If cabbages make you think of school dinners, think again! For this versatile vegetable, otherwise known in floristry as the ornamental cabbage, has worked its way into becoming a seasonal floral fixture.
Customers and florists alike have fallen for Brassica’s texture, shape and varied colour palette. Deep purple varieties will complement autumnal shades of red and gold or choose pink and white Brassica for pastels and as for the green and white, well, they go with almost anything.
For florists, Brassica’s are incredibly useful, they will fill out and add a fun element to traditional hand-tieds but also look equally at home in modern contemporary designs. It only takes two or three to make an impact, so they are economical to use as well.
Varieties to look out for are Brassica Black Leaf, the deepest and darkest of the range, or for something frillier and fun try Crane Feather King or Queen. Brassica can also be bought dyed or dipped in various colour combinations, although these tend to be more expensive.
Brassica Fact File
Availability: July-February, peaking September to January.
Stem Length: 50-70cm.
Vase life: 7-10 days, depending on room temperature.
Floristry Tips from Su Whale
How to care for ornamental cabbage
Ideal temperature range: 2-10°C. They will last longer at lower temperatures.
Re-cut the stem at a steep angle using a sharp knife, this will enable the stem to absorb as much water as possible.
Ensure vases and containers are scrupulously clean and add flower food.
Re-cut stems and change water every 2-3 days and display away from direct heat.
As they are a cabbage, it’s hardly surprising that Brassica are one of the top water polluters. To avoid unwanted odours, refresh water regularly and don’t place arrangements containing cabbages in warm, stuffy environments. Be particularly careful if using in contract hotel and restaurant designs where the water is rarely changed…
Tip – Brassica leaves will turn yellow from the bottom up as they mature. Removing these leaves will enhance their appearance and in turn, extend their vase life.
Who would have thought that a vegetable that some turn their nose up when on a plate, would be so welcomed in an arrangement?
Su Whale is a florist and freelance writer with over twenty-five years' experience in the floristry industry. She is the author and publisher of three best-selling books: Cut Flowers, 4th edition (2020) Cut Foliage, 2nd Edition, (2021) and Houseplants (2019), all bookshelf essentials for the professional florist.
