Fresh Sage by Chiot's Run
A very versatile, simple, and gorgeous item to add to your table.
Decorating a table does not have to be a grand endeavor at all. The word “centerpiece” has such a stressful connotation that I do not even like to use the word. In my opinion, whatever is on the dinner table should have some use. There has been many a time when my mother made it a point to arrange a bouquet of flowers or dainty little centerpieces only to have them moved after the first 10 minutes of eating because everyone needed space to put the food trays. I always that that was a waste. But I do like the idea of having something welcoming on the dinner table, and why not have it be of some use while it’s there? My thoughts:
1. Herbs are a natural part of the meal. In any meal, there is bound to be some parsley, or rosemary, or basil, or what have you. Adding some fresh sprigs to the table not only echoes the flavors in your meal but may also be of some use. Which leads to my second point.
2. Fresh herbs on the table = instant garnishing. I love it when my guests feel they are part of the cooking process. With a batch of fresh herbs on the table, they are able to top off their dish with whatever combination they like. My guests therefore do not feel as if they are being served, but rather given the opportunity to make the dinner their own. This is a great idea for pizza, sauces, or soups.
3. Green is good. Green is natural, wholesome, and earthy. It makes a perfect addition to any table without taking away the focus on the food. Herbs are also smaller, which allows for more personable conversation that big flowerpots tend to block. All in all, it creates a more intimate environment that dinners should always be.
Spriggy by Bookgrl
4. Herbs are reusable. Unlike other centerpieces that may need storage or flowers that tend to wilt, herbs are easy to use over and over again. It could be a simple rearrangement from windowsill to table or from a bigger pot to a glass bottle. Either way, they are bound to be of some use for future meals and are easily grown both indoors and out.
5. Keep it simple. The main thing to consider when placing herbs on the table is to limit it to one or two herbs and to use simple containers. Too many herbs may attack your nose and the result will not be appetizing or inviting. Also, no one wants to have dirt in the middle of their table, so take care of what you will put the herbs in. Empty glass bottles filled with water are a great idea and will keep your sprigs fresh for another night’s meal. Decorative pots are a good idea if you grow the herbs in them already. As far as combinations, try to keep it in the same family. Some examples are: Rosemary and Sage, Basil and Parsley, Mint and Anise, or Thyme and Oregano.
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