Saturday 14 March 2015

Mallard Ducks - Interesting, Attractive and Entertaining Birds

The mallard duck is an old friend of mine. It was the first duck that I learned to identify as a child and has been part of my life ever since. The bird's confidence around humans and its relative abundance compared to other ducks attracted me both in Britain, where I grew up, and in Canada, where I live now.

Today I always stop to say hello when I find mallards on my walks. Like the pair in my photo below, they don't seem to be too impressed with my greeting, although they tolerate my presence. I never feed them, which I'm sure is the reason for their lack of enthusiasm.


Identifying a Mallard

A male and female mallard that I met on a walk
Photo by Linda Crampton
The male mallard is a handsome fellow when he's wearing his breeding plumage. His head is a rich and iridescent green and his bill is yellow. The white neck ring above a beautiful chestnut brown chest and the silver sides add to his attractiveness. He also has a black curl on his "tail".

The female mallard is attractive too, although her mottled brown coloration and orange and brown bill are less impressive than the male's. Both birds have a blue patch on their wings called a speculum. The speculum is sometimes visible when the wings are folded.

Mallards hydridize readily with other ducks, so some birds are hard to identify. In addition, after the breeding season has finished, mallards lose their bright colour and the ability to fly for a few weeks as they molt. The effect is most noticeable in the males. At this stage the ducks are said to be in their eclipse phase. This is a dangerous time for the ducks, since it's harder for them to escape from predators. They tend to stay hidden from view during this phase and are seen less often.


Mallard Habitat and Diet


It's not hard to find mallards, at least where I live. Ponds and lakes in nature reserves, wild areas, parks and golf courses are good places to look for the ducks. They can also be found in marshes, streams, temporary wetlands on farms, roadside ditches, reservoirs and estuaries. 


An upended male mallard feeding
Photo by David Wagner via publicdomainpictures.net
Mallards are dabbling ducks, which means that they feed by upending their body and dipping their head into the water to find food. They rarely dive but do so occasionally. They also feed on land. Mallards are omnivores and eat aquatic and land vegetation, seeds, grain, insect larvae, shrimp, snails and even earthworms.They are often more than willing to accept handouts from humans.

There are many potential problems caused by humans feeding waterfowl. It's best not to feed the birds, but it's an enjoyable activity, expecially for children. Please give a healthy handout if you decide to feed ducks or any other birds. Grain intended for wild birds is good; bread isn't. Both supermarkets and pet stores sell grain for wild birds. Try to buy the freshest grain possible.


Courtship Displays



A female mallard with her speculum visible
Photo by Antranias via pixabay.com
I always enjoy watching mallards. Their behaviour is very interesting, particularly when they start performing their mating displays in the spring. Recording and analyzing this behaviour is a good project for beginning naturalists because it's easily observed. It's also entertaining for everyone.

Mallard courtship is easiest to observe in open areas that have a group of ducks. Luckily, the birds aren't shy about performing in public. When many birds are present, the ducks can get very excited and often put on a great show.


Some More Mallard Facts

  • Only the female mallard quacks. The male makes rasping sounds instead. He also emits a whistle during the mating display.
  • All domestic ducks - except for the Muscovy duck - evolved from mallards.
  • The mallard"s natural range is the northern hemisphere, but it's been introduced to the southern hemisphere as well.
  • According to the Cornell Lab of Ornithology, mallards can fly up to an estimated 55 mph.
  • The longest known lifespan of a mallard duck is 27 years. Most wild ducks live for a much shorter time, however.

Sunday 18 January 2015

Angelica - An Interesting and Useful Culinary Herb

Angelica is an aromatic culinary herb that is also used in folk medicine. The herb has the intriguing scientific name of Angelica archangelica, which reflects one of two traditions. One is that the herb blooms on the feast day of Archangel Michael, or Michaelmas, which falls on September 29th in the modern calendar. Another is that the Archangel first informed humanity about the plant's medicinal uses.

Most people that have heard of angelica probably think of it in the form of candied stems, which are used as cake and pudding decorations. The plant can also be used as a vegetable and as a flavouring agent. Its pleasant scent and flavour are very nice additions to food.

The Angelica Plant
Angelica archangelica
Photo by Christian Fischer,
CC BY-SA 3.0

Angelica belongs to the Apiaceae family, which also contains parsley, dill, fennel, carrot and celery. Chinese angelica or dong quai belongs to the same family. 

Angelica is a tall plant that can reach a height of six feet or more - sometimes much more. Its stem is hollow and ridged. The plant has compound leaves with toothed leaflets. The leaves are bright green and shiny.

The small yellow, white or pale green flowers of angelica are born in a structure called an umbel. In an umbel, the flowers are located on the ends of short stalks (or pedicels) that all branch from the same point on the flower stem. The pedicels look rather like the ribs of an umbrella that has been turned upside down. The fruits of angelica are small, yellow-green and oblong.

Angelica is native to Northern and Central Europe and to Asia but has been introduced to other areas. It grows in both a wild and a cultivated form and requires moist soil. The plant is a biennial and flowers in its second year.

Culinary Uses of Angelica 

The roots, stems, leaves, flowers and seeds of angelica are all edible. Of course, it's vital to be absolutely certain of a plant's identity when foraging for wild plants. This is very important when a person is searching for wild angelica. The Apiaceae family contains poisonous plants as well as edible ones. 

Angelica leaves
Photo by Doronenko,
CC CY 2.5
Fresh angelica is used as a raw salad green or as a cooked vegetable. The leaves are added to fish, poultry, savoury stews and soups. They are also added to stewed fruit dishes, such as those containing plums, rhubarb or gooseberries, where they reduce tartness and the need for sugar. The oil in the roots and seeds is used to flavour liqueurs, jams and jellies. The stem is boiled with sugar to make a candied cake decoration or a sweet treat.

Health Effects of Angelica

Angelica was once used as a protection against harmful spells and as a cure-all for disease. Today a tea made from the plant's leaves is said to relieve digestive upset. This claim hasn't been scientifically proven, although there are suggestions that it may be correct. It's important that anyone who wants to eat an edible herb in more than food quantities checks with their doctor first, however. Some plants contain chemicals that interfere with certain medications or aren't suitable for people with certain medical conditions.

Another thing to watch out for with plants belonging to the genus Angelica is that they contain chemicals called furocoumarins. These chemicals increase the sensitivity of the skin to sun damage when they come into contact with the skin and may cause dermatitis at the same time.

Even when it's not being used medicinally, angelica is a very nice herb for a garden or a kitchen. Herbs can add interest and flavour to foods and may have health benefits, too. I love adding them to my food.