Flower Crush: Herbs

Feast your eyes year round with lush, fragrant, straight-from-the-garden greens.

From basil, sage, thyme or rosemary to cilantro, parsley, lavender or mint… just as in the culinary arena, these additions can add major flavor to your celebration! Figuratively speaking, edible herbs can add to bland standards, the old “garden-variety” wedding flower selections. They can serve as excellent substitutes to the more common, cut-flower greens like lemon leaf or dusty miller.

While herbs can add a sophisticated burst of freshness (and mouthwatering fragrance!) to a subdued palette of creams and whites, they are also perfect as central elements to a composition. Think miniature herb garden centerpieces that double as parting gifts for guests to enjoy long after the wedding!

How about giant, rustic window boxes stuffed with a mouthwatering array of fresh vegetables featuring clusters of springy, green herbs throughout? With these potted beauties, the possibilities are endless and endlessly fresh!

Herb Facts:

Season: Some varieties, like rosemary, are available year-round. The more delicate leafed herbs are more readily available in spring and summer.

Colors: Greens in nearly every shade, sagey grays. Some deep purple or burgundies can be found with certain types of herbs.

When to Use: In bouquets, boutonnieres, table arrangements, altar designs – sky is the limit. Ideal for a a wild, gardeny feel or when serving up a full-on “farm-to-table” theme. At home for a smart, sleek style with a twist, and in many places in between. Herbs have the potential to satisfy just about every palate!

Bonus Points: Coordinate the herbs you choose in your décor with herbs showcased in your menu!

For more herbal exploration, see our French Farmer’s Market-inspired wedding or check out our Pinterest board!

Editor’s Note: Lord forgive us, for we have punned. We have punned too many times to count.

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Amanda & Jack’s Woodend wedding drew its inspiration from a William Morris print - lush, romantic, and rooted in nature. The florals carried that spirit through every detail: moss runners lined the tables, dotted with petite brown bottles of chamomile, blush spray roses, and wisps of greenery that felt as if they had grown there overnight. Cloche domes held tiny blooms like keepsakes. Brass animals cradled florals as though part of the garden itself, a perfect nod to the nature sanctuary venue. (Which ones can you find?) Even the greenery-lined staircase framing the cake echoed the same story. Every bloom was chosen for texture and movement, bringing that painterly, botanical world to life in three dimensions. 

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We call it the creep…

Everyone talks about the rising cost of flowers, but there’s another story behind the numbers: time. Over the years, wedding timelines have stretched. First looks, detail shots, getting-ready portraits, ceremony and reception setups starting hours earlier than before, and more complex with event breakdowns. Florists are often still paid by the piece, not by the hour, yet the hours have multiplied.

What was once a 2 to 4 hour delivery day has quietly turned into a 12 to 16 hour production days with setup, standby, and late-night breakdowns. And flowers are still perishable, so they cannot sit out waiting for the photography timeline to catch up.

When couples ask why flowers cost more now, this is part of the answer. It is not just about stems or supply chains. It is the labor, the logistics, and the reality that perfection takes time, often a lot more than it used to. 

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