Among the colors of flowers, brown, particularly in dark shades, is undoubtedly one of the most unusual, also because the plant world includes a very limited number compared to the innumerable shades in which the blooms are expressed. Deeply tied to nature, it has always represented the earth and the trees rooted in it, thus evoking solidity, strength, and persistence. A liking for this organic color is believed to be indicative of mental order, honesty, firmness of character as well practical skills.
Various studies have also shown that all shades of brown tend to instill a feeling of calm, familiarity, and physical and mental fulfillment., a concept that has been reflected since ancient times in the propensity to appreciate foods and drinks of this color, as happened with coffee and cocoa (and later chocolate) after their import into the Western world. In addition to the obvious pleasantness, recent studies have also reconfirmed the nourishing, calming, and energetic properties of these substances which, used without abuse, offer not only instant pleasure for the palate but at the same time renew physical and mental energies.
Brown, a color to light up in the flowers
Despite the chromatic recesses that in bad weather days hide most of the nuances contained in them from human sight, the brown flowers express a quiet joy of life that inspires immediate confidence. In the garden, mahogany and cocoa colors are warm but neutral presences, with tonal sobriety that risks making them too severe if used without the intermediation of brighter elements. Since the eye tends to perceive the chocolate corollas as empty spaces if positioned against the dark background of the ground or some shrubs, to use them really effectively it is, therefore, necessary to always foresee them in association with light or in any case contrasting blooms or foliage. make them more visible.
It is also important to make use of sunny positions for cultivation, both because they are essential for flowering production and because, with the complicity of the sun’s rays, the multiple shades of the heaviest tones reveal their harmonic complexity with sudden flashes. Several factors, including the type of climate and soil, influence the intensity and chromatic variability of chocolate flowers (as well as black ones), but in most cases the natural process that regulates the ripening stages of the flower is decisive. , because it provides the darker shades as soon as it has blossomed to generally fade into brick, purple, amaranth, or ruby.
This gradual transformation is evident in Cosmos atrosanguinea, non-rustic tuberose native to Mexico favored by gardeners with a penchant for chocolate. It has quickly won the favor of the public because, although not particularly vigorous, it pays off good cultivation with elegant summer blooms in shades first cocoa than dark crimson, which not only seem to be made of chocolate but even emanate its unmistakable scent. A feature that makes it completely unique. It prefers friable soils or large containers (where it is less vulnerable to snails), in the sun and with regular irrigation; the deeply engraved foliage is decorative and the single corollas, typical of the genus, are supported by supple stems which benefit from the presence of seasonal not too dense as support.
5 valuable tips
- Most of the species with chocolate blooms that can be grown in the garden also provide cut flowers: the following indications can therefore be applied both in borders and in floral compositions. The brown corollas shine with the brightness that refracts within their cells and shows stealthy combinations of shades to the sun.
- Since chocolate shades are chromatically warm elements, their presence tends to emphasize the beauty of other flowers. They go well with deep yellow but not with its pastel shades, which are too harsh, while the company of all shades of orange and pink, light or dark, is always harmonious.
- The association with blooms in vivid shades of red results in an ardent and passionate whole, which can be lightened with peach or apricot shades. On the contrary, all blues, especially in dark tones, mortify chocolate colors and make them sad and oppressive.
- White flowers are a spontaneous complement to the opposite extreme of the chromatic scale; the introduction of acid green foliage or flowers ( Gerbera, Moluccella, Chrysanthemum, Euphorbia, Zinnia ‘Envy’) makes the whole more airy and light. The further addition of purple and apricot hues creates particularly refined effects.
- All the cream, ivory, and cream tones are an excellent choice to accompany chocolate flowers in original and chromatically harmonious compositions, modern but with a romantic flavor. The ideal intermediary of acid green and pearl pink makes them perfect also for a wedding.