dryness also means that forest fires are more likely and occur with increased ferocity.  This year, the fires in Canada have been particularly extensive and damaging.  Some 18.5M hectares went up in flames.   The plumes of smoke spread far and wide. [caption id="attachment_40597" align="aligncenter" width="675"] Canadian forest fire[/caption] Scientists are now using satellites to track changes in the extent of the boreal forests.  If trees are being lost on the southern edge of these forest, then it might be expected that the northern limit for tree growth might change.  Indeed, there is some evidence for this in Alaska where young Spruce are now growing some 25 miles beyond the previous tree line, moving into the ‘treeless tundra’.  It may be the loss on the southern edge is compensated by extension of the most northern parts of the boreal forest, but it is not clear whether tree can ‘move’ at the rate of climate change.  

What do nutmeg, allspice, vanilla, cinnamon, anise, cloves, ginger, and cardamom generally have in common ? Broadly speaking, they are spices that we associate with Christmas. They are much used in cakes, christmas puddings, mince pies, mulled wine, and punch. They add nuance and flavour to eating and drinking at this time of year.  Whilst spices are parts of plants, ‘spices’ is not a strict botanical term, more a culinary one. Spices come from a variety of plant sources, ranging from woody shrubs and trees, to the roots, flowers, seeds and fruits of herbaceous plants.   Spices are generally dried plant products, whereas other flavourings notably herbs are used in their fresh state. Spices and herbs offer sensations such as pungency, hotness, freshness as well as feelings of temperature or even pain (think of a very hot chilli pepper or curry).  Apart from the fact that people across the world enjoy the taste of various spices, various hypotheses have been put forward to explain the use of spices (for example, the Darwinian gastronomy hypothesis). Nowadays, spices are regarded as familiar or commonplace but in the past they were exotic and expensive (as was tea, which was kept under lock and key away from the servants).  Spices ‘unlocked’ fortunes for those who ‘discovered’ and transported them from far flung places (such as the Dutch East Indies, the source of nutmeg, cinnamon and black peppercorns). The original source of Nutmeg was the Banda Islands of Indonesia (sugar cane also originated in this area).  The Portuguese and the Dutch fought for control of the islands.  The Dutch East India Company was established in the early 1600’s and operated from Jayakarta for best the best part of 200 years.  Britain briefly occupied the islands and nutmeg trees were sent to Singapore, Malaysia and Sri Lanka, and then on to Zanzibar, Grenada and the Indian state of Kerala. As the tree’s (Myristica fragrans) homeland is tropical, it cannot tolerate frost but it is now widely grown throughout Indonesia, India and Guatemala.  Between them, these countries produce some 85% of the nutmeg harvest each year.  Nutmeg trees are dioecious, that is, there are separate male and female trees.  Young trees begin to produce fruit when they are a few years old but it not possible to determine which trees are male and which are female until then.  Obviously only female trees will produce nutmegs.  Peak production of the fruit occurs when the trees are about twenty years old and productivity falls after some 60 years. The fruit is termed [botanically] a drupe.  That is a fruit in which an outer fleshy part (the skin and flesh) surrounds a single shell (the pit, stone) with a seed (or kernel) inside.  The fleshy covering of the nutmeg is sweet and in Indonesian culture may be used to make a jam, juice or dessert.  Beneath the flesh / pulp is a crimson tissue. This is peeled away, dried and grated to form the spice - MACE.   The seed is dried in the sun, the flesh extracted and ground to make the commercial form of NUTMEG, though it can be grated.  Whilst mace and nutmeg are similar in flavour, mace is sometimes described as having a more subtle taste and a bright orange colour.  Nutmeg has a warm, slightly sweet taste; it can be used to flavour baked goods, puddings, potatoes, meats, sauces,, and such drinks such as eggnog (though cinnamon may be used as an alternative ingredient), mulled wine and chai tea. Interestingly, too much nutmeg can have neurological  effects (convulsions, delirium, headaches).  Whilst the chemicals in nutmeg (and other spices) add flavour to our foods and drink, they are actually part of the plant’s defence mechanisms.  They deter insects and other animals from eating / attacking the plant, and may have anti-microbial properties.  Nutmeg contains a compound called myristicin - it protects the seed against attack.  However, in the body this can be converted into the chemical MMDA, an amphetamine derivative,   The effect(s) of consuming large amounts of nutmeg can take some hours to develop and may persist for some time. The levels recommended for use in cooking etc are generally quite safe. Most recipes use between 1/4 to 1/2 teaspoon of nutmeg, and these recipes are then often split into several portions, so the actual exposure to nutmeg (and myristicin) is small. Incidentally, nutmeg was once thought of as a treatment for the plague! Nutmeg is one of the ingredients of mixed spice.  This is a blend of different sweet spices. It often contains cinnamon, nutmeg, allspice; sometimes cloves, ginger, coriander (seeds) and caraway may be added.  The term "mixed spice" has referred to this blend of spices in cookbooks dating back to the nineteenth century and possibly much earlier. Allspice is the dried fruit of the plant Pimenta dioica, an evergreen tree / shrub. Early attempts to grow the tree from seed failed until it was found that the seeds needed to pass through the gut of birds - this was the ‘trigger’ for successful germination.  The fruits are traditionally dried in the sun, they then resemble peppercorns.  At one time, the plant was thought to grow only in Jamaica and it is sometimes referred to as the Jamaica Pepper. Now, it is grown in many warm parts of the world.   Whilst allspice is a valued ingredient in Jamaican cooking, e.g. jerk seasoning, it is also used in many other cuisines : middle eastern, Polish, Finnish and Swedish.  It is used to flavour stews, soups and meat dishes, but can also be used in various sweet dishes.  Allspice is also an ingredient in mixed spice (mentioned above) often used in baking, and in the making of Christmas pudding or a Christmas cake. [caption id="attachment_40700" align="aligncenter" width="675"] Cinnamon[/caption] Historically speaking, another valued spice was cinnamon.  It was a suitable gift at the Temple of Apollo (at Miletus).  The source of cinnamon was a secret to traders in the Mediterranean world for centuries,  they controlled the spice trade in order to protect their profits / monopoly.  Cinnamon comes from Cinnamonum trees that belong to the Laurel family.  There are many species (see here for a list) but Cinnamomum verum known as "Ceylon cinnamon" is considered to be "true cinnamon”. However, most commercially available cinnamon comes from :- C. burmanni  - Indonesian cinnamon or Padang cassia),  C. cassia  - Chinese cinnamon or Chinese cassia),  C. loureiroi  -Saigon cinnamon or Vietnamese cassia), and C. citriodorum - Malabar cinnamon The trees are coppiced so that multiple stems are produced and it is from the bark of these stems that the strips of cinnamon are produced.   [caption id="attachment_40703" align="alignleft" width="300"] cinnamon quills / sticks[/caption] Cinnamon has a strong, spicy flavour.  The properties of cinnamon come principally from two chemicals - cinnamaldehyde and eugenol. The cinnamaldehyde is largely responsible for the flavour and aroma of cinnamon.    It is known to stimulate particular receptors in the nerve endings in the mouth - the TRP receptors.   The eugenol has a pleasant, spicy, clove-like scent.  Cinnamon is used in the baking of cinnamon rolls and buns, as it handles baking conditions well.  It is commonly used in Sweden, and such is the ‘importance’ of their cinnamon buns - kanelbullar that the Swedes have an official Cinnamon Bun Day - on October 4th!   Cinnamon is also widely used in Portuguese, Turkish and Persian Cuisine. Cinnamon is also used in fragrant candles.  Thousands of years ago, cinnamon (and pine resin) was used in Egypt as a ‘perfume’ / embalming material in the preparation of dead bodies for mummification.  In recent times, cinnamon-rich materials have been investigated for medical uses, particularly in relation to type 2 diabetes and the control of blood sugar levels. Thanks to pixabay for images of nutmeg .

In previous years, the woodlands’ blog has looked at various seasonal foods, such as the Christmas pudding, the Christmas lunch and the seasonal spices.  However, one seasonal flavour that has escaped our attention is ginger. Gingerbread men, gingerbread houses are now very much part of Christmas celebrations in many parts of the world.  The gingerbread house probably dates back to C18th Germany, and associated with the brothers Grimm tale of Hansel and Gretel.   Setting time aside at Christmas to build a gingerbread house is a particularly Swedish tradition. Gingerbread biscuits in the form of people may go back to the court of Queen Elizabeth, where they were made in the likeness of important guests.  In Bergen (Norway), volunteers build a gingerbread town, this is called the Pepperkakebyen,.  buildings, trains, carousels, ferris wheels and scenes from Bergen are made in gingerbread form. Ginger comes from the fleshy root, actually  the  rhizome of Zingiber officinale, [a rhizome is an underground stem].  The plant is a herbaceous perennial which grows to a height of approximately one metre with  narrow leaf blades. Ginger belongs to flowering family Zingiberaceae, which includes turmeric and  cardamom.  Ginger originated in Southeast Asia, it was grown in China and then moved across that part of the world and found its way to Europe with the Spice Trade.   [caption id="attachment_40708" align="aligncenter" width="678"] fresh ginger [/caption] [caption id="attachment_40741" align="alignleft" width="300"] three ginger teabag[/caption] In the western world, it was possibly first used by the Greeks, then the crusaders brought some back with them but it was not until the mid 1600’s that ginger and other spices became more generally available, although expensive.  As a spice, ginger is now easily found in powdered form in supermarkets but fresh ginger root is also available.  The ginger root contains a large number of chemical compounds; zingiberene makes up some 30% of the root’s essential oil, other compounds include  ß-sesquiphelandrene and ar-curcumene.  When the root is sliced up and infused with hot water, a ginger tea is the result.   Ginger in various forms has been used in traditional and alternative medicine, it may aid in digestion and reduce nausea and has been recommended to help with morning sickness in pregnancy. There is some evidence that ginger may help with weight management and possibly arthritis. Ginger with cloves, nutmeg and black pepper combine to make ‘quatre épices’, which was used in sausage making.  All four spices contain antimicrobial compounds, which would help stave off bacterial growth.  At this time of year, Ginger is often used with other spices, for example, cinnamon. The two may be combined in a tea or used in the making of biscuits / cookies, including the traditional gingerbread men for Christmas.

Flowers of the woodland floor. Some woodland flowers enjoy the dappled light of the woodland floor beneath the canopy.  They grow in relatively shady, cool and damp conditions in the humus-rich soils.  Polish scientists at the Nicolaus Copernicus University have been studying four species that often grow together in European woodlands - namely Wood anemone Yellow anemone Lily of the valley Common may lily These are perennial plants that ‘come to life’ in Spring, producing a carpet  of flowers across the woodland floor.  However, as much as they share a liking for the shady, cool and moist conditions found there, they differ in their sensitivity / tolerance to rainfall / moisture levels in the summer months: which may change their distribution as summers become warmer and longer.  The team modelled various warming scenarios which suggested that the ranges of these species may change / contract with hotter and drier summers.  The common may lily is one that may be particularly affected and no longer share the same range or woodlands as the others studied.  If climate change takes a hold, it may be that ‘assisted migration’ may be needed to help such plants to find suitable ‘climatic refugia’. more on plant migration ...... With climate change, both plants and animals need to adapt.  With increasing warmth, many species may ‘need’ to move towards cooler latitudes.  Whilst many animals are mobile, they may be able [over time] to access new suitable areas, plants on the other hand are dependent on the dispersal of their fruits / seeds.  Fruit and seed dispersal may involve various animals, including birds.  If the birds are resident or non-migrating species, then it is probable that they will only disperse seeds over relatively short distances.   Migratory birds however travel great distances but often in the wrong direction.  Many birds that migrate at the end of the summer, travel south to warmer climes.  Work at the University of Exeter has studied a number of woodlands across Europe and bird species that feed on the fruits of 81 plants species (and help disperse their seeds).  They found that only about a third of the plants had fruits (seeds) that might be dispersed northwards by birds.  To benefit from this northward dispersal, the plants needed to either have a very long fruiting period (eg.holly, juniper) or a very late fruiting period (eg. Ivy). Full details of this study here Food production and food waste. As Sir David Attenborough has pointed out in a recent episode of Planet Earth III, producing food to feed the world comes at significant environmental cost.  Natural ecosystems are often burned (forests) or drained (peatlands) and then turned over to agriculture to produce crops or farm animals. The forests of the Amazon have been significantly affected by burning and logging,  with the concomitant loss of biodiversity.  But they are not alone. In Mexico, forests are being lost as the land is being turned over to avocado production.  Mexico’s neighbour, the USA has a voracious appetite for this fruit.  The forests are being turned into ‘avocado orchards’.  Avocado trees are ‘thirsty’, they need a generous supply of water.  They consume much more water than the natural species [eg. oyamel), so that natural aquifers are being depleted.  This affects local farmers growing crops such as tomatoes and corn. One particularly sad aspect of food production is that much of the food is wasted. Some is lost between harvest and reaching the retail sector, and then more is ‘lost’ in the home. Food may not be used, or not used in time so it starts to rot, become rancid etc.  A lot of food goes to land fill, where it may generate methane - a potent greenhouse gas. Sprouting sequoias. In recent times, there have been many images of the fires ravaging the forests of the west coast of the States.  Many thousands of hectares and millions of trees have been lost, including many of the giant redwoods.  However, recent studies have found that some of the burned Sequoias are producing new growth.  They are sprouting from roots and trunks, from dormant buds that have lain hidden under the thick bark for decades, this despite the loss of the canopies of the trees.  To fuel this growth, the trees are using reserve materials that have been stored for 50+ years.