Chocolate-and-Vanilla
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)
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~