N ot Y our A verage F lower G arden 3 of the Best Botanical Gardens in the United States
From sea to shining sea, The United States boasts more spectacular flowers, trees, and other plants than you could ever hope to see in a lifetime. But that doesn’t mean you can’t try! Across the country, cities showcase their region’s luscious greenery, and sometimes that of other places in the world, in incredible botanical gardens. If you foster a love for natural beauty or are just looking for a place to stroll on your next vacation, here are a few of the best (Atlanta, GA) This garden features 30 acres of trails through Georgia’s native fauna and much more. The different gardens are accentuated with fountains, tranquil pools, and sculptures, including the iconic Earth Goddess sculpture in the Cascades Garden. A 25-foot-tall bust, her hair and face are constructed from over botanical gardens in the U.S. Atlanta Botanical Garden
18,000 individual plants. If you’re ever near Atlanta, make sure to stop by this garden and check their website for classes, tours, and exhibitions. Brooklyn Botanic Garden (Brooklyn, NY) In the heart of the concrete jungle, the Brooklyn Botanic Garden has a multitude of different gardens and conservatories. The Fragrance Garden, originally designed to accommodate people with visual impairments, displays countless plants for the public to smell and touch. The Bonsai Museum is the largest of its kind outside of Japan. These are just a few examples of what this constantly growing park has to offer visitors of all ages. Desert Botanical Garden (Phoenix, AZ) A much different kind of garden is on display just to the east of Phoenix. By far the biggest
garden of the three, at 140 acres, this garden proves that beauty can thrive in even the harshest environments. Trails meander through the resilient landscape of the Sonoran Desert, where enormous cacti abound. It may not be lush, but it truly exemplifies the uniqueness of the environments of the American Southwest.
Z ucchini S alad W ith T oasted H azelnuts
Inspired by Food & Wine magazine
With raw zucchini, toasted hazelnuts, and a robust Parmigiano-Reggiano, this early summer salad is a delight of different textures and flavors that will make a great side at your next cookout.
INGREDIENTS
• 3 small zucchini (3/4 lb.) • 1/2 tsp lemon zest, grated • 3 tbsp fresh lemon juice • 3 tbsp extra-virgin olive oil • Salt and pepper, to taste • 1/4 cup toasted hazelnuts, coarsely chopped
• Mint leaves, for garnish • Parmesan cheese, preferably Parmigiano-Reggiano, for garnish
DIRECTIONS
1. Using a mandolin or very sharp knife, slice zucchini lengthwise into extremely thin, wide ribbons. 2. Arrange zucchini ribbons on a plate, sprinkle with lemon zest, and drizzle with juice. 3. Drizzle oil over zucchini, season with salt and pepper, and toss. 4. Scatter hazelnuts over the top, garnish with mint and cheese, and serve.
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