A fresh-cut bouquet combines pink asters lavender delphiniums delicate pink spikes of Psylliostachys suworowii blue false sea holly Eryngium planum purple statice and blue scabiosa.
HOW TO HELP CUT FLOWERS LAST
Keeping cut flowers fresh for weddings is especially demanding; they have to look good through a couple of hours of photography, as well as the wedding and reception. The key is proper hydration, says Catherine Mix.
Here's her system for making cut flowers go the distance:
- Harvest flowers two days before the event, and choose blooms that are about three-quarters open. Do it early in the day while the air is still cool; plunge the stems immediately into a bucket of cool water.
- Recut stem ends under water, then keep stems immersed in a bucket of water for 24 hours in a cool, shaded place. Use water alone or add a drop of bleach to keep it clean longer. If you're working with hollow-stemmed flowers such as dahlias or mignonette, invert them one at a time, fill the stem with water, stop up the end with your finger, then plunge the stem upright back into the bucket.
- Arrange flowers in a water-filled vase for maximum life. Or arrange them in floral foam, which provides more design control but sacrifices some vase life.