From left to right: Parsley flower head, cardoon leaves, hawthorn and nigella.
Parsley flower heads
These beauties weren't planned, they are simply a case of neglect (!) but a lovely surprise from the herb corner. Put directly into lukewarm water and left overnight in a cool corner, they lasted two weeks in a vase. I just wish I had some bright jewel colours to mix with it- it would look marvellous contrasted with some bright oranges, pinks and blues.
Tidying up the sprawling growth on the cardoon left a few of these huge tropical looking blue-green, silvery leaves spare. Vase life was unexpected if I'm honest- I took a chance and seared the end of the fat stems in a few inches of boiling water for 45 seconds, topped it up with cold water and left to condition overnight. Its still going strong after 10 days.
An unsung hedgerow hero :) Stems of fresh green leaves (snip off the vicious thorns hidden behind new leaves!) to add structure and a 'garden-gathered' feel to arrangements. Lasts up to a week in a vase (or old gin bottle!) after slitting an inch or so of the end of the stem and searing in boiling water before topping up with cold water.
I have a Nigella forest in one of my annual beds this year after letting last years Nigella self-seed, so I took the opportunity to thin some out and grab some of this delicate feathery foliage!