Thursday, May 6, 2010
The Greens of Spring
One aspect of it has not changed, however: the greens of spring are as vibrant and fresh as they have always been. The chloroplasts in the leaves are present and beginning to do their assigned task of performing photosynthesis, but the other parts of the leaves haven't had any time to mature, so the leaves are as thin and fragile to the touch as a latex membrane, like that of a surgical glove, almost not there, and very vulnerable. As the days pass the leaves will firm up and in a month or so they will have the deeper and cooler greens of summer in place. For reasons I don't fully comprehend myself, I refer to these as 'iron greens'; they just seem hard and inpenetrable in comparison to the tender warm greens of spring.