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How To Decorate Your Dinner Table With Fresh Flowers
This article offers practical advice on creating stunning, low-key floral arrangements for dinner parties, drawing insights from farmer, florist, and author Erin Benzakein. Benzakein, known for her flower boot camps and commitment to local, seasonal, and sustainably grown flowers through her farm outside Seattle, shares her expertise on selecting and arranging blooms. She also authored "Floret Farm’s Cut Flower Garden: Grow, Harvest & Arrange Stunning Seasonal Blooms" with co-author Julie Chai.
The first key piece of advice is to approach flower shopping with the same discernment as food shopping. Benzakein cautions against corner markets, which often sell spray-painted flowers shipped internationally, and instead recommends sourcing from natural grocery stores like Whole Foods, which typically label their flowers with farm origins, or directly from farmers' markets for the freshest, seasonal options. The article highlights that flowers, much like produce, have seasons: daffodils, lilacs, tulips, and ranunculus in spring; peonies, zinnias, lilies, and sunflowers in summer; and mums, dahlias, and ornamental flowering kale and cabbages in fall.
For those seeking simplicity, Benzakein suggests choosing a single color of flowers, such as all white or bright red. These can then be distributed into various small vessels found around the house, like bud vases, pint glasses, or jam jars, and arranged along the center of the dining table for an elegant, understated effect.
Alternatively, for a larger, more structured arrangement, the “rule of three” is introduced. This method involves combining three components: foliage (or filler) making up half of the arrangement, such as branches, vines, or other green elements, and the remaining half consisting of a mix of large, prominent blooms and smaller spray flowers like chrysanthemums. The article notes that creative additions like baby green beans on the stem, dill, basil, garlic scapes, and artichokes can also be incorporated into these arrangements, adding unique texture and interest.
From an engineering perspective, the article advises starting the arrangement with sturdy branches to establish the foundation, followed by supporting greens and airy filler. The larger flowers are then threaded in, accented by smaller blooms. The goal is to achieve a loose, airy shape, avoiding a compact, “lollipop-like” appearance.
To provide stability for arrangements in opaque vases, Benzakein recommends using a small piece of chicken wire inside the vase to poke stems into, or loosely rubber-banding stems together below the vase’s neck. This “scaffolding” helps maintain the desired shape and structure. Finally, the importance of using the provided flower food packet is emphasized, as it can double the lifespan of the arrangement and prevent water from becoming murky. Cutting the stems just before placing them in water is also advised to maximize water absorption, ensuring the flowers stay fresh longer.
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