Blossom fest! Flower crowns, confetti and edible flowers

During this workshop we'll learn blossom songs, symbolic meanings and traditions and gather in some of the abundant blossom and spring flowers to decorate ourselves and our drinks. We'll learn how to process and dry petals for flower confetti, or use fresh in drinks or cake decorations.

Here's a sneak preview of some of the traditions and symbolic meanings.

Those who lived before us on these Isles brought home bundles of hawthorn to decorate their homes in May, and celebrated the story of the May Queen (crowned with hawthorn), and Jack-in-the green (the young Oak King, aka the Green Man). Our nearby village of Wellow has a still thriving community maypole celebration. Climate change, milder winters and earlier springs are pushing hawthorn blossom into late April now, but the subsquent fruit-tree blossom comes bravely out in April and May, facing risk of late frosts, strong winds and vulnerability of the fruit harvest later in the year.

Celebrating these blossoms is a way of honouring and revering them and keeping our fingers crossed that they will withstand our increasingly unpredictable seasons, and achieve their destiny of pollination and fertility in the form of fruit production.

Flower petal throwing symbolises good luck, fertility and joyfulness for couples during their wedding day and flower crowns have associations in diverse places and times such as ancient Greece, Slavic countries, Mexico, Saudi Arabia and 1960s hippie culture.

The subtle floral flavour of flowers comes through in honey harvested in May, and in drinks flavoured with flowers. Edible flowers make beautiful cake decorations too.

This workshop is designed by Celebrant Joy Justice of Rooted Ceremonies and retired florist Debbie Yates. It is a public workshop, but is also available to book privately for a group of friends or in celebration of a bride or mother-to-be.

Drinks and flower-infused snacks will be provided.

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Host or Publisher Hockerton Housing Project