Topics
Special Series
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Shinrin-Yoku: Spending Time in Nature as a Form of Meditation
The Japanese tradition known as "forest bathing" has been shown to have positive effects on mental and physical health.
By Lavender Suarez -
Eat Local: Late-Season Tomato Tips and Easy Salsa Recipe
Most tomato plants actually produce well into September or even October. Maximize your late tomato harvest with a few tips, and use your bounty in this delicious and easy salsa recipe.
By Maureen O’Brien -
Lily Pool Terrace at Brooklyn Botanic Garden (Video)
For gardener Wayken Shaw, to experience Lily Pool Terrace is to appreciate not only the plant breeding history, but also “the sheer beauty" of the flowers.
By Kathryn Tam Michael Stewart -
Hardy Begonia: Summer Blooms and Wonderful Foliage in the Shade
Pink- or white-blossomed hardy begonia thrives in the shade. It blooms in summer and early autumn, and its foliage is as lovely as its flowers.
By Jeanne Rostaing -
Eat Local: Plum and Almond Torte
Plums are in season in August! Try them along with almonds—fellow members of the Prunus genus—in this wonderful torte.
By Sarah Owens -
Treasures in the Tropical Pavilion
While the Conservatory often serves as a warm oasis in winter months, summer is when the Tropical Pavilion is abundant with ripening fruits and flowers in bloom.
By Kathryn Tam -
Annual Border in Bloom
The Annual Border is profuse with blooms, with extra room for serendipity.
By Kathryn Tam -
Sedum: Easy-to-Grow Succulents With Seasonal Interest
Sedums, also called stonecrops, are easy-to-grow succulents that frequently planted on green roofs. They also make wonderful, drought-tolerant garden plants.
By Laura Powell -
Grow Carnivorous Plants in a DIY Mini-Bog
Create a miniature wetland habitat for carnivorous plants, orchids, and other bog-loving species.
By Will Lenihan -
Birds of Brooklyn: Double-Crested Cormorant
Have you seen this large black waterbird in NYC? It's often spotted near bodies of water, both large and small, freshwater and saltwater, spreading its wings out to dry.
By Joe Giunta
