Swampfarer

The swampfarer produces a maximum of three stems from its fleshy purple rhizome. The rhizome is bitter, but not outright poisonous. While its ancestor had a water-absorbent coating, the swampfarer's leaves have a thin cuticular wax to repel water. This cuticular wax is derived from its ancestor's water-absorbent coating, but in its humid, rainy environment, absorbing too much water would waterlog it. Younger swampfarer leaves are distinct from the older ones. Leaves begin as reddish-purple, but become bluer as they mature. Older leaves have a sparse covering of trichomes on the upper side of the leaves. Younger leaves are smoother, with only a slight fringe, and are slightly narrower in shape.



The fruit (a seed pod) is shaped like a small boat. The fruit detaches from the long "flower pole" and drops into the water. Air pockets within the seed pod eventually turn the seed pod upright from its original upside-down configuration. The pea-like seeds are covered by a thin membrane that attaches them to the bottom of the "boat". Sepal-like growths function as sails, allowing the breeze to lazily push the seed pod along atop the still water of the swamp. The sails' inefficient shape causes the swampfarer seed pod to twirl, rather than go directly forward. Consequently, it doesn't go very far from its parent flora.

"Chocolate Cake Syndrome" is common among swampfarers. It is defined by the patches of discoloration at the edges of the swampfarer's leaves. The patches' triangular, cake slice-shaped shape and dark-brown, chocolate-cake-like color cause its informal name. "Chocolate Cake Syndrome" can be caused by several kingdoms of microbes, and its exact effects differ. However, it usually follows leaf injury and overly moist conditions. While the color of the 'slices' is highly appealing and even appetizing-looking, it unfortunately does not make the leaf taste like chocolate cake.

Swampfarers have high moisture requirements, but cannot survive in waterlogged soil.

The rhizome is edible (though bland) by human standards if boiled. It tastes better with vinegar.