Native Plants: Deer-Resistance!

Angely here! 🐝

Battling with deer eating your hostas or flowers? 🦌

🌺Opt for natives instead! Many (seriously so many) native plants are deer resistant!

Another option is to place deer resistant native plants around your vulnerable plants to protect them from getting chomped down...🛡like a flower shield! ⚔️

Whether it's the bitter flavor or intense smell, nature has learned how to keep deer at bay!

Native Plants Featured:

- Wild Red Columbine (𝘈𝘲𝘶𝘪𝘭𝘦𝘨𝘪𝘢 𝘤𝘢𝘯𝘢𝘥𝘦𝘯𝘴𝘪𝘴)

- Ramps (𝘈𝘭𝘭𝘪𝘶𝘮 𝘵𝘳𝘪𝘤𝘰𝘤𝘤𝘶𝘮) - makes a good pesto!

- Obedient Plant (𝘗𝘩𝘺𝘴𝘰𝘴𝘵𝘦𝘨𝘪𝘢 𝘷𝘪𝘳𝘨𝘪𝘯𝘪𝘢𝘯𝘢)

- Wild Ginger (𝘈𝘴𝘢𝘳𝘶𝘮 𝘤𝘢𝘯𝘢𝘥𝘦𝘯𝘴𝘦)

- Downy Wood Mint (𝘉𝘭𝘦𝘱𝘩𝘪𝘭𝘪𝘢 𝘤𝘪𝘭𝘪𝘢𝘵𝘢)

- Wild Petunia (𝘙𝘶𝘦𝘭𝘭𝘪𝘢 𝘩𝘶𝘮𝘪𝘭𝘪𝘴)

- Creeping Phlox (𝘗𝘩𝘭𝘰𝘹 𝘴𝘶𝘣𝘶𝘭𝘢𝘵𝘢)

#nativeplants #nativegarden #nativegardening #pollinatorgarden #DeerResistant #nativeohioplants #homegrownnationalpark #wildflowers

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The Defensive Arsenal of Ohio’s Native Plants:

Biochemical Strategies to Deter Herbivory

Ohio's native plants have evolved a fascinating array of defenses to protect themselves from herbivores. Among these strategies, the development of bitter flavors and intense aromas stands out as particularly effective. These traits are not just random quirks; they are the result of millions of years of evolution, where plants have adapted to survive in a world full of hungry animals. The biochemical details behind these adaptations are both complex and intriguing, revealing the intricate dance between plants and their would-be consumers.

Bitter Flavors: A Taste of Defense

Bitter flavors in plants are often the result of secondary metabolites—compounds not directly involved in the plant's growth or reproduction but crucial for its defense. In Ohio’s native flora, alkaloids and tannins are two key classes of these compounds.

- **Alkaloids**: These nitrogen-containing compounds are potent deterrents. For example, the native Ohio wildflower *Bittercress* (Cardamine spp.) produces glucosinolates, a type of alkaloid that gives it a sharp, bitter taste. When herbivores consume these plants, enzymes break down the glucosinolates into toxic compounds like isothiocyanates, which can damage proteins and DNA in the herbivore's body. This not only makes the plant less palatable but also can have serious physiological effects on the herbivore, reducing the likelihood of future attacks.

- **Tannins**: Found in the leaves and bark of many Ohio trees, such as oaks (*Quercus spp.*), tannins are polyphenolic compounds that bind to proteins in the herbivore’s saliva and digestive tract. This binding action reduces the herbivore's ability to digest the plant material, leading to a reduction in nutrient absorption and making the food source less desirable. The bitter taste of tannins is often enough to discourage further feeding.

Aromatic Compounds: A Nose for Danger

In addition to bitter tastes, many native Ohio plants have evolved intense aromas that serve as a warning to herbivores. These scents are typically produced by volatile organic compounds (VOCs), which can deter herbivores or attract predators of the herbivores, adding an extra layer of protection.

- **Terpenoids**: One of the largest classes of VOCs, terpenoids are responsible for the strong scents of many native Ohio plants. For instance, the characteristic smell of *Monarda fistulosa* (wild bergamot), a native plant, comes from the terpenoid thymol. Thymol is not only antimicrobial but also unappealing to many herbivores. When a plant is damaged, it releases these compounds into the air, signaling to nearby plants to ramp up their own defenses and sometimes even attracting predators of the herbivores, such as parasitoid wasps.

- **Phenolics**: Another group of VOCs, phenolics, contribute to the aromas of plants like *Solidago spp.* (goldenrods). These compounds can be toxic to insects and other herbivores, either deterring them from feeding or killing them outright. Phenolics also play a role in protecting the plant from UV radiation and pathogens, showcasing the multifunctionality of these chemical defenses.

The Evolutionary Arms Race

The development of bitter flavors and intense aromas in Ohio’s native plants is part of an ongoing evolutionary arms race. As herbivores evolve mechanisms to overcome these defenses—such as specialized enzymes that detoxify alkaloids—plants, in turn, evolve even more potent or diverse chemical defenses. This dynamic interaction drives the incredible diversity of secondary metabolites found in Ohio’s native flora.

For example, some herbivores have developed the ability to sequester plant toxins in their own bodies, using them as a defense against their own predators. In response, plants may produce even more complex or higher concentrations of toxins, perpetuating the cycle.

Ohio's native plants are far from passive victims in the face of herbivory. Through the evolution of bitter flavors and intense aromas, they have developed sophisticated biochemical defenses that deter herbivores and ensure their survival. These adaptations highlight the complexity of plant-herbivore interactions and underscore the importance of native plants in maintaining the ecological balance. Understanding these chemical defenses not only provides insight into the resilience of Ohio’s native flora but also underscores the importance of preserving these species in the face of environmental change.