Hand-tied bouquets with Stem & Green
Behind the Scenes at a Winchester Flower Workshop
You’ll often hear me say how much I enjoy working behind the scenes and you’re in for a real treat this time. I had a delightful opportunity to document one of James Greig’s Stem & Green workshops at his new flower field in Winchester. Here’s just a few of my highlights from the day
A Morning in a Flower Field
James’ flower field is full of vibrant blooms, think classic country garden and you’ll get the vibe, even in just the few short months since he started cultivating, the colours paint quite a picturesque landscape. It’s a great setting for a workshop with a small open sided workspace surrounded on all sides by flowers at different stages.
Introductions complete, hot cuppers in hands. Typically, not a classic summer’s day, but a rather dull, overcast morning. James outlined the plans for the morning and the workshoppers set out to select their blooms.
Flower Picking Tips
I’ll put my hands up that while I enjoy gardening, I’m no gardener. Listening to James’ tips about out to get the best out of picked flowers gave me a great insight into how to help my garden flowers to last a little longer when I next get round to picking some for the house. Here are some of things I have stored for future:
- Cutting Stems: Aim to cut long stems, ensuring they’re clean and straight. However, resist the urge to cut too short initially; it’s better to trim them down later as needed.
- Preserving Stems: many flowers, especially delicate stems such as Icelandic poppies go into ‘shock’ when cut. A quick plunge into boiling water for 10 to 30 seconds works wonders.
- Optimal Picking Time: Cutting flowers when it’s cool, either early in the morning or late in the evening is much better for them. If cut in the heat, this can really affect their longevity.
- Conditioning: Give yourself time. After cutting, leave the stems in a bucket of water for few hours, or even overnight. This gives them ample time to hydrate and perk up.
- Stage of Bloom: Picking flowers that are one-third open and two-thirds closed on each stem will give you the best result. This ensures your bouquet will last longer even after being arranged.
The Art of Hand-Tied Bouquets
Rather than simply explain how to build a hand-tied bouquet, James gave everyone a demonstration, explaining each step along the way. The most important take away for me – there are no rules – you really can make it up as you go along! But following some basic principles will definitely help. And it really did look very simple in experience hands. Even thought I’ve annotated the key points, it hasn’t helped me remember, so I need to try and put it into practice soon.
Starting Point
Begin with a tall, straight stem, holding it in your dominant hand. This will be the ‘centre piece’ of your bouquet.
Adding Stems
Add each subsequent stem at an angle, twisting the bouquet slightly after adding each one. This creates a spiral effect and ensures the flowers are evenly distributed.
Perspective
Remember to look at your bouquet from above as well as from the sides. This helps in maintaining a balanced and aesthetically pleasing arrangement.
Colour Distribution
Bring colour down to add interest at lower levels of the bouquet. This technique adds depth and ensures the bouquet looks stunning from every angle.
European Influence
Hand-tied bouquets often follow the European method, especially for bridal arrangements. Think of it as capturing the essence of a cottage garden, with a delightful mix of colours and textures.
Key Elements
Focus on incorporating focal flowers (the stars of your bouquet), fillers (smaller blooms that add volume), and foliage (greenery that adds texture and contrast).
The Finished Product
The sign of a well-made hand-tied bouquet is its ability to stand unsupported once tied and cut square. It’s a simple yet elegant test of balance and structure. And pretty much everyone who took part finished with a bouquet that did exactly that.
Constructing, if you can call it that, a hand-tied bouquet seems quite straightforward, but it’s an art that requires patience and a big pinch of creativity. The final results from the workshop were a testament to the fun of learning a new skill, surrounded by nature and exceptionally good cake.
