Topics
Special Series
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Wood Turtle Rescued in Brooklyn
While working with BBG on Greenest Block in Brooklyn, the author found a reptile in need of some help.
By Michelle Gluck -
A Japanese Tool Kit for Any Garden
Whether you're trimming bushes, weeding, or cutting bamboo, there is an efficient Japanese-made tool for the task. There are even special shoes for climbing trees.
By Brian Funk -
Fieldwork: Pixie-Moss
This rare native plant grows in the pine barrens, along bog margins and roadsides. It relies on regular fires to thrive, and it's actually not a moss at all.
By Uli Lorimer -
Weed of the Month: Galinsoga
Resist the temptation to compost this unassuming white-flowered plant unless you want to host multiple generations!
By Saara Nafici -
Talking with Artist Shayne Dark
Brooklyn Botanic Garden's current artist in residence explains the inspiration behind his work, how he chooses materials, and how he goes about installing such large, complex pieces.
By Sarah Schmidt -
Annual Border: The Right Plants for Your Microclimate
The Garden's Annual Border includes a wide range of site conditions within a relatively small space. How did our curator choose plants to suit each spot?
By Wayken Shaw -
Birds of Brooklyn: House Wren
Don't be fooled by its cute looks and cheerful song. The house wren is a feisty bird that will dive-bomb catbirds, swallows, and even chipmunks!
By Joe Giunta -
Start a Rooftop Container Garden
If you have access to a flat rooftop, you can create a simple, sustainable container garden where you can entertain guests, grow food, and enjoy the view. Learn how to choose the hardiest plants, the safest planters, and most practical watering system.
By Medi Blum -
How to Grow Ferns from Spores
You don't have to be a botanist to propagate ferns. Learn how to collect and prepare spores and how to use them to grow ferns.
By Judith Jones -
Eat Local: Sprouted Grain Bowl
Wheat berries and many other grains are viable seeds that can be encouraged to sprout. Try this delicious variation with fresh, local veggies and herbs.
By Sarah Owens
