I enjoyed every bit of cherry blossoms this spring.
We received guests for participating the workshop “Herbarium of senses vol. 05, Sakura (Cherry blossoms)”, and Akiko KURATA (of scent), Miasa HASHIMOTO (of food) and I (of colour) managed to arrange Hanami (an event to enjoy cherry blossoms) in our own way.
Someiyoshino (one of the kinds of cherry) was in full bloom when the workshop was held and a week later, Yae-zakura (double cherry blossoms) which was just like little pompons were blooming as if they were saying “now it’s my turn!”
Unlike Someiyoshino with light colour and frailty, their colour and shape of the flowers are gorgeous.
I rounded off my cherry blossoms spring season by making moist potpourri which Akiko-san gave a guidance in the workshop.
It’s just so simple, you just put cherry blossoms, leaves and salt in a closed container and it’s very fascinating because it can be used in various ways such as for potpourri as well as food and bathing.
Akiko-san gave me advice through a call while she was in Hokkaido for business and Miasa-san came by to help from afar.
I made the moist potpourri in various size of containers and it was already dark when I noticed.
Phew, the work with cherry that has started from dyeing in winter has come to an end.
A shiny fresh green season has started already.