Chris H. Olsen

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(Above) Check out Chris says it's Time to Trim!
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.
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Be sure and check out the Edgemont House website - and inquire about tours!


Todays THV


At Home Blog

Botanica Gardens


Colonial Wine & Spirits


March 2018 - Check out this awesome ten page article on the resurrection of the Edgemont House! Link to Article

January 2018 - Chris talks about things that are Winter Hardy.


September 2017 - Chris H. Olsen's Little Rock store Botanica Gardens has released its Fall Newsletter! You can read it here.

September 2017 - Check out this great article in the Arkansas Democrat Gazette! link


Top FIve


Slow Cooker Chicken Thighs


1 tbsp. extra-virgin olive oil
6 bone-in or boneless chicken thighs
kosher salt
Freshly ground black pepper
1/2 c. low-sodium soy sauce
1/2 c. ketchup
1/4 c. honey
3 cloves garlic, minced
1/2 oz. freshly chopped ginger
2 tbsp. sriracha
Juice of 1 lime
Cooked rice, for serving
Freshly chopped cilantro, for garnish


In a cast-iron skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer chicken thighs to slow cooker.
Whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss to combine.
Cover and cook until no longer pink, on low for 6 hours or high for 2 hours. Serve with rice and garnish with cilantro.

Appetizer of the Month

Deviled Eggs with a Twist

Ingredients (for every 6 eggs):

6 Eggs
1/2 cup mayonnaise
1 tsp vinegar
1 tsp mustard
1/8 tsp salt
Dash of pepper
Topping ideas: Sliced black olives, diced tomatoes, green onions, salad shrimp, chives


Hard boil the eggs. To hard cook the eggs: Place eggs in a saucepan and cover with 1-inch of cold water. Rapidly bring to a boil, and once the water boils, turn off the heat. Cover and cook eggs for 13-15 minutes. Cool immediately in cold water. To shell hard-cooked eggs: Crack shell all over, and then roll it gently between the palms of your hands to loosen. Start to peel it from the large end.
Cut each egg lengthwise, and remove the yolk. Mash the yolk from all of the eggs along with the mayonnaise, vinegar, mustard, salt, and pepper.
Refill the egg whites with the mashed mixture.
Top eggs with paprika and an extra special topping such as sliced black olives, diced tomatoes, green onions, salad shrimp, or chives.


Craft of the Month

Decorate on the Side!


Drink of the Month






Visit the Colonial Tasting Bar at this link


Find them on Facebook here:

For a complete schedule of Tasting Bar events visit,


Plant of the Month

March 2018 - Sweet Pea


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