flower bouquet

Courtesy of Erin Luciani, Lot 32

Luciani’s “recipe” for a hand-cut flower bouquet follows a simple formula of blending a sturdy “workhorse” flower such as zinnia with an “item of interest”, some spikes, some rounds, and some leafy greenery. Visit her stall at the Saratoga Farmers’ Market tomorrow and try it out. 

Flowers

8 stems, zinnia, in either one or two coordinating colors.

1 stem, cut flower kale

4 spikes of either snapdragon or clary sage

6-8 scabiosa

2-3 stems of either bells of Ireland or peony leaves

Preparation

1. Grasp one zinnia in your hand, and with the other hand, select the cut flower kale. Place the kale stem against the zinnia stem, and turn the two together.
2. Add one spike of snapdragon/clary sage to the zinnia and kale and turn again.
3. Add one scabiosa and turn.
4. Add one bells of Ireland or peony leaf and turn.
5. Add another zinnia, and turn.
6. Repeat steps two through five until you have completed the bouquet. Cut the bottom of the stems, and place in jar or vase of fresh water. If you wish, you can loosely tie the flowers at the mid-stem, with floral twine or band them with a rubber band before placing in water.

Keep bouquet out of direct sunlight. Change water daily and make a fresh cut to the bottom of the stems each time.