132 Photos at Ladd Arboretum

Superform Norway Maple
Red Jewel Crabapple
Little Leaf Linden
Canopy of a Sugar Maple in early fall
Austrian Pine
Canopy of a Cockspur Thorn
Prairiefire Flowering Crabapple
Saucer Magnolia
Crimson King Norway Maple
Fruit of the White Angel Flowering Crabapple
Washington Hawthorne
Chives
White Angel Flowering Crabapple
Sweet Gum
Japanese Crabapple
Canopy of a Little Leaf Linden
Paper Birch
Leaves of a Dissectum Red Japanese Maple
Sugar Maple
Dissectum Red Japanese Maple
Cornelian Cherry Dogwood
Juvenile Bur Oak
Coralburst Crabapple
Cockspur Thorn
Common Hackbery
Ohio Buckeye
Horse Chestnut
Sugar Maple
Paper Birch
Crimson King Norway Maple
Amur Maple
Ginkgo
Leaves of the Sun Valley Maple in fall
Baumann Horse Chestnut
River Birch
European Mountain Ash
Canopy of a Superform Norway Maple
Swamp White Oak
Cornelian Cherry
Japanese Flowering Crabapple
Snowdrift Flowering Crabapple
Canoy of a Red Jewel Crabapple
Ginkgo
Dissectum Red Japanese Maple
Leaves of a Paper Birch in early Fall
Leaves of the Little Leaf Linden
Leaves of an Ohio Buckeye turning gold in early fall
Dissectum Red Japanese Maple in early fall
Canopy of an Amur Maple
Cones and Needles of an Austrian Pine
Canopy of an Austrian Pine
Leaves and branch of a Superform Norway Maple
Trunk of a Snowdrift Crabapple
Canopy of the Cornelian Cherry Dogwood
Washington Hawthorne
Trunk of an Austrian Pine (Punus nigra)
Trunk of a Crimson King Maple
Bark of an American Hophornbeam (Ironwood) tree
Leaves of a Bur Oak
Leaves of a Coralburst Crabapple
Peppermint
Canopy of an Ohio Buckeye in early fall
Trunk of a Ginkgo
Saucer Magnolia
Columnar Norway Maple
Canopy of a Crimson King Maple
Magnolia x loebneri
Baumann Horse Chestnut
Ginkgo leaves
Leaves of a Burgundy Belle Red Maple
Trunk of a Cockspur Thorn
Canopy of a Washington Hawthorne
A member of the edible onion genus, the Chive stems and unopened, immature flower buds are commonly used in cooking.
Canopy of a Sugar Maple
Trunk of a White Angel Flowering Crabapple (Malus 'Inglis' WHITE ANGEL)
Trunk of a Coralburst Crabapple
Leaves of the American Hop Hornbeam
Trunk of a European Mountain Ash
Trunk of an Ohio Buckeye
Canopy of a Crimson King Norway Maple (Acer platanoides)
Canopy of a Common Hackbery
Canopy of a Snowdrift Flowering Crabapple
English Lavender
Leaves of a Prairifire Crabapple
Dissectum Red Japanese Maple
Canopy of a Coralburst Crabapple
Leaves of a Saucer Magnolia, early fall
Leaves of a Swamp White Oak
Leaves of the Red Jewel Crabapple
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 Paper Birch
Japanese Crabapples
Trunk of a Littleleaf Linden
Leaves of the Sweet Gum
Cockspur Thorn
Canopy of a Swamp White Oak
Fan-shaped leaves of the Ginkgo
Magnolia x Loebneri
Horse Chestnut
Trunk of a River Birch
Leaves of the Saucer Magnolia
Prairiefire Crabapples
Trunk of a Saucer Magnolia
Amur Maple leaves in early fall
Canopy of a River Birch
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!
Canopy of a young Paper Birch
Trunk of a Common Hackbery tree
Leaves of Sun Valley Maple in fall
Trunk of a Sweet Gum tree
Trunk of a Red Jewel Crabapple
Leaves of a Baumann Horse Chestnut turn brown around the edges in late summer/fall.
Sage has a long history of medicinal & culinary use
Trunk fo a Superform Norway Maple
Dissectum Red Japanese Maple
Canopy of the Eastern Hop Hornbeam
White Angel Flowering Crabapple
Trunk of a Swamp White Oak
Canopy of a European Mountain Ash
Canopy of a Sweet Gum tree
Cornelian Cherry
Horse Chestnut
Leaves of an Ohio Buckeye, early fall
Sugar Maple
White Angel Flowering Crabapple (Malus 'Inglis' WHITE ANGEL)


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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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