The trees are turning but lots of lucky leaves aren't headed for the mulch pile—they're falling straight into the wedding bouquets of fashionable fall brides. "I'm not afraid to use maple leaves. Burgundy, red, yellow—I use them as a baseline for other flowers in the arrangement," says Atlanta-based event designer Amy Osaba. "The best bouquets often grow right under your nose."
Dinner Plate Dahlias – Osaba says you’ve “won the jackpot” if you can get your hands on dinner plate dahlias, which are massive blooms that live up to their name.
Peonies – They bloom in the spring in most parts of the country, but these big, leafy lovelies can still be ordered from California in the fall. “There are gorgeous burgundy Coral Charm peonies,” Osaba says. “Put two of those together with some rust-colored maple leaves and you’re set.”
Beautybush – Just because it’s fall doesn’t mean your bouquet has to be red, orange and harvest gold. “Beautybush has vibrant purple berries,” Osaba says. “They add a nice pop of complementary color, plus texture.”
Stock – This annual is long and thin and has blooms down the stem like a foxglove. "Stock tends to bend in a way that creates really pretty movement in the floral design," Osaba says.
Herbs – These windowsill plants are all the rage with brides this year. "I love to use sage and oregano mixed with ranunculus," Osaba says. "Mint adds nice texture and lavender smells good and has beautiful movement to it."
Osaba also pairs herbs with another fall favorite for her grooms. "I like to use rose hips with sprigs of lavender or mint to frame it," she says. "Wrap those with twine and you've got yourself a cute little boutonnière."
From white pumpkins and crab apples to cornucopias and candles, Osaba makes the most of the season. See what how she makes the simplest things sexy at www.amyosaba.com.