As you know, flower arranging is one of my favorite things to do in my spare time. I am determined to use just about every vessel in my house as a flower receptacle, and encourage others to think outside the box when it comes to vases.
Southern Living had a short tutorial on “Garden-to-Table Arranging” – which is not only a style of florals that is very popular right now, but one that is (relatively) fool proof – and may even be able to be done with the goodies in your yard!
Dwarf pomegranate fruit
“Graham Thomas” David Austin roses
“Irish Eyes” black-eyed Susan
“Cherokee Sunset” coneflower
“Black Pearl” ornamental peppers
Choose an opaque, rather than clear, vase to hide messy stems. Form a loose ball from a 5- by 5-inch piece of chicken wire, and then insert it into the vessel.
Use foliage as the filler in the vase. Here, a mix of coleus, tomato stalks, and amaranth provides structure and a base for the floral arrangement.
Remove the leaves from the lower parts of the stems, because they can make the arrangement require more water and then decay and contaminate the clean liquid.
Give the bouquet form and shape by adding large, lush blooms. “Café au Lait” dahlias and “Cherokee Sunset” coneflowers take center stage here.
Here’s a link to the full article.