Just like our A Longwood Christmas display it’s the small details (and the deliciously big impact!) that make these retro recipes shine. What’s more, they’re perfect for your holiday table.

I was asked to escort photographer Larry Lederman around the Gardens while he took photos for a book about the du Pont family gardens of the Brandywine Valley. At the time, I didn’t know that working with Larry would shape the next 14 months of my life and change how I view Longwood. 

Found in such spaces as the Visitor Center, by the Guest Services desk in the Main Conservatory, or in the conservatory of the Peirce-du Pont House, our arrangements take their cues from the seasons and are styled in natural ways to highlight their connections to the Gardens.

Whether compost is being used in our Gardens or in your garden, its benefits are numerous.

While we often think of the landscapes around our homes as self-contained, they’re actually part of a broader landscape mosaic —and each home landscape can make a profound impact on that mosaic and the variety of wildlife (and people!) that rely on it.

One of the many elements of botanical artistry on display during this year’s A Longwood Christmas greets you just as you enter the Conservatory—an 8-foot-tall, 4-foot-wide living tree swathed in 1,800 gorgeous hardy Sempervivum, or hens-and chicks.

This year, as we showcase botanical splendor at its finest with our horticulture artists using plants as their palette, I’m inspired to showcase the jewels of the garden with a selection of botanical-forward dishes perfect for any holiday gathering.

Even though summertime is quickly coming to a close, there’s still plenty of time to savor the freshness of the season.

From fragrant dwarf cardamom to vibrant mandarinquats, a variety of tropical herbs and plants are thriving in our Idea Garden, all of which can be reliably grown and enjoyed by home gardeners in the mid-Atlantic region.

Longwood is one of a small number of public gardens around the world who breed and display the Disa genus. We have recently met a major milestone that adds an entirely new dimension to our Disa history and our breeding program—and may increase the ease with which Disa can be grown at home.

This week is National Pollinator Week, an annual event that celebrates pollinators, addresses the urgent issue of declining pollinator populations, and supports all we can do to protect them.

It’s a perfect time of year to prepare refreshing selections that celebrate the bounty of the season, crafted with fresh late spring and early summer herbs, fruits, and more.

Here at Longwood (and at home), arrangements made from dried flowers serve as spectacular options for the holiday (or any) season … and they help showcase and celebrate the beauty of plants long after their natural growing season.

We’re thrilled to share with you some delicious fire and ice-inspired recipes perfect for your own home entertaining (one of which is even featured on our 1906 holiday menu).

Now is the time to plant those bulbs—just as the Longwood intern class did in late October—in preparation for next year’s spring display.

We thought we’d challenge ourselves to pick just a few of our featured Wine & Jazz wines, share their stories, and pair them with some great recipes you can make from home to lead us all into fall on a delicious note.

While sun gardens are places in which every flower color under the sun can be showcased, shade gardens are more subtle and elegant … and definitely a way to enjoy your outdoor space while taking refuge from the midsummer heat.

Bog gardens serve as a means of beautifying traditional gardens and enhancing plant collections, but they can also play a role in safeguarding rare plants and conserving the flora and fauna of globally rare and threatened ecosystems.

National Make Lunch Count Day (April 13) serves to remind us all to unplug midday and enjoy a true (and delicious) lunch break, no matter where you’re working or what you’re working on.

If timed carefully, the vegetable gardener can reap the rewards of frost-tolerant spring vegetables—peas, broccoli, kale, arugula, cabbage, spinach, carrots, radishes, scallions, cilantro, and lettuce, to name a few.