I love the Jack-in-the-Pulpit flower. Besides having an interesting, graceful shape, a beautiful color and a wonderful, whimsical name; it’s a plant that will grow in my shady backyard and it looks great in bloom in the spring and with its bright red berries in the fall.
Found on the Kal-Haven Trail last May
So I was inspired (with help from my friend) to create a Jack-in-the-pulpit print for a mixed media book that I am making for a book swap. The theme was flowers and each person had to create a page based on a specific color. My color choice was green and the stamp that I made would be the focal point of the page.
Here is how it turned out.
The carved stamp is 6 x 10 inches and seems a little big to be called a stamp. I took this picture right after making a test print so it is still got wet paint in it.
The test print in the color I will be using on the page.
I still need to clean it up a little and may get rid of the frame around the edge. I haven’t decided yet.
The rest of the page will include lore about the plant. Facts like:
It is a member of the Arum Family; its latin name is Arisaema triphyllum.
It blooms in May.
It is found along the edges of deep woods or in lighter spots in the forest.
The Flower is green with markings of a deeper green or purple–the “Jack” is a spadix which bears the pistils and stamens–the “pulpit” is an enfolding leaf which curls over the flower in a graceful, protecting curve–from this curved leaf the plant receives its name, it seeming to resemble those old-fashioned roofed pulpits.
Besides Jack-in-the-Pulpit, some other common names include Parson-in-the-Pulpit, Lord-and-Lady, Cuckoopint, Indian Turnip, Iroquois breadroot, Starchwort, Memory root, Bog onion, Devil’s ear, Pepper turnip, Dragonroot, and Wake robin.
Any Jack in the pulpit plant may be either male or female, depending on the need and environmental conditions.
Even though the plant has a high concentration of crystals of calcium oxalate, used in some bleaches and anti-rust metal cleaners, and can cause blisters in the mouth, illness or even death if ingested; the Native Americans discovered that the acid is neutralized if the corm is roasted or dried for 6 months. It then becomes edible. The common names of Indian Turnip, Iroquois Breadroot and Bog Onion reflects this edible history.
Found in a book entitled Flower Stories written by Lenore E. Mulets in 1904:
Under the green trees
Just over the way.
by Clara Smith