I like to grow flowers for cutting bouquets but when I make a bouquet, I generally always add some herb or another. They provide color, texture and scent to a lovely arrangement. So here are some of the herbs I grow that make great bouquets. And since some are perennials, you will get cuttings all season.
Anise Hyssop (Agastache foeniculum) is a member of the mint family and a wonderful butterfly and bee plant. The foliage is large leafed, but the cone-shape purple flower heads are gorgeous and make a long-lasting attention grabbing addition to a bouquet. And the flowers are totally edible with an anise or licorice scent and taste.
Basil (Ocimum basilicum) in the traditional style is not a good cutting herb, as it wilts easily. But the smaller leafed varieties, like Thai Basil, Cinnamon Basil, or Dark Opal Basil will all look good and hold up well to a bouquet.
Calendula (Calendula officinalis) also known as Pot Marigold, this plant sports puffball flower heads in yellow and orange. If you want to grow it for cuttings, try 'Prince' or 'Kablouna' which are taller cultivars.
Dill (Anethum graveolens) and Fennel (Foeniculum vulgare) both have a wonderful feathery foliage which makes great filler in a bouquet, not to mention they are both tasty to cook with!
Lavender (Lavendula) comes in many varieties. One can grow Lavender Lady from seed and it will bloom in the first year. But if you want a taller stem for arrangements, try English Lavender. If you want a textured leaf with a funky flower, try French Lavender, also known as Lavender Cotton.
Any Mint (Mentha) will work in a bouquet and can make tea. The strong stems makes them good in a vase and you can chose any number of scents and flavors, like chocolate mint, apple mint (fuzzy leaves), Spearmint, peppermint, orange mint and others.
Sage (Salvia) has a number of varieties, but the most common is Garden Sage with silver-gray leaves and purple flowers in spring that are edible and attractive The flowers taste musky and savory and the leaves look good fresh and dried.
Basil (Ocimum basilicum) in the traditional style is not a good cutting herb, as it wilts easily. But the smaller leafed varieties, like Thai Basil, Cinnamon Basil, or Dark Opal Basil will all look good and hold up well to a bouquet.
Calendula (Calendula officinalis) also known as Pot Marigold, this plant sports puffball flower heads in yellow and orange. If you want to grow it for cuttings, try 'Prince' or 'Kablouna' which are taller cultivars.
Dill (Anethum graveolens) and Fennel (Foeniculum vulgare) both have a wonderful feathery foliage which makes great filler in a bouquet, not to mention they are both tasty to cook with!
Lavender (Lavendula) comes in many varieties. One can grow Lavender Lady from seed and it will bloom in the first year. But if you want a taller stem for arrangements, try English Lavender. If you want a textured leaf with a funky flower, try French Lavender, also known as Lavender Cotton.Any Mint (Mentha) will work in a bouquet and can make tea. The strong stems makes them good in a vase and you can chose any number of scents and flavors, like chocolate mint, apple mint (fuzzy leaves), Spearmint, peppermint, orange mint and others.
Sage (Salvia) has a number of varieties, but the most common is Garden Sage with silver-gray leaves and purple flowers in spring that are edible and attractive The flowers taste musky and savory and the leaves look good fresh and dried.
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