On Arranging and Gifting a Bouquet of Naturals

A deep interest in flowers was instilled in me from an early age. All little girls naturally love flowers. Besides that fact, girls grow up loving flowers. Flowers are what they love receiving as gifts.

Further, every woman will carry a bouquet of flowers at her wedding. If you don’t have it all pre-organised and settled, it is nice for the groom to arrive on your big day, with your bouquet. I think this should be the tradition, unless it is a bad omen, which I’ve not heard of.

Blooms are gifts that a beau would present to his lover to wear in her hair as the song goes, and it is also a lovely gesture for the woman to secretly choose a bloom for her man’s lapel. A boutonnière, for formal occasions. Or, pick a flower from her bouquet and place it on his lapel.

All these suggestions being smiffing possibilities, I found out that a bouquet created entirely of vegetable leaves and possibly their blooms could also be a perfectly desirable option for presentation. An idea all of a uniqueness I’m yet to try.

I also found out during my many forays into the internet and my love for reading blogs, that you could create great Christmas decor for the tree which are all natural by drying roses and other flowers of red, yellow and white which would complement the evergreen 🌲 beyond compare. I think all plastic and unnatural decor pales in its midst.

And here they are:

Aren’t they simply gorgeous!!! Here’s how you can create these ⤵️

https://www.shekeepsalovelyhome.com/diy-flower-christmas-tree/

Below, are some pro-tips that appeared in the conversation or comments to the post I was referring to. I’m sadly unable to share the link to the post here, coz the comments on this post were so negative.

CAndreaWDecember 19, 2021

Florist here…Regarding vase life, there isn’t much you can do besides cutting stems on an angle, stripping foliage at the water line and keeping water clean and clear to extend the life. Using flower food packets help. Flowers are stressed when you get them because regardless of where they’re bought (farmer’s markets/local farms excepted) many flowers are cut and stored several days in advance, and changing hands before they get to the end customer. Hybrid Roses are cut weeks in advance before shipping. We designers have various conditioning treatments we use, and we try to buy the high grades of quality of blooms (TJ is bottom grade). There really is no such thing as ‘fresh cut’ flowers. And you’re right, this article was totally pointless and unhelpful. Obviously not written by a real florist…

I found out earlier on while reading yet another blog post, (which I have since lost or need to wade through a ton of saved links to get to), that adding a teaspoon of lime juice and sugar mixed with a few drops of Clorox mixed in water is a good means of keeping fresh flowers fresh for longer. You are also supposed to remove the thorns off of the stems of roses and gently remove the guard petals, to ensure freshness of the blooms.

Blossoms, I found out, are how they are also referred to as, when having them as a stunning and tasteful addition to your exceptional dish. The @Nuke_Chef took me to this dimension, cut above.

He uses these gorgeous edible blossoms which gives a dish a definite highlight.

Jumbo scallop and Prawn in Longan Creme Appetizer created by the Nuke Chef ☢️👨‍🍳

So, we have now come full circle from having flowers as bouquets of gifts and at weddings to decorating the Christmas tree to having them garnish a platter in fine dinning.

And, Gallery Sunari rests above a Florist in Bentleigh, Victoria, Australia! Can’t wait for the opening of this august art gallery.

https://www.gallerysunari.net

https://www.gallerysunari.net/

Culinary Classes by NukeChef

https://www.facebook.com/DreamsCafePtbo/
Nükechéf offering World Class Saturday Afternoon Small Group Culinary Classes.
Starting June 25th. On Saturdays only. Limited appointments. Pre-bookings open now. Pls contact me on Messenger or DM on Instagram @nukechef for details of sessions, Menu, costs and appointments.
TIERED Sessions:Level-1: Introductions to basic ingredients, spices and herbs from many places of our planet. Palate experience basics. Making a Spiced Omelette.
Level-2: Unorthodox ingredients, spices, herbs and condiments. Making a medium level dish. Choices to be discussed.
Level-3: Advanced dish making from scratch. Learning how to decide on ingredient selection and visualize creating a new dish with past session learnings.
Level-4: Advanced dish making, science of culinary works, curing temperatures, order sequence of cooking, retaining textures, flavours, aromas, natural colours, – Plating techniques where arts, science and creativity meet. Pairings, music and palate experience.

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