Sign up for our newsletter and get the latest in food, beauty, travel, fashion, plants, health, and other botanical curiosities.
Sign up for our newsletter to enter for a chance to win a Farmacy gift set. Now until December 10th. Learn more about Farmacy.
West Hartford Aims to Be Connecticut’s Next Foodie Paradise
Where to Spend a Weekend in Milan
Organic Spa, Local Food, Incredible View: Austria’s Hotel Post Bezau Has It All
New York Botanical Garden Announces First-Annual EcoFlora Conference
A Quick Look Behind the Scenes at the University of Virginia Gardens
Pesticides in Water Are More Widespread Than You Think
When it Comes to Supplements, The Method of Delivery Matters
Evergreen Bark and Goji Go Glam in Patchology’s Latest Offerings
Kale & Caramel Highlights Beautiful, Practical Uses for Herbs and Flowers
Our Favorite Vitamin C Products for Skin Protection and Renewal
How To Make Holiday Cards with Pressed Flowers
Phaidon takes us on a journey to explore the World in Bloom
We Love This Freshly Picked, Partially Recycled Yarn
The Best and Most Beautiful Botanical Stationary
NYBG’s Annual Rose Garden Dinner is Once Again a Lovely Affair
Event We Love: NYC Honey Fest
This New Baby Quinoa Is So Cute
5 Healthy Paris Hot Spots
How do we make the food system more sustainable? The Stone Barns Center is paving the way.
Where to Get The Best Green Undies
Green is The New Black Festival Returns to Hong Kong
Lego to Start Using Sustainable, Plant-Based Plastic
The Earth Bank of Codes Aims to Protect Nature Using Genetics
Cut watermelon into slices, remove the rind and whites, and plate.
Sprinkle crumbled feta and mint over watermelon.
Gently drizzle balsamic vinaigrette over the watermelon and eat right away.
