The whole plant, from the root which is commonly roasted or shaved raw, to the willowy green fennel fronds that look like dill, to these pretty little blooms, is edible. During our last visit my Mom snipped off a few of these fennel flowers and I placed them into one of my favorite vases - a lilac Heath Ceramics bud vase.
Cinco de Mayo is upon us and I've already consumed my yearly quota of Mexican Wedding Cookies, enchiladas and carnitas. So to distract myself from the deliciousness that is Mexican cuisine, I pulled together a festive flower arrangement. Using freshly cut roses from my parent's garden and a talavera pitcher from my wedding, these flowers are begging to sit next to a big skinny marg.
Hydrangeas are good lookin' alone, but combined with a small bunch of tuberose before the blooms opened, they are even more lovely. The tuberose's green/pink color added a subtle punch of color and texture that breaks up the bright white and green leaves of hydrangeas. Some day I will line my backyard (imaginary for now) with these beauties.
Spring has almost sprung! There is no better reminder of the change in season than the purple, pink, green and yellow flowers that are popping up in the markets. Yesterday something new caught my eye at Whole Foods - Kale flowers. While I've seen the cream and green combination many times, I'd never come across the purple to green ombré variety.