In the Viking age, Temple Bar developed as a centre of mercantile trade, a tradition which still lingers on in the 21st Century. Temple Bar currently hosts three outdoor markets every weekend − among these is The Temple Bar Food Market, which has become a sort of Mecca for Dublin foodies since its inception in 1997.
Centered in Meeting House Square, food lovers and traders gather every Saturday over seasonal and organic produce with low food miles. But amongst the chaos of the culinary sights and smells is Judith's Wild Flowers stall. Currently the only non-food retailer, Judith speaks with Temple Bar magazine about her stall, and her experiences in the artisan food market.
How long have you been involved in the Temple Bar Food Market?
Since the beginning. At first I was trading organic vegetables. It was a lot of fun then and we all used to go for a drink after the market. Everybody was delighted that finally a proper market had been started in Dublin. In 2000 I was offered the run of a farm in Co. Meath producing organic vegetables and decided to switch to producing organic flowers. I was still a seasonal trader then, but in 2004 I became an all-year round stall holder.
Are any of your flowers edible?
Yes, but make sure you get the right ones! I include aromatic plants and herbs in my bouquets and arrangements which can be eaten as they are grown naturally. I also sell herbs and fruit plants.
Where do you source your flowers?
I locally produce my own plants in a few different gardens in the greater Dublin area. I don't actually own any land myself which has made my operation quite a challenge considering how precious green space has become here. I also work in a close partnership with a local nursery where we grow healthy hardy perennials, grasses and ferns, shrubs and trees, not to forget spring flowers and herbs. Cut-flower production is very labour-intensive and I am really glad to have a local small-scale flower grower on my team. In the cold season I source some flowers elsewhere, with an Irish emphasis of course.
In what sense are they ethically grown?
My emphasis is on local production using natural cultivation methods which do not have any harmful effects on the environment. I like working with unusual, challenging and wild plant species which are usually not commercially available. The whole approach is low-energy production. This leaves me with less material in the cold season because I do not add heat or artificial lighting.
You're also a qualified Botantist and Horticulturalist, do you still practice in these areas, or are you primarily a florist?
Although I started flower arranging when I was a child but I have carefully avoided official training as a florist which I believe preserved my natural sense of beauty. For me all three aspects are intricately interwoven with knowledge, methodology and a sense of beauty. That's why I love what I do.
You cultivate heirloom species, what does that mean?
Heirloom species are old species of flowers which produce plants like their parents from seed. They can generally adapt better to climatic and soil conditions than modern bred plants and are more disease resistant. Heirloom species are generally not commercially available because of lower productivity but they are a much more special and interesting and it is well worth waiting for a treasure.
Flowers are often used as metaphors. What's your favourite song that mentions flowers?
It has to be 'Build me up, Buttercup' by The Foundations. It's such a happy and friendly song that brings me right back to the seventies.
Judith's Wild Flowers are available from Temple Bar Food Market from 10am-4.30pm or for a personal consultant for private events, email judithswildflowers@eircom.net
Published in Temple Bar Magazine, November 2008
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