Geiger trees are tough but versatile

Saturday, June 20, 2015

What we call Geigers all belong to the genus Cordia. There are a good number (250-300) of them; Fairchild alone has a dozen species growing throughout the garden.

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Tree snags are a home for wildlife

Thursday, May 21, 2015

In my endless pursuit of doing less yardwork, I’ve realized our obsession with neatness and order causes a lot of work and wastes huge amounts of precious resources. Here’s one more task you can skip.

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Possums in the yard

Thursday, May 7, 2015

Spend a little time in the garden and you are bound to see them, most likely scurrying across your patio or hanging out along the top of a fence. Familiar yet strange, your typical backyard possum may be off putting, but learning a little about them may help you appreciate them a bit more.

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An appreciation of the live oak

Saturday, April 11, 2015

The live oak spreads its wide canopy above and harbors life below — Spanish moss, resurrection fern, lichen and tillandsias.

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Cherry blossom festivals: an American tradition that almost wasn’t

Friday, April 3, 2015

More than a century ago, David Fairchild — then with the U.S. Department of Agriculture — was one of the advocates for planting cherry trees in Washington.

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Golden apple (Spondius cytherea)

Sunday, December 7, 2014

The purple mombin (Spondias purpurea) is known by many names throughout its native range in Central America, including Mexican plum, jocote, jobo and hog plum. The latter name should not be taken as derogatory; it denotes the extreme usefulness of this fruit, serving not only as food for the people, but also for domestic livestock. Throughout Central America the purple mombin is essential for subsistence farmers, providing a food source with little investment of time and money....

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A Miracle (Fruit) for All

Sunday, November 9, 2014

The miracle fruit (Synsepalum dulcificum) is an unassuming fruit from sub-Saharan Africa with a most unique quality. When the red berry is placed in one’s mouth and the slippery flesh teased from the seed, a most unusual change comes over your palate. All that you eat now tastes like it was bathed in sugar. The sensation can last for up to 2 hours in some people....

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