Ranunculus (ranunculus astiaticus)

The very large genus of Ranunculaceae comprises about 250 types of plants with very different growing patterns and appearances. The one shown here is most commonly grown in gardens, and when grouped together these plants make a spectacular show of color.

These plants, native to Asia Minor are tuberous-rooted with fresh green, fern like leaves. They bloom profusely in spring and each flowering stalk bears one to four 3-5 inch wide, double blossoms not unlike a small peony. The flowers of the ranunculus come in white, cream and many shades of yellow, orange, red and pink. The Tecolote Giant strain comes in single colors, mixed colors and picotees. The Bloomingdale strain offers the same variety in a dwarf plant 8-10 inches high. All types of this flowers grow equally well in pots or in the ground.

If you would like to see a truly spectacular vision of these flowers and are anywhere near San Diego, then a visit to the Flower Fields in Carlsbad is a must. Here fields of ranunculus grow in a blaze of color and look from a distance like the tulip fields in Amsterdam, they even have windmills. Every year they have specials which this year include, roses, sweet peas, poinsettias and flowers which form the "American Flag of Flowers". You can visit and learn the history of the flower fields, take classes or purchase bulbs to take away.

Ranunculus Facts:

Temperature: Tuberous roots are hardy to 10 degrees F, 12 degrees C in Zones 4-9, 12-24, plant in fall for bloom in winter and early spring. Beyond hardiness range, plant in spring as soon as ground is workable.

Light: Grow in full sun.

Water: Plant in well drained soil and water regularly.

Ongoing Care while flowering: Remove faded flowers to encourage more bloom.

Care After Flowering: When flowering tapers off and leaves start to yellow, stop watering the plants and allow the foliage to die back. Where tuberous roots are hardy in the ground, they can be left undisturbed. However, in California most gardens dig up the plants when the foliage turns yellow, cut off the tops, let roots dry out for a week or two and store them in a cool, dry place until planting time the following year.

The above information and much more can be found in the Sunset Western Garden Book, a great resource for caring for your plants.

Szechuan Peppercorns

These peppercorns were a great find the other day in Williams Sonoma. They are the key ingredient in Szechuan cuisine, and have a slightly lemony flavor without the heat of chilies and black peppercorn. They are, in fact, dried berries of a tree native to Asia and are one of the key ingredients in Chinese five-spice blend. They are used mainly in Asian cuisine, however, the tangy lemony flavor would adapt to many different types of cuisine, such as Marco Polo's Lobster Fra Diavalo which is an adaptation of the Italian classic (the recipe for this can be found on my blog Gourmet Fusion). William Sonoma suggest using them sparingly in stir-fries and other Chinese style dishes such as the recipe below for Salt and Pepper Shrimp.

Ingredients
1 tsp Szechuan peppercorns, toasted and coarsely ground
1 1/2 tsp sea salt
1 lb medium shrimp, peeled and deveined
2 tbs. plus 2 tsp. peanut oil
1 1/2 cups snow peas
2 green onions, light green portion only, cut into 1-inch pieces
2 garlic cloves, minced
1 small dried red chili
Steamed rice for serving

Recipe
In a small bowl, combine the ground peppercorns and salt; set aside

In a bowl, stir together the shrimp and the 2 tsp peanut oil. Heat a wok over medium-high heat. Add the 2 tbs. peanut oil and heat until it just starts to smoke. Add the shrimp and cook, stirring constantly, for 1 minute. Transfer to a plate.

Return the wok to medium-high heat, add the snow peas and cook, stirring constantly, until just tender, 1 to 2 minutes. Add the green onions, garlic and chili and cook, stirring constantly for 1 minute. Return the shrimp to the wok and cook, stirring constantly, until they are opaque throughout, about 1 minute more.

Remove the wok from the heat. Sprinkle 1 tsp. of the peppercorn mixture over the shrimp and stir to combine; add more of the mixture, to taste. Transfer to a serving dish and serve immediately with steamed rice. Serves 4.