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For a charming ranunculus arrangement, follow this recipe from the "Flower Recipe Book":
6 stems of sweet pea
7 stems of pineapple mint (regular mint is fine)
13 stems of ranunculus
5 stems of veronica
2 vintage-style fruit cans. (Line them with jars if the cans aren't watertight.)
1. While holding the flowers, gather the sweet pea stems into two small bunches. You'll want to line up the bottom leaves, but it's OK (and looks more natural) to keep the tops of the flowers uneven.
2. Trim the stems and place a bunch in each can so that the bottom foliage hits the rim.
When it comes to arranging flowers, we?re intimidated by anything more than sticking some tulips in a straight vase. If only there were recipes for gorgeous arrangements.
The book begins by laying out the basics, with tips for stocking your ?toolbox? (you can use skewers to create stems for succulents!) and insider techniques for making your arrangements last as long as possible (who knew cauterizing the stems keeps the nutrients in?).
The rest of the pages are filled with recipes for 43 different types of flowers--from alliums to zinnias--which the Studio Choo gurus show you how to arrange on their own, with complementary buds and for special occasions. Each recipe lists the ?ingredients? (think three dahlias, two stems of hydrangeas) and suggests an appropriate vessel.
But the most useful feature by far is the series of four pictures alongside specific instructions that walk you through the steps of assembling the arrangement (e.g., trim the largest-leafed stems and place them in the vase first). This virtually guarantees your finished product will actually look like the one in the book.
Ranunculus recipe is adapted from The Flower Recipe Book by Alethea Harampolis and Jill Rizzo (Artisan Books). Copyright © 2013. Photographs by Paige Green.
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