No matter what time of year, there is always a flower, herb, vegetable, or fruit that can inspire you to make a fun “garden-to-table” arrangement. Choose a simple vessel such as an empty tin can with a cool label, a mason jar, or a vintage vase from your own collection, and go to town clipping in your yard! Build the arrangement with a sturdy base using a variety of greenery and herbs, nestle in a few choice blooms that pack a visual punch, and then layer in some fruit for textural interest. For example, we’ve used grapes, dahlias, mint, lemon verbena, feverfew, jujubes, yarrow, zinnias, and heuchera in the arrangement above.
As florist, one of the simplest tricks of our trade is skewering fruit or vegetables to include in our arrangements. You can do this by taking a small apple, pretty pear, or cute jujube fruit and inserting a bamboo skewer into one end, making sure not to push the skewer all the way through it. Cut the skewer down to size and nestle the fruit into the arrangement just like the stem of a flower. A bright bunch of grapes or crab apple-laden branch can make a surprising impact cascading down the front of your arrangement.
Find the book at Johnson’s
Bennett, Leslie and Stefani Bittner. (2013). The Beautiful Edible Garden. Berkeley, CA: Ten Speed Press.
Arrangement: Studio Choo
Photo: Jill Rizzo