THIS WEEK, in response to the frigid (sub-zero!) temperatures outside, I hoisted the big blue urn off my entrance hall table, and promptly delivered it to Erin Brady. Erin is an award-winning florist. Would you like to see closeups of the soul-warming bouquet she arranged for the hall?
To my eyes, this scented sonnet of pink, purple and blue looks well against the green and gold window hangings in the hall. I think the blue and white porcelain urn — a dear friend for the past 20 years — loves the arrangement as much as I do.
To get the longest possible enjoyment from cut flowers, do the following two things:
1. Add one 1/4 teaspoon of bleach per quart of water to the vase. Bleach kills the bacteria that causes premature wilting.
2. Aim for cool temperatures. Remember that florists store their most fragile flowers — roses, irises, delphinium, etc. — under humid refrigeration. Consequently, to get the biggest bang from your cut-flower buck, locate your arrangement away from radiators and other sources of heat.
The flowers in this arrangement:
Roses. As I just mentioned, these are pricey. But you can do what I do, and limit yourself to just a few stems. Use other, not-too-expensive flowers and a good deal of greenery to fill in around them.
Blue Iris. This is extremely-beautiful, hideously-expensive, and sadly short-lived. If you are money-conscious, like me, limit yourself to just 3 stems. Mercifully, Erin Brady selected stems which had not opened yet. This way I can watch the gold-licked, blue petals unfurl over the next 5 days.
Tip: If you happen to love hot-hued gerbera daisies, kindly ignore my previous sentence.
Greens: These are absolutely necessary for all floral displays. For a small arrangement, wisps of the dainty Sprengeri fern are suitable. But a big, lavish bouquet demands big, broad-leaved greenery. Erin chose the following greens for my summer scene:
Does the sight of fresh-cut flowers warm your winter-soul, too? You can let me know by leaving a comment.
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