Flower arranging is a gift that keeps on growing. In a few easy steps, you can learn the basics of flowering arranging at home to start making gorgeous designs.
Here’s how to make a hand-tied bouquet, popular for weddings and gifts. Follow the step-by-step instructions below to create your personalized arrangement.
• 1 Peruvian lily stem (Alstroemeria aurea 'Friendship')
• 5 roses of different varieties (Rosa 'Duchess of Cornwall', R. 'Moody Blue', R. 'Proper Job')
• 3 nigella stems (Nigella hispanica 'African Bride')
• 3 hornbeam branches (Carpinus betulus)
• 3 Chinese forget-me-not stems (Cynoglossum amabile)
• 5 apple mint stems (Mentha suaveolens)
• 3 astrantia stems (Astrantia major)
• 2 milky bellflower stems (Campanula lactiflora)
• 3 rosebay willowherb stems (Epilobium angustifolium 'Stahl Rose')
Raffia or twine
1. Before starting to build your hand tie, remove any leaves, side shoots, or thorns from the bottom half to two-thirds of the stems. Lay out all of the prepared material on a surface, grouping flowers of the same type so that they are easy to select.
2. Take a focal flower and hold it in your nondominant hand. Add foliage and flowering stems alternately, thinking about how their colours and shapes interact. Hold the flowers in place in your palm using your thumb and forefinger. Do not use the woody hornbeam branches until step 4.
3. Adjust your grip by sliding your thumb up and down your forefinger. Loosen your grip to insert new stems into the bouquet at an angle. Place each new stem beneath the existing flowers so that a dome shape to the bouquet forms. Turn the bouquet counterclockwise after every third stem to create the spiral twist to the stems.
4. Use your final stems to fill any gaps in the centre, inserting them from the top and nestling them between flowers that are already in place. Ensure that the stems are being worked in the same direction. Finish with the woodiest stems (in this case, the hornbeam), which will support any softer stems, protecting them when the bouquet is tied off.
5. To tie the bouquet, loop the piece of raffia or twine around your forefinger. Then wrap it around the bouquet above your holding hand and pull the ends through the original loop. Separate the two ends, rest the bouquet on the edge of a table, and tie in a double knot.
6. Finish off the bouquet by cutting the stems so that they are uniform and neat. The bouquet should balance if placed upright on a table or work surface.
The Flower Book explores 60 flowers, bloom-by-bloom in stunning portraiture. Lush macrophotography allows readers to see the details of each featured flower up close, from the amaryllis in spring, snapdragon in summer, and dahlia in autumn to tropical wonders such as orchids and more.