Garden Blog

Subscribe to Garden Blog feed
A blog for visitors to the Chicago Botanic Garden.
Updated: 5 min 39 sec ago

Interns Harvest More Than Veggies

Tue, 08/26/2014 - 8:30am

A summer spent at the Regenstein Fruit & Vegetable Garden is full of little joys and big surprises.

Interning at Windy City Harvest, we (Lesley and Rachel) started our time with grand plans to become farmers, urban agriculture pioneers, business owners, and horticulturists. We thought a summer at the parent organization—the Chicago Botanic Garden—learning about a vast collection of fruit and vegetable plant varieties would be a good way to jump-start our careers in the field.

But the weather and the Garden had a much different education for us in mind.

 Fruit and Veg interns Leslie and Rachel

Fruit & Vegetable interns Leslie and Rachel weeding the beds

The summer’s weather has been very cool and wet: this is not ideal for some of the fruiting crops that most people prize. Cucumbers and squash are everywhere and right on schedule, but the bright red, heavy tomatoes we love to harvest this time of year are taking a bit longer to ripen in the cooler weather. And yet, the cooler weather has brought visitors to the Garden in friendly droves. These visitors (avid gardeners, young children, families, and globetrotters) have encouraged us to keep the garden in good shape throughout the season, and shared their own sense of wonder about fruits and vegetables.

Although the Chicago Botanic Garden has a separate garden—the Grunsfeld Children’s Growing Garden—dedicated to working with children, many families bring their children to visit the Fruit & Vegetable Garden while they are here because of the broad range of fruit and vegetables we have on display. They can also learn about bees or growing watermelons. They may even spot toads here and there, if they have a quick eye.

 Potato flower (Solanum tuberosum 'Kennebec')

Can you identify this gorgeous bloom? Its tubers are a staple food crop.

Both of us have enjoyed showing children how carrots and potatoes grow, since those plants, specifically, look very different when they are growing than when they are on a plate. Getting the chance to talk to children about food and farming has affirmed our commitment to the work that lies ahead. Sharing our knowledge about growing healthy, sustainable food is one of the most important skills that we can develop as future farmers.

One warm July day, a group of 7- and 8-year-olds walked into the garden, where we happened to be cultivating “the three sisters” (corn, beans, and squash). They stopped in their tracks, entranced by the long ears of corn. “Do you know where popcorn comes from?” Rachel asked. The curious kids looked at one another, shrugged, and all eyes turned to the apprentice farmer. She asked the children to look around and spot the plant that might be responsible for the delicious snack. Suddenly, it dawned on a few of them, and they jumped and pointed, “It’s the corn! It’s the corn!” The corn plants took on a new significance when we were able to put them into context.

 Popcorn cob

The discovery of how favorite foods grow brings delight in the garden.

The diversity of plant life in the Fruit & Vegetable Garden attracts some of the most inquisitive, passionate, and skilled gardeners from around the globe. Patrons are constantly asking us questions about plant varieties, weather patterns, soil amendments, and why our eggplants don’t look like their eggplants. They want to know what cardoons taste like, or where we sell the gigantic Zephyr squash.

 Cardoon (Cynara cardunculus)

A highlight of the vast collection displayed at the Fruit & Vegetable Garden, the cardoon. Is it a thistle or an artichoke? A little bit of both—and edible!

On a particularly lovely early morning, a couple from England pulled us aside and shared what they’ve been growing in their allotment garden across the pond. They were inspired by the fruits and vegetables they saw in the garden and wanted to share and compare notes about their own bounty at home.

“Have you ever made beetroot chutney?” they inquired. We looked at each other and shook our heads, but we wanted to know more. We had never heard of the recipe but were certainly intrigued by the sound of it. The couple explained that it was a savory dish consisting of sautéed beets, onions, herbs, and vinegar—lovely as a condiment or side dish. We were both inspired to call beets “beetroot” and make beetroot chutney after that conversation.

Herein lies one of the greatest gifts of our internship: we have been able to learn from experts, share knowledge with visitors, and get a lot of hands-on experience. We thought we might have a difficult time adjusting to the early morning hours and manual labor, but the joy we have experienced has definitely made it worthwhile. Our paths have crossed with so many interesting and amazing people—all in the name of fruits and vegetables.

Both of us are former educators who value the gifts of teaching and learning. Our previous classrooms had four walls that bound us to a specific space. We continue to teach and to learn. But our classroom looks a little different—no walls, open space, tons of possibilities—the Garden.

 Girls gather in the vegetables on a field trip to Fruit & Veg.

There is much knowledge to share about growing fruits and vegetables—for experienced pros and newcomers alike.

These experiences are not only for Windy City Harvest interns. Hop on your bike, take a walk, and plan a visit to the Chicago Botanic Garden or your local farm and talk to your gardener!

 

Lesley Grill
Rachel Schipull

©2014 Chicago Botanic Garden and my.chicagobotanic.org

Today’s Harvest: Tomatoes

Thu, 08/21/2014 - 10:28am

Tomato-licious!

See what we’re harvesting just in time for Heirloom Tomato Weekend, Saturday & Sunday, 11a.m. to 4 p.m.

 An infographic on tomatoes.

©2014 Chicago Botanic Garden and my.chicagobotanic.org

The Team Behind the GardenGuide App

Sat, 08/16/2014 - 8:37am

The secret is out; visitors to the Chicago Botanic Garden have unprecedented access to plant information, guides, and tours through a groundbreaking smartphone app, called GardenGuide, launched last year. Garden staff and volunteers used their skills and savvy to squeeze interactive maps, audio guides, points of interest, and botanic details on more than 10,000 plants into an application that sits in the palm of your hand. How did they do it, and what keeps the wheels turning?

Dorothy Peck, volunteer team leader at work.

Dorothy Peck, volunteer and team leader, at work

The ability to access this information in real time during a Garden visit is what makes the app so special, according to Boyce Tankersley, the Garden’s director of living plant documentation. He said that people “look down at the app, they see what they need to see, and then they are back to experiencing the Garden, just as we had hoped.” In addition, photos and plant information are frequently being added, so there is always something new to discover.  

Before new data and photos were added to the plant collections database, Tankersley and his team upgraded their long-time plant collection’s database to include 37 new information fields that would work well with the app, from soil type to bloom time to sun requirements. Many of the fields were added as check boxes, to make them easier to sort through with the app. It was then that he recruited another 80 volunteers to help gather and enter all of that new information.

As the project progressed, a new team of highly specialized volunteers came together to help build the data that is shared via the app. A group of 20 volunteer photographers captured digital images to accompany each species listed, under the direction of their team leader, Dorothy Peck. A group of 12 volunteers, led by team leader Glenn Kohlmeyer, scanned plant information slides researched by Richard Hawke, the Garden’s plant evaluation manager. Under Tankerley’s watchful eye, another 20 volunteers researched and input key facts about the plants. Perhaps furthest under the radar, was the smallest group of volunteers who handled the intricacies of GIS mapping with guidance from Veronica Harry-Jackson, a Garden GIS specialist. “We wouldn’t be able to pull off a project like this without a lot of dedicated staff and volunteers,” said Tankersley.

“It was a Garden-wide project which was fantastic,”
said Van Deraa

The process to create the app began more than two years ago, when project manager Cheri Van Deraa, the Garden’s director of online marketing, assembled a team including representatives from different areas within the Garden. She led the initial step of researching similar products on the market and incorporating possible features. The list began with the Garden’s plant collections, and grew from there. The planning team considered a growing list of needs that visitors have when they come to the Garden, and included functions to address them. “The visitor needs we documented over time are now being met in this app,” said Tankersley.

John Moore

John Moore, volunteer photographer

Veronica Harry Jackson

Veronica Harry-Jackson with GIS equipment

“We wouldn’t be able to pull off a project like this without a lot of dedicated volunteers.”

“The basis of the app was the plant collections database, but we realized that people like to find other things at the Garden, so we created a new second database for the app. It has points of interest at the Garden, like water fountains, classrooms, sculpture, the location of the Japanese Garden, and more,” said Van Deraa. Once the two databases were polished, they were worked into the architecture and mapping system for the app software.

The GIS, or interactive mapping function, was also a critical component. Both Tankersley and Van Deraa saw tremendous value in offering the ability for a user to go from their Garden location to their desired destination. “We have a large campus and much to see,” said Van Deraa, who uses the app herself. “I just get a thrill every time I want to find a plant,” she said. “There was an iris I wanted to see in the spring, I dialed it in, and I could just walk right up to it. That was so cool.”

Crested iris on the GardenGuide

For those who are not sure what to look for, there is a feature called What’s in Bloom Highlights. The feature highlights plants in bloom twice each week, with a map that shows the visitor how to walk to them.

Additional functions that were built in include audio tours, walking tours, and Van Deraa’s, favorite—maps leading to ‘secret spots’ such as the quiet bench atop the Waterfall Garden where birds visit early in the morning. “The GardenGuide app was designed to deepen the visitor experience with the Garden,” said Van Deraa. 

Gabriela Rocha and Sil Argentin

Gabriela Rocha and volunteer Sil Argentin

GardenGuide has been in use for nearly a year now, and updates are ongoing. In 2014, the app was awarded a Gold Trumpet by the Publicity Club of Chicago for distinguished achievement. Not resting on her laurels, though, Van Deraa has been focused on updating the software necessary to work with a new Android operating system, KitKat, which is now complete. The next version of the GardenGuide 2.0 is in the works.

Volunteers continue to take and add new photos, and research and input new pieces of information. “Because the Garden is constantly adding new plants to the collection, we are always adding new plants to the app,” said Tankersley. “In the long term, in effect this becomes a digital encyclopedia of plants.” Tankersley hopes to eventually add data on another 46,000 plants that have previously lived at the Garden and may one day return.

Users of the GardenGuide app can be assured that the information in the app has been updated with care by a remarkable team of volunteers and professionals working together.

It’s all there, in the palm of your hand, just waiting to be tapped.

Lunchtime? How about a pickled pepper sandwich?

Thu, 08/14/2014 - 9:30am

Out at the Regenstein Fruit & Vegetable Garden, there’s a whole group of volunteers with really interesting career histories and double-digit years of volunteer service. Larry Aronson is one of them.

You’re likely to find Larry on Thursdays at his favorite volunteer station: the Pepper Discovery Cart. There, he presides over 120 different pepper samples and flavorings. “When I started volunteering 11 years ago, there were four pepper samples and a book on the cart,” Larry says.

 Pepper spices from the Pepper Cart.

Think there’s only one kind of paprika? Think again.

So he made it his mission to add to the cart. Dried peppers, ground peppers, pepper flakes and pepper sauces. Peppers from Brazil and Peru, France and Spain, China and Japan, Africa and South America. Well-known peppers like paprika (the seasoning made from dried and ground pimento peppers) and obscure peppers like Capsicum chacoense (an ancient species).

Ask Larry a question about peppers and he’ll not only have the answer, but he’ll also add a conversation-starting fact or story to go with it. What’s his favorite pepper to eat? It changes over time. The Brazilian malagueta pepper is a current favorite that is “better than Tabasco,” Larry says.

What’s the hottest pepper he’s got? Used to be “Ghost” (Buht jolokia), until he got a sample of Trinidad moruga “Scorpion.” Its heat level is said to be the same as pepper spray—essentially, inedible.

Which peppers does he use in recipes? Cayennes. Jalapeños. Habañeros. Why? “Because they have the most universal and interesting flavors,” Larry says. He should know—he eats peppers every single day.

Speaking of recipes, Larry recommends a favorite resource: Chile Pepper magazine. He owns every issue, and says it has the best recipes in the world.

 Volunteer Larry Aronson at the Pepper Discovery Cart.

Volunteer Larry Aronson at the Pepper Discovery Cart—come and chat with him on Thursdays!

A professional chef and baker on his non-volunteer days (he’s owned 27 restaurants in his six-plus decades of cooking, including Chicago’s My π Pizza), Larry likes to re-create recipes for great food that is new to him. (He’s in the process of writing a cookbook now.)

While talking recipes, Larry mentioned that he had a new favorite sandwich, using his favorite recipe for pickled red peppers. Naturally, we asked if he’d share.

Larry Aronson’s Pickled Red Peppers

  • 1 ounce sugar
  • 1 ounce salt
  • 1 cup white vinegar
  • 3 cups water
  • 1 bay leaf
  • 1 tablespoon pickling spice, tied in cheesecloth
  • 1 medium carrot, peeled, cut into ½-inch slices
  • 1 medium onion, peeled, cut into ½-inch slices
  • Fresh red pimento peppers, cut into ½-inch slices (amount will depend on pepper and jar size; may substitute other sweet red peppers, such as red bells)
  • Fresh red jalapeño peppers, cut into ½-inch slices (amount will depend on pepper and jar size; may substitute serranos)

In a saucepan, bring the first six ingredients above to a boil. Add the carrots to the boiling liquid. When carrots start to soften (test with a fork), remove from boiling liquid.

 Pickled red pepper and turkey sandwich.

Larry’s favorite sandwich: turkey/mayo/pickled red peppers on homemade white bread

Pack carrots, chopped onions, and a mix of 50/50 chopped sweet and hot peppers into sterilized jars. (Follow manufacturer’s instructions for sterilizing jars and lids.) Pour hot pickling liquid over vegetables, filling to ¼-inch from the top of the jar. Seal with sterilized lid and screw top. Let sealed jars cool.

Larry stores his pickled peppers in the refrigerator for several months.

To make a great sandwich: On homemade white bread, spread mayo, then layer with sliced turkey and pickled red peppers.

Alternate serving: Cube fresh turkey and combine with mayo and pickled red peppers as turkey salad. Delicious served with chicken, too!

Our volunteers are awesome.

©2014 Chicago Botanic Garden and my.chicagobotanic.org

Underutilized Native Shrubs

Tue, 08/12/2014 - 9:12am

Sometime around midsummer, we all look at our yards, filled in and blooming, and think about designing something new, dividing plants, or perhaps creating a new hedge. 

Attractive native shrubs are often overlooked—and occasionally hard to come by in local nurseries and garden centers—but they are well worth the effort to find. Already adapted to our particular climate and ecosystems, natives simply do well here—and look spectacular. 

Here are five options to consider.

Chokeberry (Aronia sp.)

With a name like chokeberry, people aren’t exactly chomping at the bit to plant this native shrub. It’s unfortunate, because the chokeberry is one of the best shrubs you can grow in Illinois.

 Closeup of chokeberry fruit ripening.

Iroquois Beauty™ chokeberry (Aronia melanocarpa ‘Morton’) is starting to ripen. The beautiful black fruit stays on the plant longer than some other varieties.

Not to be confused with the chokecherry tree (Prunus virginiana), chokeberry (Aronia sp.) is a fruiting shrub that ranges from 3 to 10 feet tall with red, purple, or black fruit. The name chokeberry comes from the astringency or dryness of the fruit, which may be the result of antioxidants.

There are three main species: Aronia arbutifolia (red chokeberry), Aronia × prunifolia (purple chokeberry), and the most common, Aronia melanocarpa (black chokeberry).

Aronia is an all-season plant. In spring to early summer, the plants become covered in white, apple blossom-like flowers for several days to weeks. The glossy green foliage holds up against extreme heat and drought, and in fall, these great landscape shrubs produce red, purple, or black fruit in combination with orange to red-scarlet fall color.

The fruit attracts birds, though this may often be as late as February depending on Aronia species, food availability, and the density of your bird population. The fruit is also eaten by humans and is popular in Europe. Containing more antioxidants than blueberries and easier to grow, it’s a health food that you should definitely consider adding to your diet! Sweeten the fruit with honey or sugar to make a jam or syrup. I recommend ‘Viking’ for less astringent fruit that is good for harvesting. If fruit doesn’t interest you, consider ‘Professor Ed’ or the Chicagoland Grows variety ‘Morton’, both of which have ornamental fruit, stay somewhat small, and have excellent fall color. Aronia also takes well to renewal pruning if you wish to keep a larger variety at a smaller height.

Buttonbush (Cephalanthus occidentalis)

 Closeup of buttonbush in bloom.

Buttonbush (Cephalanthus occidentalis) flowers are attractive, unique, and somewhat unworldly. These are growing by the water in the Lavin Evaluation Garden.

Wouldn’t you want something called buttonbush in your yard? The white, butterfly-attracting flowers are arranged in little celestial spheres that are 1 to 2 inches in diameter, emerging between late May and late July (depending on the region). After the flowers have finished blooming, spherical seedheads remain on the plant, providing winter interest. Buttonbush tolerates well-drained soil well, but loves it wet—making this an excellent choice for a rain garden plant!

They can grow fast—a 6-inch shrub can easily grow to 5 feet within a few years, and can reach up to 15 feet when fully mature! These shrubs also take well to renewal pruning, if you’d like to keep them short. They typically have a good rounded habit, but if you would like more uniformity, prune them in late winter or early spring.

Sweet Fern (Comptonia peregrina)

 Sweetfern in the fall.

Sweet fern (Comptonia peregrina) leaves turn russet in the fall. Licensed under Creative Commons Attribution-Share Alike 3.0 via Wikimedia Commons.

Use this plant if you want a unique-looking shrub that can tolerate poor—even salty!—soils. Sweet fern has deeply notched, glossy, fern-like leaves that have a sweet fragrance when crushed. It grows to be around 5 feet tall and 3 feet wide with a nice upright rounded habit, but sweet fern can produce large colonies if left to grow wild.

The flowers and fruit won’t make a huge impact in the garden, but the catkins and fruit may be left as one of those subtle garden curiosities you need to go looking for. The leaves are edible, and are sometimes used for tea as well as insect repellant. These shrubs love part shade to full sun spots, and tolerate drought well.

If your soil is fairly alkaline you may wish to avoid sweetfern, though they will tolerate a degree of alkalinity.

My next pick is another “sweet” choice for the native home garden:

Sweet Gale (Myrica gale)

 Sweet gale catkins.

Sweet gale’s (Myrica gale) catkins are certainly attractive, if not particularly showy. You can find a hedge of them in the Native Plant Garden, near the patio.

If you’ve got a sunny to somewhat shady wet area, consider sweet gale for your garden. This native shrub prefers moist areas, but tolerates dryness and even some salt. It even fixes nitrogen in its roots, which can help improve the soil. The plants have an attractive mounded, candelabra-like habit, becoming 4 to 5 feet tall in the landscape. The leaves, which are a glossy dark green to gray-green, are fragrant when crushed. The branches, leaves and cones can be used like hops in brewing beer, and were used extensively before hops were widely available. Though sweetgale is native to North America, the species is also native to northern and western Europe, so it appears in European folklore and carries a history of use as a dye, insecticide, tea, and more!

The flowers appear in summer and are not very showy, but the fruit that comes afterward offers a food source for yellow-rumped warblers on their way south.

New Jersey Tea (Ceanothus americanus)

 New Jersey tea plant on the green roof.

New Jersey tea (Ceanothus americanus) thrives on the green roof of the Plant Conservation Science Center.

New Jersey tea is one native shrub that I hear recommended over and over again, but I can’t recall a time I’ve seen it in a landscape outside of public gardens.

New Jersey tea is a small deciduous shrub that grows to about 4 or 5 feet in height. This nitrogen-fixing member of the buckthorn family grows in open woods and produces leaves that can be dried and used for tea. In fact, its leaves were often used as a tea substitute during the revolutionary war—providing a similar flavor to imported teas, though lacking in caffeine.

New Jersey tea does well in moderately well-drained soils, but it develops a deep root system within a few years so it can withstand drought easily once established. It also provides nectar to butterflies and hummingbirds, acts as a butterfly host plant, and provides food for birds. The yellow twigs that remain in winter can be quite showy, and the white, fragrant flower clusters provide interest in summer.

If you want to make a short but attractive native hedge, start with small plants spaced two to three feet apart. You might also consider Ceanothus ovatus for a hedge that will grow to only 3 feet high.

©2014 Chicago Botanic Garden and my.chicagobotanic.org

Herbal Mixology

Sat, 08/09/2014 - 12:28pm

So many great ideas came out of our most recent Herb Garden Weekend (always the fourth weekend in July) in the Regenstein Fruit & Vegetable Garden! Here are a few to get your taste buds going:

  • Add a bit of mint to a basil pesto (a Chef Series tip)
  • Grow thyme in unexpected flavors: orange, lime, lemon (all are growing in our kitchen herb garden)
  • Dry and mix your own herbes de Provence (check out our recipe here)
  • Infuse lavender blossoms in lemonade (delicious advice from local vendor Three Tarts)

Speaking of infusions, “herb mixologist” Kasey Bersett Eaves had enthusiastic crowds at the demo tent on Saturday and Sunday, as she opened our eyes to the world of herb-infused beverages.

From Garden to Glass

 A sprig of basil tops off a mason jar basil lemonade.

Muddled basil adds a refreshing twist to lemonade.

Just about any herb you’d grow in your yard can be used to flavor drinks. Herbs + fresh fruit = a yummy base for all sorts of hot and cold beverages. Grab what’s in season in the yard and experiment. A few fresh ideas: 

Basil + strawberry
Mint + raspberry
Sage + cherry
Rosemary + watermelon
Lemon verbena + honeydew melon
Thyme + cucumber
Lavender + berries
Dill + lime
Oregano + berries
Cilantro + watermelon
Tarragon + peach

Thirsty for more? Let’s move on to muddling.

Muddling 101

Infusion starts with muddling.

Here’s the first rule of muddling: Don’t overmuddle. Muddling is the process of gently—repeat, gently—bruising the leaves of herbs. As Kasey said, “If you hear the leaves tear, you’re overmuddling.” The goal is to release the fresh, green taste and aroma of the leaves, not to break or pulverize them (think Cary Grant, not Iron Man).

 The Fountainhead Chicago mixologist Kasey Bersett muddles basil leaves in a Mason jar.

Herb Garden Weekend presenter Kasey Bersett Eaves demonstrates proper muddling technique—check out the natural wood muddler.

Here’s the second rule of muddling: always hold your arm at a 90-degree angle, pressing straight down from the elbow through the wrist through the muddler. (What’s a muddler? Read on.) Press down once, release, and rotate the jar a quarter turn. Repeat five more times. Six presses are about right for a single drink—more if you’re making a pitcher’s worth.

Here’s the third rule of muddling: muddlers are very cool. Essentially a press that reaches to the bottom of a glass or pitcher, muddlers can be found at most kitchenware stores, both in hardwood (walnut, maple) and stainless steel versions. Yes, a wooden spoon works, too. Vintage aficionados: look for stainless steel bar sets from the ’50s and ’60s. That big bump at the end of the long swizzle stick is a muddler.

Infusions

Herbal infusions are a why-didn’t-I-think-of-that idea that’s easy, healthy, and really tasty (hot on the restaurant scene, too). Kasey shared her recipe:

 A mash of water, sugar, watermelon, tarragon, and basil steeps to create a flavored syrup.

A muddle of fruit and herbs, destined to become a tasty beverage.

Herbal Water Infusion

  • Fresh herbs (see list above)
  • Fresh fruit (any but bananas; see list)
  • 2-quart jar or pitcher
  • Muddler or wooden spoon
  • Water

Wash fruit and rinse herbs thoroughly. Place enough herbs inside the jar to cover the bottom. Add about a cup of fruit. (Amounts of both will vary according to taste—feel free to experiment!) Bruise fruit and herb leaves with muddler to release some of the juices and flavor. Do not pulverize! Fill jar with ice and water. Cover and refrigerate for two hours. Strain water into glasses. Refrigerated infusions will keep in the refrigerator up to five days.

Icy & Sweet: Herbal Tea

In summer, iced tea is the beverage du jour. Love sweet tea, but don’t like its sugar? Kasey’s tea recipe uses fresh stevia—an herb that’s 30 times sweeter than sugar—plus other herbs from your garden for a greener version of sweet. Just add ice and a tall glass.

 Mint infuses in a quart mason jar for 24 hours.

An infusion of mint and stevia makes a refreshing, instant herbal tea— just strain and serve over ice.

Backyard Herb and Stevia Iced Tea Concentrate

  • ¼ cup stevia leaves
  • 2 cups water
  • 1½ cups fresh herb leaves (mint or lemon verbena taste best, but feel free to experiment!)

For concentrate: Rinse and drain herbs. Add all ingredients above to a small, nonreactive pot and bring to a boil on the stove. Let boil for one minute; remove from heat. Allow mixture to steep and cool six hours or overnight. Strain cooled liquid into a glass jar. Store in the refrigerator up to one week, or freeze for later use.

To use: Mix 1 cup of concentrate to 3 cups water, or to taste. 

Simple Syrups Rock

“Simple syrups” are called that for a reason: they’re truly easy to concoct. Added in place of sugar to your favorite lemonade, soda, sweet tea, or cocktail recipe, simple syrup is the secret to a full-flavored summer drink.

 Tarragon simple syrup and fresh peaches enliven a sparkling wine cocktail.

A simple syrup drink made with tarragon + peaches + Prosecco = lovely.

Easy Herbal Simple Syrup

  • 1 cup water
  • 1 cup sugar
  • ½ cup herb of your choice (whole leaves or lightly chopped, packed into measuring cup)

Rinse and drain herbs. In a small, nonreactive pot, stir water and sugar together over heat until sugar dissolves, bringing the mixture just to a boil. Add herbs in, stir gently for 30 seconds, then remove from heat. Let the mixture cool (approximately 30 minutes). Strain.

Store the syrup in an airtight container in the refrigerator for use within a week to 10 days, or freeze in ice cube trays for convenient later use.

Simple syrups make memorable cocktails. Add a splash of herbal simple syrup to a champagne flute before topping off with Prosecco or dry white wine for a cheers-worthy toast. Or enjoy your herbs on ice—freeze the syrup in ice cube trays (top off each cube divider with a small herb leaf for garnish before freezing) and use as a sweetener for iced tea or cocktails. Imagine a glass of bourbon that slowly becomes a mint julep because you added minty simple syrup ice cubes! 

 An array of cocktail mixers and cocktail recipe books.

Stock the hippest minibar in town—yours—with your own herbal elixirs, concentrates, and simple syrups from the Garden Shop.

Interested in dabbling in the cocktail arts yourself? Kasey recommends The Home Distiller’s Handbook as a good starter guide. Find drink enhancers and more at the Garden Shop, including elderflower and rose elixirs, and the mysterious Owl’s Brew tea concentrate—best with bourbons and whiskeys. Cheers!

©2014 Chicago Botanic Garden and my.chicagobotanic.org

Roof to Table

Fri, 08/08/2014 - 3:05pm

In 2013, a partnership between SAVOR and Windy City Harvest replaced roof garden at McCormick Place with vegetables. Farm coordinator Darius Jones estimates the 2014 season will yield 18,000 pounds of produce. Read about this story and other successes in Roof to Table (PDF) from Landscape Architecture Magazine’s August issue .

 Ryerson University’s green roof transformation.

Ryerson University’s green roof transformation. Photo ©2014 Vincent Javet, Affiliate ASLA, Green Roofs for Healthy Cities.

Click here to download a PDF of the full article.
Read the article online at Landscape Architecture Magazine.

Article by Lauren Mandel, Associate ASLA
Copyright © 2014 Landscape Architecture Magazine

Today’s Harvest: Berries

Wed, 08/06/2014 - 8:48am

 Blueberries.

New Link

Berries abound in the Regenstein Fruit & Vegetable Garden!

What can bramble fruits do for you? Blackberries, raspberries, loganberries, lingonberries, boysenberries, and well, a decidedly non-brambley blueberry are the topic of our latest Today’s Harvest veggiegraphic.Infographic on berries

Exuberant Summer Evenings

Tue, 08/05/2014 - 9:08am

The long summer days of August are a treasure In the Chicago area.

For some parents of toddlers and young children, however, the late afternoon can seem to stretch on endlessly. What is a mom or dad to do after a long day of work, when it is not quite bedtime, and the kids seem to have enough energy to run around the block several more times?

 A smiling girl holds her completed Garden Bingo sheet and a fistful of candy.

An afternoon win of Garden Bingo is even sweeter with an evening picnic.

Come to Dancin’ Sprouts at the Chicago Botanic Garden! Every Wednesday in August, a different kid-friendly band strikes up the music on the Esplanade, from 5:30 to 7:30 p.m. Children and their grown-up friends fill the grassy area with blankets, chairs, and high energy. Each group engages these young, enthusiastic audience members, and the children are dancing, singing, jumping, hopping, and smiling from ear to ear.

Against the backdrop of Smith Fountain and the Garden lakes, the sun sinks in the sky, and the children skip and dance until they’re just about ready for bed. The parents and caregivers can head home knowing they’ve spent a summer afternoon just as it should be spent!

There are still four weeks of concerts left this summer (here’s the schedule)! Grab a few friends and make it a Dancin’ Sprouts picnic party!

 A dad dances with his daughter, who is amazed by some bubbles in the air.

The dancing is great here—the bubbles are the icing on the cake.

While you’re planning your Garden visit, don’t miss the Summer Family Fun Pack, which includes parking as well as admission to Butterflies & Blooms and the Model Railroad Garden for up to five people!

©2014 Chicago Botanic Garden and my.chicagobotanic.org

Rescuing Local Ravines

Wed, 07/30/2014 - 11:00am

At first, the tree-shaded ravines near Lake Michigan look inviting, a place of filtered sunlight in the Chicago area’s North Shore. But the ravines—with homes built on the bluffs above them—are in trouble.

Overgrown with invasive plants that block the sun, the ravines are losing the native plants that help keep their soil from washing into Lake Michigan. Although some erosion is natural, the rate of erosion is accelerating, partly because of runoff from urban areas atop the ravines. The Chicago Botanic Garden and the Park District of Highland Park have stepped in to try to keep the ravines from crumbling any further.

“These are systems that have been beaten up for a long time,” said Rebecca Grill, natural areas manager for the Park District of Highland Park.

 A bike path along the bottom of Millard Park ravine, next to a small stream.

Millard Park is one of the many Lake County ravines that face challenges from erosion.

The Garden and the Park District have put together a scientific research and “ravine trauma” team to help reestablish native plant cover that will slow surface erosion. The team is developing a mix of native seeds that private landowners can sow to help restore vegetation to the slopes of ravine and bluff properties. The seeds will be sold commercially. In addition, the team will provide homeowners with a guide on how to care for the native plants.

“The Garden has a responsibility to partner with our neighboring communities to conserve and protect oases of biodiversity such as those found within the Lake Michigan ravines,” said Bob Kirschner, the Garden’s director of restoration ecology and Woman’s Board Curator of Aquatic Plant and Urban Lake Studies. “We’re pleased to be able to pair our ecologists’ knowledge with the Park District of Highland Park’s progressive approach of helping landowners help themselves.”

The project team includes Garden ecologist Jim Steffen. With 25 years of experience, Steffen has worked on other Lake County ravines, where the lake’s cooler, damper air is funneled to create a microclimate not found anywhere in Illinois. (The ravines also are home to some of the state’s rarest plants.) As part of the project, Steffen helped design a seed-trial experiment and develop potential seed mixes.

 Jim Steffen.

Garden ecologist Jim Steffen in the field

For the next three years, the seed mixes will be tested in plots within Highland Park’s Millard Park, one of the district’s four lakefront parks with ravines adjacent to Lake Michigan. (Check pdhp.org for more information.)

After that, the next step will be up to homeowners near the ravines. “We hope to build a better awareness about the potential they have to regenerate the diversity of native plants,” said Grill.

This post was adapted from an article by Helen Marshall that appeared in the summer 2014 edition of Keep Growing, the member magazine of the Chicago Botanic Garden.

©2014 Chicago Botanic Garden and my.chicagobotanic.org

The Victory Garden

Thu, 07/24/2014 - 4:24pm
The Victory Garden is gaining ground again, 70 years after redefining gardening in America. Check out our infographic to learn more.   An infographic about Victory Gardens  

Desert Island Herbs

Tue, 07/22/2014 - 8:40am

In case you missed it, the International Herb Association has named tarragon the herb of the year. “What?” you might be thinking. “What about basil?” 

 Unusual herb cultivars in display pots.

Discover a world of uses for your herb harvest—essential and flavored oils, vinegars, jams and jellies—at Herb Garden Weekend.

Sure, tarragon (Artemisia dracunculus) has silvery leaves and an anise-like flavor, but basil is the king of herbs, beloved by all. It’s such a crowd-pleaser that we’re giving away Napoletano Bolloso basil seedlings during Herb Garden Weekend, July 26 and 27, and the rest of the month as well.

Perhaps it’s time to rethink tarragon and the diverse palette of herbs available to modern cooks. The late author and farmer Noël Richardson once wrote, “If we could take only one herb to grow on a desert island, it would be difficult to choose between basil and tarragon.”

How about you? What (culinary) herb would you choose? We put the desert island question to staff at the Chicago Botanic Garden and received colorful, informed, and surprising answers.

 Italian basil in the garden.

Italian basil—and other basil cultivars and species—find their way into the cuisine of many nations.

“Wilson! I’m sorry!”

Basil, it turns out, not only tastes delicious, but might also help deal with the many stresses of island life. Gabriela Rocha Alvarez, plant labeling technician, notes that basil repels insects, has antibacterial and antifungal properties, and could help her keep calm while she’s waiting to be rescued. She would pick the varieties Ocimum basilicum and O. tenuiflorum. “These types of basil need warmth and full sun, and self-seed.”

Sophia Shaw, president and CEO of the Garden, says, “Hands down, basil.” She uses dried and whole fresh leaf basil, and pesto. “I hope my island also has tomatoes and garlic!”

Survivor: Desert Island

Inspired by the practices of many coastal societies, Boyce Tankersley, director of living plant documentation, would choose dill (Anethum graveolens). Besides going well with all types of fish and seafood, it’s also a good source of vitamins C and A, and the minerals manganese, iron, and calcium, he says, and the monoterpenes and flavonoids—antioxidants and chemoprotectors—help neutralize the carcinogens found in smoke. “I do love smoked fish,” says Tankersley. “Please let there be driftwood available!”

 Dill plant in bloom with an abundance of yellow flowers.

Beautiful in bloom, dill is delicious as a fresh herb, or use the seeds as part of a pickle.

Dill is also known to help soothe upset stomachs and relieve insomnia. “Although the sound of waves on a sandy beach normally puts me to sleep—I might be a bit stressed if marooned. And dill’s volatile oils have antibacterial properties that could come in handy,” says Tankersley, “if I get injured and need to dress a wound.”

The savory herb also wins a vote from Lisa Hilgenberg, horticulturist at the Regenstein Fruit & Vegetable Garden, who likes dill for both its flavor and growing habits. “It’s my favorite tasting herb, especially with fish, which I suppose would be a staple of my diet,” she says. “It is a self-sowing annual so I could save seed and grow it again the following year if I hadn’t been rescued.”

 Parsley in a pot.

A mediterranean standard, don’t underestimate parsley—it’s more than a garnish!

It will get stuck in your teeth!

Parsley is the choice of horticulturist Ayse Pogue, who says it reminds her of growing up in Istanbul. “We have many dishes where we mix parsley and feta cheese—pastries, breads, and salads. We also sprinkle it on cold dishes cooked with olive oil and served with parsley and lemon juice.” One such favorite is barbunya.

Pogue appears to have chosen wisely. Parsley is also packed with nutrition—and is used as a natural breath freshener. 

I’d Have the Thyme

Versatility—and a pleasing bloom—makes thyme the herb of choice for Celeste Vandermey, supervisor of plant records. “Thyme adds flavor and aroma to any soup or stew. It is easy to grow and creeps along the ground, producing beautiful little spikes of pink or white flowers,” she says.

 Spearmint in bloom.

A refreshing digestive, mint can be harvested more than once in a season; use it fresh in your mojito, or dried as tea.

 

Mojitos, Mint Juleps, and More

Many refreshing drinks—think iced tea, mojitos, and mint juleps—get some of their cool from mint, the herb of choice of Laura Erickson, coordinator of market sales for our Windy City Harvest Youth Program. “Hopefully, I could bring a hammock and a few good books along, too.”

Herbes de Provence

What about cilantro, chives, rosemary, and sage? What about herbes de Provence, a mixture favored by the French? If you’re interested in learning more about these and other flavorful, nutritious, and potentially beneficial herbs, come to our Herb Garden Weekend, 11 a.m. to 4 p.m., Saturday and Sunday, July 26 and 27, in the Regenstein Fruit & Vegetable Garden.

Looking for more herbalicious ideas? Check out our previous posts on herb grill brushes, and a host of flavorful basils for your home garden.

©2014 Chicago Botanic Garden and my.chicagobotanic.org

True Garden Love Stories

Sun, 07/20/2014 - 10:20am

Of all the summer evening sights at the Chicago Botanic Garden, only one can compete with the flowers: the brides.

38 Weddings at the Garden in 2013!

Beautiful in their gowns, stepping delicately into the Krasberg Rose Garden or walking down toward the fountain at the Esplanade, they trail bridesmaids and tuxedoed men and happy families. As they pass, we onlookers stop in our tracks, smile goofily, gawk unabashedly…and let our thoughts turn to romance.

Over the years, the Garden has been the site of many a romantic story for both staff and visitors.With summer in full swing—and romance in the air—here are a few more of our favorites.

2013: It Takes a Flash Mob

Early on a 2013 summer evening, a seemingly random group of visitors slowly gathered at “the Ken,” the lovely green field with the photo-perfect view of the Elizabeth Hubert Malott Japanese Garden. As a young couple approached, a few people walked out on the grass, took their places, cued the music, and began to dance. Popping up from benches and stepping out from trees, others skipped into the action…and suddenly the young man of the couple jumped into the flash mob and joined the choreography, while his girlfriend threw her hands up to her face in surprise. 

 A group of people dancing on the Ken, a green field in front of the Japanese Garden.

When the music finished, the crowd of friends and family formed an aisle, and the young man lowered to his knee to propose.

 

 Wedding proposal at the Garden.

She said yes.

2008: Starting off on the Right Track 

The engineers in the Model Railroad Garden: Landmarks of America love to tell the story of the groom-to-be who worked closely with them on a one-of-a-kind, finely-timed marriage proposal.

Strolling leisurely through the Model Railroad Garden with his girlfriend, the thoughtful young man arrived at a pre-determined spot just as a miniature train pulled up (guided by engineers in the wings). Surrounded by a curious crowd (and the wedding party-to-be), he stepped over to the track, reached down to the flower-bedecked gondola car that bore an engagement ring in a box, and dropped to one knee to ask for his lady’s hand. She said yes. 

2005: Where to Hide a Ring in Spring

 Heather Sherwood and husband Tommy.

She said yes—Heather and husband Tommy married in McGinley Pavilion.

Like any workplace, the Garden has its share of romantic stories starring staff, too.

For horticulturist Heather Sherwood, the story began with a memorable date: 5/5/05. She worked late that day, and was ready to head for home when her beau came by and insisted on a stroll around the Garden to see the tulips in bloom. After quite a long walk, they came to the Graham Bulb Garden, where he asked her to look at something strange inside one of the bright red tulips planted there. Leaning in, she saw something…shining. He reached down, pulled out the diamond ring he’d hidden there, and proposed on the spot.

1989: Dedicated to the One I Love

 A tree tag labeled, "Will you marry me?"

When you make a tribute gift of a tree at the Garden, a tree tag marks your personal dedication. See what other tribute dedications you can make here.

It’s 25 years later, but the hybrid paperbark maple tree in the Waterfall Garden that bears the dedication “Will you marry me?” (Scott asked Laura; she said yes) is still called the “marry me tree” by our staff.

(Curious romantic? Find this unusual maple near a bench at the path split between the third and top levels of the garden. In fall, its leaves turn a brilliant red, and in winter, its cinnamon-brown bark peels to reveal beautiful texture amid the snows of winter.)

Sketch by artist Tuki79 of deviantart.com of Chip and Dale Disney chipmunks.Timeless: “Oh No, I Do Insist!”

A former horticulturist recounts having weeks of critter problems in the Heritage Garden, when a man dressed in a chipmunk costume sauntered into her garden, grabbed her, and started dancing. Turned out to be her future husband, who asked her there and then to marry him.

Love: it’s in bloom at the Garden.

Daisy Chain

Music and Dance to Enhance Your Romance

Daisy Chain

©2014 Chicago Botanic Garden and my.chicagobotanic.org

A Flower-Powered Picnic

Sat, 07/19/2014 - 9:35am

What does your mental checklist look like when you think “romantic evening”? Does it include picnicking? Flowers? Music? Dancing? Sunsets? Selfies? Walking hand in hand?

Spur-of-the-moment picnic? We have you covered.

 Grilled salmon over a bed of julienned greens.

The Garden Grille is open ’til 9 every evening (last order, 8:30 p.m.) and, yes, you can get it to go!

On Monday nights at the Chicago Botanic Garden, start with the first item on this list, and all the rest should fall right into place. That’s because Monday night is picnic night. It’s also Carillon Concert night—but more on that in a moment.

A romantic picnic need not be formal or fancy. The secret to making it romantic is a personal touch—something that both reflects your personality and makes the evening more fun. It could be a picnic blanket with a story. It could be real plates/glasses/flatware instead of plastic. It could be a home-cooked meal or an out-of-the-ordinary beverage.

One of our favorite ways to make picnic fare more special—whether it’s homemade or store-bought—is with edible flowers.

Dress your picnic with love.

Gathered from your garden or from a trusted source (no florists or foraged flowers, please—read why here), edible flowers can make even the simplest dish taste more interesting and look decidedly more romantic:

Edible flowers.

 Pansy blossom

Violas or pansies come in beautiful and dramatic colors (including near-black), and are shaped like little hearts. Their flavor is sweet and perfumed. Conversation starter: the word “pansy” comes from the French “pensée,” or “thought.”

 Nasturtium blossom

Nasturtium flowers’ summery colors—yellow, orange, red—beg to be tossed into salad greens, where they’ll deliver a bit of bite (peppery, radish-like). Decorate cheeses, dips, and even a humble potato salad with nasturtiums’ edible blossoms (the pretty leaves are edible, too).

 Rose petals

Rose petals are quintessentially romantic. Use the petals from heirloom roses rather than hybrids—the former have the fragrance and thin delicacy that the latter do not. Add rose petals to salads, ice creams, homemade vinegars; candied, they’ll store for months.

 Lavender blossom

Lavender buds are delicious sprinkled on a fruit salad (terrific with berries, cherries, figs). Lavender has more than fragrance and flavor to offer: it’s a natural source of calcium, iron, and vitamin A.

 Chive blossom.

Chive blossoms are so beautifully purple that you’ll be tempted to use them on everything, but a little of their onion flavor goes a long way. Float a few florets on a chilled potato-leek or spring pea soup for all the extra zip you’ll need.

Carillon concerts every Monday night in summer—be there with bells on!

 View of the carillon from the Nautilus.

Tables at the Nautilus on Evening Island are a great place for a Carillon Concert picnic.

Now back to the third item on the checklist: music. Monday night is Carillon Concert night, when carillonneurs (such a great word) local, national, and international take the stage to new heights at our 48-bell carillon. With such a global lineup, the musical repertoire is always rich and surprising. Dancing is, of course, both spontaneous and encouraged.

Picnickers can gather any time before the 7 p.m. concerts. (Every 15 minutes between 5:30 and 6:30 p.m. there’s a carillon tour and demo—a great way to break the ice and/or keep the kids intrigued.) The lawn at McGinley Pavilion is a favorite spot to set up your picnic—and to prepare for those selfies, as the sunsets are simply spectacular.

As for the last item on the checklist—walking hand in hand—we’ll leave that to you.

Daisy Chain

©2014 Chicago Botanic Garden and my.chicagobotanic.org

Pruning the Linden Allée

Thu, 07/17/2014 - 8:34am

This summer, when you stop by for ice cream at the Rose Terrace Café, be sure to look UP—and marvel at the incredible trees above you. These 28 GREENSPIRE™ linden trees (Tilia cordata ‘PNI 6025′), a cultivar of littleleaf linden, are actually pruned into a 270-foot-long hedge! 

 Cindy Baker and Guillermo Patino

Couldn’t resist a selfie with Guillermo in the lift!

Littleleaf lindens are native to Europe, central Russia, and western Asia. They are relatively disease-resistant and low-maintenance trees. Their dense canopy provides ample shade for a hot summer day, and the heart-shaped leaves turn an outstanding gold color in the fall. They have a very symmetrical conical shape, strong central leader, and can reach a height of over 50 feet when mature—a great landscape tree for the Chicagoland region!

Twice a year, working carefully, twig by twig, a crew of four to five staff members from the Grounds Department prunes all 28 trees in the Linden Allée to precise measurements—once in the winter for shaping, and once in the summer for detail grooming. The design is very uniform and creates a formal allée of trees. The sides are pruned at a slight, almost imperceptible angle, and are 4 inches narrower at the top than at the bottom. This allows sunlight to reach all of the leaves, while still visually appearing to be straight, not slanted. The undersides of the trees are pruned level, and even the tops of the trees are pruned into a perfectly flat hedge shape.

 Traffic jam in the Linden Alleé—lift versus tram.

Here comes the tram! Time to back the lift out of the Allée again.

 the right side (and back left of the Alleé) after pruning—still more to do!

Taking a break with a view of the Malott Japanese Garden: the right side (and back left of the Allée) after pruning—still more to do!

Guillermo Patino, who has been with the Garden for more than 20 years, is the crew leader for this project. He is an expert at maneuvering the large aerial lift in and around all of the trees, as even the back sides of each tree must be pruned. And then, once every hour, he hears over the radio, “The tram is coming!” He moves his giant machine out of the way, allows the tram and visitors to pass, and then at the blazing speed of 2 miles per hour, drives back down to his work area to continue his pruning.

An interesting and unique characteristic of linden trees is that they are very tolerant of heavy pruning, making them the perfect candidate for hedging, espalier, and bonsai.

This work takes the staff more than 500 hours to complete over a period of two full weeks. A big project at the Chicago Botanic Garden, but the finished product is well worth the effort!

©2014 Chicago Botanic Garden and my.chicagobotanic.org

Chicago Botanic Garden and University of Chicago partner in bid for Obama library

Wed, 07/16/2014 - 1:42pm

All the possibilities for the Obama Library plus our Windy City Harvest Youth Farm are featured in the Chicago Tribune today! Read about it in Community groups pin hopes on Obama library (PDF).

 Windy City Harvest Youth Farm teen waters in the garden.

( Jose M. Osorio, Chicago Tribune / July 16, 2014 )
Oluwapelumi Ajayi, 15, waters vegetable beds at the Chicago Botanic Garden’s urban farm in Washington Park last month. Sophia Shaw, the botanic garden’s CEO, hopes the Obama presidential library will settle on the South Side and include a garden.

Click here to download a PDF of this article.

dglanton@tribune.com
Copyright © 2014 Chicago Tribune Company, LLC

10 Romantic Getaways at the Garden

Tue, 07/15/2014 - 4:00pm

It’s a warm summer evening, and you’re at the Chicago Botanic Garden with someone special. The food’s been great, and the music sounds terrific…time to grab his/her hand and head out for a romantic stroll.

Hot Summer Nights

Dance outdoors on weeknights! Enjoy swing, Latin jazz, samba, bluegrass, big band, country, rock ’n’ roll, and salsa.

Download the summer schedule at www.chicagobotanic.org/evenings.

For the complete lineup of music on summer evenings, click here.

Be guided by the GardenGuide app.

Download the Garden Guide app at www.chicagobotanic.org/app.

Think of it as a personal docent: access our Garden app for fun/interesting tours around the grounds.

Find the places where the two of you can hear the music across the water, take in a different view, and have a bench all to yourselves. Our top ten hideaways at the Garden:

  1. Stop and smell the roses. In between the entrance to the Krasberg Rose Garden and the Linden Allée is a tiny terrace, tucked behind a hedge. The chairs there are perfect for taking in the scent of the thousands of roses in summer bloom.
  2. Where light dances on water. In summer, the bridges to Evening Island—the Arch Bridge, the Serpentine Bridge—are lit at night. You can spend hours watching the reflections in the water.
  3. Around the council rings. On Monday nights, the Carillon Concerts sound incredible from either of the council rings on Evening Island. Pack a picnic to eat at the Nautilus terrace, then head up either hill, and enjoy the sound. 
  4. Get there before 6 p.m. While the Regenstein Fruit & Vegetable Garden stays open just until 6 p.m., it’s worth the early walk to sit out at the grape arbor’s overlook and take in the fountain view back toward the Esplanade.
  5. The pre-sunset prairie. Long summer evenings mean long summer walks: out in Dixon Prairie, the plants grow taller than your head late in the season, and the light filters through the grasses as the sun lowers in the sky.
  6. Have you discovered the Kleinman Family Cove yet? We think the Cove is one of the prettiest places at the Garden in the evening—perfect for listening to the natural chorus of frogs, birds, and insects.
  7. A view to the east. Turn left at the top of the Dwarf Conifer Garden stairs and head up the path—the bench at the crest has a stunning view of the Elizabeth Hubert Malott Japanese Garden.
  8. Where white flowers bloom. McGinley Pavilion is always planted with wedding-appropriate white flowers—beautiful and fragrant in the evening, and a lovely spot to sit near the water.
  9. The Circle Garden’s secret gardens. There’s a pair of them, one on each side of the Circle Garden. You’re just steps away from the Regenstein Center, but it feels like miles away…
  10. The Pergola Garden at the English Walled Garden. Bubbling fountains, hanging wisteria, and a bench that’s painted the quintessential blue…perfect place for a selfie of the two of you.


 Nymphaea 'Pamela'.

Daisy Chain

©2014 Chicago Botanic Garden and my.chicagobotanic.org

Roses That Say Love

Tue, 07/15/2014 - 2:24pm

The Krasberg Rose Garden is naturally romantic. As with fine wines, the descriptive words for roses are rich and varied. Among the 5,000-plus rose bushes planted are some that speak the language of love through their names.

Roses That Say Love

 Love rose.

‘Love’—Big. Scarlett. Fragrant. The very definition of a romantic rose.

 Tiffany rose.

‘Tiffany’—Rosy pink, strong fragrance, and the perfect name for a proposal.

 Love and Peace rose.

‘Love and Peace’—A beautiful combination: yellow, edged in pink. And that fragrance!

 Starry Night rose.

Starry Night™—Five pure white petals sparkle like the stars in your true love’s eyes.

In Victorian times, red roses said “love,” pink roses said “like,” and yellow roses said “friend me”—or close enough. Victorian "Like" button.

Some roses speak of love through scent. American historian Alice Morse Earle writes the following in “Old Time Garden”: “The fragrance of the sweetest rose is beyond any other flower scent, it is irresistible, enthralling; you cannot leave it.” Breathe deeply, and perhaps you’ll detect myrrh, musk, apple, cinnamon, grape, damask, lemon, vanilla, pepper, pine…and, of course, tea, one of the richest of rose scents. 

 Rosa 'Jacarque'.

Honey Perfume™—The perfect name for a strongly spicy, apricot-yellow rose

 Rosa 'Jactanic'.

Moondance™—The clusters of clear white flowers give off the scent of raspberries.

 Rosa x odorata 'Lover's Lane'.

‘Lover’s Lane’—A rich red cultivar of Rosa × odorata, the genus of all tea-scented Chinese roses

 Rosa 'AUSbord'.

Gertrude Jekyll— The classic scent of old roses is strong in this big, ruffly, old-fashioned rose.

Is there a more beautiful background than the Rose Garden? Two-thirds of visitors take photos here.
Rings

Finally, some roses have romantic stories to tell. The Portland rose (Rosa ‘Comte de Chambord’) was a gift to the Empress Josephine, who established the greatest rose garden of its time at Malmaison. The cabbage rose (Rosa x centifolia), known as the “100-petaled rose,” is a beloved subject and symbol in Dutch still-life paintings. Autumn Damask rose (Rosa ‘Autumn Damask’), is an Old Garden Rose with a 3,000-year-old connection to the cult of Aphrodite, the goddess of love. 

Take an evening stroll through the roses, and find romance in the Rose Garden. 

Daisy Chain

©2014 Chicago Botanic Garden and my.chicagobotanic.org

Summer Bulbs

Thu, 07/10/2014 - 8:52am

Spring is done and we’ve finally moved into summer bulb season! The annual beds have been replanted with sweeps of dahlias, cannas, caladium, and begonias to showcase these nonstop workhorses of the summer garden.

 Caladium plantings under the crabapples.

Caladium bicolor ‘Raspberry Moon’, Begonia ‘Million Kisses Honeymoon’ and Cretan brake fern (Pteris cretica) light up the shade under the Selkirk crabapples.


 A raised planting of caladium and begonia under a tree offer a chance to sit in the shade.

Caladium bicolor ‘Miss Muffet’ and Begonia × tuberhybrida ‘Illumination White’ make a great pairing for shady areas.

On the perennial side of things, we’re moving into lily season. The very first lilies to bloom are the martagon lilies (Lilium martagon) and their hybrids (such as Lilium martagon ‘Mrs. R.O. Backhouse’). Martagon lilies are terrific plants for the shade garden because they provide both structure and color at a time when little else is blooming in the shade. The leaves emerge in a layered whorl, giving the plants a pagoda-like structure. We’re also moving into Asiatic lily season with the first of those beginning to bloom in bold shades of pink, red, yellow, and orange. 

 The orange blooms of a martagon lily poke up through a bed of hosta.

Lilium ‘Nepera’ is a vibrant orange martagon hybrid that lights up a shady corner.

 Foxtail lilies poke up from a planting of bayberry.

Pale yellow foxtail lilies (Eremurus ‘Lemon Meringue’) provide a fun summer surprise when planted among shrubs such as this bayberry (Myrica pensylvanica).

In addition to the lilies, we’re also seeing some unusual bulbs such as Eremurus ‘Lemon Meringue’ in bloom. Eremurus have tall, bottle brush-like flowers that add an exotic flair to the garden. Smaller alliums such as Allium tanguticum ‘Balloon Bouquet’ and Allium senescens do not have the giant flower heads of their springtime relatives, but still provide a welcome change of pace from the more common flowers of summer. 

 Asiatic lilies just beginning to open.

The Asiatic lilies are just starting to bloom in the sunnier areas of the garden. Photo by Bill Bishoff.

 Lilium 'Sterling Star'.

Lilium ‘Sterling Star’ Asiatic Lily. Photo by Bill Bishoff.

 Lilium 'Red Velvet'.

Lilium ‘Red Velvet’ Asiatic outfacing lily. Photo by Bill Bishoff.

©2014 Chicago Botanic Garden and my.chicagobotanic.org

Turning the Pages

Tue, 07/08/2014 - 2:08pm

Historical depth and futuristic innovation meet in the Lenhardt Library and Lenhardt Plant Science Library.

 Rare book exhibitions are displayed at the entrance to the library.

Rare book exhibitions are displayed at the entrance to the Lenhardt Library.

Led by director Leora Siegel, the comprehensive library facility houses rare books dating back to the 1400s. The library also serves as a portal to a nearly unlimited amount of scientific information in the digital realm. It’s a resource for staff researchers, students, interns, and citizen scientists alike. Beneath the quiet of the library shelves, there is an ever-present forward movement. “Everything that we do here is about providing information to anyone who needs it,” said Siegel. “Our scientists who are out there in the forefront and publishing have the library behind them to get needed information.”

The library was recently named one of the newest contributors to the Biodiversity Heritage Library, an open-access, digitized collaboration of leading garden and scientific libraries nationwide. The move allows the Chicago Botanic Garden to share digitized materials unique to its collection with the broader research community. Together with other contributing institutions, the Garden is “trying to make biodiversity literature available for everyone around the world, especially in places where they do not have physical libraries,” explained Siegel.

 A view into the research and storage shelves at the Plant Conservation Science Center.

Research-specific collections reside in the Plant Science Center.

The Biodiversity Heritage Library collection is a resource long accessed by Garden scientists, in addition to a multitude of books, digitized journals, and databases available through the Lenhardt Library and Lenhardt Plant Science Library. The comprehensive resources allow scientists to dig deeply into subject matter; for example, accessing journal articles from the early days of a publication to the most recent edition. This is critical to their work, according to Siegel, who explained that current research must always reference early work on related material, and build upon subsequent research leading to current theories.

The library facility, which was founded by the Woman’s Board of the Chicago Horticultural Society in 1951, predates the physical structure in which it now sits, the Regenstein Center. The Lenhardt Plant Science Library is a research-specific facility in the Daniel F. and Ada L. Rice Plant Conservation Science Center. It is not open to the public, but is used by Garden scientists. 

One of Siegel’s favorite science books is Seeds: Ecology, Biogeography, and Evolution of Dormancy and Germination, which is housed in the Lenhardt Plant Science Library.

 Leora Siegel.

Leora Siegel directs the Garden’s libraries.

Siegel has been managing this tremendous resource for more than ten years. To her, it was a natural path from her childhood in New York where her love of plants began. She went on to pursue advanced degrees in biology and library science. “My worlds align in working here,” she reflected. “This is a great institution.”

Perhaps one of her favorite elements is the Rare Book Collection, which can be seen during special tours. “It’s just magical to touch a book from 1483,” she noted. “Sharing it with someone is just a pleasure.” The Rare Book Collection includes original materials published by Carolus Linnaeaus, who changed the way we understand the natural world, and who established binomial nomenclature. A bronze statue of Linnaeus anchors the Heritage Garden near the Regenstein Center.

In summer, Siegel often passes by the statue on her way to her favorite display garden—Evening Island. On cooler days, she enriches her day with a walk through the Greenhouses.

©2014 Chicago Botanic Garden and my.chicagobotanic.org

Pages