BRIGHTEN THE DAY

With a blooming teapot

WHAT’S NEW

This month, floral designers are getting ready to ring in spring by displaying vibrant bouquets inspired by Pantone’s 2018 Color of the Year: Ultra Violet. “Here, the bright purple crocus petals and their contrasting yellow centers offer excitement while the delicate green vines add whimsy and movement,” says floral pro Tracy Haferbier. “Plus, using a teapot as a vase adds a surprising style twist!”

GET THE LOOK

Start by filling a small purple teapot halfway with water. Then snip about a dozen crocus stems to 6 to 7 inches. Insert the stems into the teapot, one at a time, forming a soft, rounded mound. Next, insert a handful of clematis vine or other leafy greenery into the bouquet to fill in any gaps. Finish by scattering a few blooms and vine snippets around the teapot for a fresh-picked look.

INSIDER’S SECRET

Fresh-cut spring flowers can last a week or even longer when nourished with homemade flower food. To do: Simply add 1 tsp. of apple cider vinegar and 1 tsp. of sugar to the vase water and gently stir. The sugar will “feed” the blooms and the vinegar will eradicate any bacteria. Also smart: Pop the bouquet into the refrigerator overnight to keep blossoms perky.