Clipping blooms and foliage to enjoy inside before winter is a favorite of mine. There is so much rich and vibrant color happening that all too soon turns brown.

This arrangement is made up entirely local ingredients. It’s so fun look around your own yard for pieces to bring in and enjoy. If you don’t have access to flowers of your own, try your local home improvement or garden store. You can purchase an already blooming plant to source from, and keep the remnants to for later blooms, or give away to someone with room in their garden. This may be a great option for those end of season deals on annual blooms that are at the end of their life cycle.

When gathering the floral and foliage ingredients, I like to think about texture, color, and depth. You can make something complex and varied, or as simple as a branch of leaves placed in a bud vase. Flower arranging is such a personal choice that there is no right or wrong way to do it. Just have fun!

Flower and foliage used here:

Pansies

Begonia

Lavender

Garden roses

Sweet pea

Juniper

Viburnum berries & foliage

Apple tree foliage

Olive

Mint

Don’t worry about imperfections in foliage or blooms- when you forage your arrangements, there are bound to be a few insect eaten or weathered pieces. Gently pick those pieces off- or leave them! Sometimes I purposely leave these damaged stems to add that organic spirit and character into my arrangements.

Imagery by: Miesh Photography

Fall Forage