UBC Botanical Garden

The flowers of Crocus rujanensis

Crocus rujanensis

Published by Daniel Mosquin on January 23, 2019

Scientifically described in 1990, Crocus rujanensis is native to southern Serbia and adjacent Macedonia in oak-hornbeam forests, mixed Hungarian-Turkey oakwoods, Dianthus meadows, degraded shrublands, and grasslands.

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Digitalis purpurea, foxglove

Digitalis purpurea

Published by Daniel Mosquin on December 24, 2018

Was this purple foxglove intentionally planted against the orange lichen-encrusted wall? The effect of having all three of the secondary colours adjacent to one another is pleasing to me, whether it is by design or not.

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Cold temperature response in the leaves of Rhododendron calophytum

Rhododendron calophytum

Published by Daniel Mosquin on November 29, 2018

It seems next week will see the appearance of the first significant span of freezing temperatures this winter in our region. Snow isn’t in the immediate forecast, so I won’t have the opportunity to improve upon this photograph, but the cold temperatures will likely be enough to start the seasonal leaf-rolling and -drooping of many […]

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Flowers of Hesperantha coccinea

Hesperantha coccinea

Published by Daniel Mosquin on November 2, 2018

Scarlet river lily and crimson flag lily are two of the many common names used for Hesperantha coccinea. This species was previously featured on Botany Photo of the Day in 2006: Hesperantha coccinea.

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Water-covered foliage of Brassica oleracea 'Winterbor'

Brassica oleracea Acephala Group ‘Winterbor’

Published by Daniel Mosquin on October 11, 2018

Ruffled. Crinkly. Curled. All are adjectives used to describe the leaves of ‘Winterbor’ kale.

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Autumn foliage of Cornus obliqua

Cornus obliqua

Published by Daniel Mosquin on September 27, 2018

The common name pale dogwood presumably refers to the underside of the leaves, which are evident here in both the curled leaves that have turned purplish-red and many of the fallen leaves in the water.

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Foliage and stem of Stevia rebaudiana

Stevia rebaudiana

Published by Daniel Mosquin on September 4, 2018

Up to three hundred times as sweet as sugar, the calorie-free steviol glycosides in stevia have been known and exploited for at least 1500 years.

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