Topics
Special Series
Urban Gardening
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Weed of the Month: Curly Dock
Left alone, curly dock will grow four feet or taller and produce thousands of seeds, which can spread via wind and water and passing animals.
By Joni Blackburn -
Weed of the Month: Yellow Wood-Sorrel
Yellow wood-sorrel, sometimes called sourgrass, is ubiquitous in lawns and gardens. Learn about its exploding seeds and its nighttime sleep habit.
By Joni Blackburn -
Weed of the Month: Giant Hogweed
Giant hogweed is a beautiful but noxious weed that can cause painful blisters and even blindness. Learn how to identify it!
By Joni Blackburn -
Weed of the Month: Mullein
Mullein has lovely, fuzzy leaves and tall flower stalks that attract plenty of pollinators. Historically, it's been used for all sorts of things—people once lined their shoes with the soft leaves, and fisherman dropped the seeds into the water to intoxicate fish!
By Saara Nafici -
Pondlife: How to Spot Microbes
Look for signs of microscopic life in the Garden and beyond.
By Sally Warring -
Weed of the Month: Stinging Nettle
Beware! Stinging nettle lives up to its name. This common weed's tiny, needlelike hairs contain irritating compounds. Woe to those who touch it.
By Joni Blackburn -
Climate Change in Brooklyn: Spring
Spring came late to Brooklyn this year, and so did the cherry blossoms. Globally, though, April was the third warmest on record. Studying how plants and animals respond to climate variations may be help experts adapt and remain resilient.
By Allan Frei and Andrew Reinmann -
Weed of the Month: Lambsquarters
Lambsquarters is an amaranth family member. It may be a weed here, but it's an agricultural crop in some parts of the world. No wonder—it's quite tasty.
By Saara Nafici -
Birds of Brooklyn: Red-Bellied Woodpecker
This noisy, colorful woodpecker was once a southern species, but now its thriving in Brooklyn.
By Joe Giunta -
Grow Mizuna and Other Greens in a Container, Window Box, or Garden
Cold-hardy Asian greens like mizuna, komatsuna, and pak choi are easy to grow in spring. They're also healthy and delicious!
By Maureen O’Brien
