Debra Prinzing

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April 7th, 2013


Chocolate and Vanilla Flowers

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

A graceful spring bouquet

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


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


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~

One Response to “SLOW FLOWERS: Week 14”

  1. Tanya Says:

    I love how pretty this is. definitely going to pin this for later. Thanks 🙂

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