The National Garden Bureau Has Announced The 2017 “Plants of the Year”
Each year, the National Garden Bureau selects four plants in the categories of Annual, Perennial, Edible, and Bulb as their “Plants of the Year”. The National Garden Bureau (NGB) was founded in 1920 in the aftermath of World War I to address what founder James H. Burdett saw as a lack of practical gardening knowledge among suburbanites. With public education at its heart, the NBG has been promoting the importance of gardening since. Read on for this year’s winners!
Daffodil (Bulb of the Year)
One of the most iconic symbols of Spring, daffodils are a cheery reminder of warmer weather to come. The European natives are thought to bring good luck, wealth, and prosperity, according to various folklore around the world. For gardeners, they promise a surefire spring fortune; as they are poisonous, daffodils are an ideal choice for those whose outdoor spaces that are plagued by ravenous pests.
Pansy (Annual of the Year)
While they weren’t the winners of the edible category, we love adding pansies to simple recipes like floral toasts or ice pops. Though they were originally considered a weed, pansies are now a garden staple, ideal for borders and window boxes. With their wide range of colors, pansies can find a place in almost any garden– there is even a variety of pansy (Viola wittrockiana) that looks black (a rarity in the world of plants!).
Rose (Perennial of the Year)
Roses are– of course– one of the most famous plants in the world. They’re timelessly beautiful and there are a multitude of varieties, each with their own particular elegance. In recent years, roses have begun appearing in various beauty products, which they enrich with their antiseptic and astringent properties, helping to alleviate the skin’s redness, inflammation, and oxidative stress.
Not a specific plant in its own right, Brassica instead refers to the family of plants that contain some of our favorite (and some of the most nutritious!) greens, like bok choy, cabbage, collard, broccoli, kale, turnips, kohlrabi, and rutabagas. (Brassica also contains ornamentals like cabbage and kale that can be used in bouquets.) There’s pretty no way we don’t like to eat Brassica— just dress the greens with a little coconut oil and spice, sauté, and they’re ready to eat.
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