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Wednesday, 12 October 2011

How to decorate your outdoor table for a Summer lunch.

Table decor idea: A feast for all the senses.

Use flowers and leaves creatively to add the spontaneous spirit of an al fresco lunch. Don't reach automatically for a jug or vase - gather flower heads from the garden or from arrangements inside the house. When the flowers in a vase begin to fade, there are always a few blooms whose beauty remains intact. Pick off those flower heads that still have life in them and scatter them over a tablecloth or display singly in little glass vases where they can be admired at close quarters. This is a great way to make the most of your flowers, even if they only last like this for a short term. They can even be kept in the fridge for a few days beforehand, if required.

The heads of nerine lilies or single gladioli blooms, usually seen at the top of long  stately stems and in the company of other flowers, are transformed when used in this simple, unassuming way. They add to that sense of 'contemplated haphazardness' which is so appealing but can be quite hard to achieve. Edible flowers such as nasturtiums, borage and pansies and freshly picked herbs such as chervil, coriander and basil can also be used to decorate and add taste to salads. And when serving cool drinks, such as fresh lemon presse, fill the glass with slices of lemon or lime and use sprigs of mint to flavour the water slightly and make it more refreshing.

Decor inspiration by Tricia Guild - Thinkcolour

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