Plantlife in Athas
A short white wheat found throughout the area of the Estuary of the Forked Tongue, Aenia wheat is a staple of bread production around Balic. It creates a soft, powdery flour used to make light breads and rolls. It grows wild throughout the region, but grows best when cultivated. If left on its own, Aenia wheat tends to grow in clumps, which limits its growth potential to half of its optimal height. When planted in rows, the roots are able to expand more widely and the wheat can grow to its full height, which is just shy of two feet.
This plant grows on the side of cliffs and gullies. It is a low growing light green scrub plant with very hard, very sharp needles a half inch in length. It is often planted around the estates of nobles houses of Balic as a defensive feature.
Caffrey is, a tall, weed like plant that grows almost exclusively on their stretch of land. It has a sweet smell and taste, and is especially popular in soups in the Balican peninsula. Visitors will find it difficult to find a dish with caffrey, whether in the traditional soup, or as a side dish, or meet flavored with powdered with powdered caffrey.
A balican vegetable with a tangy taste. Above the ground, cembic reveals itself as a small patch of pale green leaves. Underneath, it has a large root system covered with dozens small white bulbs. The bulbs are usually crushed into a powder and used to spice food. They can also be roasted and eaten directly for those looking for a culinary adventure.
This type of corn is grown in the fields west of Balic. It reaches a height of four feet, and each plant typically has from three to five ears per stalk. The stalk and leaves are varying shades of yellow, and the fruit are golden in color. Dawo is usually eaten cooked on the cob or the kernels are removed from the cob and put into a soup.
This tough tuber grows one foot underground and has a color that runs from white to gray. Extremely bitter in taste, all races agree that maknac root tastes awful. The most useful property of this mildly acidic plant is itâ€™s ability to clean stains. When ground up into a fine powder and applied to cloth, the powder absorbs the stain, taking on the tint of the discoloration, and the powder is then discarded. The process requires little moisture, a useful property in a generally waterless area such as the Tablelands. Maknac root is difficult to find, however, as it requires a very specific soil type to grow â€“ the right mixture of dirt, sand, and silt â€“ and the only sign above ground that the root grows below is a short pale stalk which is nearly identical in color to the soil in which root grows.
The dictator Andropinis of Balic maintained a private orange grove near his palace grounds. Originally grown only for his consumption, the merchant-house of Wavir has began selling a limited number of the fruit since the disappearance of the sorcerer-king. The oranges fetch a high price for their rarity and their wonderful taste.
Pedar is a long, curving vegetable, purple in color and with a sweet taste. Grown underground, it is not a common crop because of the richness of soil which pedar requires to grow, and itâ€™s rarity makes it expensive. It is often prepared mashed or cut into thin slices and fried.
A blue-green moss that grows on the bottom of the Estuary of the Forked Tongue. It requires a very specific environment in which to grow, protected from the suns rays, but still getting enough light, and the shallow silt in the Estuary provides exactly the correct lighting. It has the unusual effect that at dawn and dusk, the sunlight reflects off the moss and through the silt producing a bluish light, and when the wind blows over the silt, it looks like water. Tatnis Moss has no nutritional value, and has a dry, paperlike taste. The moss is named after Tatnis, a Balican botanist who did extensive reseach into the Estuary regions plant life.
Balican Wheat is similar to common wheat, but with a short whitestalk and a pale yellow tip. It is a coarse wheat and is used to make less expensive baked goods consumed by the working class of Balic.
Sadi Wheat only grows in the areas around the Estuary of the Forked Tongue, most likely because of the siltly soil. Goods made with Sadi Wheat have a tangy, dry taste. Rolls and buns are the most commonly created baked items made with Sadi Wheat. It burns easily, however, so only experience bakers work with it.