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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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Features
Suburban Subdivision Triumph

Who says that gardening on a former cornfield is doomed to fail? Certainly not Laverne and Pete Bohlin, whose garden is a …


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Columns
Plant Identification Flow Chart

A comical plant identification flow chart from our columnist, Mike Nowak.


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Features
Bon Voyage

Give your garden visitors a splendid send-off this autumn.


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Columns
From the Editor - May/June 2019

I never met a rose I didn’t like. Or almost never.


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Departments
From the Editor - March/April 2019

If this were a perfect world, I wouldn’t be writing this editorial for the March-April issue of Chicagoland Gardening at all.


questions

What is the best way to dig up, clean and store gladiolus and dahlias? What are the little white sacs on glad bulbs?

At the end of every winter, there are many shrubs growing along sidewalks that are dead and damaged either by salt, wind or dogs. Are there any shrubs that I can plant in these more exposed situations and expect them to survive?

I brought a frangipani (Plumeria) back from Hawaii last April when it was just a leafless branch. It sprouted leaves and grew over summer. Now it is losing its leaves. How can I keep it growing over winter? Will it bloom?

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