Kochia, Ibaraki prefecture, Japan

Rolling into fall. Kochia, Hitachi, Ibaraki Prefecture, Japan

If you've ever seen photos of endless red fields that look like they're on fire, you've seen kochia in action. In the spring and summer, this annual herb starts off with a fresh green look, resembling a fluffy green ball. As the seasons change, so does its colour—transforming into shades of red, orange and even pink.

Native to parts of Europe and Asia, kochia, also known as 'summer cypress,' is now widespread throughout the world, and has found a special home in Japan's Hitachi Seaside Park, seen in today's image. Around 30,000–40,000 kochia bushes are planted in the park each year, creating a surreal experience as you walk among them. These ornamental plants also hold significance in Japanese culture. Historically, they have been dried to create brooms. However, not all parts of the kochia are destined to sweep the earth—some are used for food. The plant's nuts, 'tonburi,' often called 'field caviar,' are a prized garnish.