Spring Wedding Season and Asparagus

At the botanical gardens where I work, spring wedding season has begun.  The gardens are spruced after winter blahs, the floors buffed, wedding planners and various staff traipse through with tape measures and happy brides go dewy-eyed, standing at the bay windows while their troupes flock behind them.  My favorite moment is probably the quiet morning before.  The room is empty, the tables are set and dressed, light from the double-sided bay windows sparkles on the china and crystal, and the exotic floral arrangements are yours for the drinking in.

Their specialty is in amazing mixtures of food and plants for the floral arrangements–only the bride carries flowers here.  Asparagus ferns, lemons, oranges, kumquats, broccoli, cabbage, celery–even green peppers!  They are stunning.  And a wide scope for the imagination of any designer.  Originality is always of value in design-land.  Keep this in mind as you work on your spring florals.  Sweet potato vines, anise bulbs, celery root . . . the world of agriflora is yours!