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Richardson's needlegrass facts for kids

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Richardson's needlegrass
Conservation status

Secure (NatureServe)
Scientific classification edit
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Poales
Family: Poaceae
Subfamily: Pooideae
Genus: Achnatherum
Species:
A. richardsonii
Binomial name
Achnatherum richardsonii
(Link) Barkworth
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Synonyms

Stipa richardsonii

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Achnatherum richardsonii is a type of grass often called Richardson's needlegrass. You might also hear it called spreading needlegrass or Canada mountain-ricegrass. This grass grows naturally in northwestern North America. It can be found from Alaska and Yukon down through western Canada to Colorado.

What is Richardson's Needlegrass?

This grass is a perennial plant, meaning it lives for more than two years. It grows in clumps, forming a "tuft" or "bunch." It can reach about one meter (about 3 feet) tall. The flowers grow in an open, spreading cluster called an inflorescence. Each tiny flower part, called a spikelet, has a long, twisted bristle. This bristle is called an awn and can be up to 2.5 centimeters long.

Where Does it Grow?

Richardson's needlegrass can be found in many different places. It grows in open grasslands and green meadows. You can also spot it in pine forests. It likes to grow on moraines (piles of rock left by glaciers), wide plains, and mountain slopes.

Important in its Habitat

In some areas, this grass is very important. It can be the main type of grass, or one of the main types. For example, it's a key plant in the grasslands of western Canada. It's also found in the mature plant communities of Glacier National Park.

Plant Neighbors

Many other plants grow near Richardson's needlegrass. Some common plant neighbors include:

Food for Animals

This grass is a common food source for many animals. Livestock like cows and horses eat it. Wild animals such as elk and bighorn sheep also graze on it. They especially like to eat it when the grass is young. As the grass gets older, its seeds become hard and sharp, making them less appealing to eat.

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