How to do your own Wedding Flowers

Rose Tips and Pointers

Roses are a wedding classic and are available almost year round. And if you are planning to do your own wedding flowers and roses are on your list, I have some tips that I would like to share with you!

Have you ever seen somebody kind of pinching the rose heads….I do it sometimes….it is a way to see how firm the roses are….generally, the firmer they are, the fresher they are…..but NOT ALWAYS true. Some rose varieties are just softer because of the petal counts or the way the petals open. A rose that comes to mind is a POLO rose. It is a white rose that opens up like an old fashioned rose, even though it technically is not an old fashioned rose. Those rose heads will typically be softer when you pinch them. They also are not a bright white. The picture above contains POLO roses.

Another soft rose is an Osiana, which is a beautiful shade of peach. It doesn’t have a super big petal count and therefore is typically softer to the pinch than other roses. The Osiana rose is the rose on the right below this post.

Besides the pinch test, there are other things to look for when buying roses. The stems should look and feel straight and strong, as opposed to limp and weak. The heads should be upright with no drooping petals. The foliage should not be yellowing or falling off. You’ll also want to be sure they don’t show signs of insect problems or fungal disease. If you see anything on the stem or just below the flower head that looks like gray mold…don’t buy the roses!

Next time, I have more Rose tips and pointers for what to do after you get your lovely roses home! See you then.

Three’s Company

One of the keys to creating that perfect arrangement is to know what will create interest and catch everybody’s attention. And one of the ways to do that is to arrange your flowers in odd numbers. Whether it’s a single rose bud to a gorgeously full table arrangement, there is something about using odd numbers that creates an exciting visual appeal.

 

A good way to think of it is that you are creating the arrangement in sections. The focal flowers, the supporting flowers and then the fillers. Following this simple guideline, you can expand the number depending on the size of the arrangement you are looking to make. Keeping scale in mind, you should cut your stems and adjust the height of each group so that the visual effect is to draw the view’s eye around the arrangement. For instance, the most basic arrangement would have 3 focal flowers, 3 supporting flowers and then 3 fillers. Expanding the size of your arrangement is very easy from this starting point, but always make sure that your star attraction, the focal flower does not get lost when adding additional flowers to each level.

Balancing Act

We’ve all been here. You’ve just created a gorgeous arrangement, taken your time, bought the perfect flowers, cut your stems, put everything in place the way you imagined it. You take a step back to admire your handwork and it happens, there is just no zing. The arrangement you saw so perfectly in your mind’s eye just doesn’t have the pop you were looking for.

But before you toss in the shears and walk away, let me give you a simple quick fix that will help put that sparkle into your arrangement. Most of the time this happens because the overall arrangement is too light or too dark. Adding in a little contrast to your arrangement will help to balance the colors you’ve chosen. For arrangements that appear too dark, try adding some white flowers. Right away the arrangement will brighten up and the white flowers will add great contrast, making your darker blossoms stand out the way you had imagined they would.

If your arrangement feels too light or washed out to you, add some dark purple. Dark purple booms help add the needed contrast in an arrangement that is too light. They give that added contrast and frame out the lighter blooms to create that much needed focal point.
 

 

 

Be sure to cut the stems on an angle. Cutting them off straight or hammering the stems will increase the chance that bacteria could grown and cause your flowers to wilt prematurely.

 

 

 

Place your cut flowers loosely in a bucket of cool clean water that has been prepared with flower preservative in it. If you are making a large arrangement, having a second and possibly a third bucket available will help to keep your flowers from being crushed in on each other. This will also help eliminate the risk of bruised petals.

If you have purchased your flowers from a local florist, flower market or wholesaler, they will come to you already cut and wrapped. Once you get them home, you will need to re-cut them on an angle, so that the fresh cut stems will be able to absorb water more readily. You can then place them in buckets just like you would do with flowers chosen from your own garden and get ready to start your creation!

East Coast versus West Coast

It was a delight to meet Preston Bailey and work with his very talented staff.  They learned from me and I learned from them….What was most shocking to me was the fact that there were many differences in terms of which what supplies were available on the East Coast vs. the West Coast.  I assumed we would have all the same materials available on both coasts, and that turned out to be NOT true.

On the East coast they have some water picks available that I have never seen on the West Coast.  I am determined to find them, even if I have to have them shipped from New York!  The water picks had a tube on the end of them about 1 inch long and a hyacinth stick fit perfectly into the tube allowing you to easily extend the length of a flower stem for inserting into an arrangement.  A lot of the floral arrangements done by Preston Bailey Designs are HUGE and long stemmed flowers are a must for these, so the water picks with the hyacinth stick fittings were used on almost everything they did for the second course.

One of the highlights of my trip was dinner at Preston Bailey’s home.  His chef prepared a raw food meal for us and for those unwilling to try the vegan diet, Preston also had tilapia and pizza.  The dessert was ice cream and cookies (again all made via the RAW FOOD principles, which means completely vegan and nothing cooked over 104 degrees).  I don’t understand how they make ice cream and cookies this way, but they were fantastic!  It is also good for you and your waistline.  Preston says it is keeping him young!  Hats off to Chef Dana.

Another highlight was meeting Theo Bleckmann, Preston’s partner and musician extraordinaire!  Theo travels the world performing and teaching music and singing.

We’re working frantically now with the editors to get the Fundamental Floral Design course online by 9/27/11.  It will be available at www.lovegevity.com initially.  Over time, it will be available at 2000 colleges and universities across the United States.  The course is also being produced in Spanish.  The intermediate course will be available shortly after the Fundamentals course is live….Very Exciting stuff covered in the intermediate course, which includes ALL Preston Bailey designs including structures, chandeliers, walls, trees and so much more.

 

Creating That Perfect Combination

 

Your wedding colors and flowers create a perfect personalized image of your wedding day is.  But, creating the right combination of colors can be daunting.  There are four basic color scheme definitions and knowing a little about each will definitely help you as you think out what colors will make your special day perfect.  Of course, the first thing you should select are the types of flowers that you want which will dictate to some degree the colors that you chose.  A color wheel is a great tool to have as you sit and plan out your wedding.

 

Related or monochromatic colors -This is one of the easiest schemes to create because it takes one color and uses various hues of that same color, such as pale pink, pink, red, dark red.  You can prevent this scheme from looking bland by mixing up the types of flowers that you are using within the arrangement.  This will help create diversity and great eye appeal as well as keeping with the related theme.

Complimentary Colors – These are colors that are opposite each other on the color wheel.  Examples are yellow and violet or red and green.  If you think about it, a lot of what we think of as traditional holiday colors are just complimentary colors on the color wheel.  You can even take this a step further and use some eliments of the Monochromaic scheme and give a wide variety of visual appeal by using various hues of your complimentary colors.

Triadic Colors -  This scheme is a little more difficult and consists of using three colors on the color wheel that appear in equal distance to each other.  Or form the shape of a triangle as shown in the image.  They don’t compliment each other and may be more difficult to work with.  An example of triadic colors would be blue, yellow and red, or purple, orange and green.

Discordant Colors – This color scheme is one of the most difficult to put together and is best left to the professionals.  It is made up of two sets of complementary colors.  It takes great skill to put these together without ending up with a clash of color.

Avoiding The Dreaded Droop

Your big day is finally here, you and your trusty group of helpers have created gorgeous arrangements and bouquets for your wedding and the last thing you want to discover is the dreaded droop!

Even if you have followed every step, chosen your flowers carefully, followed every precaution, there is always the potential for your flowers to droop.  One of the biggest causes of this could be something known as a stem air lock.  When this happens, flowers are prevented from getting enough moisture and that causes them to start to wilt.  But there are ways to help restore your flowers and help ease wilting or drooping.

Make sure to take them to a cool room with as little direct sunlight or bright lights as possible, since heat and bright light will add to the situation.  And some flowers are more susceptible than others, Tulips for example are very temperamental and can droop and loose arrangement shape.

Wrapping your bouquets in tightly wrapped newspaper, covering the stems and blooms, then placing them in a container full of cool water, deep enough just about cover them for 2 hours will help ease the wilting or drooping.

If the petals have started to open too soon, carefully placing a pipe cleaner around each bloom during this time period will help to hold it to the shape and size you need it to be.

For drooping stems, you might want to carefully prick them with a pin just below the flower head.  This helps to release any air that might have been trapped inside, which created the airlock that prevented them from taking in enough moisture.   And if your stems do not respond to this, you can always use floral wire up through the center of each stem to help straighten it out over it’s entire length.

San Francisco Flower Market

Hi There,

I buy my flowers, most of the time, from the San Francisco Flower Market.  I grew up in San Francisco and visited the flower market before I was a florist.  It is a fascinating place to visit.  It is so BIG.  There are two main warehouses know to the florists as the Japanese side and the Italian side.  I just watched a video produced by J TV about a recent visit to the San Francisco Flower Market and want to share it with you.

You will be able to see for yourself just how big the San Francisco Flower Market is.  I have bought flowers from everyone you will see Jay interviewing.  Enjoy your peek at the San Francisco Flower Market.  And, everything they all say about “family” is so true!

Stock- A Fragrant Favorite Flower

Hi There,

Stocks are members of the mustard family….some people call them “gillyflowers”.  Their botanical name is Matthiola, and I have to admit I’ve never heard anyone call Stock by any other name than stock!
 
Stock comes in a variety of colors including white, pale yellow, lavender, purple, fuscia, pale pink and peach.  They have a spicy, cloverlike scent.
 
 
Stock FlowersStock is not a flower I use a lot of in bouquets.  When I do, it is normally just the tips that I am using.  I do use a lot of stock in centerpieces though.
 
Here are a couple of pictures of stock used in bridal bouquets that I found on the internet.
 
                                           LNIgazebo
Both of these bouquets have used white stock in them combined with other flowers and accents.
 
Stock is available year round, but peak season spans from February through August.
 
When you buy stock, make sure they have at least six, but no more than half open florets per stem.  Avoid bunches with smashed, flattened, bruised, brown, molded, rotted or otherwise infected florets.  Soft, limp flower spikes, leaves or stems should also be avoided.  And, if the stems are slimey and/or the leaves have yellowed don’t buy them!
 
When you get them home, as with ALL flowers, give them a fresh cut (about one inch cut off bottom at a sharp angle) and strip any foliage that will fall below the water line fo the vase or bucket you will be storing the flowers in.  Sometimes these flowers come with roots attached!  If yours came that way, cut the entire root off or any white portion of the stem.  It is always best to dip the flowers in a hydrating solution before putting them into the bucket of water.  Store them in buckets/vases with flower food and lukewarm water.  Then, after a couple of hours, put them into refrigeration until you are ready to use them.
 
Change the water and flower food and recut the stems every day or two.  These flowers should last you 5-8 days, depending upon how fresh they are when you buy them.

Recessionista Bridal Workshop

Hi There,

We’re having another Recessionista Bridal Workshop….if you are looking for ways to save money on your wedding, this is the place for you to be.  We’re giving out Swag Bags filled with all kinds of goodies for you, door prizes, great hands-on experiences, food sampling and so much more.

Where:      Tre Events, 1212 Howe Ave., Sacramento, Ca.

When:       August 15, 2010

Time:       1:00 – 4:00 PM

This workshop is FREE to you and your guest, but you must pre-register at www.recessionistabridalworkshop.com

Make Your Roses Last

Hi There!

Roses are a bridal favorite whether they are in bright white or any other color.  Roses come in so many colors, it is pretty hard not to find one that matches or complements your color scheme and for the most part, roses are pretty easy to get your hands on.  Even the grocery stores sell bunches of roses!
 
How roses perform for you has a lot to do with how they have been handled before you get them and after you get them.  For the most part, there is not much we can do to address what happens before you get them….if you are buying from a flower market of some kind, make sure you are buying from a reputable grower.  But, I believe most of you are not buying wholesale, like I do, so you just have to go by how they look when you are buying them.
 
Have you ever seen somebody kind of pinching the rose heads….I do it sometimes….it is a way to see how firm the roses are….generally, the firmer they are, the fresher they are…..but NOT ALWAYS true.  Some rose varieties are just softer because of the petal counts or the way the petals open.  A rose that comes to mind is a POLO rose. Polo roses in centerpiece It is a white rose that opens up like an old fashioned rose, even though it technically is not an old fashioned rose.  Those rose heads will typically be softer when you pinch them.  They also are not a bright white.  The picture above contains POLO roses.
 
Another soft rose is an Osiana, which is a beautiful shade of peach.  It doesn’t have a super big petal count and therefore is typically softer to the pinch than other roses.  Osiana roses in centerpieceThe Osiana rose is the rose on the right in this picture.
 
Besides the pinch test, there are other things to look for when buying roses.  The stems should look and feel straight and strong, as opposed to limp and weak.  The heads should be upright with no drooping petals.  The foliage should not be yellowing or falling off.  You’ll also want to be sure they don’t show signs of insect problems or fungal disease.  If you see anything on the stem or just below the flower head that looks like gray mold…don’t buy the roses!
 
 
Assuming that you find and buy good roses, get them home as soon as possible and start processing them immediately.  To process roses you want to strip all the foliage that will fall below the water line.  I like to remove ALL the thorns as well.  You really only have to remove the thorns below the water level, but trust me, you will be handling the roses above the water line and you don’t want to poke yourself with the thorns.  Some varieties of roses have really tiny almost clear thorns on the top third of the stems and that is typically where I am handling them.  Those micro thorns will get into your hands and fingers and wreak havoc, because you can’t see them to get them out.  I normally will use a florist’s knife and gently scratch those tiny thorns off the stems!
 
Next you want to give the roses a fresh cut, cut at least an inch off the stem length and cut at the biggest angle you can cut.  Make sure you are using really sharp sheers or knife.  You do NOT want to damage the stem with clippers that can’t make a clean cut.  The bigger the cut you can make, the more drinking surface you are giving the rose.  Roses need to drink water and any obstruction in the stem will disallow the water to get all the way up to the head which will cause bent heads.  Even an air bubble will cause the bent heads and roses are particularly vulnerable to this problem.  There are many professionals who believe that roses should only be cut under water, because when you cut underwater there can be no air bubbles getting into the stem.
 
If you use a rose stripper, which I totally recommend, make sure you do not tear or scrape the skin of the stem, because this allows microorganisms (bacteria) to get into the stem and will impede the flowers ability to get that good drink of water it needs.
 
It is absolutely BEST to dip each rose stem into a dipping solution of a hydrating liquid before you put them in a bucket or vase with flower preservative.  I don’t know of the hydrating liquids being sold at a retail level.  I plan on offering this product on my new website, www.flowerarranging101.tv under the products tab.  I will be offering any products that I learn cannot be purchased at a retail store that I feel you need to be able to do your own flowers professionally
 
Make sure when you transfer your roses to a bucket or vase that it is a clean bucket or vase.  I use Clorox Clean Up to wash all my buckets and vases.  A watered down clorox solution is fine too.  You just need to be sure that you are killing any bacteria in the bucket/vase.
 
If you are not going to use your roses right away, the idea situation is to process them (remove thorns/foliage, give fresh cut and dip in hydrating solution) and then place the roses into a bucket of tepid (luke warm) water for about two hours.  After that, it is best to put the roses into a refrigerator for at least another two hours (ideal temperature is 33-35 degrees).  After that, do all the arranging your heart desires with your roses. 
 
I know this sounds like a lot of work….if you want your roses to last, this is the process you should go through.  This is what any reputable florist does before they sell the roses to you!
 
After you have arranged your flowers, make sure to change the water every other day and recut the stems.  Always use flower preservative in the water as well.
 
When you display your flowers, make sure they are not sitting in direct sunlight or any other heat source.  So, don’t put your roses on a table right underneath a heater vent when the heater is in use.
 
 Enjoy your roses!

 

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