Fireweed Card

Features a digital painting of Fireweed (Epilobium augustifolium). Customizable text on the cover reads "Happy Mothering Sunday!" The species name angustifolium is a portmanteau of the Latin words angusti meaning ‘narrow’, and folium meaning ‘leaf’. It shares this name with other species of plant including Vaccinium angustifolium. In mid to late summer Fireweed begins blooming in the middle of the stalk, with each successive flower blooming just above the one before it. When the last flowers bloom, at the top of the stalk, it is considered a sign that summer, or tourist season, has ended. At that time the earliest blooms seed and turn to cotton. When the fireweed turns to cotton, Alaskans say there are about six weeks until winter begins. Fireweed is often seen in open fields, pastures, and particularly burned-over lands; the common name Fireweed derives from the species’ abundance as a coloniser on burnt sites after forest fires. As a pioneer species it quickly colonizes open areas with little competition, makes it a clear example of a pioneer species. Plants grow and flower as long as there is open space and plenty of light, as trees and brush grow larger the plants die out, but the seeds remain viable in the soil seed bank for many years, when a new fire or other disturbance occurs that opens up the ground to light again the seeds germinate. Some areas with heavy seed counts in the soil, after burning, can be covered with pure dense stands of this species and when in flower the landscape is turned into fields of color. In Britain the plant was considered a rare species in the 18th century; confined to a few locations with damp, gravelly soils. The plant’s rise from local rarity to widespread weed seems to have occurred at the same time as the expansion of the railway network, and the associated soil disturbance. The plant became locally known as bombweed due to its rapid colonization of bomb craters in the second world war. Reddish stems are usually simple, erect, smooth, 1½–8 feet high with scattered alternate leaves. Reddish-brown seed capsules bear many minute brown seeds, about 300 to 400 per capsule and 80,000 per plant. The seeds have silky hairs to aid wind dispersal and are very easily spread by the wind, often becoming a weed and a dominant species on disturbed ground. Once established, the plants also spread extensively by underground roots, an individual plant eventually forming a large patch. The leaves of Fireweed are unique in that the leaf veins are circular and do not terminate on the edges of the leaf, but form circular loops and join together inside the outer leaf margins. This feature makes the plants very easy to identify in all stages of growth. When Fireweed first emerges in early spring, it can closely resemble several highly toxic members of the lily family, however, it is easily identified by its unique leaf vein structure. The young shoots were often collected in the spring by Native American people and mixed with other greens. As the plant matures the leaves become tough and somewhat bitter. The southeast Native Americans use the stems in the stage. They are peeled and eaten raw. When properly prepared soon after picking they are a good source of vitamin C and pro-vitamin A. The Dena’ina add fireweed to their dogs’ food. Fireweed is also a medicine of the Upper Inlet Dena’ina, who treat pus-filled boils or cuts by placing a piece of the raw stem on the afflicted area. This is said to draw the pus out of the cut or boil and prevents a cut with pus in it from healing over too quickly. The root can be roasted after scraping off the outside, but often tastes bitter. To mitigate this, the root is collected before the plant flowers and the brown thread in the middle removed. In Alaska, candies, syrups, jellies, and even ice cream are made from fireweed. Monofloral honey made primarily from fireweed nectar has a distinctive, spiced flavor. In Russia, its leaves were often used as tea substitute and were even exported, known in Western Europe as Kapor tea. Fireweed leaves can undergo fermentation, much like real tea. Today, Kapor tea is still occasionally consumed though not commercially important.