Practical flower arranging: tools and techniques

Tools

• Sharp floristry scissors or a knife — crushed stems drink less water.
• Clean vases in a few shapes: tall, low bowl, and a bud vase.
• A pin holder (kenzan) or a grid of tape across the vase mouth to hold stems in place.

Conditioning

Before arranging, cut stems at an angle, remove leaves below the water line, and let the flowers drink in a bucket of fresh water in a cool place for a few hours.

Building the arrangement

1. Greenery first

   Foliage creates the shape and supports the flowers.

2. Focal flowers

   Place the largest blooms at different heights, in odd numbers.

3. Fillers

   Small flowers fill the gaps and connect the larger ones.

4. Check from all sides

   Turn the vase and adjust.

Proportion

A classic guide: the arrangement is about one and a half to two times the height of the vase.

Classic shapes

• Round (dome) — for centre tables, seen from all sides.
• Front-facing — for sideboards against a wall.
• Low and long — for dining tables, so guests can see each other.

Tools for this

• Colour palette