Seth Stottlemyer’s first vertical garden is a stunner! Trained in Washington, DC, apprenticed in New York, and now headquartered in Sarasota, this entrepreneur brings a little northern exposure to the sunny South.
As a rising star landscaper, Seth is big on keeping up to date ─ not surprising since he managed energy efficiency programs at Con Edison, received professional certification from Green Roofs for Healthy Cities (headquartered in Toronto), and studied at the New York Botanical Garden. He apprenticed at the renowned Town and Gardens firm in New York City, rising to manage high profile residential and commercial sites.
One might think that in Florida, only tropical plants that soak up the sun all day survive – not so. “Our vertical garden is north facing and doesn’t get a lot of direct sun. In fact, there is a slight roof overhang,” says Seth. So he created a masterpiece including ferns, philodendrons, bromeliads and peperomia, which work well in lower light. Peperomia’s many varieties include silver and burgundy stems and leaves for added punch; that and its attractively mounted compact habit make it a great wall companion.
Needless to say, the living wall creates “A lot of buzz. I think this will take off big for me,” Seth says. One project gained as a result is a 9×11-foot wall for a new client’s dining terrace, which is surrounded by indirect light.
“Xeriscaping is taking off down here,” he says. “We’re using hardscaping like shells and rocks and drought resistant plants. There is a lot less maintenance: no need to cut, weed and fertilize all that grass.”
Seth grew up gardening and running the family business in Sarasota, but after years of work and education up north, he enjoys getting to know the southern plant palette again.
“We have a lot of courtyards where vertical gardens would be perfect,” he says. “I want to promote herb gardens and lettuces, which are popular here. With my experience in New York City, you have to bring your professional A game to high-end properties. I’m also excited to bring in my own artistry and flavor.”