On Mother’s Day (May 10) impress your mom — and yourself! — by crafting a simple yet sophisticated seasonal arrangement from The Flower Recipe Book (Artisan Books) by Alethea Harampolis and Jill Rizzo of Studio Choo Florists.
Anemone with Company
- 3 stems of geranium
- 4 stems of agonis
- 7 stems of anemone
- 3 vines of jasmine
- Vintage sugar bowl
- Trim and place stems of geranium and agonis in bowl so that lowest leaves rest at its rim.
- Trim and add five stems of anemone to rest on geranium leaves in center of bowl, and remaining two stems so that they’re a few inches higher on the left and right.
- Trim and tuck jasmine vines so that two drape over edges of bowl and one reaches out to top of arrangement.
- Add only a few inches of water. Anemone stems are hollow and will rot quickly in deep water.
- 9 peonies (the same variety at different stages of openness)
- 2 blue mason jars
- Trim and add three stems to the first jar so that the blooms rest 2 inches above the rim.
- Trim and add four stems to the same jar so that the bottoms of the blooms sit just above the first three flowers, creating a tight mass of blooms.
- Trim and add the last two stems to the second jar so that the blooms sit at slightly different heights, a few inches above the rim.
- 20 poppies
- Handmade ceramic vase
- Attach a flower frog to the bottom of the vase with floral putty.
- Trim and burn the stems* and add the poppies to the base at varying heights so that each stem has its own space within the arrangement, and no blooms are touching.
*Stem Burning. We’ve found that burning the stems of poppies allows them to open and stay intact for quite a while. The technique is simple: Just hold the newly cut end of a poppy’s stem in the flame of a lighter for a few seconds.
Excerpted from The Flower Recipe Book by Alethea Harampolis and Jill Rizzo (Artisan Books). Copyright © 2013.