MATERIALS: household can (we used a 1 lb., 12 oz. tomato can); 4–6 floral tubes; 4–6 floral wires; 1 bunch yellow calla lilies (8 to 10 stems); 1 bunch cream stock; 1 package fresh rosemary stalks; 1 package fresh sage; 1 package fresh thyme; 1 package fresh bay leaves
EQUIPMENT: pruning shears; cutting board
Strip the ends of the rosemary, thyme, and sage sprigs of leaves and wrap small bundles (a little of each herb, including a bay leaf) together using floral wire.
Fill floral tubes three quarters of the way with water and cut a crosshatch into the hole so you can easily insert the bundles of herbs. The tubes will keep the herbs fresher by ensuring that they get the water they need.
Fill the can halfway with water before arranging the flowers. We cut the lilies and stock to 8" to 10" for a can that stands 4" and 3/4" tall. Place stems randomly in the can—taller stems in the middle, shorter stems on the sides.
Add the bundles of herbs to the arrangement and fill any gaps with additional sprigs of rosemary.
The perfect addition to any table, this unassuming arrangement makes creative use of a found household object—I love cans with graphic vintage-inspired designs and prefer ones with images printed directly on the metal. The bundles of fresh green herbs add an intoxicating savory scent to a bright centerpiece of yellow lilies and cream-colored stock.