SLOW FLOWERS: Week 14

April 7th, 2013

Chocolate-and-Vanilla

A graphic, fresh combination: dark-chocolate-colored Anthriscus sylvestris foliage with creamy white Viburnum tinus flowers.

The white square dish, elevated on a pedestal, makes this simple grouping of flowers all the more special.

Ingredients:

8-11 Viburnum tinus blooms, harvested from Charlotte Behnke’s Seattle garden

6 stems Anthriscus sylvestris ‘Ravenswing’, grown by Jello Mold Farm

6 stems bridal wreath spirea (Spiraea cantoniensis ‘Flore Pleno’), grown by Charles Little & Co.

3 stems green dogwood (Cornus sp.), harvested by Oregon Coastal Flowers

Vase:

6-inch square x 3-inch deep white ceramic nut dish (overall height is 8 inches)

Design 101

Elevate for importance: There’s something appealing about lifting a floral arrangement with a footed vase or dish. It’s like giving your bouquet a little stage or platform to help it rise above its environment. This is especially noticeable with an arrangement designed to be viewed on all sides, such as a centerpiece. If you don’t have a footed dish or urn, you can use a cake plate to elevate your flowers!

NOTE: Each Sunday of this year, I post my photographs, a how-to “recipe” and tip for that week’s floral arrangement, created for my new book, Slow Flowers.

Enjoy the floral journey through 52 weeks of the year~

This entry was posted on Sunday, April 7th, 2013 at 10:29 am and is filed under Book reviews, Creativity, floral design, Gardening, General, Plants, Slow Flowers: 52 Weeks, Writing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

SLOW FLOWERS: Week 14

Chocolate-and-Vanilla

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