How to Use Herbs in Your Wedding Day Décor
Five reasons why herbs should be displayed, not just eaten.
Once upon a time, herbs were the go-to plants for brides. Considered to have spiritual powers, they were thought to bring good fortune and ward off evil during a wedding, but this all changed when Queen Victoria replaced the herbs in her bouquet and décor with more florid British blooms. Since then, most herbs you’ll find at weddings are in the foods you serve at the reception.
Yet even if you’re not superstitious, there are plenty of reasons for incorporating some well-chosen greens into your décor. “I love their simplicity and class,” says Aly Morford, owner of The Vine’s Leaf, Custom Blooms, LLC in Costa Mesa, Calif. “I actually grow them in our garden and use a bit of fresh rosemary or sage in almost every wedding in one way or another.”
Read on to find out why going herbal may be for you.
Unlike the sweet smell of gardenias, for example, herbs do not give off an overpowering, but a welcoming and familiar, odor. “Herbs smell super fresh,” explains Morford, who recommends lavender, feverfew, chamomile, rosemary and mint. “I love their scent,” says Morford.
Ones to avoid: “Basil, cilantro and chives,” she advises. “Although their foliage is beautiful, you wouldn’t necessarily want them in your bouquets. You might smell a bit like you’re about to cook a fabulous dinner!”
If you pick the right herbs, like chamomile or feverfew, they’ll hold up longer without water than colorful flowers in boutonnieres and bouquets. Others, again like basil or chives, should be avoided because they wilt quickly.