Artichokes produce dramatic, spiky leaves with great veining. Similar to the Cardoon, though the leaves tend to be narrower with more spacing.
Geraniums come in a large variety of sizes. They are an intriguing shape.
Gingkos have both a unique shape and texture, resulting in a calming presence.
Heracleum leaves come in a one sided right triangle shape (pictured here), and a symmetrical shape. The combination makes for a nice balance.
Inulas are among our more long and narrow leaves with a “standard” leaf shape.
Miscanthus grasses are large bushes with golden or reddish seedheads. When freshly sprouted, the grasses more naturally spread out, while the older seedheads are more clumped up.
Nasturtiums are an edible leaf with a peppery taste. They like some moisture but are killed by frost. They are best in Spring and Fall, but we can usually find some in Winter and Summer as well.
The only thing nicer than persimmon leaves are persimmons. Their vein structure is simple but appealing.
Potatoes have surprisingly luscious, detailed leaves. Just another reason to love taters. Leaves are best in winter.
The largest leaf we cast. Rhubarb leaves have incredible vein structures, and they even stain the concrete purple when casting, though sadly this staining does not persist. One of the few plants where the stems are edible but the leaves are poisonous.
Our gorgeous Robinia trees hide their thorns well. The impressions these leaves make are more about the flowing shapes than detailed vein structures.
These slightly heart-shaped sage leaves look great mixed with other botanical features. This particular variety produces lovely pink flowers and has a strong, tea tree-like smell.
Smokebush leaves create a subtle impression that belies their dramatic purple color.
The hardy sword fern persists year round, but the fresh leaves in Spring are best. More mature leaves have dots of pollen that can add visual interest, but the woodier leaves mean some detail can be lost.
One of the flattest, most symmetrical leaves in our repertoire.