The WSU Horticulture Club is selling tomato, basil, and pepper plants, along with many different flowers in various arrangements at their annual spring plant sale. Sales are daily. Sign up for a 15‑minute time slot on their website.
Plant scientists at Washington State University and in Germany will launch a new research collaboration through a series of virtual talks about advances that help feed and sustain our world, starting Tuesday, May 4.
How to dig fire lines and safely work around fire engines in the forest environment are some of the skills WSU undergraduate students will learn in Wildland Fire Ecology and Management.
WSU Extension food preservation expert Anna Kestrell answered about 50 questions a day during the peak of the pandemic canning frenzy.
An exclusive wine created by seniors of the WSU wine science program will be available for purchase at this month’s Auction of Washington Wines Private Barrel Auction for wine traders, April 19 and 20.
A distinctive, useful, and beautiful giant, the western redcedar is in decline. WSU scientists seek help from residents of the Pacific Northwest in tracing the worrying die‑off of the iconic forest tree.
While it’s hard to envision raging forest fires while the Cascade Mountains are covered in deep snow, this year’s wet, warm winter could contribute to yet another round of destructive wildfires.
The $1 million grant will help identify and improve varieties of the nutrition-packed crop that can be adopted by American farmers.
WSU scientists have figured out a way to treat raspberries before they’re frozen so that they maintain their structure when thawed.
Blauer, a new post-harvest potato physiologist at WSU, plans to partner with agronomy experts to ensure the potato industry’s environmental footprint is small while still producing a profitable and tasty product.