In April, nature awakens from its winter slumber, and at our flower farm, the air fills with spring energy. Every flower seems to rush to bloom, but if there’s one that has captured my heart this month, it’s the ranunculus.
With its soft petals and a color palette ranging from pure white to warm yellows and bold oranges, ranunculus is one of the most beautiful flowers of the season. A delicate flower, but so stunning that, when I walk through the field, I can’t help but smile.
This flower is not only the star of our garden but also of our spring bouquets, adding volume, texture, and a touch of natural magic to every floral arrangement.
🌸 How to Make Cut Ranunculus Last Longer
If you want your ranunculus to stay beautiful for as long as possible, here are some tips:
- Make a clean, diagonal cut on the stem before placing it in water.
- Change the water every two days and ensure no leaves are submerged.
- Keep the vase away from direct sunlight and heat sources.
🍪 A Taste of Spring: Butter Cookies with Edible Flowers
In April, flowers are not only for admiring, they’re also for enjoying in the kitchen! One of my favorite recipes with the flowers of this season is butter cookies with edible flowers. They’re easy to make, and the result is delicious and visually stunning.
🌿 Butter Cookies with Edible Flowers
Ingredients:
- 150 g of softened butter
- 100 g of sugar
- 1 egg
- 1 teaspoon of vanilla
- 250 g of flour
- A pinch of salt
- Edible flowers (violets, pansies, calendula, rosemary flowers…)
- Sugar for dusting (optional)
Instructions:
- Beat the butter with the sugar until creamy.
- Add the egg and vanilla.
- Incorporate the flour and salt, and form a dough.
- Chill the dough for 30 minutes.
- Roll it out, cut the cookies, and place them on a tray.
- Place a flower on top of each cookie.
- Bake at 170°C for about 10–12 minutes.
- Let them cool… and enjoy them with a tea, sitting among flowers!
💐 Easter Bouquet Recipe: Flowers, Light, and Spring in a Basket
At the farm, Easter comes with a burst of flowers. The flowers of April, especially ranunculus, are at their peak. One of my favorite things to prepare for these dates is a special Easter bouquet, delicate, wild, and full of spring.
So today, I’m bringing you a floral recipe to make a fresh and beautiful bouquet for your table or to gift to someone you love. Here are the ingredients and steps to create your “Easter Bouquet”, filled with natural beauty.
💐 Easter Bouquet Recipe: “Spring in the Basket”
Floral Ingredients:
- 5 ranunculus (the kings of April)
- 3 or 4 tulips in soft tones (pink, white, or yellow)
- 3 sprigs of rosemary or thyme flowers
- 2 or 3 anemones or wild daisies
- 2 sprigs of eucalyptus or olive
- 1 decorative detail: Easter egg, feather, ribbon, or a branch with buds
Tools:
- Florist scissors
- Linen cord or decorative ribbon
- Vase
Instructions:
- Start by making a base with the green branches, arranging them like a nest.
- Add the main flowers: ranunculus and tulips, in a staggered arrangement.
- Fill in the spaces with the smaller flowers for texture.
- Add a special detail: a ribbon, a feather, or a small decorative egg.
This bouquet is perfect for your Easter dinner table, to gift, or to place at the entrance of your home as a welcome to the new season.
And as with any good recipe, the secret is to make it with lots of love.
In April, the farm becomes a celebration of colors and fragrances, and ranunculus, with its fleeting beauty, is the flower that brings me closest to nature. If you get the chance to visit us, don’t hesitate to take home a bouquet or make a recipe with your favorite flowers.
Love,
Susanna 🌸
