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10 Surprising Facts About Butterflies

Like living fairies, butterflies flutter across flowery meadows on beautiful wings. But put aside your fairy fantasies for a moment and consider that some butterflies drink tears, eat poop, wear false heads, and kill to survive. Here’s a little peek into the darker world of butterflies.

1. THEY EAT POOP AND DRINK TEARS.

Butterflies don’t just drink nectar from flowers. Many of them consume a whole host of revolting things, from poop to urine to decaying animal flesh. They’ll even drink the tears of reptiles to get some much-needed sodium.

Scientists can use these less savory preferences to attract and study butterflies: Researchers trying to attract tropical Skippers will spit on a piece of tissue and put it on the ground, a method known as the Ahrenholz technique [PDF]. Butterflies are attracted to the saliva-soaked tissue because it looks like bird poop, and they stick around because it provides them with sodium and other nutrients. Meanwhile, their presence allows scientists to photograph and collect them.

2. SOME OF THEM ARE CARNIVORES.

A Harvester butterfly. Image credit: khteWisconsin via Flickr // CC BY-NC 2.0

Don’t worry, you can visit your garden without risking attack from a swarm of predatory butterflies. But some caterpillars kill for a living. Take the ominously named harvester: This North American butterfly lays its eggs on colonies of woolly aphids, and the caterpillars grow up snacking on the aphids, sometimes protecting themselves with the corpses of their victims.

Then there’s the moth butterfly of Asia and Australia. Protected by tough outer shells, its caterpillars live in ant nests and eat their larvae. But when the caterpillars become butterflies, they’re suddenly soft and vulnerable. They beat a hasty retreat, shedding extra wing scales that stick to their ant pursuers.

3. THEY CAN BE REALLY, REALLY PICKY EATERS.

U.S. Fish and Wildlife Service via Wikimedia Commons // Public Domain

Say you want to help butterflies, so you plant a beautiful garden full of flowers. Soon, butterflies of all kinds are fluttering around the blossoms. Success! But wait—if you don’t have exactly the right plants, those butterflies won’t have babies. They’ll be genetic dead ends.

That’s because some butterfly caterpillars can only eat the leaves of one plant, or one small group of plants. The Karner blue caterpillar, for example, chows down on just one species: wild blue lupine. The monarch butterfly caterpillar eats only the members of a group of plants called the milkweeds. The Hessel’s hairstreak consumes Atlantic white cedar, which often grows in threatened wetlands.

A caterpillar’s food plants are called host plants—they’re the only species that can host the right dinner party for a growing caterpillar. Once the caterpillars turn to butterflies, they may visit many different plants and drink their nectar. But if they don’t eventually find the right host plants, they can’t have babies, because the female caterpillars will only lay eggs on plants that can serve as hosts. To thrive, butterflies need access to both delicious nectar sources and host plants.

4. THEY USE ANTS AS BABYSITTERS.

Many members of a butterfly family called the Lycaenids, or gossamer-wings, rely on ants to take care of their babies. The caterpillars use special chemicals to attract ants. In some species, such as the Alcon blue, those ants carry the babies back to their nest, and vigorously protect them from parasites, sometimes at the expense of their own kind. This isn’t always an ideal arrangement for the ants—the caterpillars may provide nutrients, but some of them will snack on ant larvae. To fight back, some ants slowly alter their communication chemicals over time so that they no longer match the caterpillar’s signals—effectively changing the locks on their home. The caterpillars must evolve and keep up or risk being ignored completely.

Once they become adults, the relationship can get even more twisted. One species of butterfly, Adeloptypa annulifera, uses ant babysitters, and once it grows up, it steals food from those same ants. It even looks a lot like an ant. Sneaky.

5. SOME ARE A FOOT LONG.

Mark Pellegrinivia Wikimedia // CC BY-SA 2.5

Butterflies can get pretty big. Some Queen Alexandra's birdwing butterflies have a foot-long wingspan. In contrast, the western pygmy blue has a maximum wingspan of about three-quarters of an inch. Perched on a human finger, it looks ridiculously tiny, even when spreading its wings to their full glorious extent.

6. SOME BUTTERFLIES ARE NOT COLORFUL.

Butterflies come in a rainbow of hues. But some of them have such understated colors that you might think they’re moths.

Plenty of butterflies are gray or brown. The gray hairstreak is, well, gray. Arctic butterflies, such as this Jutta arctic, are speckled brown, and are capable of living in remote cold places such as the tundra. The evocatively named dreamy duskywing is also totally brown. Their patterns are lovely if you’re a fan of earth tones.

But the ultimate colorless butterflies are just see-through. Really. The wings of some species, such as the glasswinged butterfly, have minute structural characteristics that cause light to pass right through them.

7. SOME HAVE COLORS WE CAN’T SEE.

Butterflies look at the world in a totally different way than we do. Their eyes aren't adapted to see as many fine details as we can. On the other hand, they can perceive colors outside of our visual range, such as ultraviolet. Many of them make ultraviolet pigments in their wings—so they have patterns that are invisible to human eyes. They may use them to help find the right mate.

8. THEY USE FALSE HEADS TO TRICK PREDATORS.

Birds, lizards, spiders, and other creatures hunt butterflies. Given the choice, a butterfly would prefer to be bitten on its wings instead of a more valuable part, like, say, its face. (If a predator bites a butterfly on its wings, the insect can still fly even with big chunks missing.)

So how can a butterfly encourage a predator to bite its wings and not its head? Some species have false heads on their wings, right next to their butts. These fake heads are a tempting target for spiders and other hunters—especially when a butterfly points its fake head up and wiggles the “antennae.” The predator bites the false head, and the butterfly escapes with its real noggin intact, able to fly another day.

9. THEY STEAL AND USE POISONS.

Their heads aren’t the only weapons that butterflies wield. Some caterpillars absorb poisons from their food plants and use them against predators. Monarch butterflies, for example, collect milkweed toxins to make themselves less tasty to birds. And remember those foot-wide Queen Alexandra’s birdwings? They use the same tactic by munching on a particular toxic vine.

10. SWALLOWTAIL BUTTERFLIES MAKE A STINK.

And here’s another weapon. When swallowtail butterfly caterpillars are threatened, they stick out a colorful stinky organ called an osmeterium. It looks a little like a snake’s tongue and serves to make them seem a lot less tasty to other insects. If you play video games, this might sound familiar: The swallowtail's defensive practice inspired the Pokémon Caterpie, which has a permanently visible osmeterium and defends itself with a powerful odor.

All photos via iStock except where noted.

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11 Black Friday Purchases That Aren't Always The Best Deal
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Black Friday can bring out some of the best deals of the year (along with the worst in-store behavior), but that doesn't mean every advertised price is worth splurging on. While many shoppers are eager to save a few dollars and kickstart the holiday shopping season, some purchases are better left waiting for at least a few weeks (or longer).

1. FURNITURE

Display of outdoor furniture.
Photo by Isaac Benhesed on Unsplash

Black Friday is often the best time to scope out deals on large purchases—except for furniture. That's because newer furniture models and styles often appear in showrooms in February. According to Kurt Knutsson, a consumer technology expert, the best furniture deals can be found in January, and later on in July and August. If you're aiming for outdoor patio sets, expect to find knockout prices when outdoor furniture is discounted and put on clearance closer to Labor Day.

2. TOOLS

A display of tools.
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Unless you're shopping for a specific tool as a Christmas gift, it's often better to wait until warmer weather rolls around to catch great deals. While some big-name brands offer Black Friday discounts, the best tool deals roll around in late spring and early summer, just in time for Memorial Day and Father's Day.

3. BEDDING AND LINENS

A stack of bed linens.
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Sheet and bedding sets are often used as doorbuster items for Black Friday sales, but that doesn't mean you should splurge now. Instead, wait for annual linen sales—called white sales—to pop up after New Year's. Back in January of 1878, department store operator John Wanamaker held the first white sale as a way to push bedding inventory out of his stores. Since then, retailers have offered these top-of-the-year sales and January remains the best time to buy sheets, comforters, and other cozy bed linens.

4. HOLIDAY DÉCOR

Rows of holiday gnomes.
iStock

If you are planning to snag a new Christmas tree, lights, or other festive décor, it's likely worth making due with what you have and snapping up new items after December 25. After the holidays, retailers are looking to quickly move out holiday items to make way for spring inventory, so ornaments, trees, yard inflatables, and other items often drastically drop in price, offering better deals than before the holidays. If you truly can't wait, the better option is shopping as close to Christmas as possible, when stores try to reduce their Christmas stock before resorting to clearance prices.

5. TOYS

Child choosing a toy car.
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Unless you're shopping for a very specific gift that's likely to sell out before the holidays, Black Friday toy deals often aren't the best time to fill your cart at toy stores. Stores often begin dropping toy prices two weeks before Christmas, meaning there's nothing wrong with saving all your shopping (and gift wrapping) until the last minute.

6. ENGAGEMENT RINGS AND JEWELRY

Rows of rings.
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Holiday jewelry commercials can be pretty persuasive when it comes to giving diamonds and gold as gifts. But, savvy shoppers can often get the best deals on baubles come spring and summer—prices tend to be at their highest between Christmas and Valentine's Day thanks to engagements and holiday gift-giving. But come March, prices begin to drop through the end of summer as jewelers see fewer purchases, making it worth passing up Black Friday deals.

7. PLANE TICKETS AND TRAVEL PACKAGES

Searching for flights online.
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While it's worth looking at plane ticket deals on Black Friday, it's not always the best idea to whip out your credit card. Despite some sales, the best time to purchase a flight is still between three weeks and three and a half months out. Some hotel sites will offer big deals after Thanksgiving and on Cyber Monday, but it doesn't mean you should spring for next year's vacation just yet. The best travel and accommodation deals often pop up in January and February when travel numbers are down.

8. FOOD AND SNACK BASKETS

Gift basket against a blue background.
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Fancy fruit, meat and cheese, and snack baskets are easy gifts for friends and family (or yourself, let's be honest), but they shouldn't be snagged on Black Friday. And because baskets are jam-packed full of perishables, you likely won't want to buy them a month away from the big day anyway. But traditionally, you'll spend less cheddar if you wait to make those purchases in December.

9. WINTER CLOTHING

Rack of women's winter clothing.
Photo by Hannah Morgan on Unsplash.

Buying clothing out of season is usually a big money saver, and winter clothes are no exception. Although some brands push big discounts online and in-store, the best savings on coats, gloves, and other winter accessories can still be found right before Black Friday—pre-Thanksgiving apparel markdowns can hit nearly 30 percent off—and after the holidays.

10. SMARTPHONES

Group of hands holding smartphones.
iStock

While blowout tech sales are often reserved for Cyber Monday, retailers will try to pull you in-store with big electronics discounts on Black Friday. But, not all of them are really the best deals. The price for new iPhones, for example, may not budge much (if at all) the day after Thanksgiving. If you're in the market for a new phone, the best option might be waiting at least a few more weeks as prices on older models drop. Or, you can wait for bundle deals that crop up during December, where you pay standard retail price but receive free accessories or gift cards along with your new phone.

11. KITCHEN GADGETS

Row of hanging kitchen knives and utensils.
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Black Friday is a great shopping day for cooking enthusiasts—at least for those who are picky about their kitchen appliances. Name-brand tools and appliances often see good sales, since stores drop prices upwards of 40 to 50 percent to move through more inventory. But that doesn't mean all slow cookers, coffee makers, and utensil prices are the best deals. Many stores advertise no-name kitchen items that are often cheaply made and cheaply priced. Purchasing these lower-grade items can be a waste of money, even on Black Friday, since chances are you may be stuck looking for a replacement next year. And while shoppers love to find deals, the whole point of America's unofficial shopping holiday is to save money on products you truly want (and love).

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The Origins of 5 International Food Staples

Food is more than fuel. Cuisine and culture are so thoroughly intertwined that many people automatically equate tomatoes with Italy and potatoes with Ireland. Yet a thousand years ago those dietary staples were unheard of in Europe. How did they get to be so ubiquitous there—and beyond?

1. TOMATOES

For years, the wonderful fruit that’s now synonymous with Italy was mostly ignored there. Native to South America and likely cultivated in Central America, tomatoes were introduced to Italy by Spanish explorers during the 1500s. Shortly thereafter, widespread misconceptions about the newcomers took root. In part due to their watery complexion, it was inaccurately thought that eating tomatoes could cause severe digestive problems. Before the 18th century, the plants were mainly cultivated for ornamental purposes. Tomato-based sauce recipes wouldn’t start appearing in present-day Italy until 1692 (although even those recipes were more like a salsa or relish than a sauce). Over the next 150 years, tomato products slowly spread throughout the peninsula, thanks in no small part to the agreeable Mediterranean climate. By 1773, some cooks had taken to stuffing tomatoes with rice or veal. In Naples, the fruits were sometimes chopped up and placed onto flatbread—the beginnings of modern pizza. But what turned the humble tomato into a national icon was the canning industry. Within Italy’s borders, this business took off in a big way during the mid-to-late 19th century. Because tomatoes do well stored inside metal containers, canning companies dramatically drove up the demand. The popularity of canned tomatoes was later solidified by immigrants who came to the United States from Italy during the early 20th century: Longing for Mediterranean ingredients, transplanted families created a huge market for Italian-grown tomatoes in the US.

2. CURRY

Bowl of chicken curry with a spoon in it

An international favorite, curry is beloved in both India and the British Isles, not to mention the United States. And it turns out humans may have been enjoying the stuff for a very, very long time. The word “curry” was coined by European colonists and is something of an umbrella term. In Tamil, a language primarily found in India and Sri Lanka, “kari” means “sauce.” When Europeans started traveling to India, the term was eventually modified into “curry,” which came to designate any number of spicy foods with South or Southeast Asian origins. Nonetheless, a great number of curry dishes share two popular components: turmeric and ginger. In 2012, traces of both were discovered inside residue caked onto pots and human teeth at a 4500-year-old archaeological site in northern India. And where there’s curry, there’s usually garlic: A carbonized clove of this plant was also spotted nearby. “We don’t know they were putting all of them together in a dish, but we know that they were eating them at least individually,” Steve Weber, one of the archaeologists who helped make this astonishing find, told The Columbian. He and his colleagues have tentatively described their discovery as "proto-curry."

3. THE BAGUETTE

Several baguettes

A quintessential Gallic food, baguettes are adored throughout France, where residents gobble up an estimated 10 billion every year. The name of the iconic bread ultimately comes from the Latin word for stick, baculum, and references its long, slender form. How the baguette got that signature shape is a mystery. One popular yarn credits Napoleon Bonaparte: Supposedly, the military leader asked French bakers to devise a new type of skinny bread loaf that could be comfortably tucked into his soldiers’ pockets. Another origin story involves the Paris metro, built in the 19th century by a team of around 3500 workers who were apparently sometimes prone to violence during meal times. It’s been theorized that the metro foremen tried to de-escalate the situation by introducing bread that could be broken into pieces by hand—thereby eliminating the need for laborers to carry knives. Alas, neither story is supported by much in the way of historical evidence. Still, it’s clear that lengthy bread is nothing new in France: Six-foot loaves were a common sight in the mid-1800s. The baguette as we know it today, however, didn’t spring into existence until the early 20th century. The modern loaf is noted for its crispy golden crust and white, puffy center—both traits made possible by the advent of steam-based ovens, which first arrived on France’s culinary scene in the 1920s.

4. POTATOES

Bowl of red, white, and black potatoes on wooden table

Historical records show that potatoes reached Ireland by the year 1600. Nobody knows who first introduced them; the list of potential candidates includes everyone from Sir Walter Raleigh to the Spanish Armada. Regardless, Ireland turned out to be a perfect habitat for the tubers, which hail from the misty slopes of the Andes Mountains in South America. Half a world away, Ireland’s rich soils and rainy climate provided similar conditions—and potatoes thrived there. They also became indispensable. For millennia, the Irish diet had mainly consisted of dairy products, pig meats, and grains, none of which were easy for poor farmers to raise. Potatoes, on the other hand, were inexpensive, easy to grow, required fairly little space, and yielded an abundance of filling carbs. Soon enough, the average Irish peasant was subsisting almost entirely on potatoes, and the magical plant is credited with almost single-handedly triggering an Irish population boom. In 1590, only around 1 million people lived on the island; by 1840, that number had skyrocketed to 8.2 million. Unfortunately, this near-total reliance on potatoes would have dire consequences for the Irish people. In 1845, a disease caused by fungus-like organisms killed off somewhere between one-third and one-half of the country’s potatoes. Roughly a million people died as a result, and almost twice as many left Ireland in a desperate mass exodus. Yet potatoes remained a cornerstone of the Irish diet after the famine ended; in 1899, one magazine reported that citizens were eating an average of four pounds’ worth of them every day. Expatriates also brought their love of potatoes with them to other countries, including the U.S. But by then, the Yanks had already developed a taste for the crop: The oldest record of a permanent potato patch on American soil dates back to 1719. That year, a group of farmers—most likely Scots-Irish immigrants—planted one in the vicinity of modern-day Derry, New Hampshire. From these humble origins, the potato steadily rose in popularity, and by 1796, American cookbooks were praising its “universal use, profit, and easy acquirement.”

5. CORN

Corn growing in a field

In the 1930s, geneticist George W. Beadle exposed a vital clue about how corn—also known as maize—came into existence. A future Nobel Prize winner, Beadle demonstrated that the chromosomes found in everyday corn bear a striking resemblance to those of a Mexican grass called teosinte. At first glance, teosinte may not look very corn-like. Although it does have kernels, these are few in number and encased in tough shells that can easily chip a human tooth. Nonetheless, years of work allowed Beadle to prove beyond a shadow of a doubt that corn was descended from teosinte. Today, genetic and archaeological data suggests that humans began the slow process of converting this grass into corn around 8700 years ago in southwestern Mexico. If you're wondering why early farmers showed any interest in cultivating teosinte to begin with, while the plant is fairly unappetizing in its natural state, it does have a few key attributes. One of these is the ability to produce popcorn: If held over an open fire, the kernels will “pop” just as our favorite movie theater treat does today. It might have been this very quality that inspired ancient horticulturalists to tinker around with teosinte—and eventually turn it into corn

BONUS: TEA

Person sitting cross-legged holding a cup of green tea

The United Kingdom’s ongoing love affair with this hot drink began somewhat recently. Tea—which is probably of Chinese origin—didn’t appear in Britain until the 1600s. Initially, the beverage was seen as an exotic curiosity with possible health benefits. Shipping costs and tariffs put a hefty price tag on tea, rendering it quite inaccessible to the lower classes. Even within England’s most affluent circles, tea didn’t really catch on until King Charles II married Princess Catherine of Braganza. By the time they tied the knot in 1662, tea-drinking was an established pastime among the elite in her native Portugal. Once Catherine was crowned Queen, tea became all the rage in her husband’s royal court. From there, its popularity slowly grew over several centuries and eventually transcended socioeconomic class. At present, the average Brit drinks an estimated three and a half cups of tea every day.

All photos courtesy of iStock.

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