Decorate Your Garden: Antique Garden Furniture Fair at The New York Botanical Garden

Two of the Four Seasons - Winter & Autumn - purchased at The NYBG Antique Garden Furniture Fair 

The air Thursday evening at The New York Botanical Garden was filled with more than just a rainbow of sensuous spring blossoms. Looking oh-so-glamorous on such a sterling night were the shimmering Chihuly artworks that delight the landscape and the Conservatory. Don’t miss this exhibit -- it’s brilliantly curated: the glass art works and the plant art works are displayed in a potent and rare appearance.

The display gardens are redolent and as captivating as a dream…

Me and my plus + one, Maria, had to focus on the signature event we were there to see!

The New York Botanical Garden’s 2017 Antique Garden Furniture Fair: Antiques for the Garden and the Garden Room opened with a Benefit Preview Party and Collectors’ Plant Sale May 4th. NYBG’s Fair is America’s only show for authentic garden antiques and rarities for the garden and the garden room.

Internationally renowned event designer Bronson van Wyck is the Designer Chairman for this year’s Antique Garden Furniture Fair. He created a design based on Édouard Manet’s painting Le Déjeuner sur l’herbe (Luncheon on the Grass). It’s a whimsical delight - you want to curl up with that picnic basket and just sip some champagne and nibble on the grapes and cheese.

Bronson van Wyck's entry design inspired by Manet's "Le Dejeuner sur l'herbe"

Amid 600 guests from the philanthropic, interior and landscape design, architecture, and art worlds, Preview Party attendees indulge in an exclusive Silent Auction and NYBG’s renowned Collectors’ Plant Sale, which features hard-to-find beauties, beloved varieties, and horticultural treasures propagated from NYBG collections, all chosen for their rarity and charm. Striking tree specimens that create year-round living sculptures and exciting new horticultural introductions of timeless garden favorites, such as dogwoods, magnolias, hydrangeas, peonies, and hellebores, are among the unique offerings that will be available exclusively to Preview Party guests.

The Preview Party presents enthusiasts and collectors the opportunity to examine the plants, to peruse thousands of garden antiques from leading exhibitors from across the United States offering their finest pieces for sale, and to make early purchases, while enjoying cocktails and hors d’oeuvres, in advance of the Fair’s opening to the general public.



Plus, there’s always the added excitement of meeting and seeing fellow garden and horticulture enthusiasts. Throwing off winter’s hibernation and/or travels, guests catch up on the garden season’s promise and -- each other.



Two of my garden “she-roes” Martha Stewart and Lynden Miller.




Sigourney Weaver is a great supporter of NYBG. Love her!



Martha was sourcing the show with Kevin Sharkey. Here with Garden friends.





Shark Tank’s Barbara Corcoran was not shopping for anything aquatic!




Me (center) with garden friends: Stephen Orr, Editor in Chief, Better Homes and Gardens and Francisca Coelho, NYBG.



Marc Hachadourian, Director of the Nolen Greenhouses for Living Collections, NYBG -- and the Orchid Whisperer, (L) and Stephen Orr, Better Homes & Gardens



The Illustrated Book of Edible Plants author Jack Staub.



Gregory Long,  Chief Executive Officer and The William C. Steere Sr. President of NYBG, (second from L) with Preview Party Chairs

The Antique Garden Furniture Fair continues at NYBG from Friday, May 5 through Sunday, May 7, 10 a.m. to 5 p.m. daily. The Fair is a must for leading collectors and designers, as well as purchasers seeking advice from professionals. Included are outdoor sculpture, fountains, sundials, bird baths, gates, garden benches, antique wicker, urns and planters, botanical prints, and architectural ornament, displaying centuries of classic design inspiration gathered from America, Europe, and Asia. These antiques are not only great for the garden, but also for the garden room.

And the BEST part is that Maria’s keen eye for art and antiques and all things beautiful -- snagged the incredible Four Seasons statues! Maria was engaged with the vendor from Milne’s At Home Antiques and asked what I thought… Be still my heart. Those cunning faces and and sweet expressions makes you deliriously happy just looking at them.                                    



Winter and Autumn

That they are in near-perfect condition made the purchase all the more garden kismet.  



Maria with Spring and Summer

We learned the Season sculptures are aggregate stone; their provenance is most likely the 1940’s, “born” in Surrey, England (where Judy Milne often travels for her acquisitions, she told us). Having all four pedestals is very rare. Often owners break them up and use and/or sell separately. And more likely than not, the Seasons have had but one or two owners which is why they look so pristine. But of course -- seeing these magical creatures it’s no wonder owners do not want to part with them…

So just like that, Maria was making arrangements to bring her brood to where else? The Garden State, where they will be ensconced in her magical garden for another generation - or two.

Summer in her new home in the Garden State! Welcome precious beauty...


Throughout the evening, I led friends to admire Maria’s purchase.

Admiring the Seasons: Maria with Winter & Autumn -- and NYBG’s Charles Yurgalevitch, Ph.D., Director of the Garden’s School of Professional Horticulture

And near the end of the evening, I noticed two ladies coveting the Seasons so I asked if they’d like to meet their new owner. We had a lovely chat -- but they couldn’t help conceal they were pea-green with envy!

Satisfied with the coup and good fortune of the Seasons acquisition, we were able to scout the rest of the show.

We admired Barbara Israel Garden Antiques display. I enjoy catching up with Barbara and seeing her latest discoveries. Turned out that many years ago, Barbara had visited Maria’s former home in Rumson to acquire some pieces. Love the “Six Degrees” in the garden world!

Barbara Israel with the Blanchard sculpture art

Barbara had a lovely Blashfield statue - Diana de Gabii - representing the goddess Artemis. Another statue put the lovely lady on pedestal - where she no doubt belongs! The original pedestal base is again, a rarity. Plus it boasts a lovely laurel wreath on the base. This English piece is a Blanchard, from 1815.                                                                                    

Two lions -- from the Medicis were powerfully pretty.

Loved these 1735 botanical prints and their pedigree - and the union of botanical art with science.

The coasters here were charming. I learned that the cut fruit art was rare and difficult to produce at that time -- which explains their cost.                                            

Weekend visitors to the Antique Garden Furniture Fair can browse and purchase unique items of the highest quality and provenance and enjoy a program lineup that includes tours, talks, and eclectic live musical sets.

There will be exhibitors offering an array of interesting ways to bring the outdoors inside by creating garden rooms in your home.                                       

Experts will be on hand to answer questions on current decorating styles. They will also discuss trends in the acquisition and appreciation of garden ornament, as well as assist buyers looking for the perfect piece to complement a garden, landscape, or interior.        

I loved this glamorous flower petal table at the Preview party. And was reminded of the table we saw earlier in the day.



The Kips Bay Decorator House showed its own petal blossom, glamourous cocktail table. Plants inspire...



On-site shippers are available to facilitate Tri-State New York and New England deliveries during the Fair and other shipping needs in the weeks following.

Plus you can view all that Chihuly art!

Chihuly glass art at night!

One of my favorite displays -- glass art mimics the plants - like yucca and iris



All proceeds benefit NYBG’s Fund for Horticulture, directly supporting the work of the curators and gardeners who are responsible for making The New York Botanical Garden one of the most important horticultural showplaces in the world.

The Antique Garden Furniture Fair takes place in a tent amid flowering trees, plants, and shrubs, with The New York Botanical Garden’s landmark Enid A. Haupt Conservatory as its glorious backdrop. It is the ideal venue for learning about garden antiques and building personal collections. Admission to the Fair on Friday, Saturday, and Sunday, May 5 through 7, is included with the All-Garden Pass, which also provides access to the Botanical Garden grounds, seasonal gardens, attractions such as the Haupt Conservatory, and Tram Tour. Advance tickets for the Fair are available for purchase online at nybg.org

Cinco de Mayo Martini Recipe Made with Creamy Avocado

Persea Martini: Seaspice

Ok. Cinco de Mayo brings lots of smiles and a celebration of Mexican victory. At the same time, we toast the food and drink of Mexico.

Earlier this week I wrote a roundup of great cocktails using Mezcal and Tequila to mark this special holiday.

And then I remembered that back in February, I was pitched a drink recipe for a martini using Baron Silver Tequila -- and me being a martini loyalist - I was immediately smitten by this cocktail’s glamour and taste. And use of the creamy avocado in a drink.

I decided to keep it for Cinco de Mayo to mark this special occasion in a unique way.

Seaspice, Miami’s stunning riverside dining destination introduced its Persea Martini.

Displaying a keen sense of balance by expert mixologist Atilla Kocsis using Baron tequila, fresh avocado, pineapple juice, lemon juice, simple syrup, and garnished with fresh black pepper, the result is a melodious Mexican medley.

Persea Martini

Ingredients:

1 spoon of avocado

¾ simple syrup

¾ lemon juice

1oz pineapple juice

1.5oz Baron Silver Tequila

Fresh black pepper


Method:

Add all ingredients in the order listed above into the shaker on the rocks.

Shake vigorously until the avocado liquefies

Pour mix into a martini glass

Garnish with fresh black pepper


Cheers! Salud!

Celebrate Cinco de Mayo with Cocktail Recipes, Finishing Touches, and Food

Aruba Ariba Cocktail, Finishing Touches & The Art of Garnishing the Cocktail, photo: Doug Young for Finishing Touches

Before taking that first sip or bite, sink your teeth into the history of Cinco de Mayo.
You’ll be the champion and star of the annual homage to Mexico and it’s celebrated food and drink.

Know this: Cinco de Mayo originated in the Mexican state of Puebla. Cinco de Mayo commemorates the victory of the Mexican army over France at the Battle of Puebla during the Franco-Mexican War in 1862. The win in Puebla represented a great symbolic victory for the Mexican government and bolstered the resistance movement eventually leading to France withdrawing from Mexico.

Cinco de Mayo has evolved from a salute to brave warriors, to an ever-elevated salute to the extraordinary Mexican cuisine and its distilled beverages -- especially the country’s incomparable signature tequilas, mezcal, and chile liqueurs.


Say margarita and the brand Patrón Tequila is the name that most readily comes to mind for discerning drinkers. For good reason. Patrón is the global leader in the 100 percent Weber Blue agave ultra-premium tequila category, crafting a crisp, flavorful spirit, marked by hints of floral notes yet is still made in small batches in the Highlands in Jalisco, Mexico. Plus, this tequila brand most definitely knows how to throw a party! And for this year’s Cinco de Mayo, Patrón Tequila started the party planning on National Margarita Day - (too perfect, right?) - back in February; with the company launching a global search for 2016’s “Margarita of the Year.” Working with talented mixologists and bartenders in the US and Mexico to create recipes for seven distinct styles of margaritas -- herbal, spicy, smoky (this Examiner’s favorite), savory, modern, tropical and classic – while respecting the unique heritage of the classic Margarita cocktail, the brand conducted a series of scheduled regional events with a final showdown of the three top favorites (spicy, smoky and modern) -- and finally, with more than 50,000 votes cast, the company crowned the Coralina Margarita – created by Mexico City bartender Riesler Morales – as the 2017 “Margarita of the Year.”

Morales wanted to craft a cocktail that had the simplicity and elegance of a classic Margarita, yet the interesting and unexpected ingredients that married so nicely with Patrón tequila. The Coralina Margarita was inspired by an ocean sunset, combining the oaky notes of Patrón Reposado, perfectly balanced with the citrusy flavors of Patrón Citrónge Orange, together with red wine and hibiscus.



Photo courtesy of Patrón Tequila


Coralina Margarita

Created by Riesler Morales of Mexico City, Mexico

1.75 oz Patrón Reposado

.75 oz Patrón Citrónge Orange

.75 oz Simple syrup

1 oz Fresh lime juice

.5 oz Red Wine (Mexican, or other)

+ Sugar-salt rim*

*Sugar-salt rim:

Pulverize .25 cup dried hibiscus in a spice grinder. Add .25 cup sugar and .25 cup kosher salt and pulse until combined.

1. Combine Patrón Reposado, Patrón Citrónge Orange, simple syrup and lime juice in a shaker tin; add ice and shake vigorously.

2. Strain into a chilled cocktail coupe rimmed with sugar-salt rim.*

3. Carefully float red wine on the surface of the cocktail and garnish with a lime wheel.

Patron at your Door

Did you just wish for margaritas delivered to you? Well dreams come true. Courtesy of Patrón.

Patrón is doing a bunch of fun things this year – most notably, providing cocktail kit deliveries with everything you need for a Cinco bash – including a mariachi band for lucky recipients!



Photo courtesy of Patrón Tequila

So how do you get a party delivery?

On May 5th, Tweet #PatronMyCinco to purchase a Patrón Party in a Box (available in select cities, including New York, Chicago ) delivered straight to your doorstep within an hour of purchase. Select fans in each city will have a live mariachi band -- in Gotham it will be the NYC Mariachi troubadours - show up to complete your Cinco de Mayo party!





The Patrón Party in a Box includes ingredients to make the newly-crowned Patrón Margarita of the Year - the Coralina Margarita (reposado tequila, hibiscus and red wine), Patrón branded shaker, cups, napkins, chips and salsa.

Mezcal

Mezcal has become increasingly popular in the U.S. and is one of the fastest growing spirits over the past several years.

Choosing the right mezcal for you may be tricky, but if you’re looking for an authentic Mexican spirit with an approachable and complex taste, look no further than Montelobos Mezcal. Made in Mexico, Montelobos Mezcal is a mezcal created in collaboration by world-renowned agave spirits expert Iván Saldaña and five generations of Lopez family mezcaleros using the finest, 100% organic agave espadin. The result is a mezcal with a balanced smoke that shifts between chili and dark chocolate. While Montelobos can be enjoyed neat, its complexity makes it an excellent cocktail companion.

A Montelobos Mezcal Ambassador, Camille Austin’s knowledge and enthusiasm for innovative cocktails play a complementary role to brand creator Iván Saldaña. Together, they set out to share the unique taste and versatility of Montelobos Mezcal and the artistry behind agave.

The below flavorful and festive cocktail recipes include Montelobos Mezcal and another authentic Mexican spirit, Ancho Reyes Chile Liqueur, and are the perfect way to celebrate Cinco de Mayo.

Ancho Reyes was born from the sacred earth of Puebla and with a recipe dating back to 1927, Ancho Reyes is the original chile liqueur. Ancho Reyes Verde, launched just in 2016 to much acclaim, also derives from the poblano chile like Original, but some slight tweaks in the production process results in a wildly different flavor profile.

Puebla and poblano are inextricably linked - the peppers are named after the citizens who refer to themselves as poblanos. “Ancho chiles are widely considered a culinary delicacy and Ancho Reyes Chile Liqueur is created using Puebla’s signature crop,” reports Camille Austin, the celebrated Mexican mixologist. He continues, “Pleasantly sweet, followed by the moderate heat from the chile, Ancho Reyes is delicious in all types of cocktails.

Pair your rajas -- a savory Mexican dish -- with robust cocktails that can stand up to the food.

Juan to Juan



1 part Montelobos Mezcal

1 part Ancho Reyes Original

¾ part fresh lemon juice

½ part simple syrup

2 dashes Angostura bitters - or homemade bitters or Fee Brothers bitters

Shake, serve in a coupe glass, garnish with a lemon wheel


Ancho Verde Margarita

1 part Milagro Silver Tequila

1 part Ancho Reyes Verde

1 part Fresh Lime Juice

1/3 part Agave Nectar

Add all ingredients to a shaker, add ice, shake hard and strain over fresh ice into a rocks glass with half its rim salted. Garnish with a lime wheel.

Montelobos Picador



2 parts Montelobos Mezcal

1 part fresh lime juice

½ part simple syrup

Combine ingredients over ice and shake well. Serve over fresh ice in a rocks glass with a salt & black pepper rim and orange slice.


Mexican cuisine is as diverse and rich as the country’s landscape, thanks to its wealth of regional ingredients and deep roots in ancient civilizations and traditions. In the southern state of Oaxaca, the cuisine is defined by two staple ingredients: mezcal and insects. Here, mezcal is not only a drink, but a source of pride and a foundation of cultural identity.



Cricket Cuisine - Photo courtesy of Meutia Chaerani / Indradi Soemardjan

The Museum of Food and Drink, in partnership with the Mexican Cultural Institute of New York, invites you to the first event in our Spring Spirits​ ​series. Join us for an evening of Oaxacan food and drink to usher in Cinco de Mayo. ​Danny Mena, one of New York's top Mexican chefs, will talk ​about the production of mezcal, its diversity of flavors, and the important role insects have played in Mexican cuisine long before guacamole with grasshoppers appeared on American restaurant menus.

A reception featuring different varieties of mezcal and insect-forward antojitos provided by Casa Mezcal will follow.


Insects, cricket cuisine not your thing?

Al Horno Kitchen is a growing Mexican Food chain dedicated to providing customers with Mexican food with what they say is a healthy twist.

Traditional Mexican flavors have been fused into healthy options that include new ingredients, no frying or oil, a gluten free menu, antibiotics and hormone free steak, an innovative juice bar and more.











Leading up to Cinco De Mayo, Al Horno Kitchen be offering $4.44 Burritos to all of its customers during lunch hour. You can find more info on their locations and promotion times on the Al Horno Facebook page www.facebook.com/alhornolean/events

The NYC Al Horno locations include:
Hell's Kitchen 212-977-1000
417 West 47th Street New York, NY 10036

Midtown East 212-546-9316
1089 2nd Avenue New York, NY 10022

Gramercy 646-964-5183
36 Lexington Avenue New York, NY 10010

East Village 646-609-3762
57 1st Ave New York, NY 10003

Financial District
110 Pearl Street New York, NY 10005

Alternatively - you can’t enjoy better Mexican food anywhere than at Empellón. The James Beard Award winning chef, Alex Stupak recently opened his fourth dining emporium in Midtown, NYC. I met friends there to dine right after it opened having reviewed and enjoyed his menu at the other locations downtown. Chef Alex came to our table and we were brimming with praise. I’ll do a full review once Chef Alex and the team have a bit more time under their belt. In the meantime, Cinco de Mayo is a great excuse to get yourself a reservation and go to Mexican heaven while dipping the homemade chips into fabulous, spiced sauces.


And Yellow Beets with Coconut Crema and Green Chile Ice -- that’s an ice infused chile that is the most curious and incredible taste! Crazy good. More details in a future post.




How to celebrate healthy Cinco de Mayo on a budget at home

Skip the sour cream. Skip the sugary mixers. Take a look at some health snacks and party ideas, and don’t worry, it still involves alcohol.

Enjoy a festive nacho bar with half the calories for you and your friends by having low-calorie toppings such as beans, tomatoes, quinoa, spinach and ground turkey.

Create your own calorie-friendly True Lime Frozen Margarita or True Lime Mojito.

Each True Citrus True Lime packet equals the taste of 1 lime wedge and is made with only 3 ingredients. It has 0 calories, 0g of sugar and no artificial sweeteners, flavors or colors.

Finishing Touches using Herbs and Spices
Courtesy of the Spice & Tea Exchange:

Lime Frost Sea Salt - was pretty much 'born to rim' classic Margaritas. A tangy hint of lime in a crunchy coarse salt stylishly smooths tequila's bite.

Chipotle Smoked Sea Salt - This is perfect if Ancho, Chipotles, Poblanos, or any other smoky chili pepper is on your menu. The smoky-aromatic hint in the salt will turn that tart tequila concoction into a mellow, fruitier experience.

Coconut Sugar with Chardonnay Oak Smoked Sea Salt - Tropical or fruit flavored margaritas, like peach and mango, beg for this rim! 2 parts sweet to 1 part (or less) salt gives you a sweet tropical hit of coconut with a gentle note of smoke and salt.

Ghost Pepper Sea Salt and Brazilian Petite Sea Salt- This rim brings fire to the fiesta! Grind 3 parts Brazilian Petite Sea Salt with 1 part Ghost Pepper Sea Salt for the ultimate hot &; salty rim!

Habanero Sugar, Lemon Sugar & Raspberry Sugar - Who says rimmers have to be salty? Add tangy, spicy and/or fruity sweet to your rims with these flavorful sugars.

Method:  

Photo courtesy Spice & Tea 

Mix desired salt(s) and sugar(s) on a saucer or plate for rimming. Ensure that the mixture covers an area larger in diameter than the rim of your glass.

Moisten rim of glass with a slice of lime.

Rim glass by turning moistened rim in salt/sugar mixture. - See more at: http://www.spiceandtea.com/drink-rimmers.html#sthash.iqx7Dov6.dpuf

See more at: http://www.spiceandtea.com/drink-rimmers.html#sthash.iqx7Dov6.dpuf

Cheers! 

Tips for Ornamental Grass Maintenance: Prune with Fire

“Grass is the forgiveness of nature — her constant benediction. Forests decay, harvests perish, flowers vanish, but grass is immortal.”
(John James Ingalls – 1872)

In an era of increasing climate chaos - the traditional early spring pruning of deciduous grasses can be a moving target.

Regardless, Spring in cool climates remains the time to prune ornamental grasses. But traditional spring - is at best hard to get a handle on. One day it’s hot then it’s not. By the beginning of May, you should have your grasses pruned.

Here I’m talking about the deciduous grasses that go from green to golden straw in the winter.

I leave the grasses in place in the winter for my own garden and my clients’. The birds and other pollinators appreciate the in-place grasses for a variety of reasons, including food and shelter.



In addition, the grasses look glamorous in the winter landscape - capturing snow and glistening bits of ice.
Or one can use the golden winter grasses to tie up a fig, as my client did. Beautiful.

Plus, the ornamentals marry up with a variety of plant companions that continue to look dazzling in the autumn landscape garden.







My horticultural experience with ornamental, clump grasses in our Zone 7 is to prune or cut back in mid March to April.

The rather newbie grasses can be tied at the top - along the grass stems to prevent the cut dead material from blowing away and makes removal easier.

This insures that the new green shoots can emerge and grow to full, robust stature.
You can also divide the grasses - just like a perennial.

However, the more mature ornamental grasses can be comprised with just a straight away cut in the Spring. What I call “Fire Farming” or burning of the grasses is most beneficial.

I learned this technique from Chanticleer Garden’s Bill Thomas at a New York Botanical Garden lecture.

As an aside, I have to add - Bill Thomas was ever so kind to my family: providing a most memorable Chanticleer-guided tour following a family wedding at Villanova the day before. So coming in on a Sunday was a true courtesy. I’m sure Bill did it as horticulture love as I was then the Director of Communications at Brooklyn Botanic Garden. Nevertheless, I was astonished he was our garden guide! We’re forever grateful -- still talking about it, as a matter of fact. And as a result of that tour, me and my husband Bill were so inspired by the beauty of the asparagus and it’s lovely fronds and delicious spring edibles - we’ve grown it ever since. Thank you again…

Who started the Burning of Ecosystems?
With regard to the ornamental grasses and Chanticleer’s burning of the grasses - Bill explained it’s an ancient Native American tradition the Gardeners learned.

I further researched and found Native Americans practiced a kind of “Fire Farming” - and according to Native Tech, “...often beginning with a prayer or ceremony to attract positive energies….” to: “Improve growth and yields - Fire was often used to improve grass for big game grazing (deer, elk, antelope, bison), horse pasturage, camas reproduction, seed plants, berry plants (especially raspberries, strawberries, and huckleberries), and tobacco."

And further:
“Burning to establish or keep … resource diversity, environmental stability… and maintenance…”


Why should you do it? Why bother “Fire Farming” your ornamental grasses? For the same reasons. Burning provides a healthier growing condition for the grass to continue a round, summer green girth growth.

It helps eliminate or mitigate the “donut hole” that can develop over time with ornamental grasses in bloom. How will you know when to pursue “Fire Farming?” When the grasses continue to grow “around” the clump. Over time, that kind of circular growth diminishes the robust look and health of the grass.

Maintenance
So here’s a quick How-To for burning your ornamental grasses in order to keep them healthy and looking their best.

Not unlike the Native Americans, you may want to start your Fire Farming with a prayer! 

Seriously - the good horticulture procedure takes attention, safety precautions are a must, but it’s easy - and even a bit fun. The new growth can more readily emerge with the burning process.

You’ll need:

• String
• Electric pruners
• Hand-held propane Torch
• Water hose with sprayer
• Long sleeves and gloves

Procedure:

• Monitor the weather reports and choose a day that is not windy
• Tie up the stems or culms, and top with string and cut the grasses at ground level. 
• Take the spent stems to your town’s recycling center or compost if you can. (these stems will not break down quickly!)
• Use the propane torch to burn the center of the grasses. This may take a few attempts. Don’t expect to get an even burn all at once. 
•  Torch or burn in small stages, making your way around the grass’ center.

When finished, douse with water from the hose you have placed near the operations. Use the water if the flames do burn to high or start to spread. But remember, once you wet the grass, you can’t burn it again until it dries.



So there you have it. An historical - and easy - way to nurture your ornamental grasses to achieve longer, healthier plant life. The grasses add such beauty to the landscaped garden: texture, color, architectural structure…

Tips on Landscaping with Grasses from Digital Commons at USA Education, courtesy of JD Gunnell. Plant now for impact in the garden in every season.

Grasses for impact:

Andropogon gerardii (Big bluestem)

Arundo donax ‘Variegata’ (Giant reed)

Calamagrostis x acutiflora (Feather reed grass) 

Miscanthus sinensis (Japanese silver grass)

Panicum virgatum (Switch grass)

Pennisetum alopecuroides (Fountain grass)

Schizachyrium scoparium (Little bluestem)

Grasses as a groundcover:

Bouteloua gracilis (Blue grama)

Buchloe dactyloides (Buffalo grass)

Carex pensylvanica (Pennsylvania sedge) - 

Hierochloe odorata (Sweet grass)

Koeleria macrantha (Prairie June grass)

Grasses for shade:

Carex sp. (Sedges)

Chasmanthium latifolium (Northern sea oats) - 

Deschampsia sp. (Tufted hair grass)

Hakonechloa (Japanese forest grass)

Milium effusum (Wood millet)

Grasses for dry sites:

Andropogon gerardii (Big bluestem)

Blepharoneuron tricholepsis (Pine dropseed) - 

Bouteloua gracilis (Blue grama)

Elytrigia elongata (Tall wheatgrass)

Koeleria macrantha (Prairie June grass)

Lymus cinereus (Basin wild rye)

Nassela virdula (Green needle grass)

Schizachyrium scoparium (Little bluestem)

Sorgastrum nutans (Indian grass)

Enjoy the garden glamour of ornamental grasses!