ROSEHIP, CHRYSANTHEMUM, ASTER
OCTOBER
Tea bowl with oatmeal glaze, designed by Aesme Studio
Kenzan
Cap of chicken wire
Aster (Symphyotrichum novi belgii ‘Nurstead Charm’)
Chrysanthemum ‘Ruby Mound’ (chrysanthemum)
Chrysanthemum ‘Avignon Pink’ (chrysanthemum)
Cinquefoil (Potentilla thurberi ‘Monarch’s Velvet’)
Dahlia ‘Lismore Carol’
Marigold (Tagetes ‘Burning Embers’)
Nasturtium (Tropaeolum ‘Purple Emporer’)
Rose (Rosa ‘Hot Chocolate’, ‘Matador’, ‘Desdemona’, ‘Cornelia’)
Wandflower (Gaura ‘Siskiyou Pink’)
On a chilly autumn day, a warming bowl of sumptuous colour and texture. Dahlias can be challenging to use in small arrangements so I chose the tinest variety we grow (also my favourite) ‘Lismore Carol’. As its the end of the season the flowers have been on the plants a while and so have faded to a beautiful glowing orange-red - much paler than when they’ve newly flowered. To break up the red I introduce a few blue pinks. For texture - a smattering of gold and blush rosehips - so good this year! Nasturtium to finish, which I carefully tuck over the lip of the bowl to allow them to spill toward the tabletop.