Radebaugh Florist & Greenhouses sits in the same spot it always has for the last century—the corner of Burke and Aigburth in Towson. So when the business turned 100 in 2024, Kaitlin Radebaugh, four years into her tenure as president and the first woman in her family to lead the company, decided it was time for a refresh.

“We had our centennial, which was awesome,” she says on a bright but chilly day in mid-February. “It’s great to have been here for 100 years, but I felt like we just weren’t reflecting exactly what we were doing.”

The Radebaugh campus includes a green-house for selling houseplants, annuals, herbs, and perennials as well as garden tools, fertilizers, and other outdoor accessories. Inside the house, with its new green-and-white striped awning, is the flower shop—don’t even try looking for a parking spot during prom season—and over the decades it’s also turned into a gift boutique stocked with cards, jewelry, candles, housewares, and accessories. There’s also Flowers & Ice, their seasonal snowball stand, which is a neighborhood hit during the summer.

All of these individual parts worked perfectly, but not always in conjunction. So, one of Radebaugh’s main goals for the renovation was to create a better connection between the greenhouse and the gift shop.

“It’s wild because there are shop people and they’re like, ‘You have a greenhouse?’ Or there’s people who shop the greenhouse for years and have never been in the shop. They’re plant people. And I guess they just thought, like, I don’t know, it’s just cut flowers inside. We’re just trying to make it a little bit more fluid.”

The renovation is also out of necessity. The once powerful greenhouse doesn’t hold as much sway anymore. “That’s changed based on generations,” she says. “The younger generation doesn’t quite garden the way the older generation did. Instead, they love indoor plants, which is great—the funkier and weirder the better.”

They also get a lot of Towson University students who are looking less for heirloom tomato plants and more for snake plants and philodendron for their apartments and dorm rooms. That meant a lot of the greenhouse was underutilized, which started Radebaugh thinking about what else she could use the greenhouse for.

“Let’s make this space more available to the public,” she thought. “Let’s have events, let’s do birthday parties, let’s bring people in.”

That’s how the renovation took shape. “We needed bathrooms, we needed to make structural changes to make it more feasible because we’ve been here so long. These are old buildings—so it’s a big endeavor.”

And since they were planning on hosting events, they had to get creative, like a durable check-out station that can double as a bar.

When her great-great-grandfather, George, started Radebaugh, he probably never imagined cocktail parties one day taking place in his greenhouses. The first two greenhouses were constructed in 1928. Next, they were able to purchase the house next door—that’s where Kaitlin Radebaugh’s father grew up. (Her general manager now lives there.) Eventually they would own other houses in and around the area.

“They all lived on the property as the generations grew,” says Radebaugh.

Those continuing the family business were mostly the men in the family. After George came his sons, Carroll and Joe. Carroll was Radebaugh’s grandfather. And then eventually her dad, Steve.

A 48,000-square-foot greenhouse was constructed on the family farm in Freeland in 1985, which allowed the business to meet the demand for potted annuals, Easter lilies, and poinsettias for their retail greenhouse, as well as for all their wholesale customers. In 1988, a 10,000-square-foot flower design center was built just down the street from the original Radebaugh. Still in operation, it houses a processing room, design  area, delivery facilities, and plenty of refrigeration space for flowers needed for weddings, funerals, and other big design purposes.

“I feel like every generation did big things,” says Radebaugh. “Everyone was doing something, whether it was purchasing land or putting up greenhouses or the design center.”

The third-generation owners included not only her dad but her three uncles, Joe Jr., Doug, and Ned, who took over their half of the business from their father, Joe. “And now it’s just me, the fourth,” she says.

Yes, Radebaugh grew up in and around the family business—she remembers making fruit baskets at Christmas—“but it was kind of a boy’s club. It was always run by men, and I think I just couldn’t ever see that I would have a place here.”

She went to college and got a business degree. “I had been out of school for several years before my dad asked me to come back. And he didn’t ask me to come back in the sense that he thought I was going to take over.” Instead, he wanted her help with marketing—her area of expertise. “So that’s when I came back and then it kind of evolved over a series of events. But I’m certainly very happy that it did.”

But it’s a lot to manage, she admits. “There’s definitely a lot of moving parts. The bulk of our business is perishable, right? We’re growing stuff. We’re importing stuff from Ecuador and Canada. So, it’s a lot to watch over.”

The shop renovation was a nice break, a chance for her to mix some feminine energy with the family business. Designer Stephanie Bradshaw, who also oversaw the complete rebrand and greenhouse space renovation, wanted the shop to both feel fresh while also paying homage to the history.

“It’s so fun and welcoming, right?” says Radebaugh. “You walk in and it’s warm and visually beautiful and then you hit the lavender wallpaper,” she says gesturing behind the check-out counter at the Queen’s Lace wallpaper.

“This was the starting point,” says Bradshaw. “I saw this paper, and I was like, ‘It’s so delicate, so lovely, and Kaitlin is so lovely.’ She’s the new female CEO, it was really kind of embodying this sense of a refreshing breath of fresh air, reimagined, soft but still calming.”

The entire space now features six different wallpapers, a spectacular tulip chandelier in a new consultation area, and lots of surprising paint hues including persimmon and Isle of Pines, a moody saturated green.

“We really wanted it to be a space where everybody felt welcome, and the community would continue to come,” says Bradshaw, who felt especially honored to be working with a legacy brand. “It’s like a dream to come in and have all these colors playing joyfully together in one space. It’s a little escape.”

Back inside the greenhouse, Radebaugh is greeted by shop dog Bonnie, a big, gentle yellow Lab. The greenhouse, where you can get mucky and wet by day but can seamlessly transform into a vibrant party room at night, represents the two sides of Radebaugh Florist & Greenhouses—and of Radebaugh herself.

It feels good to walk around and be reminded of all the changes that have occurred under her leadership.

“I don’t think I do a great job of being like, ‘Look at all the things we did,’” says Radebaugh. “I’m usually just in it.”

If your houseplant-filled living room is starting to feel more like a jungle or the seed-starting setup in your basement is too cramped, it might be time to consider a home greenhouse. But before clearing out your backyard, it’s important to think about what type of gardener you are so you can choose the perfect fit.

First, do your research. An average home greenhouse is around 8×10 feet, but garden experts suggest going bigger than you think—you’ll be surprised at how quickly the space fills up. For beginners, pre-built greenhouses are the way to go. Stores like The Barnyard on York Road sell standard poly paneled greenhouses of all sizes. You can even customize them by adding windows or some extra height. If you want to use your greenhouse during the colder months, you’ll need to buy a portable heater or two.

If you’re searching for a more unique greenhouse, consider secondhand shops. Mariah Gillis, an Idlewylde resident, purchased an old solarium at Second Chance and turned it into an oasis for tropical houseplants.

“It’s like having 142 square feet of Costa Rica next to my house,” she says. “You just kind of go out and explore and find new things.”

If aesthetics are your priority, a vintage greenhouse is a great choice, but be prepared to spend more on repairs and upgrades to make it gardening-ready.

Once you’ve purchased your greenhouse, it’s time to fill it. For serious home gardeners, it’s a great place to “start” seeds, which is the process of germinating seeds in a protected environment before planting them outdoors. In a warm, enclosed greenhouse, you can plant as early as six to eight weeks before the last frost date, extending your harvest and giving you fresh produce nearly year-round.

After years of starting seeds in her Monkton basement, Lila Shapiro-Cyr upgraded to a pre-built backyard greenhouse she uses all year. “It’s just nice to be out in nature,” she says. “Particularly when it’s cold out, it’s really a nice kind of escape.”

While tomatoes are her favorite thing to grow, other produce, like eggplant, peppers, kale, and lettuce, also thrive.

If produce isn’t your main interest, you might want to grow houseplants or florals for cut flowers. In Gillis’ greenhouse, the result is a peaceful retreat. “I love the surprise when I just let things go wild,” she says. “I always joke that it’s sort of like Jurassic Park.”

You can check out local shops like The Little Greenhouse, B.Willow, and Waverly Ace Hardware to find a wide selection of tropical ferns and orchids. But you’ll need to do a little research before diving in.

Alexia Leeser, the Home Horticulture and Master Gardener coordinator at University of Maryland Extension Baltimore County, stresses “right plant, right place” for new greenhouse owners.

“If you put a plant in an environment where it’s not going to thrive, you’re setting it up for failure,” she explains.

Her advice? Do research beforehand, know what conditions your plants like, do soil tests, and ask for help. If you’re still struggling, submit gardening questions and photos to UMD’s Ask Extension line, where experts respond within 48 hours, free of charge.

For many, gardening isn’t just about the plants—it’s a way to escape the outside world.

“We live in challenging times,” Shapiro-Cyr says. “It’s nice to have a hobby that is good for your mental health.”

To say that Amy Gjerde has a green thumb is a bit of an understatement. Gjerde, co-owner of Woodberry Kitchen, Artifact, Parts & Labor, Sandlot, and Bird in Hand, grows hundreds of plants and herbs not only for decorative purposes, but also for use in the kitchens of her farm-to-fork spots. “Plants can take an ordinary, unassuming space and make it colorful and interesting,” says Gjerde, “and they make the air around them fresher and lighter.”

Gjerde says she loves the endless diversity of plants that are out there. “Adding plants to a space brings with it a mysterious, ‘I wonder what that is’ feeling,” she says. “When I walk into my greenhouse, especially in the winter, I instantly feel happier, calmer, and more connected.” In the doldrums of winter, we caught up with the constant gardener to discuss the art of growing. 

What kinds of plants do you grow for your restaurants?   
At Woodberry, I grow a mix of herbs (chives, basil, thai basil, sage, rosemary, lavender, scented geranium, lemongrass), and mostly perennials like false indigo, St. John’s wort, and grasses. Over the years, I’ve gotten away from annuals with the exception of coleus, which this year I grew from seed. I also love to incorporate shrubs and trees like Crepe Myrtle, Beautyberry, and hydrangea. At Artifact, the sun is very intense so I’ve moved to plants which need a less water and can withstand the heat. A couple of years ago, I planted roses. Amazingly enough they have thrived and are stunning! My favorite herb to grow at Artifact is bronze fennel. The fronds are adored by our chefs, and then in the fall we winnow the seed. 

Where do you do the actual growing?
I grow most of my herbs for the restaurant at my home in Roland Park. About a year ago, I had a greenhouse built. It’s only 11’ x 12’ but it allows me to start seed, grow tropicals, and propagate. In addition to herbs, citrus is the big crop I enjoy growing for our places. Two to three years we stopped using citrus in all of our restaurants. I’ve been able to grow Meyer lemons, limes, calamondin, and I’m starting with some oranges and one grapefruit tree. This past summer, I sold herbs I grew from seed at P&L, as well as tomatoes from seed. 

I know you grow a lot of basil. I had no idea there was more than a few types.
At home, I grow 9 to 10 varieties of basil—Holy, Thai, Mrs. Burn’s lemon, Persian, Mammoth, Eritrean, Cardinal, cinnamon, and Blue Spice. I have so many basil plants in my greenhouse, there will probably be casualties to make room for the citrus as it gets colder. I planted a front yard garden this year with lots of nasturtiums, variegated sage, apple mint, amaranth, tomatoes, strawberries, blackberries, onions, wild oregano, thyme, orange mint, Goldenrod, and shishito peppers. I was nervous about the amount of shade I get, but the garden did well. I’m probably going to skip tomatoes this year, though. I added shiso to the mix this year. Spike has always loved shiso, from the mint family, so I gave it a try. I’m growing Shiso Britton and Shiso Asia. Woodberry Kitchen has been using the green shiso the past couple of months by wrapping trout and chanterelles in the big leaves. 

Are they mostly herbs used in cooking/for drinks or are they decorative, as well? 
What I grow for the restaurant’s ends up either with the chefs, Rachel our pastry chef, or our bar. Herbs end up being used, and sometimes fought over, by all three, especially sweet mint. My Meyer lemons, calamondin and limes typically go to the bar and made into tinctures. Last year, I filled jars with local honey and Meyer lemons, as well as calamondin. Our baristas snapped it up and made this delicious hot tea drink. When you don’t have availability to an ingredient widely used as citrus, the excitement over having five lemons or 15 calamondin is enjoyable and satisfying to watch. 

Do you maintain the plants yourself?
Mostly, I have an awesome assistant, Fred Struever. Fred helps me take plants back and forth to my home (I often pot the plants at home and then arrange them at the restaurants), helps with compost, from Ben at Blue Moon, and he’s especially great at helping keep my greenhouse going. The staff at the restaurants help by watering. José at Artifact is my sympatico gardener. 

What do you like about gardening? 
The physicality, being outdoors, and the satisfaction of watching a plant grow and thrive. I’m still amazed at how something goes from a seed to an herb or citrus fruit or vegetable we use in our kitchens.  

What’s the secret to being a good gardener? Do you talk to your plants?
When people tell me I have a green thumb, I look at them and say, ‘Really?’ I think it’s like everything in life, when you are doing something you truly love, the people—or plants—around you benefit. I definitely don’t talk to my plants, but I’m always thinking good thoughts around them.