PERSIAN LILY, LIME & CORNELIAN CHERRY
A minimalist flower arrangement using whiskery spring branches including branches of exquisite Cornus mas from Sissinghurst and the nodding pistachio and plum bells of Fritillaria persica.
MARCH
INGREDIENTS
Cornus mas (Cornelian cherry)
Tilia cordata (lime)
Fritillaria persica & ‘Ivory Bells’ (Persian lily)
VASE
An ’Aesme Studio’ take on a seika bowl
Kenzan
NOTES
I love finding interesting branches, so it’s a treat to be able to use this fragrant Cornus mas, a member of the dogwood family. The common name is cornel, or Cornelian cherry and at this time of the year it is misted with yellowy-green flowers in spherical clusters on otherwise bare woody stems. Later in the summer the blossoms are replaced by red sour-cherry-like fruit, accompanied by orange red leaves. Native to central and south-eastern Europe, the fruit is a staple food in Ukraine and also in Serbia, Turkey, Georgia and Iran where it is grown commercially as a fruit crop to be made into juice, preserves and wine. It is popular in California as an ornamental tree, flowering a few weeks prior to Forsythia. The dense wood has been used for centuries to make handles for tools as well as bows, javelins and spears. The bark is exfoliating, peeling off in grey and tan strips which gives it a beautifully textural appearance.