For students looking to get off the beaten path and immerse themselves in nature, the Arboretum also has numerous maintained trails through all of their restored ecological communities.
On Wednesday morning, a graft from the long-standing, much-beloved President’s Oak was planted near Washburn Observatory during a ceremony celebrating both the future and the past.
Plants are beneficial for the well-being of students. They provide oxygen and are an essential resource for all human life on Earth. And now students can get a free one.
The university's greenhouses, which include plants from all over the world, provide study material for botany and horticulture courses and the precisely controlled climates required for research experiments.
The conference offers a day of expert-led workshops and tours to help all gardeners, from beginner to experienced, learn to create beautiful restorative landscapes that play a broader ecological role and support biodiversity.
An elm tree affectionately known as Elmer, a landmark on campus for more than a century, has been taken down, a victim of Dutch elm disease.
A large collection of potato specimens have been transferred from the U.S. Potato Genebank in Sturgeon Bay, Wisconsin, to the Wisconsin State Herbarium at UW–Madison, which has 1.3 million specimens.
Only deep, earthy beets, rich sweet corn and bright kale were fit for the Farm to Flavor dinner, a showcase for vegetables bred specifically for intense flavor by the UW–Madison plant breeding network the Seed to Kitchen Collaborative.
The Allen Centennial Garden is at the height of its late-spring beauty this week, as many of its flowers are blooming. The garden was dedicated…
The Seed to Kitchen Initiative from the Department of Horticulture at UW–Madison brings together chefs, farmers and plant breeders to promote vegetable variety characteristics important to local food systems, such as flavor, fresh-market quality and agronomic performance on smaller-scale farms.
Have you noticed that more and more restaurants are featuring great-tasting, locally sourced foods on their menus? Now, through a UW–Madison horticulture initiative called “Seed to Kitchen,” chefs on the culinary cutting edge are working with plant breeders to grow produce with specific flavor characteristics their customers will love.
When Julie Dawson starts making farm visits, she may face a problem many of her fellow University of Wisconsin–Madison agricultural extension specialists don’t: battling city traffic and finding a place to park.