When I think of mistletoe, it automatically makes me think of the Holidays and love. However, I did not know the not so loveable truth about mistletoe.
Mistletoe actually grow on the branches of trees and shrubs as a parasite. When the American mistletoe is on the host tree the mistletoe sends out roots that pierce the tree and ultimately starts stealing some of the host’s water and nutrients. There are more than 1,000 species of mistletoe worldwide. The genus name of North America’s mistletoe is Phoradendron, Greek for “tree thief.” Mistletoe are truly hemiparasites, meaning that mistletoe has green photosynthetic leaves, but a considerable percentage of the parasite’s carbon is resulting from the host plant, parasitized from the roots.
Ancient Anglo-Saxons observed that mistletoe frequently grows where birds leave droppings, so the name mistletoe came along. In Angelo-Saxon, “mistel” means “dung” and “tan” means “twig,” hereafter, “dung-on-a-twig.” Mistletoe is also known by different names, such as birdlime and devil’s fudge.
Mistletoe is poisonous. Eating any part of the plant is poisonous, because it contains phoratoxin. Phoratoxin is especially rigorous in the leaves. American mistletoe can cause seizures, slowing of the heart rate, and even death if consumed raw. Being that, if you decorate with mistletoe in your home for the Holidays, be sure to keep it out of reach from children and pets.
Do not get me wrong. Mistletoe has some admirable qualities. Even though trees with mistletoe die earlier because of parasitic growth, the trees then provide a home for nesting birds and mammals. The great purple hairstreak, the thickest hairstreak and the Johnson’s hairstreak butterflies lay eggs on mistletoe, and their young eat the leaves. The mistletoe’s white berries are lethal to humans but as winter approaches provide food for deer, elk, squirrels, as well as some other mammals.
I think of mistletoe growing in wooded area, but as I drive out from my aunt and uncle’s house I see mistletoe growing in an old maple tree by the driveway. I enjoy decorating with it around the Holidays, as it is a tradition.
Article Submitted By: Mary Parker Draper – UT Extension
Breakfast Casserole
Ingredients
1 (8 oz) tube refrigerated crescent rolls
1 pound sausage, browned
6 eggs, beaten
¾ cup milk
1 cup shredded cheeses
salt and pepper to taste
Instructions
Cook sausage until brown; drain well. Line bottom of a greased 13×9 inch baking dish with crescent roll dough, pressing edges together to seal. Sprinkle with sausage and cheese. Combine eggs, milk, salt, and pepper: pour over sausage. Bake at 350 degrees for 30 minutes or until done. This recipe was submitted by Jeanette Massey from the Night Owls FCE club.
