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Article ThumbFrom Home Garden to Production Garden

This is the story of the Bayless Garden. Well-known restauranteur Rick Bayless grew up in Oklahoma City, was closely involved in the family barbecue restaurant, went on to study the regional cuisines of Mexico and opened the wildly popular Chicago restaurants Frontera Grill and Topolobampo. Seeking sources of locally grown foods, Rick was instrumental in building a local food movement in the Upper Midwest. Ever moving forward, Rick sought out and found the perfect Chicago residential space to have a working organic production garden in his own backyard. The Bayless Garden was born!


Article ThumbA Gift from the Gods

Iris flowers are named after a Greek goddess who delivered messages to mortals while traveling on a rainbow. Just one reason they have so many colors.


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Tool Time

If you grow vegetables, one of the most valuable tools around is a soil thermometer. That’s because many vegetable seeds ...


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Features
Flying High

Kay “The Bluebird Lady” MacNeil advocates (and gardens) for wildlife.


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Features
Weird & Wonderful Spring Bulbs

Whether they emerge wearing crowns, sparkling like fireworks or modestly hanging their heads, these bulbs introduce surefire ...


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From the Editor

In this issue our primary focus is on perennial gardens – beautiful perennial gardens.


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Designing Mini-gardens Using Potted Plants

Container gardening is so enjoyable because of its possibilities for creative expression.


questions

What are your three favorite “all-but-forgotten” perennials that every garden should include? Why do you like them?

We all seem to plant the basic herbs like basil, rosemary and parsley. What suggestions can you offer for more exotic herbs that I could add to my garden to spice things up both for cooking and adding interest/beauty to my landscape?

I would like to start seeds under lights. When is the best time to start flower seeds? The seed packet always says to sow a number of weeks before the last frost. When is the last frost?

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