Workshop led by Masako Crawford. Theme: Ikebana with Vegetables and Fruit

Our monthly workshop was held on Sunday August 9 in Khandallah Presbyterian Church Hall. Theme: Vegetables and Fruit in an arrangement Book 2, lesson 16, Book 4, lesson 10.

Masako has provided the following notes:
“Vegetables and fruits in an arrangement / Morimono. In winter we don’t see many flowers in our garden, but we can venture out into the supermarket and our kitchen to see edible materials instead.

Book 2, 16 talks about Morimono to celebrate the bounty of nature by presenting vegetables, fruits including roots, leaves, branches, flowers and fruits. In ikebana plants become more natural and wholesome with leaves and roots to show their growing aspects as well as the three elements of Ikebana; mass, colour and line. “Morimono can be displayed on a tray, a base plate, a cloth, or even on a large leaf.”

Book 4, 10 discusses how to find new charm and beauty in the plant materials which are usually regarded as food. We can arrange vegetables and fruits alone or can add other materials to enhance their unique colours and shapes.

Masako explaining the origins of some of the fruit and vegetables in her arrangement

Masako explaining how she used a whole bunch of celery with chrysanthemums in a low raised vaseh

Masako explaining how she used kale and cocktail tomatoes in her arrangement

Lois arranged several parts of a fennel plant as well as brussel sprouts and a red pepper in a low wooden bowl

Adriana arranged purple carrots, helibores in a matching glass container

In three separate container Lyn arranged a variety of fruit and vegetables including Tahitian limes

Glenys arranged lemons, silver beet and parsley with sliced yellw capsicum in a glass container

Sharon used driftwood to enhance her arrangement of a bunch of carrots, runner beans ugly fruit and small tomatoes on a woven mat

In a glass bowl Sandi arranged a cauliflower and leaves with a dark anthurium and the black roots of ivy

In a tall vase, Sandi arranged seeded rhubarb with grapes and red peppers

In a tall glass container, Elizabeth arranged young leeks with roots, with leaves and a bird of paradise flower

On a brightly decorated plate, Carolyn creatively placed satsuma and yellow flowers

In a low brass dish, Carolyn arranged an orchid stalk, rhubarb, tamarillos and bok choy

Kate arranged a camellia branch with flowers, purple carrots and brussel sprouts beaded together on a piece of driftwood placed on a low container

A large leek is placed with tulips, blossom and jasmine vine in a wide black vase all in a wooden tray

In an open-faced ceramic vase, Kathy arranged a large leek tulips with mandarins and lemons

Penny arranged a tall pikopiko fern tip, dark akeake with beetroot, radishes and pomegranate seeds on a shallow plate

Anne arranged flax, akeake, an arum lily and radishes in a low container

In two glass containers, Helen arranged mandarins and Tahitian limes with trimmed ligularia leaves and a single leucodendron

Marsha arranged a tall banksia branch with onion peel and grape 'flowers' with beaded grapes, stock and cabbage leaves in a raised ceramic container

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