Beautiful greens, herbs and flowers add the perfect finishing touch to a grazing table or charcuterie board. It is the one thing that takes your presentation from beautiful to extraordinary. However, there is one small problem with using fresh greenery, they can wilt quickly and lose their luscious effect.
The secret to keeping your greenery looking fresh on your grazing table or charcuterie board is to make sure they are well hydrated before you use them. Its best to get your greens a day or so ahead of time to have proper time to re-hydrate.
Not all greens use the same method to rehydrate, so follow this general guide to hydrate your foliage the right way.
General Guide for Keeping Greenery Fresh
Herbs
To keep herbs fresh, there are a couple of different methods you can use.
Refrigeration method:
- To store herbs in the refrigerator, trim the bottom of the stems under warm water *. This fresh cut allows the plant to absorb water. Make sure to use clippers, flower shears or knives. Household scissors can crush stems and hinder water uptake.
- Place the herbs immediately in a jar of warm water. ** You can also use a reusable herb keeper and storage container that fits directly into your fridge.
- Cover the herbs and jar with a plastic bag and cinch at the bottom. This creates a green house effect for the plant and keeps moisture inside.
- Place in refrigerator.
- Check on herbs daily. Pluck off leaves that are turning yellow and old.
- Replace water every other day.
- Leave in the fridge until ready to use.
- Hardy herbs like thyme, rosemary, oregano, parsley and sage will last up to 2 weeks with this method.
- More tender herbs like chives, cilantro, dill, mint, parsley, and tarragon have more fragile leaves and will only last up to a week.
*Trim stems under warm water to avoid air and bacteria from getting into the stem, causing plugging.
**Cold water is not good for re-hydrating plants. The colder the water, the slower the molecules move. (Think an ice cube-no movement vs boiling water-rapid movement). Warm water is recommended so the water will move up the stem more quickly and revive the plant more quickly.
Counter method:
- To store herbs on the counter, trim the bottom of the stems first under warm water. This fresh cut allows the plant to absorb water. Make sure to use clippers, flower shears or knives. Household scissors can crush stems and hinder water uptake.
- Place the herbs immediately in a jar of cool water.**
- (optional) Cover the herbs and jar with a plastic bag.
- Keep on the counter away from direct sunlight.
- Check on herbs daily. Pluck off leaves that are turning yellow and old.
- Replace water daily.
- Leave on counter until ready to use.
- Herbs will last 7 to 10 days on counter
*This is the recommended storage method for basil and lavender as they do not do well in the cold.
**You can also use a reusable herb keeper and storage container to store herbs on the counter.
Flowers and Foliage
Flowers and foliage need atleast 12 hours to fully rehydrate. That is why it is recommended to purchase your greenery a day or so ahead of time.
Rehydration method:
For an excellent step by step caring guide to prepare and rehydrate your flowers and greens, check out this guide from bloomsbythebox.com. This is an excellent resource to print off for future reference.
After you have prepared your foliage for re-hydration using the above guide, store them in a cool dark place, away from heat sources or air conditioning units. Also, avoid places like garages, where temperatures can soar in the summer and freeze in the winter.
Many people believe that because florists put their flowers and foliage in coolers, that its safe to put them in the fridge at home. While a day or so in the fridge probably won’t hurt anything, using a household refrigerator is not recommended to preserve botanicals.
Here is why.
Home refrigerators are not designed the same as floral coolers. Floral coolers are specially designed with a humidity regulator in them to keep the flowers exactly as they received them from the grower. That way, they are delivered to you in the state that the florist received them in. Our refrigerators at home do not have these specialized humidity controls.
We store many things in our fridges at home like produce, left overs and dairy products. These foods release chemicals and bacteria into the air. These chemicals and bacteria can rot your flowers as the air circulates through the refrigerator.
Flowers that need special care
While most flowers and foliage will respond well to the general guidelines to preserve and re-hydrate them, there are a few exceptions.
| Flower Type | Unique Characteristics | Special Directions |
|---|---|---|
| Roses | Rose farmers leave an outside layer of pedals on roses called “guard pedals” that protect the inner pedals. | Remove thorns and lower leaves. Remove guard pedals before using. If pedals still appear wilted after 12 hours of rehydration, air may be trapped in the stem. Re-cut stem and submerge the entire flower in water for 60 minutes (stem and head) |
| Cabbage Roses | Short Shelf life Extremely delicate Need to be in water as much as possibe Don’t do well with direct light or heat | Buy as fresh as possible. Handle as little as possible. |
| Hydrangea | Stems must be cut a special way to take up water and re-hydrate | Cut stems between the stem nodes at a 45 degree angle. Then cut a 1″ slice vertically up the stem. Place in warm water immediately. |
| Tulip | Sensitive to chemicals | Do not use floral preservatives. |
| Iris | Iris tips are sensitive | Handle Irises with care to not damage the tips. |
| Daffodil | Will prevent other flowers from absorbing water properly | Re-hydrate Daffodils in their own container for atleast 6 hours. Do not recut stems. |
| Gerbera Daisies | Need a deeper cut on the stem to re-hydrate properly | Cut stem with a sharp utensil, at an angle, 6 inches above the bottom of the stem. Then prepare for hydration as usual. Gerbera sleeve must be used when using in arrangements. |
| Lilies | Has pollen stamens that needs removing | Remove pollen stamens when pedals are open. Pollen stamens stain, so proceed carefully. |
| Bells of Ireland | Usually arrive from florist looking limp Rehydrate beautifully with proper hydration | Allow up to 24 hours for Bells of Ireland to rehydrate. |
| Orchids | Wilt easily | If wilted, submerge orchids in cool tap water for 15-30 minutes. Then prepare for hydration as usual. |
Most Popular Greenery Used by Caterers
There are certain foliage that caterers prefer to use when laying the foundation of a grazing table, or adding the finishing touches to a charcuterie board.
Silver Dollar Eucalyptus
The first one is Silver Dollar Eucalyptus. Silver Dollar Eucalyptus stems are full of medium sized round leaves that are green in color. They are pliable and full so they layer really well and create a beautiful base underneath your grazing table layout. They drape beautifully over the edges of the table and form a green frame around your food display. They are hearty, durable and cover large areas well, which makes them a favorite among caterers.
Baby Blue Eycalyptus
Another popular foliage is Baby Blue Eucalyptus. Baby Blue Eucalyptus is very different from Silver Dollar Eucalyptus. Baby Blue Eucalyptus is a foliage with leaves that are firmly attached to the stem in a straight line. There is no movement to them. They hold their shape strongly and are used to stick out straight as an accent foliage. Their color is more of a muted blue with a white frost. These are very hardy and do well in either hot or cold environments. Baby Blue eucalyptus looks beautiful with muted color patterns.
Rosemary
Rosemary is a very common herb used in decorating tables and board. Rosemary has a deep green color with straight, spiky leaves coming out of the stem. Rosemary is a great herb to use when you want to add a splash of color to your display. You can place a few springs around your trays or tables in strategic spots to add a pop of color and texture. Rosemary pairs well with savory charcuterie boards with lots of meats and cheeses.
Mint
Mint is another commonly used herb by caterers. Mint has a very different appearance and flavor profile than rosemary. It is a sweeter herb. It has more traditional style leaves with ribbed veins on the surface. It has a beautiful rich green color but is not as hardy as rosemary, so may not do as well in hot climates. Mint pairs better with food boards that have a larger variety of foods like fruits and candies. It provides a softer look to the presentation.
Ranunculus and Roses
Ranunculus and roses are excellent flowers to decorate with. They have an antique elegant feel to them with many different color choices. They add richness and opulence to your food displays. They are the flowers of choice for most grazing tables at weddings and showers, where there is a wide variety of visual appealing foods present.
Where to Buy Greenery For Your Grazing Tables and Charcuterie Boards
Local Florist
If quality and freshness are your number one priority, then the best place to buy greenery for your grazing table or charcuterie board is from your local florist. You may pay a bit more, but you can rest assured that they will have the freshest and best selection of foliage and flowers. They may even have herbs for purchase. Call ahead to find out. The benefit of using a florist is that if they do not have what you are looking for, they can order it special for you.
Wholesale Floral Supplier
If you are buying in bulk, try using a wholesale floral supplier. Buying wholesale isn’t just for floral shops anymore. Anyone can take advantage of the lower prices, if you are willing to buy in bulk. This is a great option for creating a green base for a grazing table.
Specialty Grocery Floral Section
The next best place is from a grocery store that sells high end and specialty foods like AJ’s Fine Foods. You can ask the employee at the floral station where they get their foliage from. If they get it directly from a wholesaler or florist, you can rest assured it is good quality. If they get it shipped in from the store’s company distribution centers, it will not be as fresh and may not last as long.
Local or Chain Grocery Floral Section
If price is the priority, then the most cost effective place to buy greenery is from a nationwide chain store like Walmart or your local grocery store. Again, their foliage may not be as fresh as it would be from a florist, since product goes through a distribution center before it reaches your store. But because the store orders everything in such large quantities, they can pass the savings on to the consumer.
Thanks for these tips. I’m planning on using herbs/flowers from our garden for our grazing board.
1-Is it okay to cut them Noon-1 for a 6pm event?
2-My butcher paper board is mostly meat and cheeses, some nuts, olives, and cornichons with a separate small veggie tray with vegan dip and gluten free crackers, nuts, olives and cornichons. I have access to hydrangea, Rosemary, thyme, and mint. Would hydrangea and mint not be good together or would Rosemary be best because of all the meat and cheeses? If so does Rosemary go with hydrangea?