Inside The New York Botanical Garden

The New York Botanical Garden

How Do They Do That?: Ogiku, or ‘Triple Stem’ Kiku

Posted in Behind the Scenes, Exhibitions on October 5 2011, by Ann Rafalko

Ogiku Display
Ogiku display in the Enid A. Haupt Conservatory, 2008

After more than a week of counting down the classes and styles of kiku, these beautiful flower displays are back in the Enid A. Haupt Conservatory as part of Fall Flowers of Japan.

Come visit these extraordinary flowers, just 20-minutes from Grand Central to Botanical Garden station on Metro North‘s Harlem Line. While you’re here, you should also visit the sublimely beautiful Peggy Rockefeller Rose Garden, indulge in a delicious lunch at the Garden Cafe, wander along the Bronx River in New York City’s largest remaining plot of old-growth forest; the 50-acre Thain Family Forest, and marvel at the beautiful fall light as it plays off the Garden’s 250-acres. The Garden is never the same two days in a row, so come spend a day in one of the world’s greatest urban gardens, The New York Botanical Garden!

How do they do that? Learn how our horticulturists train the Ogiku kiku below.

How Do they Do That?: Moving Ozukuri

Posted in Behind the Scenes, Exhibitions on October 4 2011, by Ann Rafalko

How do you move a plant with a ‘thousand blooms’? Very, very carefully.

After months of attention, care, and careful training, this beautiful ozukuri, or ‘thousand bloom’ kiku is moved from the Nolen Greenhouses, to the Enid A. Haupt Conservatory to become part of Fall Flowers of Japan.

Head below to see a slideshow of how this huge plant made its journey from the Nolen Greenhouses to the Conservatory.

Getting Ahead with Cabbages

Posted in Gardening Tips on October 4 2011, by Sonia Uyterhoeven

Brassica oleracea (Capitata Group) 'Megaton' We have all heard that ‘cabbage is king’ although I doubt many of us know why.

It is certainly a stately vegetable, its elegant heads outshine all other vegetables in an ornamental vegetable garden. And in past centuries, it was a staple in many diets; it stores well and can easily feed a large family. It also had a reputation for ‘medicinal’ properties. Cabbage is high in vitamin C and fiber, has anti-inflammatory and anti-bacterial properties and historically was used as a cure for ulcers and cancer. But are these reasons for such a regal appellation?

I read on the news recently that a retired dentist, Steve Hubacek, won first place in the Alaska State Fair for the largest cabbage. His entry weighed 126 pounds and measured four feet tall and seven feet across. This year’s entry was just shy of the Guinness World Record, already held by Huacek, of 127 pounds.

I have no idea what you would do with all that cabbage, or if the mammoth beast would even taste good (World Record-holding pumpkins certainly do not). I like sauerkraut but that’s a lot of sauerkraut even if you stretch it out over six months (which is generally the length of time that you can keep homemade sauerkraut).

Even if you’re not planning to compete at the State Fair, you should still consider growing cabbage in your own garden.

Get Sonia's tips for growing kingly cabbages below.

Kiku Classification: Spider, Brush and Thistle, and Unusual

Posted in Behind the Scenes, Exhibitions on October 4 2011, by Ann Rafalko

Class 11 Spider
Class 11 Spider chrysanthemum in the Nolen Greenhouses, 2010

Tomorrow, Wednesday, October 5, the mesmerizing art of kiku returns to the Enid A. Haupt Conservatory as part of Fall Flowers of Japan. These Japanese chrysanthemums, trained into a dizzying array of styles and displays, are not to be missed. In anticipation, we’re taking an in-depth look at these fascinating flowers.

Learn all about the beautiful Spider, Brush and Thistle, and Unusual chrysanthemums below.

Morning Eye Candy: A Very Animated Weed

Posted in Around the Garden on October 4 2011, by Ann Rafalko

This funny little blue weed looks like something straight out of a children’s cartoon. And like many cartoons it is an import into the U.S., but unfortunately not a very funny one. Commelina communis is originally from Asia and is commonly seen in waste places, especially places with water and shade. Commonly known as the Asiatic Dayflower, this cherry but aggressive weed spreads through prolific seed production, crowding-out more desirable native plants. Fortunately, it is easy to identify, and even easier to pull out of the ground.

Funny Blue Flower

Photo by Ivo M. Vermeulen

How Do They Do That?: Shino-Tsukuri or ‘Driving Rain’

Posted in Behind the Scenes, Exhibitions on October 3 2011, by Ann Rafalko

Shino-tskurui display of kiku in the Enid A. Haupt Conservatory Courtyard, 2008
Shino-tsukuri display of kiku in the Enid A. Haupt Conservatory Courtyard, 2008

There are only three more days before the beautiful kiku join the serene Fall Flowers of Japan in the Enid A. Haupt Conservatory. On Wednesday, October 5, these specially trained Japanese chrysanthemums, or kiku will go on display. In anticipation, we’re taking an in-depth look at these fascinating flowers.

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Kiku Classification: Anemone, Spoon, and Quill

Posted in Behind the Scenes, Exhibitions on October 2 2011, by Ann Rafalko

Class 9 Chrysanthemum 'Trendy Time'
A Class 9 chrysanthemum 'Trendy Time,' 2009

On Wednesday, October 5, dozens of Japanese chrysanthemums, or kiku, trained into a variety of styles and displays will join Fall Flowers of Japan in the Enid A. Haupt Conservatory! Don’t miss this mesmerizing floral display. In anticipation, we’re taking an in-depth look at these fascinating flowers.

Learn all about spoons, quills, and anemones (chrysanthemums, of course) below.

How Do They Do That?: Kengai or ‘Cascade’

Posted in Behind the Scenes, Exhibitions on October 1 2011, by Ann Rafalko

Kengai display
Kengai display in the Leon Levy Visitor Center, 2010

On October 5, kiku will join Fall Flowers of Japan in the historic Enid A. Haupt Conservatory! Don’t miss these magnificent Japanese chrysanthemums trained to grow in a mesmerizing variety of shapes and styles. In anticipation, we’re taking an in-depth look at these fascinating flowers.

What grows up, must come down, at least when you're growing kengai. Learn why below.