Arranging a bouquet is an art form that can take years to learn. If you don’t have years to devote to it, here are some simple steps to ensure that your bouquet brings a smile to someone’s face.
Pick the most captivating flower as the focal point of the bouquet. Find bright, large flowers that have some “oomph”, such as Gerber daisies or lilies. If the flowers are very large with wide stems, you may not be able to accommodate more than three in the arrangement. Set the flowers aside.
Choose a vase or other container. Ideally, the vase should complement yourfocal flower. If the flower is tall, pick a tall vase. If the flower is short, a small vase will work well. If possible, choose the color of the vase with the flower’s color in mind.
Pick some small flowers that work well with your eye-grabbing flower. These flowers’ colors should contrast with the main flowers. Choose an odd number of each of these types of flowers to achieve optimal balance.
Pick enough greens to fill out the vase. Find greens with an interesting texture. Bushy and leafy is good. What I meant to say was the color of the flowers you choose can communicate different messages such as red=love, yellow=well-wishing or friendship, pink=admiration or interest, purple=passion.
Fill the vase two-thirds of the way with water. Some flowers prefer a specific water temperature – as a florist about the type of flowers you have chosen. If you have a mixed bouquet or do not know for sure, use lukewarm water.
Add flower food to the water. This will keep the flowers looking healthy longer. Most flower food is similar in make-up to lemon-lime soda, with an added antibacterial agent to keep the stems open so the flowers receive all the water they need. If you do not have store-bought flower food, substitute a few tablespoons of a lemon-lime soda, a few tablespoons of sugar, a few tablespoons of chlorine bleach – or all three at once. The acidity of the soda lowers the pH sothe water is inhospitable to bacteria; the chlorine bleach kills bacteria on the stems; and the sugar provides nourishment.
Trim the stems. To prolong the life of cut flowers, experts recommend cutting the stems while they are submerged in cold water. This way the cut remains hydrated and the stem is primed to take in water – if you cut the stem out of water, the end dries out, blocking the water. Fill a small bowl with cold water and submerge the stems. Use a sharp knife or pair of scissors to cut the stems at an angle.
Build your bouquet. Begin by putting your greens in first. This will give your bouquet structure and keep things in place. Strategically place the smaller “fluff” flowers, one type at a time, evenly throughout the vase. Lastly, find just the right focal point for the big flowers, and place them. For a dramatic look, cluster all the focal flowers together in the center, surrounded by the “fluff” flowers. Or for a more even, balanced arrangement, distribute the bigger flowers throughout, placing them nearest the smaller flowers that contrast the most.
Did you know that tulips are the only flowers that continue to grow once they are cut? One old wives’ tale recommends putting a penny in a vase with tulips, so the copper will keep the stems straight. Experts say this is useful only if you have just cut the flowers from your garden. If you buy the flowers at a retail store, it is too late for the copper to be of use.
Originally posted at triond.com under the same author. ( http://bizcovering.com/business/how-to-arrange-a-bouquet-of-flowers/ )