Tuesday, April 23, 2013

Green Ash

Male flowers of Ash, Fraxinus sp.

Samaras (seeds) of Green Ash, Fraxinus pennsylvanica

twig and buds of Green Ash, Fraxinus pennsylvanica

twig and buds of Green Ash, Fraxinus pennsylvanica

mature bark of Green Ash, Fraxinus pennsylvanica

young bark of Green Ash, Fraxinus pennsylvanica

twig and buds of green ash, Fraxinus pennsylvanica

Ash flowergall mite attacked these male Green Ash flowers, Fraxinus pennsylvanica

mature bark of Green Ash, Fraxinus pennsylvanica

Green Ash is the most common ash here in the Watchung Mountains. It prefers moister soil than White Ash, its main look-alike. I remember this by picturing white-capped, snow-covered mountains, vs. green, marshy lowlands, but either species can be found in either place. 

Bud scars are probably the most reliable way to separate the two. Green Ash scars never curve up around the bud. White ash often do. Also green ash often (but not always) has red-wooly buds. 

Green ash seeds (samaras or keys) have longer "keels" (the flat parts) that extend up the sides of the rounded main part of the seed, whereas on White Ash samaras the flat part tends to ends about where the round part attaches to it. 

Ash trees have the sexes on separate trees. Only female trees produce fruit. Male trees have more obvious flowers, which come out in the spring before the leaves. Male flowers are often attacked by the Ash Flowergall Mite, which makes the flowers look dry and brown and they stay on the tree all year long, even through the winter. 

In the fall, ash leaves turn a maroon-green color (not pretty) and are among the first leaves to turn and fall. They are also very late to leaf out in the spring. 

Several clearwing moths are borers in ash. Scale insects like the stems. Fall webworm is fond of ash. Morel mushrooms often grow beneath, and old ash leaves are good for earthworms. 

Ash sap is flammable, which means you can use ash wood in campfires even when it's still green. 

Ash extracts are laxative, and the plant is not useful for food.



No comments:

Post a Comment