ROSALIE STERN is the owner of FLOWER DEC, a West Los Angeles floral design studio, which does beautiful arrangements for hotel lobbies, weddings and banquets. Rosalie and one of her designers, Sam Van Wert, offered professional tips for making striking floral designs.
* If youre using a very large container, put a smaller one inside - its easier to lift. Make sure the container is clean (bacteria shortens the life of cut flowers) and fill it with loose styrofoam topped with floral Oasis (available at florist supply stores). Soak thoroughly, and tape the oasis securely to the container. Top with chicken wire, to hold heavy stems in place.
* Start your design with the tallest, heaviest branches. Sam used Curly Willow, then added a leafy deciduous branch (like maple), before adding flowers. Then came the big flowers and berries - the sunflowers had their stems wired to support the heavy heads - and finally the more delicate-stemmed flowers like lilies. Cut stems at an angle for maximum exposure to the water, and make sure you press the stems down fully into the oasis. Adding bleach to the water prolongs the life of cut flowers.
* Designer William Aparicio showed a pair of tall buffet able arrangements, made with hanging amaranthus, pepperberry, hydrangea, oregano, poppy pods, dahlias, roses, and fragrant chocolate-scented cosmos. When you are using water vases only (without Oasis), its very important to keep the water level full and the water itself clean. Tropical flowers last longer than others do, and a bit of plant polish helps too.
* Sam showed several other beautiful designs, including a striking arrangement of cattails, euphorbia, lotus pods, sunflowers, bittersweet berries, pepper berries, peppers and hydrangea - for a lush and textured look.
* Even if your designs are smaller, and your plant selection narrower, you can find many interesting plants in your yard. Use your imagination, and dont be afraid to experiment with unusual ingredients or combinations. Flower arranging is fun!