Instead of the traditional banana leaf, however, I use jackfruit leaf for its beautiful texture.
I begin by cutting the leaf stem, so it can be easily folded. I then proceed to roll the leaf to create a small cone. The key is to let the fresh leaves lose their brittleness by airing them for a while after they've been cut, so they can be easily bent.
After that I use a bamboo sliver to pin parts of the leaf together to maintain the required cone shape. I then cut that piece of bamboo sliver to an appropriate length.
After a small cone of foliage has been made, I continue to cut a tiny bit of its bottom off to create a small hole for the stem of the flower to go through. I then insert the tiny stem of the small pink globe amaranth through the opening of the jackfruit-leaf cone, then through the small hole that had just been cut.
After a number of the floral cones, each complete with a pink globe amaranth, have been made, I proceed to arrange them in a small square glass. After the square glass is filled with water, we have a simple floral display that delightfully evokes the charm and beauty of the Land of a Million Rice Fields.
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