Mario Batali was at the Garden on April 12. But he wasn’t here to see the cherry blossoms or to catch a glimpse of José and Justin. Nope, Mario was here for one very good reason: To promote children’s gardening through the launch of Mario Batali’s Edible Garden at the Ruth Rea Howell Family Garden. The gathering also celebrated the 25th anniversary of the Family Garden and its role as an important place to educate the public on the benefits of vegetable gardening and using fresh produce in daily meals.
Mario Batali & kids dig in alongside Annie Novak, Assistant Manager of the Ruth Rea Howell Family GardenGarden President Gregory Long, Councilman Joel Rivera, Mario Batali, Bronx community activist Karen Washington, and Toby Adams, Manager of the Ruth Rea Howell Family Garden
The day was a bit gray and drizzly, but the profusion of Batali orange and a cheerful group of schoolchildren from the Bronx’s own C.S. 211 made the day feel sunny and bright. Mario and the kids were joined by local officials and community gardeners, Garden employees, and Garden board members in preparing the beds and planting the first seeds and plants.
Green Currency: Plants in the Economy–an exhibition of botanical art at The New York Botanical Garden which opens to the public today–offers the rare chance to look through a wide array of beautifully hand-drawn or hand-painted illustrations of plants. Each plant has been chosen for its economic value and importance in our everyday lives.
Forty-three works were selected out of a field of 258 entries and are presented in the Arthur and Janet Ross Gallery in this first ever juried exhibition of international botanical art at the Garden. Common fruits, vegetables, herbs, trees, and flowers that serve not only as sources of sustenance, but are also where many modern medicines, furnishings, textiles, and biofuels come from are masterfully rendered with scientific precision using various media such as graphite, watercolor, colored pencil, oil, and acrylic. The exhibition is being presented in conjunction with the American Society of Botanical Artists.
In this era when, with the click of a button you can effortlessly capture an image for prosperity with your camera, or even with your phone—for better or for worse, the act of capturing this landscape of immediacy can be gratifying: What you see is what you get, right here; right now. The opportunity to see beyond the moment, though, is often missed in this instant–or worse yet ignored. To be able to truly see something and engage in the art of observation offers the chance to look into the beauty that is often found in the details. The works in Green Currency: Plants in the Economy are imbued with an inescapable tangibility: Fruit appears to be ripe for the picking; vegetables ready to be chopped, sliced, and sautéd. The works speak to the viewer through the glass in a way that invites–or rather compels–you to look closer.
Take the time to truly see each of these 43 selections, and allow yourself to get lost in the details as each of these artists already has. It will be time well spent.
We’re having a strange spring in New York City; full of cool, misty days, punctuated by short bursts of sunshine and warmth. It may not be good for humans the long , snowy winter we just got through, but it’s fabulous for the flowers. So damn the weather! Come visit, it’s pretty incredible.
Rachel Meyer (left) and Natalia Pabon-Mora (right)
In the Genomics Program, curators, post-docs, graduate students, and technicians, along with undergraduate and high school interns are studying how genes make plants different from each other–for instance why the seeds of some species are enclosed in an edible fleshy fruit like a tomato, whereas the seeds of other species are surrounded by a pod (also called a capsule) that dries and splits open to release the seeds. Graduate students Natalia Pabon-Mora (Judith and Andrew Economos Fellow) and Rachel Meyer and I are studying what makes a tomato fleshy and edible rather than dry and woody by comparing the genes that are active during the formation of tomatoes and closely related capsules.We have identified several interesting-looking genes that act differently during the formation of tomatoes and capsules, and are testing them to see how they contribute to tomato formation.
Rachel and Natalia have tested one of the genes so far, and have found that if it doesn’t function properly, the plant produces tomatoes that are large and lumpy, instead of small (we are working with a cherry variety) and smooth.
Even more interesting, the tomatoes have a very strange uneven blotchy coloration.
We noticed immediately that although these tomatoes are still relatively small, they resemble the large and lumpy shapes we often see in cultivated tomato varieties including oddly colored heirloom varieties. We think we may have found a gene that is responsible for some of the dramatic shapes and sizes of the tomatoes we buy at the grocery store and farmer’s market!
The show–which opens tomorrow, April 20–features artists from 14 States and 8 countries. There are 43 works on botanical specimens that have economic importance whether they are used in medicine, food, clothing and shelter.
The works range from paw paws and pomegranates to pokeweed. In anticipation of the opening I would like to take a look at one of the entries: Ginger (Zingiber officinale). Ginger is a spice that carries me through the winter months; I add it to my salmon dishes for flavor and drink cupfuls of ginger tea to ward off sore throats and soothe my stomach. In my youth, consumption was centered on ginger ale and ginger bread cookies.
The tan knobby fresh ginger you buy in the supermarket is a creeping, underground modified stem. Botanically speaking, the part we harvest and use is called a rhizome. Ginger is a 3-4 foot tall perennial with an almost bamboo-like appearance. It sends shoots or leaf stalks that have alternating leaves arranged on the same plane up from the rhizome.
Ginger is an old spice with a long history. It is indigenous to Asia from India to China. It has been used for centuries in Ayurvedic Indian and Chinese medicine. The Greeks and Romans used it to perfume their baths and viewed it as an aphrodisiac. Roman statesmen who felt their lives were threatened were rumored to drink herbal concoctions with ginger, cinnamon, frankincense, and myrrh to build up a tolerance to poison.
Ginger was an import commodity that was transported via the Silk Road from the East to the West. It was traded for livestock, silver, and gold. The distinctive flavor and odor of ginger come from three volatile oils gingeroles, zingerone and shogaols.
In medicine it is used for muscle pains, sore throats, as digestive aid, and to fight fatigue. These days you can find it in the cosmetic industry in bath salts and scented candles. The grocery store has it candied, preserved, dried, and fresh. The list of culinary uses are endless.
For a fun activity you can try and grow this tropical plant at home. Buy fresh ginger from the grocery store. Choose a well-branched piece that has lateral (side) buds. The buds will look like tiny horns. Plant it half in potting soil and half out and water carefully. Roots will form from the rhizome and the ginger will start to grow. Grow outside in the summer but remember to bring it indoors once the weather starts to cool.
Things are moving fast here at the Garden; each day brings word of another extraordinarily beautiful plant that has burst into bloom. So, while we’re closed today (but we’ll be open next Monday, April 25), we thought we would share with you some of the amazing flowering trees that are in bloom around our 250-acres. Of course, just as plants burst into flower, they also stop flowering, too, so we cannot guarantee that all of these will still be in bloom when you visit. So, be sure to follow us on Twitter or “like” us on Facebook and get up to the minute updates on what’s beautiful now at the Garden (keeping an eye on the NYBG Blog, Plant Talk can’t hurt either). And if you’ve got a question about whether a specific plant is in bloom, feel free to ask us! We’ll dispatch a plant-porter out into the Garden and get back to you.
Willow-Leaf Magnolia SalicifoliaCherry BlossomsIn the MistForsythia along the Bronx RiverMagnolia 'Columbia'Cherry BlossomsStar Magnolia in front of the LibraryWeeping CherryNear the LibraryMagnolia stellata
The tan knobby fresh ginger you buy in the supermarket is a creeping, underground modified stem. Botanically speaking, the part we harvest and use is called a rhizome. Ginger is a 3-4 foot tall perennial with an almost bamboo-like appearance. It sends shoots or leaf stalks that have alternating leaves arranged on the same plane up from the rhizome.
