But they don't need to be an expensive luxury. I clip my herb plants as they get bushy, bringing in snippets of basil, rosemary, and sage. They live well in little cups of water or bud vases, brightening the kitchen with that small pop of fragrant green.
Another tip: separate inexpensive bouquets from the grocery store or Trader Joe's into individual buds and groupings of two or three flowers and scatter them through your kitchen and on the dining table.
Don't throw out entire bouquets - often there are just one or two flowers with some life and fading beauty left. These particular ranunculus are the last sturdy remnants from the buckets of fresh flowers I used for my wedding centerpieces last week.
And when even flowers are gone, use your produce for color and beauty! Tomatoes make great centerpieces. The natural harvest beauty of eggplants, tomatoes, pumpkins, knobbly squash and gourds, ridged kale, papered onions and white garlic all can make your kitchen more beautiful when they are allowed a place to shine.
What are you doing to beautify your kitchen this month?
Related: Get more inspiration for daily flowers in the kitchen from Matt's PlantTherapy features at AT: New York.
(Images: Faith Durand)