SLOW FLOWERS: Week 48
December 1st, 2013
I’ll take flowers in any form
Herbs for foliage: Herbs of all kinds – herbaceous or woody – make excellent greenery in floral arrangements. When you think about it, this comes as no surprise.
Culinary herbs last for days when we clip them from the kitchen garden and bring inside, plunking a few stems into a jar of water until we’re ready to start cooking. My “aha” herb moment occurred while on a photo shoot at a U-Pick farm. The photographer was waiting and I quickly needed to find dark foliage as contrast for a vase of zinnias. Fortunately for me, the farm’s herb patch was filled with dark purple basil plants and they looked (and smelled) wonderful in that bouquet.