BUNCH IS SERVED
Ever wondered how florists transform a few blooms into a standout display? Think of it as a recipe, says Kaiva Kaimins, creative director at My Lady Garden Flowers. Here are some of her deliciously fragrant favourites
Citrus medley
Vibrant florals give a flower arrangement depth and texture – and, when used for a tablescape, make a fun focal point, too
Takes 30 minutes
FLORAL INGREDIENTS
4 stems rose ‘White O’Hara’ 6 stems rose ‘Secret Garden’ 10 stems tulip, dyed blue (try etsy.com for botanical dye kits)
1 stem anthurium ‘Aspire’ 3 stems phalaenopsis orchid ‘Manila’
4 stems vanda orchid, twotone pink and white
1 stem gypsophila, white 6-8 stems ranunculus
Cloni ‘Hanoi’
YOU WILL ALSO NEED
sharp scissors or secateurs selection of clear glass vases, bottles and jam jars tablecloth, optional (try hm.com)
Start by conditioning your flowers. Strip any lower leaves and thorns and remove any dirt. Cut the bottom of each stem at a 45-degree angle to increase its surface area and allow for more water intake, then submerge in fresh clean water within 30 seconds. Leave for at least an hour before you start arranging so the
stems can drink as much water as possible.
Next ‘reflex’ your roses. This is a technique that turns the furled head of a rose into a bigger bloom. To do this remove the thick outer ‘guard’ petals, then take the remaining petals and peel them backwards, finding the central point where they will ‘pop’ inside out. Do as many or as few as you wish.
Arrange your vessels on the table, either in groups or alone, until you get the right visual balance.
Lay out your flowers and add the tallest blooms – tulips, anthurium and orchids – to your vessels (you can trim their height once you’ve decided which vessel they will go in).
Arrange the rest of the blooms in twos or threes, varying the stem heights in each vessel and grouping some by colour and some by type.
TIPS For a dinner party, two vessels per place setting is a good starting point. Repurposed wine bottles work well for wintry displays.