Chris H Olsen

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Chris H. Olsen is a nationally known home and garden guru, designer, author, TV personality and public speaker. In his book, Chris shares his landscape and gardening knowledge along with his unique flair for home decor and design. He is also a member of the Association of Professional Landscape Designers.
Jhemajang ("hema-jang") is the art of mixing it up.


Chris H. Olsen has created an exclusive line of plant combinations that exist of hearty plants that are specifically chosen to be not only tough but beautiful. Why stop there? Chris has also designed a Jhemajang furniture line that is
for indoor and outdoor use. Based on the principle of "jhemajang," you can mix and match the chairs, benches, and tables with any of the different designs we offer. Visit Botanica Gardens and Plantopia to see these new products. Learn more here.
Newest Videos!


Chris H. Olsen just opened a new nursery called Plantopia. Unique and different, Plantopia is "wholesale to the public" in the old Lakewood Gardens location at 3101 North Hills Blvd., North Little Rock, 72116. We carry a huge assortment of shrubs, trees (containered as well as ball and burlap), roses, perennials, annuals, pottery, fountains, chemicals, tropicals and even bulk materials all at great prices. Plantopia -"balance between quality and low price."
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Spooky New Article over at At Home featuring Chris H. Olsen Fall / Halloween
Decorating! Read the Article!


2015 Curb Appeal winners announced!

Winners of 2015 Curb Appeal contest annouced over at At Home in Arkansas. Read the article and see the great pics!

Here is the link! READ IT



arkansas business

Wonderful new article with Arkansas Business just released touching on all aspects of Chris's career.

Read the article here Enjoy!

You have to check out this featured home that Chris landscaped. It's amazing!

Here's the link! READ NOW


Chris just wrote a great article about using pots in your landscapes!

Take a moment and read it!

Here is the link! READ IT!

Chris was actually just featured in a promotional video for AmericasMart Atlanta!


Top FIve

Mac and Cheese with Buffalo Chicken


Servings: Makes 12

2 1/4 cups all purpose flour
1 1/2 tablespoons cayenne pepper
1 1/2 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 cups whole milk
3 large eggs, beaten to blend
4 cups cornflakes, ground to crumbs in processor
1 pound chicken cutlets, cut crosswise into 1-inch-wide strips
Canola oil (for deep-frying)

1 pound small elbow macaroni
2 cups chopped green onions (about 8 large)
2 tablespoons chopped fresh oregano
8 tablespoons (1 stick) butter, divided
3 cups chopped onions
2 large garlic cloves, chopped
1/2 cup all purpose flour
4 cups whole milk
1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
8 ounces provolone cheese, coarsely grated (about 2 cups packed)
2 teaspoons paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup hot pepper sauce (preferably Frank's RedHot Original)


Whisk first 6 ingredients in deep medium bowl to blend. Place milk in second bowl, eggs in third bowl, and ground cornflakes in fourth bowl. Working with 4 chicken strips at a time, place in flour mixture and toss to coat. Dip same chicken strips into milk, then eggs, then cornflake crumbs, coating with each; arrange on sheet of foil.
Pour oil into heavy medium saucepan to depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 335°F to 350°F. Working in batches, add coated chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 minutes. Using slotted spoon, transfer chicken strips to paper towels to drain. Cut strips into 1-inch-long pieces.

Cook macaroni in large pot of boiling salted water until just tender but still firm to bite. Drain; transfer to very large bowl. Mix in green onions and oregano.
Melt 6 tablespoons butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover; sauté until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if desired. Mix cheese sauce into macaroni. Mix in chicken pieces. Mound mixture in 13x9x2-inch glass baking dish. DO AHEAD Can be prepared 2 hours ahead. Let stand at room temperature.
Preheat oven to 350°F. Stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead. Serve, passing remaining butter and hot-sauce mixture separately.



Grilled Summer Squash Baba Ghanoush


Servings: 4 (makes about 2 cups)
Olive oil (for grill and drizzling)
3 pounds summer squash or zucchini
2 tablespoons fresh lemon juice
1 tablespoon tahini
½ garlic clove, finely grated
Kosher salt and freshly ground black pepper
Sumac, za'atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

active: 15 min total: 1 hrs
Prepare a grill for medium-high heat; lightly oil grate. Grill squash, turning occasionally, until skin is charred and flesh is fork-tender, 25–35 minutes. (Alternatively, you can tuck vegetables into coals left over from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.) Let cool slightly.
Halve summer squash, scoop flesh into a colander set over a bowl, and let drain at least 15 minutes and up to 1 hour; discard liquid.
Pulse flesh along with lemon juice, tahini, and garlic in a food processor until smooth; season with salt and pepper.
Drizzle baba ghanoush with oil and top as desired. Serve with flatbreads or pita bread.
Do Ahead: Dip can be made 3 days ahead. Cover and chill.



Dress up your front door for fall!




High West does a great job making delicious whiskies and this American Prairie Reserve might be your new favorite. Here's a cocktail that not only showcases the bourbon but also uses the always wonderful St Elizabeth All Spice Dram.

Lion's Tail

2oz. High West American Prairie Reserve Bourbon
.5oz. St Elizabeth All Spice Dram
.5oz lime juice
1 tsp. simple syrup
1 dash Angostura bitters

Combine ingredients in mixing glass with ice and shake. Strain into cocktail glass.

Visit the Colonial Tasting Bar at this link


Aster Flower (September)

Aster flowers one of the September birth flowers are symbols of Love, Afterthought, Faith, Wisdom, Valor, and Light.

The genus Aster includes some 600 species of widely distributed flowering plants in the family Asteraceae. Aster comes from Greek word for "star", and refers to the shape of the flower head. Many of the species are popular garden plants because of their showy flower heads.

Believed in ancient times that burning the leaves of the aster flower drove away serpents. Also to symbolize afterthought, aster's were laid on the graves of soldiers.




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