This year, I’m trying to incorporate a rainbow of colors in the garden. In the past, I’ve tended toward pink and purple shades. With the assistance of my clever 4 year old, I’ve incorporated more reds, oranges and yellows. The theme for this year: eye popping color.
It took a few months, but these are the lilies I won at a raffle at the local art center in the spring. They’re such a beautiful addition to the garden, and great filler since my roses haven’t bloomed yet.
The best part about growing flowers in the garden is cutting blossoms for bouquets in the house. Whether you grow roses, sunflowers, lavender or mums, there are always ways to bring the beauty of your garden inside.
Since my dahlias have been growing like gangbusters, I’ve been clipping stems whenever I get a chance. I also have roses that were here when we moved in (that I nearly cut down), mums that are blooming even though it’s not fall and Minoan Lace that reseeded from last year and has taken over a corner of my front garden.
Here’s a bouquet I made recently with dahlias, roses, Minoan lace and lavender. I reused a glass apple juice container I had saved.
Here are some roses I clipped from a wild shrub outside of my office window.
This one includes a lily, dahlias, poppies, Minoan lace, broccoli flowers and sprigs from my lemon tree in a teapot with bicycles on it.
To make flowers last, I use this recipe, that I got from the book Petal & Twig, and adjust it to adapt to the size of the container:
1 chopped up non-coated aspirin
1 tablespoon sugar
1 teaspoon vinegar
3 cups water