The Somerset willow harvest starts in November, as soon as the first frosts have stripped the leaves from the stems. Fresh green willow can be used by artists and garden designers to make their living domes and tunnels and wigwams. Other willow is graded, dried and stored in bundles. The brown keeps its bark, the buff is boiled and stripped. Spring harvested willow is stripped and sold as white willow - the finest and most expensive.
We gathered nervously at Musgrove Willows on a bright, raw November morning and listened to the safety briefing: the secateurs are very sharp; the withies are long and whippy. Be careful you don't poke someone in the eye or slip on the cuttings. Who knew willow weaving was so dangerous? We smiled encouragingly at each other. It feels brave to try a new skill: children do it all the time but somehow, during the hurry of adult life, we forget to try new things. Our tutor was confident and clear and generous with his help and advice. Gradually we found a rhythm. It is a lovely material to work with. Forgiving. Natural. We tied and twisted, went with the flow. The workshop was quiet, filled with sunlight and thoughts. We bent to collect bundles of 6' brown withies and our spirals grew from the floor. The weave got tighter and neater as our movements became more automatic. The butt goes here, the tip goes there, follow the line, this one under that one ...
Our thoughts stretch and twine with the rhythm and the movement. We are woven in the willow.
