Mad About Mallows

We’re head over heels (or blossoms over roots) for mallows. Find out why you should be too.

Read More

Connect the Plots

The 30-mile Violet Crown Trail will lead to the Wildflower Center and beyond.

Read More

The Green Goes Up

From a living wall to green roofs aplenty, urban flora in and around Austin is getting high.

Read More
Novel Ideas

Novel Ideas

Center Environmental Designer John Hart Asher weighs in on Emma Marris’ “Rambunctious Garden.”

Mad About Mallows

Mad About Mallows

We’re head over heels (or blossoms over roots) for mallows. Find out why you should be too.

Natural Disaster

Natural Disaster

Sometimes it’s the little things (we dislike) that bring us together.

Connect the Plots

Connect the Plots

The 30-mile Violet Crown Trail will lead to the Wildflower Center and beyond.

The Frost Below

The Frost Below

With nicknames inspired by the comestible to the architectural, one thing is sure: Frostweed fascinates.

Just the Thicket

Just the Thicket

Suckering shrubs may be the best garden friend you didn't know you had.

Wild Winterland

Wild Winterland

Winter is one of the most subtly beautiful times to visit the Wildflower Center.

Deep Sweep

Deep Sweep

Native plants still play an important part in American broom making.

Find Your Roots (and Eat Them!)

Find Your Roots (and Eat Them!)

Delve into the place-making power of edible native plants.

Taste of Place: Chile Pequin-Citrus Turkey

Taste of Place: Chile Pequin-Citrus Turkey

Native plants add zest to a tried-and-true holiday bird.

Taste of Place: Prickly Pear Cranberry Sauce

Taste of Place: Prickly Pear Cranberry Sauce

A holiday classic gets reinvented by way of native cactus.

Taste of Place: Spiced Pecans

Taste of Place: Spiced Pecans

Texas' state tree provides an edible bounty that goes beyond pie.

Taste of Place: Wild Onion and Chile Pequin Cornbread

Taste of Place: Wild Onion and Chile Pequin Cornbread

Native chilies and wild onions make for a spicy, savory cornbread.

Taste of Place: Prickly Pear Margaritas

Taste of Place: Prickly Pear Margaritas

Brilliant pink prickly pear syrup adds color and tang to the well-known margarita.

Taste of Place: Persimmon Dessert Bars

Taste of Place: Persimmon Dessert Bars

Persimmons add an earthy twist to more familiar dessert recipes.

Taste of Place: Chile Pequin Vinegar

Taste of Place: Chile Pequin Vinegar

Chile pequin vinegar adds tangy spice and a touch of Texas to meals.

WILDFLOWER

Our member magazine brings the world of native plants, landscapes and people to member mailboxes twice a year. Become a member today.

LATEST ISSUE

2017 | Volume 34, No. 1

America’s Next Top Model
How the future of native grasslands – and water – depends on emulating the past

Natural Accents
Texas ecoregions speak in terms of amazing diversity

Beautiful Mutants
Understanding an oft-coveted genetic abnormality

A Vast Domain
A sacred butterfly connects land and people across a border

And more!