Conservation and Experiential Learning Garden
The Conservation and Experiential Learning Garden (CELG) supports the role of the Evergreen Campus to enhance and protect native biodiversity, facilitate meaningful interactions with the environment and support innovative education opportunities. The 12,000 square foot garden features interactive certified native wildlife habitat and a raised bed organic community vegetable garden.
|
Area |
Function |
Plant Species |
Wildlife |
|
|---|---|---|---|---|
| 1 | Community Vegetable Garden | Plant Biology | Sage, Rosemary, Thyme, Blueberry Bush, seasonal vegetables | Humans |
| 2 | Native Tree Grove | Food and Cover | Paw Paw, Service Berry, Sassafras |
American Robin, Baltimore Oriole, Northern Cardinal |
| 3 | Managed Native Habitat | Cover and soil stabilization | Big Blue Stem grasses, Aster, Amsonia | Insects, Birds, Small mammals |
| 4 | Stony Run Stream | Water Source | - | All |
| 5 | Pollinator Meadow | Food and Nectar | Bee Balm, Coreopsis, Black Eyed Susan, Echinacea, Goldenrod |
Bumble Bee, Checkerspot Butterfly, Leaf Cutting Bee, Monarch Butterfly |
Native Wildlife Habitat
The conservation garden features native trees, grasses and flowering plants that support and attract native birds, bees and butterflies. The garden is certified by National Wildlife Federation, Audubon Maryland of Patterson Park and Monarch Watch.
Community Vegetable Garden
The Loyola Community Garden is a raised bed organic vegetable and herb garden. It
is located on the Evergreen Campus next to Avila Hall. The garden was constructed
in 2010 as part of a Kolvenbach research project, but it is now managed by sustainability
staff and the Environmental Studies department.
The far east garden beds contain a variety of perennial herbs including sage, rosemary, thyme, and chives. The west beds contain a rotation of annual vegetables and herbs planted at the planting party hosted by sustainability staff each spring.
Ãå±±ÂÖ¼éSustainability welcomes you to visit the Ãå±±ÂÖ¼éCommunity Garden to harvest herbs and vegetables as they become available throughout the summer season. All produce is open to Ãå±±ÂÖ¼écommunity for harvesting.
