5 stems dark purple lilacs (Syringa vulgaris), grown by Sunshine Crafts and Flowers

7 stems blue perennial bachelor buttons (Centaurea cyanus), grown by Sunshine Crafts and Flowers

7 stems reddish-pink ‘Nora Barlow’ columbine (Aquilegia hybrid), grown by Sunshine Crafts and Flowers

5 stems purple ornamental alliums, grown by Jello Mold Farm

20 stems burnet (Sanguisorba menziesii), grown by Jello Mold Farm

11-inch tall x 5½-inch citron-green crackle glaze vase

Traveling with flowers: I can’t resist taking flowers with me or bringing them home. If it’s a car trip, place flowers in a stable bucket with just a few inches of water to hydrate the stems (but avoid splashing). Store on the shady side of the car. If you’re traveling by air, wrap the stems in wet paper, cover with a plastic bag and then wrap the entire bunch in kraft paper that extends above the blooms. As soon as you arrive at your destination, re-cut all the

stems, place in fresh water and possibly a refrigerator. I’ve been known to use a hotel wastebasket and mini-bar fridge for this step!