SPRING

March – May

Spring flowers typically have a smaller carbon footprint when sourced locally since they’re naturally blooming and don’t require heated greenhouses.

If you love sweet peas, ranunculus, anemone, jasmine and poppies for an explosion of romantic, frilly color, this is your time!

Other local spring blooms often include tulips, lilacs, flowering branches, hellebores…

Look for edible flowers like pansies and violets, and twine pea shoots among the blooms. Consider incorporating flowering fruit tree branches, which are often considered “waste” when growers prune their orchards.

SUMMER

June – August

Summer offers the richest opportunity for low-impact flowers since most varieties are growing naturally outdoors, and local flower farms are at their peak production, reducing transportation needs. Peak local flower season brings dahlias, garden roses, zinnias, cosmos, larkspur and wildflowers.

There’s a full range of herbs and other lovely edible items you can tuck in.

For Summer to Fall weddings, pansies (swoon), marigold, amaranthus, and scabiosa have the prettiest fall tones and texture to go with any color palette.

FALL

September – November

Focus on dahlias, chrysanthemums, amaranth, celosia and late-season garden roses. Incorporate dried elements like grasses, seedpods and changing foliage, which can often be ethically foraged or sourced from garden maintenance.

Don’t hesitate to feature the fall harvest with gorgeous fall fruits like apples, persimmons, figs, grapes and berry-filled branches of pink peppercorn trees.

WINTER

December–February

This season typically has the largest carbon footprint for fresh flowers due to heating and transportation needs.

Consider dried flowers from previous seasons and evergreen elements that can be sourced locally.

Embrace evergreens, berried branches, hellebores and forced bulbs. Feature the beauty of the region’s citrus fruits and seek out winter crops like fava, which produces festive white flowers with violet-black or crimson dots.