2011

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Gift wrapped bouquet care

Gift wrapped bouquets

These flat style bouquets are simply layered and left with long stems, so the recipient can arrange them into a container or vase of their choice. Perfect for creative friends or someone who enjoys arranging flowers.

Put the sachet of flower food in the container and fill with water.  Unwrap the flowers and remove the string or ribbon they are tied with.  Next remove any leaves that would be below the water line.  Gauge the height of the flowers against your container and trim at least 2cm off the stem at an angle.

The flowers are left long in the bouquet so you can put them in a tall vase if you prefer, you may need to cut more than 2cm off the length to make them the right height for your vase.  To make the display more aesthetically pleasing you might choose to vary the height of different flowers.  Place the flowers out of direct heat and sunlight, away from fruit and draughts.

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Hand tied bouquets

hand tied bouquet care

These round shaped bouquets are arranged in the hand and tied, so the recipient can simply put them into a vase ready arranged.  The stems are in a bubble of cellophane containing water to keep the flowers fresh during delivery.  They can be left in the cellophane for a day or so.

Put the sachet of flower food into the vase and fill with water. Hold the bouquet over a sink and cut the cellophane off at the bottom to release the water.  Remove all remaining gift wrapping (but not the string or tie inside the cellophane wrapping) and any leaves that would be under water.  Trim at an angle at least 2cm from the ends of the flowers and place in the vase.

If the bouquet is too tall cut the stems down to the appropriate height.  If your hand tied bouquet is not delivered in water, the stems can be simply trimmed and then place into your vase.  Place your bouquet away from direct heat, sunlight, fruit and draughts.

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hand tied bouquet

You have just been surprised with some gorgeous flowers as a gift, they look amazing and you want to keep them that way as long as possible.  There are various things you can do to ensure your flowers don’t wilt prematurely and encourage every bloom to open.  I’ve written this guide to help you along the way and dispel some old wives tales about flowers.

Before you put your flowers into any container make sure it is clean.  If your vase been lurking on a shelf for months and is dusty, it will need washing.  If you wouldn’t want to drink out the container don’t put your flowers in it.  Bacteria, dirt and dust will cause flowers to fade prematurely.

It is essential to trim the stem ends, as flower stems start to heal after being cut from the plant and air bubbles can cause blockages.  Cutting the stems helps flowers to absorb water and flower food.  Read the flower food packet to ensure the correct dosage.  Flower food provides the necessary nutrients and prolongs vase life.

Fresh flowers don’t like direct sunlight, it accelerate the ageing process. So your sunny window sill will not make a good home for flowers.  Plants however need sunlight, although every type of plant has different requirements, so refer to the plant label for more advice.

fruit

Direct heat such as radiators will also cause flowers to open more quickly and dry out, therefore reducing the longevity.  Don’t put your flowers near any fruit as ethylene given off by fruit causes sensitive flowers to die.

Remove all leaves that would be under the water line.  Leaves carry lots of tiny things that will infect the water and make it smell, such as bacteria and fertilizer residue. Preventing infection is the easiest way to help your flowers last.

Old wives’ tales

Don’t be tempted to put anything other than water and flower food in your container, apart from having no way to measure the dosage, they don’t really do anything useful.  Pop a penny in your vase? Definitely not, copper coins release copper very slowly and are therefore not effective, plus most coins are covered in bacteria. Lemonade won’t work either as it doesn’t offer enough sustenance to support flowers.  Sugar won’t help either, it encourages harmful bacteria to grow and sees off your flowers early.

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An Autumn Wedding

autumn wedding flowers

This time last year I had the pleasure of providing wedding flowers for some good friends of mine.  It’s always extra special when you personally know the bride and groom, and they had also asked me to be a bride’s maid.  It was a gorgeous wedding at The Inn at Whitewell, in The Forest of Bowland.  The ceremony was held at St Hubert’s Dunsop Bridge, a few miles from Whitewell.  Before the ceremony guests were treated to a string quartet in the church and then afterwards at the reception.  Rose buttonholes with ivy leaves were worn by the wedding party.  The wedding reception took place in a marquee at the Inn at Whitewell. There are fabulous views from the inn across the river Hodder and parkland beyond.

The bride picked beautiful bottle green dresses for the bridesmaids.  After much deliberation (and several mood boards) an autumnal palette was decided on for the flowers.  The bridal bouquet was a large informal handtied bouquet.  The flowers centred on cherry brandy roses, these stunning roses were featured in all the wedding designs.  They have red outer petals and open into a warm orange.  Other flowers featured were mango calla lilies, burnt orange freesia, pincushion proteas, orange gerberas and hypericum berries.

bridemaids

A smaller version of the bridal bouquet was carried by the bride’s maids, which looked stunning against the deep green dresses.  The flower girl wore an ivory dress with a green sash and carried a gold wand with a single cherry brandy rose.  Marquees are perfect blank canvas for any colour scheme, the rich colours of the reception flowers made it feel warm and inviting.  The table designs were candle arrangements in baskets using roses, gerberas and freesia. I also used larch branches and red oak leaves to emphasis the autumnal feel.

The bride wanted the cake to be simple and elegant so we scattered some cherry brandy petals around it and on the cake table.  It was an elegant three tier design simply iced and decorated with green ribbon and diamante buckles.  In the evening the fairy lights covering the ceiling gave the wedding a warm glow which perfectly complemented the candlelight of the table arrangements.

A fabulous weekend was had by everyone who attended.  The weather stayed fine all day and the sun even made an appearance for the photos.  I wish the bride and groom every happiness in their life together!

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Zara Phillips

The Queens granddaughter married rugby player Mike Tindall at the weekend.   The ceremony took place on 30th of July at Cannongate Kirk in Edinburgh.  Thousands of people gathered along Edinburgh’s royal mile to a catch a glimpse of Scotland’s first Royal wedding in almost 20 years.

The bride looked very elegant in a full length ivory Silk Faille gown designed by Stewart Parvin, who is the Queen’s couturier.  The dress features a duchess satin hem and bust and a chevron pleated bodice.  Zara complemented her gown with cathedral length veil in fine silk tulle and the Meander Tiara loaned from her mother Princess Anne.  The maid of honour, Dolly Maude also wore a Stewart Parvin dress.  Her dress was a knee length cocktail dress in dove grey silk duchess satin. The bridesmaids and flower girls wore ivory dresses with grey sashes.

bridesmaids

Zara’s flowers were designed by London florist Paul Thomas; she chose a classic theme of ivory and green.  The bridal bouquet was a hand tied bouquet of ivory calla lilies, green thistle, lily of the valley, hydrangea and silver senecio cineraria.  The bridesmaid’s bouquets were smaller versions of the bridal bouquet, accented with blue thistles.  The groom wore an ivory rose buttonhole with senecio foliage.

The outside of Cannongate Kirk was decorated with a huge garland arrangement made using hundreds of ivory flowers and foliage including roses, carnations, stocks, hydrangea, eucalyptus and green thistles. Inside the church there were four large urn arrangements placed behind the altar, of all ivory flowers and foliage.

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