Topics
Special Series
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Information on Christmas Trees
Each year, Americans purchase more than 30 million fresh-cut holiday trees. Such a large number may lead you to ask if it's environmentally sound to decorate with a cut tree or if you should investigate alternatives.
By Medi Blum -
Autumn Blooming Cherries
Cherry blossoms in December? It may be hard to believe, but there are indeed cherry trees in bloom at BBG this week!
By Rebecca Bullene -
300-Pound Orchid Gets a New Basket (Video)
Repotting a normal sized plant is a hassle in its own right. But what if that plant weighs nearly 300 pounds and hangs over a three-foot deep pool?
By BBG Staff -
Elizabeth Scholtz Celebrates 50 Years at BBG
On November 29, 2010, Elizabeth Scholtz, BBG's Director Emeritus, celebrated 50 years of outstanding service to the Garden.
By Rebecca Bullene -
Huffington Post Calls BBG “Stunning”
BBG was chosen by the Huffington Post as one of the 18 most stunning gardens in the world.
By BBG Staff -
BBG Curator Recommends Houseplants for the Inept
Uli Lorimer, BBG’s Native Flora Garden curator, was featured in a New York Times article and photo essay that quickly became one of the paper’s “top emailed” stories.
By BBG Staff -
BASE Students Earn an “A”
Brooklyn Academy of Science and the Environment (BASE) earned an “A” on the school’s NYC Department of Education 2009—10 Progress Report.
By Marilyn Smith -
Extend the Growing Season
The first frost is coming soon. But, before you bemoan the end of the growing season, consider building a cold frame so that you can enjoy your own home-grown vegetables throughout the winter months.
By Rebecca Bullene -
The Best Books About Growing Vegetables in Containers
There are loads of books about container gardening, but far fewer devoted to edible plants. Check out this small but useful list of some of the best resources.
By Rebecca Bullene -
Peak Color in the Native Flora Garden
Stop by to enjoy the fall color at Brooklyn Botanic Garden, where the Native Flora Garden is at the apex of its autumnal display.
By Mark Fisher
