Herbs are the freshest twist in in a posy; these ancient plants plucked from densely planted cottage gardens are household favourites.
" A perfume more engaging than floral"
The bride’s bouquet compliments the table’s centerpiece; it’s finished delightfully with a lavender and white striped ribbon. The bouquet sits on a French side table with mercury glass candle sticks.
Unpretentious, endearing and captitivating with a perfume more engaging than floral, their lush greenery and interesting leaf shapes layer together beautifully, all different, all strong; a unique wedding design that can follow through to food and drinks.
Bunches of lavender repel certain insects
The centerpiece on the pea green cloth is the definition of freshness. The deliciously fragrant posy sits on a white china cake stand; it combines mint, basil, rosemary, sage, oregano and dill with lavender and soft white lissianthus blooms. Silvered mercury glass tea light holders add the glow.
White Americana chairs decorated with a fresh, handmade rosemary wreath, adorned with juniper berries, hand calligraphed seating card and lavender satin ribbon.
Herbs can be bought from local produce
markets or greengrocers
Simplicity can be breathtaking, here white on white is pristine, each napkin is secured with a fragrant handmade rosemary ring. Form a fresh sprig of rosemary into a ring and secure it with a quarter of a length of 24 gauge florist wire.
The herbs used in the centrepiece are all hardy and can be easily grown in the smallest city gardens or on balconies in pots. Consider potting herbs over the months prior to your wedding for an economical and individual theme. In the years to come when you cook with the herbs, memories of your big day will come flooding back.
"Scents do that to you, they unlock memories"
in the most unexpected way.
When herbs are in bloom, they develop their pretty side; Consider using these flowers as a bonus in centrepieces and bouquets.
It follows that the wedding cake must fit the theme. This most delightful triple layer pistachio sponge cake with custard cream frosting is sprinkled with pistachio and lavender praline. Looks amazing, tastes wonderful.
Classic white favour boxes are trimmed with striped ribbon and sealed with silver labels embossed with a wreath motif.
Fill the boxes with chocolates or after
We have reduced the price of our archived 2007 magazines. You can download 2007 Issue 1 to Issue 4 (instant access) for $1.95 each or purchase the printed magazines Issue 1 and 4 only (2 and 3 are sold out) for $4.95 each plus postage (Australia Only). Click here for more information.
The menu and invitation are written in an elegant font laser printed onto a self striped card.