This time of year, markets are flooded with daffodils cut for the house. They help us, especially in the Northeast, imagine that Mama Nature is sending Spring our way.
All the stores, from grocery to florist, carry inexpensive ten-packs of golden yellow blooms. These bright yellow daffodils have to march down another space this weekend, the dining table having been usurped for income taxes, another early Spring tradition, Sometimes, these really cheap packs don’t fully open.
Area wholesalers have been carrying this delicious pink trumpet daffodil. You can see it comes on extra long stems and surrounded by lots of foliage. These were fully open when I bought them.
This unique glass bud vase is one long tube in front of a curved ‘background’ and just manages to hold two thick stems of this striking daffodil.
Channeling Jeff Leatham, he of the Four Seasons Hotels and the originator of loosely letting the flowers flow out of the vase, the beautiful coloration of the leaves are as dramatic as the pink cups on the flowers.
In a Japanese Suiban container, the flowers are contained in a small black cup kenzan (pin holder) that holds water. The red kiwi vine is left over from Christmas.
Sweet smelling paperwhites (Narcissus papyraceus) fill the room with their fragrance. They make fine cut flowers and look dramatic in this superb pottery vase.
By putting them all together in a wire framed glass vase we can have a taste of the daffodil meadows that are bound to come some time!