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Bouquets to Swoon Over


Carrying a bouquet that is “in season” will not only help tie your wedding together, but is oftentimes gentler on the budget. Fall foliage offers rich hues, exciting textures, and plenty of harvest bounty to inspire and create beautiful arrangements.

Need help putting together a memora- ble bouquet? Make a trip downtown to your local flower shop. Bring a notebook of ideas and see how they can help you make it happen while meeting your budget.

Consider the following elements when dreaming up your perfect bridal bouquet:

DEEP AND VIVID COLORS
Spring and summer are typically the seasons we associate with budding flowers, but many blossoms are bloom- ing like crazy this time of year and are available in many colors.
Ranunculus, roses and heather are always classic beauties. But not to be missed are velvety coxcomb, cornflowers and dahlias in early fall, and Amaryllis in late fall. Don’t forget a sprig of heather for good luck.

LOTS OF TEXTURE
While a lush bouquet accented with plenty of greenery is a classic choice, don’t overlook the other options the autumn season brings.

Leaves, berries and grasses all add a spark of cold-weather beauty. Also con- sider lotus pods, fiddlehead ferns and fuzzy lamb’s ear for a distinct look.

FRUITS AND VEGETABLES
Adding fruit or vegetables to a bou- quet can be absolutely stunning — and perfectly on-trend. Pomegranates and artichokes are popular choices right now, and apples are clearly a fall favorite. Don’t forget smaller fruits, such as cheery little kumquats. If you love your greens, cabbage and kale also add a dramatic flare to any arrangement.

RIBBON AND TWINE
What you use to secure your bouquet can significantly add to its beauty. If you are having a rustic wedding, consider twine, which can be found in many colors.

Using a ribbon is a classic choice with so many options. Consider the thickness of the ribbon, material (silk, satin, velvet, lace) — not to mention color. Be sure the color you choose complements the bouquet rather than detracting from it.

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26 Apr 2018


By The Daily Record

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