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Starting from the middle of the foam, and working outward in a circular fashion, create a "green foundation" by inserting foliage.
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Pick up one flower and one foliage stem. Begin by placing one stem directly on top of the other at about a 45-degree angle. |
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Tip: Keep your arrangement under 16" tall so as not to obstruct views across your dining table! Tip: Stretch your flower purchase by cutting long multiflowered stems into smaller sections. Project #4: The Hand-Tied Bouquet As the name implies, this bouquet is made while holding flowers in your hand.
DON'T combine flowers which do not naturally blend well. |  |
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This simple step will help your flowers absorb cut flower food, while eliminating stem-clogging bacteria.
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Cut all flowers and foliage to the same length, leaving several stems an inch or two longer for use in the middle of the arrangement. |
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Cut flower stem to about twice the height of your vase. Strip stem so that no leaves will be covered by water. Place flower in vase. To give added support and beauty, add a stem or two of linear foliage or a curly twig. |
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Submerged leaves will rot and create bacteria, shortening the life of your bouquet. 3. Recut the stem of each flower under water using a sharp knife or scissors.
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In addition to an abundance of flowers and foliage, you'll need a 24" length of twine, ribbon or raffia to complete this bouquet. |
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Don't set flowers on top of a TV.
fresh cut flowers
In a water-filled basin or bowl submerge flower stems, and cut them diagonally with scissors. |
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Tip: Build a grid across the top of your vase with clear tape.
A packet of flower food is enclosed with all flowers and arrangements from Proflowers. |
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