132 Photos at Ladd Arboretum

Superform Norway Maple
Little Leaf Linden
Red Jewel Crabapple
Cockspur Thorn
Washington Hawthorne
Crimson King Norway Maple
Saucer Magnolia
Canopy of a Cockspur Thorn
Canoy of a Red Jewel Crabapple
Fruit of the White Angel Flowering Crabapple
Crimson King Norway Maple
Horse Chestnut
Ginkgo
River Birch
Baumann Horse Chestnut
Cornelian Cherry
Sugar Maple
Amur Maple
Swamp White Oak
Coralburst Crabapple
Sweet Gum
Paper Birch
Austrian Pine
Leaves of the Sun Valley Maple in fall
Ginkgo
European Mountain Ash
Prairiefire Flowering Crabapple
Canopy of a Superform Norway Maple
Japanese Crabapple
Cornelian Cherry Dogwood
Dissectum Red Japanese Maple
Juvenile Bur Oak
Paper Birch
Dissectum Red Japanese Maple
Leaves of a Dissectum Red Japanese Maple
Japanese Flowering Crabapple
Snowdrift Flowering Crabapple
White Angel Flowering Crabapple
Canopy of a Sugar Maple in early fall
Leaves of a Paper Birch in early Fall
Sugar Maple
Chives
Canopy of a Little Leaf Linden
Common Hackbery
Ohio Buckeye
Columnar Norway Maple
Canopy of a Sugar Maple
The fruit of the Gingko has a bad smell, so male plants (non-fruit bearing) are most frequently sold for the landscape.  The fruit are slightly toxic, but the nuts are very tasty!
Trunk of a Crimson King Maple
Canopy of an Ohio Buckeye in early fall
Canopy of a Crimson King Norway Maple (Acer platanoides)
Trunk of a Littleleaf Linden
Canopy of a River Birch
Peppermint
Washington Hawthorne
Leaves of the American Hop Hornbeam
Trunk of a Cockspur Thorn
Trunk of an Austrian Pine (Punus nigra)
Prairiefire Crabapples
Trunk of a Red Jewel Crabapple
Canopy of an Austrian Pine
Trunk of a Ginkgo
Leaves of a Burgundy Belle Red Maple
Canopy of the Eastern Hop Hornbeam
Leaves of a Prairifire Crabapple
Canopy of a Washington Hawthorne
Canopy of a Swamp White Oak
Canopy of a young Paper Birch
Leaves of the Little Leaf Linden
A member of the edible onion genus, the Chive stems and unopened, immature flower buds are commonly used in cooking.
Leaves of a Swamp White Oak
Trunk of a Sweet Gum tree
Cones and Needles of an Austrian Pine
White Angel Flowering Crabapple
Trunk of a River Birch
Leaves of a Saucer Magnolia, early fall
Sage has a long history of medicinal & culinary use
Leaves of Sun Valley Maple in fall
Cornelian Cherry
Magnolia x Loebneri
Japanese Crabapples
Horse Chestnut
Trunk of a European Mountain Ash
Trunk fo a Superform Norway Maple
Trunk of a Common Hackbery tree
Leaves of the Sweet Gum
Bark of an American Hophornbeam (Ironwood) tree
Saucer Magnolia
Leaves of a Baumann Horse Chestnut turn brown around the edges in late summer/fall.
Canopy of a Sweet Gum tree
Leaves and branch of a Superform Norway Maple
Baumann Horse Chestnut
Magnolia x loebneri
Leaves of a Bur Oak
Canopy of a Common Hackbery
Canopy of a Coralburst Crabapple
Trunk of an Ohio Buckeye
Canopy of an Amur Maple
Cockspur Thorn
Canopy of the Cornelian Cherry Dogwood
Dissectum Red Japanese Maple
Canopy of a European Mountain Ash
Trunk of a Swamp White Oak
Trunk of a Saucer Magnolia
English Lavender
Dissectum Red Japanese Maple in early fall
Trunk of a White Angel Flowering Crabapple (Malus 'Inglis' WHITE ANGEL)
Trunk of a Snowdrift Crabapple
Canopy of a Snowdrift Flowering Crabapple
Leaves of the Red Jewel Crabapple
Ginkgo leaves
Dissectum Red Japanese Maple
The leaves are not the only part of basil used in culinary applications... the flower buds are also edible and have a more subtle flavor!
Leaves of a Coralburst Crabapple
Amur Maple leaves in early fall
Trunk of a Paper Birch
Fan-shaped leaves of the Ginkgo
Leaves of an Ohio Buckeye turning gold in early fall
Canopy of a Crimson King Maple
Trunk of a Coralburst Crabapple
Leaves of the Saucer Magnolia
Sugar Maple
Horse Chestnut
White Angel Flowering Crabapple (Malus 'Inglis' WHITE ANGEL)
Leaves of an Ohio Buckeye, early fall


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Field-Grown vs. Greenhouse-Grown Plants

Plants which are well-adapted to our local climate are most often field-grown (outside). Field-grown plants are generally cheaper and have the advantage of already somewhat acclimated to our cold winters, but that means they’re not artificially far along in the spring and tend to bloom at the normal time in our area.

Spring annuals and tender perennials are typically grown in Greenhouses so they can be ready and luxurious exactly when customers want them. Some perennials are also “forced” into early bloom in greenhouses. In May, there can be a very big difference between field-grown and greenhouse-grown plants of the same type. The latter typically look good right away (so they’re a great choice where that’s important), but we typically pay a premium for it.


Estimated Recipe Cost

The cost of this recipe's ingredients will vary depending on the season and the sizes and varieties you select.


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