Here’s the how-to for the amazing springtime centerpieces that were featured in the Lilac and Linen tabletop this morning!
“Flower recipe”
- 3 short vases or votive holders.
- 5 stems of jasmine (cut from a plant)
- 8 stems of white lilac
- 8 stems of spirea
- 5 stems of narssicus
- 3 stems of ranunculus
Condition your flowers overnight in lukewarm water. When cutting the stems, always cut them diagonally.
Start by taking a winding piece of jasmine and placing it toward the bottom of the vase. Place a tall, spirea stem opposite and diagonal to the jasmine (like an S). Let the curve of these stems, be the guide to the shape of your arrangement. Place the lilac parallel to these stems.
Next, place a blown open ranunculus at the base of the curving jasmine stem.
Then add more sprawling, jasmine, and spirea. Fill in the holes with narcissus. Keep away from direct sunlight, drafts, old fruit and food and check the water!
Styling, photography, and floral by Chelsea Fuss for Elizabeth Anne Designs. Assistant and model Lauren Willhite.
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