FORAGED FLORAL
Using wild flowers and plants to make flower arrangements that look natural yet designed
By Lisa Mattson L
ike chefs seeking to celebrate the most local, natural ingredients through foraged cuisine, floral designers have also turned to wild lands for the cornerstone of a beautiful
bouquet. Nitsa Knoll, Jordan’s director of hospitality and events, began embracing this style of design after joining her husband, Chef Todd Knoll, on hikes across Jordan Estate.
For more than ten years, Knoll’s designs have evolved as she challenges herself to bring the rich diversity of the estate’s natural beauty into the formal setting of the winery’s French-inspired chateau. “Foraging is essential to my work and the natural, yet designed look and feel of my tablescapes,” she says. “I don’t know how I ever created without my walks.”
The natural floral design movement has been growing for the past decade, in tandem with foraged cooking trends. It encourages less reliance on flowers cultivated by big farms, drawing on wild flowers, woods, hedgerows, and even gardens for inspiration and materials.
“The whole idea is to bring nature to the table, to connect the dining experience to the land,” Knoll says. Natural elements, from tree moss to magnolia leaves, serve as a bridge between the rolling hills of Alexander Valley to the winery itself. Table décor may be finished with a carefully placed branch
of oak draped with lace lichen or a seasonal filler of Toyon branches, heavy with their festive red berries.
Her foraging target lists change throughout the year, from wildflowers to dramatic red manzanita branches, madrone leaves and even fungi. Jordan Estate’s never-ending woodlands also provide intriguing textures through leaves and barks year-round. Olive, eucalyptus and bay tree branches are woven into a table garland centerpiece with foraged fruit and fresh-cut flowers bringing pops of color and visual interest. Tips on how to make these tablescapes at home are shared on
winecountrytable.com’s entertain section.
Because foraging for a floral designer means using any plant that is not a traditional “row” flower grown for the retail or wholesale market, Knoll often turns to Jordan’s culinary garden for elements. Fuyu persimmons find their way into place setting and tablescape designs at fall events. Meyer lemons add a pop of color to winter bouquets, and fruit tree blossoms grace a spring dinner party charger plate. Viburnum bushes and blossoming wisteria next to the winery chicken coop are also anchors of Jordan florals each spring.
Knoll’s design philosophy is a simple one: bring the beauty of the outdoors in in a natural way that evokes emotion, but with a discipline and respect to the tone of the room. Elegance and wild beauty have to be in balance—similar to the arts of cooking and winemaking.
Lisa Mattson is the lead writer and blogger at Jordan Winery. Learn more about her at
lisamattsonwine.com.
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