SEPTEMBER MUSINGS
Seasonal stories and notable happenings from the team behind Ochre Botanical Studios.
Thank you for joining us here!
It’s hard to believe another month has passed, and now we find ourselves in autumn. The mornings are cooler, the days shorter, and while the flowers are still in bloom, it’s the rich abundance of fruits and vegetables that are now really stealing the show. In September, nature is bursting at the seams with produce, and at Ochre, we take inspiration from the bounty, blending these edible treasures into our floral arrangements. You might be wondering why we’re adding fruit and veg to our flower creations. The simple answer is that food isn’t just for the table, it’s for the eyes too. I’m a firm believer that food has as much beauty as any flower. Whether it’s the deep purple of a ripened fig, the striped pod of a borlotti bean, or the ruby glint of a cluster of currants, these elements bring rich texture, colour, and a sense of true seasonality.
There’s something so grounding about using produce in our designs. It feels like a nod to the season and a reminder of the deep connections between food and flowers. Both are grown with care and patience. And when they come together in a bouquet or a centerpiece, it creates something unique, an arrangement that engages not only the eyes, but the memory and the imagination too. Think about it: a tiny wild strawberry nestled amongst roses in a buttonhole, or a vibrant stem of cherry tomatoes peeking through some dahlias on a table arrangement. It’s a sensory feast. There’s even a certain anticipation when you see a fig or apple in an arrangement, it’s as if the bouquet might, at any moment, offer itself up for a snack!
I’ve often heard the phrase ‘we eat with our eyes’ and I couldn’t agree more. There’s a natural aesthetic to food that we sometimes overlook. The swirl of an artichoke’s leaves, the delicate veins on a kale leaf, or a line of peas in a pod – neatly regimented like pearls on a string – they’re all works of art in their own right. These forms lend themselves beautifully to floral design, adding unexpected shapes and textures that elevate an arrangement from something pretty to something that feels alive and immersive. The imperfection of a misshapen pear or the slightly bruised skin of a plum adds character and charm. In a bouquet, these ‘flaws’ are part of what makes the arrangement feel organic, wild, and true to the season.
Some of my favorite combinations this month have been pairing trailing amaranthus with black tomatoes, or weaving curly kale leaves through stems of chocolate cosmos. These pairings aren’t just for show, they spark conversations. People are intrigued by the addition of something edible to a floral display. It reminds them of the close relationship between what we eat and what we grow for beauty. This connection runs even deeper for me, as I made the move to the highlands earlier this year, where my partner and I have had the opportunity to set up a small scale flower farm and market garden. There, I carefully select seeds of vegetables not only for their flavour but also for their visual appeal, always considering how they’ll look in our arrangements. My partner, a talented chef, has inspired many of these choices with his love for using unique edible flowers in his dishes. Whether it’s a peppery nasturtium petal adorning a salad or a stem of butterhead lettuce adding texture to an arrangement, the lines between the kitchen and the garden, the plate and the vase, often blur.
At this time of year, the changing light and cooler weather make us want to bring a little bit of the outdoors in. An arrangement that features both flowers and produce does just that. It’s a way to celebrate the harvest, and to savour the fleeting beauty of the season before winter comes.
So next time you’re in the garden or at the farmer’s market, consider picking up a few extra goodies for your next arrangement. You might just find that a cluster of plums or a few tomatoes on the vine can add that special touch to your floral design. Let the season guide you. After all, it’s not just about what you can eat, but about what you can see and enjoy as well. In the same way I often walk with my ‘foraging goggles’ on, seeing potential in every branch or berry, perhaps you’ll look at that basket of fresh produce a little differently now. Your next arrangement might be just as tasty as it is beautiful.
Speak again soon...
