Flora Guide Isle of Ornath

Flora Guide Isle of Ornath is an Official GemStone IV Document, and it is protected from editing.

Flora Guide of the Isle of Ornath

Introduction

The Isle of Ornath, located in the Southern Ocean within the Seas of Illumination, is a land rich with unique flora due to its distinctive location, climate, and distance from the mainland of Elanith. Once surrounded by Mana Storms that prevented non-magical travel, the island developed a self-sufficient agricultural and culinary system out of necessity. The local diet includes goat, fish, crustaceans, shellfish, and various ground quail, complemented by an array of native fruits and vegetables. Ornath's terrain tends toward gravel-rich lands, featuring a humid climate, long and hot days, and numerous mineral hot springs. A bountiful combination of well-drained soil, freshwater rich in minerals, and ample, year round sunlight produce outstanding growing environments.

Vegetables

Cucumbers: Multiple varieties of cucumber grow upon the island, though perhaps the most famous was erroneously labeled as a fruit. The crystal apple is an oval-shaped fruit of blushed yellow and red, though some varieties resemble bright green apples. Make no mistake, this is a cucumber, and it is incredibly evident when cut into. The skin and inner meat are completely different. Sweet, mild, and watery, these cucumbers are used in everything from raw salads and pickling to cold sauces and drinks.

Eggplant: Nicknamed "garden eggs,” the variety of eggplant that grows on the isle is smaller, orb-like in shape, with a crown of green over white skin. The flavor is largely unchanged, remaining tender, mild, and subtly bitter.

Olives: With silvery-green leaves and gnarled trunks, olive trees can be found throughout Ornath, their twisted branches stretching to the sky along shale ridges. As a result of being so prolific in the region, olives and their oil are used in nearly every dish, from savory to sweet.

Peppers: Resembling a cow's horn, Ornathian peppers come in wide varieties that range from hot and spicy to incredibly sweet and juicy. Those grown in close proximity to the mineral springs that dot the island are hotter, as the capsaicin is higher due to the inner membranes of these peppers being thicker and mineral rich. Further away, where the ground is looser, the peppers are sweeter and larger.

Spinach: Prolific and a staple of nearly every Ornathian garden, the spinach plant can be harvested multiple times a season and is a great source of fiber, protein, and vitamins. Once used to promote blood flow, the leafy plant has become a main ingredient in many quick dishes on the island, leaving its largely medicinal past behind in favor of a savory future.

Tomato: Believed to have been transplanted on Ornath by one of the monks that call the island home, the robust plant with its sprawling vines and green leaves is now a staple of Ornathian cuisine. Despite its early invasion, the tomato has changed from that of the mainland due to the types of nutrients it absorbs from the soil. Their tops are deeply wrinkled, appearing almost as if the vine has "gathered” the surface of the tomato into itself. Their hues are deep orange, brownish-red, and dark yellow. Richly sweet, the tomatoes have an almost wine-like aftertaste.

Zucchini: Ranging from yellow, green, white, and striped, the zucchini of the island is short and squat. Scalloped along its top, the vegetable is roughly the size of a fist and appears more ornamental than functional. However, the taste is the same as mainland zucchini, allowing it to be used in a variety of common dishes.

Fruits

Apricots:  Lacking traditional seasons, the island's apricot trees still grow cyclically, with the northern apricots coming to blossom and fruit months ahead of the southern ones. This perpetual cycle allows apricots to be enjoyed across the island year-round, as there is always a tree in easy reach that is either blooming, fruiting, or resting. The fruits are small, golden-yellow, and velvety. Their sweet, slightly tart flavor makes them popular both fresh and dried; with the dried version taking on an almost jellied, candied texture. Apricots are often used in preserves, baked goods, and savory dishes.

Cherries:  Famous for breads, as toppings to desserts, or raw in a bowl, the cherries of Ornath are larger than their mainland cousins. The trees have slender branches with dark bark and clusters of small, white flowers that eventually yield to fruit. Half the size of a plum tomato, red, and juicy, the fruit is sweet with a pleasant tartness. Sour cherry preserves are a favorite, utilizing local cherries and lemon, the warm concoction is poured over breads, pies, ice cream, or even eaten warm in a bowl.

Figs: Growing from smooth, grey-barked trees with large-lobed leaves figs are small, pear-shaped, and vary in color from green to deep purple. Sweet and chewy, figs are used in a variety of dishes, from savory appetizers to sweet desserts, and are also dried for longer preservation.

Guavasteen: This intriguing fruit is a true gem of Ornathian flora. The guavasteen tree produces oval fruits with a tough green exterior, which, when sliced open, reveals bright pink or orange flesh. The flavor profile of the fruit is a delightful blend of perfumed apricot, crisp apple, tropical guava, sweet strawberry, and tangy pineapple. Its complex taste offers a refreshing balance of sweet and tangy notes that is both invigorating and satisfying. Additionally, the tree's flowers are also edible, with a unique flavor reminiscent marshmallow or a creamy iced fruit dessert. Guavasteen thrives in the sunny, mineral-rich soil near the island's hot springs, benefiting from the natural warmth and nutrients of its environment. The fruits are enjoyed fresh, juiced, or used in a variety of sweet and tangy dishes

Kiwi: Cultivated to grow upon lateral trellises, kiwi vines have large, heart-shaped leaves and produce small, brown, fuzzy fruits with bright green flesh. The flavor is sweet and slightly tangy, making kiwis a popular addition to fruit salads, desserts, and smoothies. The vines prefer well-drained soil and sunny locations.

Lemons: Distinguished by their glossy, green leaves and fragrant white flowers, lemons are a vibrant and essential part of Ornathian cuisine and culture. The bright yellow fruits are known for their tart and juicy flesh, which is extensively used in cooking, baking, and beverages. Beyond their culinary uses, lemons also hold a significant place in traditional medicinal practices on the island. The zest is often grated into dishes for a burst of flavor, while the juice is used to add acidity and brightness to both sweet and savory recipes. In addition to their health benefits, including vitamin and antioxidant properties, lemons are also utilized in various household applications, such as natural cleaning agents and air fresheners. The trees thrive in the island's sunny, well-drained soil, producing a bountiful harvest nearly year-round.

Oranges: Easily identified by their glossy, dark green leaves and fragrant white flowers, orange trees are native to the island and come in multiple varieties. Bright orange with a thick, pitted rind, oranges here grow as large as grapefruits. Juicy and sweet with a hint of tartness, they are consumed fresh, juiced, or used in cooking and baking. Some varieties produce a brightly fragranced oil that is used in wood polishes, perfumes, and cleaning supplies.

Persimmons: Persimmons grow on trees with dark, glossy leaves and produce round, bright orange fruits. The flesh is sweet and rich, particularly when fully ripe. Persimmons are enjoyed fresh or dried and used in desserts, salads, and traditional dishes. Perhaps not commonly known, persimmons are eaten skin and all.

Quince: Quince trees have twisted branches with smooth, gray bark and large, oval leaves. The fruits are golden-yellow when ripe, with a strong fragrance and firm texture. Quince is often cooked or baked, as the raw fruit is quite tart and astringent. It is used in jams, jellies, and savory dishes.

Native Shrubs

Goldenfinger: Distinguished by its rich, golden-yellow foliage and dense, bushy growth, the golden finger is a striking shrub. Its leaves are elongated with a slight sheen, creating a vibrant display throughout the year. Incredibly hardy, the shrub thrives in sunny, well-drained areas and is often used as an ornamental plant in gardens and landscapes. Goldenfinger's leaves release a subtle, pleasant aroma when brushed, adding a fragrant note to outdoor spaces. Its bright color and low maintenance make it a popular choice for adding a splash of vibrant hue to the island's gardens.

Monk's Pepper: Incredibly aromatic, monk's pepper is a distinctive shrub known for its dark green leaves and clusters of small, yellowish-green flowers. It grows well in sunny locations with well-drained soil and is valued for its medicinal and culinary properties. The peppercorn-like seeds of the monk's pepper plant are used as a spice in various dishes, adding a subtle heat and depth of flavor. Additionally, the plant's leaves are used in traditional remedies to treat minor ailments.

Rock Samphire (also known as Sea Fennel): Found along the coast, rock samphire is a shrub with fleshy, succulent stems and fine, needle-like leaves. It grows in the mineral-rich soil near the island's shores and is prized for its crisp, briny flavor. Often referred to as Sea Fennel, it is used in local cuisine for its refreshing taste and crunchy texture. Rock samphire's bright green color and unique flavor make it a sought-after ingredient in salads and seafood dishes.

Woolgarie Bur: Woolgarie Bur is a resilient shrub with spiny, gray-green leaves and clusters of small, inconspicuous flowers. This shrub is well-adapted to the island's gravelly soil and can withstand both dry conditions and the salty sea breeze. The Woolgarie Bur produces small, spiky seed pods that are occasionally used in traditional crafts. While not particularly ornamental, the plant's tough nature and ability to thrive in harsh environments make it a staple of Ornathian landscapes.

Native Herbs

Dill: Tall and delicate, dill is an herb with feathery green leaves and bright yellow flower clusters. It adds a fresh, tangy flavor to dishes such as pickles, salads, and fish. There is a very popular yogurt sauce also created with dill that is used on vegetable wraps, some meats, and occasionally as a dip. Dill thrives in sunny spots with well-drained soil and is easy to grow. Its seeds and leaves are both used in cooking and traditional remedies, where dill is believed to aid digestion and alleviate colic.

Laurel: One of the many evergreen shrubs on the island, laurel has glossy, dark green leaves and a dense, rounded form. The leaves are aromatic and are commonly used in cooking to impart a subtle, herbal flavor to soups, stews, and sauces. Laurel trees are hardy and thrive in sunny locations with well-drained soil. In addition to its culinary uses, laurel leaves are used in traditional practices for their symbolic and protective qualities, often being burned as part of ceremonies.

Lemon Balm: Marked by round, serrated leaves and a refreshing lemon scent, lemon balm is one of the perennials of the island that grows both wild and in gardens. It produces small, white or pale pink flowers that attract bees and butterflies. The herb is used to make calming teas and is known for its soothing properties, which help reduce anxiety and promote relaxation. Lemon Balm prefers sunny to partially shaded locations with well-drained soil and can be harvested throughout the growing season.

Linden: Providing generous shade, linden trees are distinguished by their heart-shaped leaves and fragrant, yellow-green flowers. Linden flowers are used to make a soothing herbal tea known for its calming effects. They are frequently found on the island in solitary locations, surrounded by graces or breaking up the expanse of meadows. They grow well in the sun, attracting pollinators and avians to their boughs.

Marjoram: Known for its mild, sweet flavor, and used to enhance a wide range of dishes from soups to roasted meats, marjoram is a prolific growing. It thrives in sunny, well-drained soils and is often grown in herb gardens for both its culinary and ornamental value. It is also used in traditional medicine for its soothing properties, helping to ease digestive discomfort and respiratory ailments.

Mint: A prolific grower, mint is a vigorous herb with square stems and fragrant, serrated leaves. Though not an original herb to the island, the plant once threatened to overtake most gardens when introduced. As such, careful care and consideration is given to the mint and rigorous pruning is required. The plant produces small, light purple flowers that add a splash of color to herb gardens. Mint's refreshing, cool flavor makes it a favorite for beverages, salads, and desserts. It is also used in traditional remedies to soothe digestive issues and relieve headaches.

Oregano: Hardy and robust, oregano has green leaves and clusters of small, purple flowers. It is a staple in Ornathian cuisine, prized for its bold, slightly peppery flavor that complements a variety of dishes, including sauces, stews, and grilled meats. This herb is well-suited to sunny locations with well-drained soil and is easy to grow. In addition to its culinary uses, oregano is also known for its antimicrobial properties and is used in herbal remedies to support immune health.

Rosemary: Rosemary is a fragrant, evergreen herb with needle-like leaves that grow along woody stems. The plant produces small, blue or purple flowers that bloom in the spring and summer. Rosemary is cherished for its robust, pine-like flavor, which enhances a variety of dishes, from roasted meats to vegetable dishes. It is also known for its potential health benefits, including improving memory and reducing inflammation. Rosemary prefers full sun and well-drained soil and is a popular choice for both culinary and ornamental gardens.

Sage: With its silvery-gray leaves and upright growth habit, Sage is a popular herb in Ornathian gardens. The leaves are covered in a soft, velvety texture and emit a strong, earthy fragrance. Sage is prized for its culinary uses, adding a robust, savory flavor to a variety of dishes. It is also valued for its medicinal properties, where it is used in teas and remedies to relieve sore throats and digestive issues. Sage prefers sunny spots with well-drained soil and can be easily harvested throughout the year.

Ornathian Mountain Tea: Growing in the high, rocky regions of Ornath, Ornathian Mountain Tea is a hardy herb with slender, aromatic leaves and delicate clusters of tiny white flowers. This resilient plant thrives in the cooler, elevated areas of the island and is renowned for its soothing, herbal infusion. The tea made from its leaves offers a calming, mildly earthy flavor with subtle notes of mint and thyme. Traditionally, it is used to promote relaxation and aid digestion, making it a comforting choice for evening brews.

Thyme: Thyme is a versatile herb with tiny, oval leaves and a spreading growth habit. The plant produces small, pink or white flowers that attract bees and butterflies. Thyme's aromatic leaves are used in cooking for their subtle, earthy flavor, which enhances dishes from soups to roasts. It is also used in traditional medicine for its antiseptic properties, which make it beneficial for treating coughs and colds. Thyme thrives in sunny, well-drained gardens and can be harvested throughout the growing season.

Native Trees

Carob: Rough, gray-brown bark and glossy, pinnate leaves define the carob tree, which produces long, dark brown pods containing a sweet, edible pulp. Favoring sunny, dry conditions, carob pods are often used as a chocolate substitute, and the seeds can be ground into flour, making this tree a valuable food source.

Cypress Trees: Smooth, gray bark and scale-like leaves are characteristic of cypress trees, which produce small, spherical cones. Thriving in sunny, well-drained conditions, cypress trees are often planted for their tall, elegant stature and are highly valued as ornamental plants. Their wood is durable, causing them to be favored by those building homes.

Fan Palm: With rough, fibrous bark and large, fan-shaped leaves, fan palms produce small, black fruits. Thriving in sunny, well-drained soil, these palms are valued for their dramatic, fan-like leaves, and the leaves are also used for weaving and crafts.

Kermes Oak: With thick, rough, dark brown bark and small, spiny-edged evergreen leaves, the Kermes oak thrives in sunny, well-drained areas. Primarily grown for its ornamental value, its acorns add a unique flavor to traditional dishes, and its durable wood is used for construction and fuel.

Juniper: The juniper tree features thin, flaky bark and needle-like evergreen leaves. They produce small, round, berry-like cones that range from green to blue-black as they mature. These berries are versatile and have multiple uses in Ornathian culture and beyond. In traditional cooking, juniper berries are used to season meats, especially game, due to their tangy, pine-like flavor. They are also a crucial ingredient in the production of gin, where their distinctive taste forms the base of this popular alcoholic beverage. The berries can be used to infuse spirits, flavor sauces, or create aromatic herbal teas. In traditional medicine, juniper berries have been employed for their antibacterial and diuretic properties, offering natural remedies for digestive and urinary issues. Juniper wood, with its fragrant, spicy aroma, is used in crafting items such as incense holders, small furniture pieces, and decorative objects. Junipers thrive in sunny, well-drained soil, making them ideal for the island's varied landscapes. They are particularly well-suited for rocky and dry areas, adding greenery and texture to the environment. Their hardy nature and slow growth make them a low-maintenance addition to Ornathian gardens and natural settings. The resilient juniper tree thus serves both practical and aesthetic purposes, contributing to the island's rich botanical diversity.

Ornathian Maple: Known for its evergreen nature, the Ornathian maple is unique to the isle of Ornath. This tree grows with smooth, dark gray bark that becomes scaly and fissured with age. Its glossy dark green leaves are hard and leathery, often appearing in both unlobed and three-lobed forms on the same shoot. Small, hanging clusters of yellow-green flowers bloom on the tree, followed by double samaras with winged seeds. Highly drought- and heat-tolerant, the Ornathian maple thrives on dry, sunny hillsides. Unlike the northern mainland maples, it does not yield syrup but is appreciated for its ornamental beauty and resilience.

Phoenix Palm: Rough, fibrous bark and pinnate leaves distinguish the Phoenix palm, which produces large, date-like fruits that are a significant food source. Requiring full sun and well-drained soil, these palms are known for their distinctive tropical appearance and are primarily ornamental.

Plane Tree: The plane tree stands out with its peeling, mottled bark and large, palmate leaves. Producing small, spherical seed balls, these trees thrive in sunny to partially shaded areas with well-drained soil. Some woodworkers prefer the plane tree for furniture building as the graining produces truly unique patterns.

Tamarisk: Prized for their shade and looping root structure, tamarisk trees have smooth, reddish-brown bark and small, scale-like leaves. They produce feathery pink flowers that add a splash of color to the landscape. These trees prefer sunny, well-drained areas and are valued for their ornamental beauty. Children and adults adore them as they are great to scale or play in. A species of Ornathian songbird, the Lyrae Pippit, so named for its ability to mimic the sound of a lyre, makes its home in these trees.

Thuja: Reddish-brown, fibrous bark and scale-like evergreen leaves are typical of the thuja tree, which produces small, woody cones. Preferring sunny, well-drained areas, thuja is known for its fragrant wood and ornamental value, with the wood often used in construction and crafts.

Native Flowers

Autumn Squill: Known for its star-shaped flowers in soft hues of purple and pink, autumn squill blooms in clusters in rocky terrain. Though its name indicates that it is an autumnal plant, the flower grows year round on Ornath and only goes to seed every sixteen weeks. Due to its prolific growth throughout the island, it is rare to not find one of these flowers blooming somewhere any time of the year. Its delicate blossoms are tiny and favored by crafters.

Bougainvillea: Featuring thorny stems with vibrant, papery bracts in colors ranging from magenta to orange and white, bougainvillea flourishes in the sunny regions of Ornath and favors well-drained soil. Known for its striking colors and lush growth, bougainvillea is primarily ornamental, adding a dramatic and tropical touch to gardens and landscapes. Song birds are also drawn to the tangled boughs, often unseen but heard within the foliage.

Creeping Thyme: Used as a lawn substitute, creeping thyme forms a dense, mat-like ground cover with small, oval leaves and clusters of tiny, purple flowers. It flourishes in sunlight, needing only a little water, and is famously used between the pavers of the Agora Promenade. Some say that it is used in cuisine, but no recipes could be confirmed for this plant.

Dragon's Blood Flowers: Native to the Isle of Ornath, but cultivated the world over, dragon's blood flowers belong to the group of flowering plants known as sedums or stonecrops. This particular stonecrop has sprays of blood red, star-shaped flowers growing amidst shiny, dark green succulent leaves that create excellent ground cover, making it a popular means of lining paths or adorning small slopes. In fall and winter, the leaves turn a dull green with a bronze shimmer.

The dragon's blood flower has a distinct scent, a faint coppery note similar to spilled blood with floral overtones. This makes it quite popular in perfumes, incense, and candles. While the flower does not have much of a flavor by itself, when dried and used with other tea or tisane blends, the coppery floral scent adds an intriguing component to those brews.

The leaves are also edible, and during their shinier phases of spring and summer, they make an excellent addition to a field green salad and hold a flavor described by many as "slightly peppery with a fresh, sharp crunch."

The fall and winter leaves lack the flavor of their shiny counterparts. However, when properly prepared and infused with summer blossoms, they are used in a variety of folk medicines. Whether or not these infusions are used in Teras Isle's famed Dragon's Blood porter is a closely guarded secret, but some believe they are.

The origin of the name is in itself steeped in myth. According to one story, the flower is as ancient as the drakes, and when the blood of one was spilled, the flowers sprang into existence where each drop soaked into the ground. Still another claims the flower was originally white, but when a dragon's blood was spilled on one, it turned the entire patch red. From that day forward, the flowers blossomed red and smelled forever like the dragon's blood. Some have tried to tie Koar and Lumnis into the stories and mythologies around this particular flower as well. More than likely, these are all attempts to explain the unusual scent, but considering the power of the drakes and the Arkati in forming our world, there may be some truths hidden amidst the tales.

Meadow Saffron: Showcases long, slender leaves and vibrant pink to purple flowers, meadow saffron, despite its name, is not a true saffron plant. Strictly medicine in usage, it grows in sunny, well-drained areas, adding a burst of color to the landscape. Meadow saffron is particularly valued for treating gout and inflammation. Despite its beauty, it is toxic if ingested and should be handled with care. Poultices are the best way to utilize this specimen.

Sea Daffodil: Long, slender leaves and delicate, white, trumpet-shaped flowers characterize the sea daffodil. Thriving in sandy, sunlit areas, it is commonly found along Ornath's coastlines. This plant is appreciated for its ornamental beauty, with white blooms that appear throughout the year, adding elegance to beachside gardens and natural settings. Sea daffodils are often harvested for their stunning appearance and used in coastal landscaping to enhance the aesthetic of sandy, sunlit areas.

Sea Spurge: Spiky, green foliage and small, yellow flowers are the hallmark of sea spurge. Growing well in sandy, sunny regions, it naturally populates Ornath's coastal areas. This plant is valued for its unique, spiky appearance and resilience to coastal conditions, making it a popular choice for ornamental planting in seaside gardens and landscapes. Sea spurge adds a distinctive texture to coastal environments, and its ability to thrive in harsh conditions makes it an important component of Ornath's coastal ecology.

Sowbread: Preferring partial shade and well-drained soil, the sowbread displays heart-shaped, dark green leaves and delicate, pink or white flowers that bloom almost year-round. It is primarily ornamental, admired for its beautiful and long-lasting blooms, however, some islanders are drawn to its aesthetic value. Sowbread is sometimes used in traditional remedies for inflammation and pain, though caution is advised due to its toxic properties.

Spiny Restharrow: Delicate, spiny stems support clusters of small, pink flowers, the spiny restharrow is a striking specimen. Its petals are soft and slightly translucent, giving them an ethereal appearance when the sun or one of the many moon is directly above. Thriving in sunny, well-drained areas, spiny restharrow is primarily ornamental, admired for its unique combination of delicacy and ruggedness. Its spiny stems add a touch of wild beauty to gardens and they are often found in dry landscapes where other plants struggle to thrive.

Succulents: Appearing almost alien at times, succulents thrive on Ornath and can be found virtually everywhere. Some air varieties find purchase in rocks and survive on minimal water intake, while others are thirsty and vibrant. Varieties include string of pearls, aloe, snake plants, wax agave, hens and chicks, mother of thousands, paddle, haworthia, sedum, and echeveria. They come in diverse shapes and colors, such as green, pink, purple, blue, teal-grey, grey-brown, and more. Valued for their unique shapes and low maintenance, succulents are popular ornamental plants and are also used in xeriscaping to conserve water.

Whorled Heather: Thriving in sunny, well-drained soil, it is primarily ornamental, whorled heather features small, needle-like leaves and clusters of pink or purple flowers arranged in whorls. Admired for its unique flower arrangements and vibrant hues, it is often used in gardens and landscapes for ground cover and its attractive floral display.

Witch's Garlic: Marked by slender green leaves and freckled white flowers, witch's garlic grows in wild profusions across the island. Thriving in sunny, well-drained soil, it is known for its strong, garlic-like aroma and is often used in traditional remedies for its reputed health benefits. The plant's edible leaves can be used in culinary dishes, adding a mild garlic flavor. It is also valued for its ornamental appeal, with delicate flowers enhancing garden aesthetics.

Only Found On Ornath

Ornathian Birthwort: Known for its striking heart-shaped leaves and unusual, tubular flowers with yellow and purple veins, Ornathian birthwort is a deciduous, woody, climbing vine. This native plant prefers the rich, moist, and well-drained soils of Ornath, often found in the island's shaded, moist woods or near streams. The vine thrives in full sun to partial shade and is intolerant of dry soil, needing protection from strong winds. Pruning before the rainy season helps manage its vigorous growth, and it can be propagated from seeds and cuttings.

The flowers of the Ornathian birthwort are often hidden within the dense foliage. These small blossoms are yellow-green with brownish-purple lobes shaped like a smoking pipe, a resemblance that gives rise to one of its common names. The smooth, heart-shaped leaves are deep green on top with a silvery underside, creating a beautiful screen when the vine is used to cover garden walls or porch trellises. The plant also produces green capsules that turn gray to black when they mature.

In addition to its ornamental value, Ornathian Birthwort is the main larval food source for the Ornathian Swallowtail butterfly. Though caterpillars may consume the leaves, the vine quickly recovers without lasting harm. The flowers emit an odor that attracts flies, which act as pollinators. Despite its attractiveness, caution is advised as the plant contains a toxin that can cause irreversible kidney failure if ingested. The vine is moderately resistant to goats, making it a resilient choice for gardens on the island.

Dittany: Unique to Ornath, dittany is a perennial herb with lush, green leaves that are rounded at the tips and covered in fine, soft hairs. The plant produces small, purple-pink flowers that attract pollinators throughout the spring and summer months. Known for its medicinal properties, dittany's leaves are used in tinctures and poultices to heal minor wounds and soothe skin irritations. Its subtle, herby aroma adds a pleasant scent to garden spaces, and it thrives in well-drained, sunny locations.

Oritis: In the stone fruit family, the oritis tree is a unique evergreen native to Ornath. Its unassuming presence is noted by a smooth, light brown bark and elongated, dark green leaves. Cream-hued blossoms evolve into a yellow fruit the bright color of a boiled egg yoke, giving this fruit one of its many nicknames. Egg fruit, yoke stone, or hen's steal, the fruit has the same consistency as the insides of a baked sweet potato. Musky and sweet, the fruit is often cut in half, the stone removed, and then eaten directly from the skin with a spoon. It can and is frequently used as a substitute flour in wet breads or pancakes, though its creamy texture when fully ripe lends well to ice creams, shakes, puddings, and other desserts.

Runner Beans: Thriving in sunny locations with well-drained soil, runner bean plants have climbing vines with large, heart-shaped leaves and bright red or white flowers. Taking well to trellising, this vitamin and mineral-rich bean complements many dishes. Not as stringy as its cousins, the runner bean is meatier and dense.

Storax Tree: Smooth, gray bark and oval, serrated leaves define the storax tree, which produces fragrant white flowers highly valued for their beauty. Thriving in sunny, well-drained soil, the storax tree's resin is used in traditional medicine, and its wood is used for making musical instruments.

Round Storax Fruit: Known for its smooth, gray bark and clusters of fragrant white flowers, the storax tree produces a drupe, sometimes called a stone fruit. This means that the seed is large and buried deep within the flesh. Despite their small stone and equally as diminutive flesh, the fruits are quite delicious, with a subtle, pleasant sweetness that fills the mouth, akin to the taste of a ripe pear but with a gentler profile. Presenting as an aftertaste, a slight tanginess emerges, adding a refreshing zing that leaves the tastebuds feeling clean. These fruits are mostly enjoyed fresh and raw.

Wind Witch: Once known to the islanders as common saltwort or tumbling thistle, this resilient shrub holds a storied past that has shaped its current name. Four centuries ago, during a particularly fierce season of Mana Storms, the winds that ravaged the coastal areas of Ornath were so violent that they uprooted plants and cast them like toys across the landscape. It was said that the storm's fury gave life to a vengeful spirit within the plant, leading the people to call it "Wind Witch's Revenge.” The thorns of the shrub lashed out like spectral claws, scratching at anyone caught in the storm's chaotic embrace. This ominous moniker eventually was shortened to simply wind witch. Found along Ornath's coastline, the wind witch is a striking shrub comprised of tangled, evergreen vines stripped with fuchsia. In the spring and summer, bright pink flowers grace the branches, their centers filled with feathery-topped stamen. As the blossoms age, the centers drift away like dandelion tufts, sending the fragile seed off into the wilds, while leaving behind a flower that dries into a beige rosette.

OOC Information/Notes

• Created by GM Thandiwe, July 2024
  • Dragon's blood flower by GM Xynwen
• Availability Information:
  • Dragon's blood flowers are open use. These can also be referred to as "dragon's blood sedum" or "dragon's blood stonecrop" instead of "dragon's blood flower"