Center Environmental Designer John Hart Asher weighs in on Emma Marris’ “Rambunctious Garden.”
We’re head over heels (or blossoms over roots) for mallows. Find out why you should be too.
Sometimes it’s the little things (we dislike) that bring us together.
The 30-mile Violet Crown Trail will lead to the Wildflower Center and beyond.
With nicknames inspired by the comestible to the architectural, one thing is sure: Frostweed fascinates.
Suckering shrubs may be the best garden friend you didn't know you had.
Winter is one of the most subtly beautiful times to visit the Wildflower Center.
Native plants still play an important part in American broom making.
Delve into the place-making power of edible native plants.
Native plants add zest to a tried-and-true holiday bird.
A holiday classic gets reinvented by way of native cactus.
Texas' state tree provides an edible bounty that goes beyond pie.
Native chilies and wild onions make for a spicy, savory cornbread.
Brilliant pink prickly pear syrup adds color and tang to the well-known margarita.
Persimmons add an earthy twist to more familiar dessert recipes.
Chile pequin vinegar adds tangy spice and a touch of Texas to meals.
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2017 | Volume 34, No. 1
America’s Next Top Model
How the future of native grasslands – and water – depends on emulating the past
Texas ecoregions speak in terms of amazing diversity
Understanding an oft-coveted genetic abnormality
A Vast Domain
A sacred butterfly connects land and people across a border