Inside The New York Botanical Garden
Archive: May 15, 2017
Posted in What's Beautiful Now on May 15 2017, by Matt Newman
This week the herbaceous peonies are sitting in the spotlight, just as their buds begin to burst into whorls of white, red, and pink along the pathway before the Haupt Conservatory. These brief but beautiful flowers are a must-see in spring!
Elsewhere in the Garden, the azaleas are still showing some color as they begin their decline, and the greenery of our 250 acres is on full display, filling out the Forest with the airy glow of millions of new leaves. You won’t regret a stroll on our miles of trails.
Check out what else is happening at the Garden this week.
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Posted in From the Library on May 15 2017, by Esther Jackson
Esther Jackson is the Public Services Librarian at NYBG’s LuEsther T. Mertz Library where she manages Reference and Circulation services and oversees the Plant Information Office. She spends much of her time assisting researchers, providing instruction related to library resources, and collaborating with NYBG staff on various projects related to Garden initiatives and events.
This week we dive into a few books detailing the rich history of botanical spirits, and the ways in which we’ve called on the garden to supply us with our favorite tipples.
The Drunken Botanist: The Plants That Create the World’s Great Drinks by Amy Stewart is a treat from start to finish. Drunken Botanist follows Wicked Plants and Wicked Bugs, two excellent books about organisms that can be dangerous to humans. (Read my review of Wicked Plants here.) Stewart is a talented writer, a careful historian, an excellent amateur botanist, and a skilled bartender. Drunken Botanist follows the format of her earlier books, with Stewart selecting different plants and offering readers narratives about their nativity and the history of their usage by humans—specifically how and when they were used to make alcoholic drinks. Sake, scotch, rum, tequila, bourbon, and their plant parents are just a few of the drinks that are featured. Stewart writes, “It would be impossible to describe every plant that has ever flavored an alcoholic beverage. I am certain at this very moment, a craft distiller in Brooklyn is plucking a weed from a crack in the sidewalk and wondering if it would make a good flavoring for a new line of bitters.” Before plucking sidewalk weeds, craft distiller and home bartenders alike would do well to look to Drunken Botanist for inspiration, “stirring” stories, and an infectious excitement about plants that is one of Stewart’s enduring trademarks.
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