A quaint yearning for spring, when on an afternoon spent mulling and malling, we hit upon an idea to make new centerpieces based on edible greens and purples. The Valentine season hasn’t left my husband yet, and from the basket of fresh salad greens and purples, and white chamomiles, faint salmon roses, foraged weeds and rosemary sprigs, he assembled this centerpiece. Part wild, part frenzied, and with a calculated rhythm to it, mesmerizing must be the word to describe this! If there had been a hint of poppy salad dressing, I would have simply devoured this flower salad after the shoot. But maybe not, it’s too beautiful, and new, so it stays in my kitchen table. Thank God, for these and him!