Anemone

With their tiny little paper-thin petals, anemones—the queens of the winter season, or I must say, the colder season—are one of the rare flowers you can find locally grown at French markets. The only other things one can usually get are eucalyptus, Christmas trees, and a selection of foreign flowers.

Their colours, varieties, and textures make them some of the most praised and beloved flowers of all time, as nothing quite competes with the delicacy and vibrancy of the anemone.

The name anemone, as many names are, bien sûr, is of Greek origin, translating to "wind flower", as when the wind touches those delicate petals, they fly gracefully away—especially as they begin to wither.

Yet, they have not been around as long as many other flowers, and their cultivation is believed to have started around the 18th century, with the De Caen group of hybrids developed in France.

Edibility

As much as one would love to decorate cakes and desserts with these stunning flowers—perfect in size and shape—sadly, anemones are not safe to put on food. They are toxic to both humans and animals due to the presence of protoanemonin.

Keeping in a Vase

Preparation. Cut an inch from the bottom of the stem at a 45-degree angle. This maximises water absorption.

Vase. Always use a clean vase.

Water. Fill the vase with cool, clean water and change it every two days.

Best place. As cool-weather flowers, they prefer a cool room, away from direct sunlight and heat.

Seasonality

In France, anemones are typically in season during the colder months, with their peak blooming period occurring in April. Some varieties may also bloom in early autumn, depending on the type and the climate.