GUERNSEY LILY, RIVER LILY
A bountiful autumnal bowl of garden flowers and foliage - a garden 'hodge podge' (categorised in the English dictionary as a 'confused mixture of different things').
OCTOBER
INGREDIENTS
Rosa canina (wild dog rose)
Chrysanthemum morifolium ‘Aunt Millicent’ (Korean chrysanthemum)
Chrysanthemum ‘Avignon Pink’ & ‘Allouise Pink’
Dahlia ‘Cafe au Lait’ & ‘Wine Eyed Jill’
Rudbeckia subtomentosa 'Henry Eilers' (coneflower)
Gladiolus murielae (Abyssianian gladiolus)
Hesperantha coccinea ‘Pink Princess’ (flag Lily)
Nerine undulata ‘Mega Crispa’ (fringed guernsey lily)
Rosa ‘Sweet Jessica’ & ‘Brown Velvet’
Anemone coronaria ‘de Caen Sylphide’
VASE
Ceramic pedestal bowl in a cream glaze ( Aesme Studio design)
Kenzan
Chicken wire
NOTES
This is the time of year when we enjoy the autumn flowering bulbs and corms planted in the spring - nerines, flag lilies, anemones and gladioli.
We deliberately do not stake our chrysanthemum plants (grown indoors in a tunnel) so that their stems arch and curve as they grow. This makes them enormously useful for soft, romantic centrepiece designs. Often overlooked as a supermarket flower there are many wonderful varieties in nuanced colours. They last well into November for us and even longer in the vase - plus they smell divine.