Grab a cup of coffee and get comfy…I’ve got lots of ranunculus to share with you! Today we’ll look at ranunculus in mixed bouquets…
image via JL Designs
image via Boutwell Studio
image via Designs by Ahn
image via Ea
image via Amy Osaba
image via Stephanie Fay Photography
image via Marlin Munoz Photography
image via Blush Floral Design and Style Me Pretty
image via Midori
image via Amy Osaba
image via Blush Floral Design
image via Studio Choo
image via Atelier Joya
image via Style Me Pretty
image via Quatre Coeur
image via Ea
image via Hummingbird
image via Missy Photography
image via Saipua
image via Tiny White Daisies
image via Saipua
image via Studio Choo
image via W. Scott Chester Photography
image via Empty Vase
image via Fleurology
image via Marlin Munoz Photography
image via Holly Heider Chapple Flowers and The Bride’s Cafe
image via Fleurology
image via Rebecca Honeywell Photography
image via Soulflower (this is a cake topper)
image via The Daily Petal
image via Kate Osborne Photography
image via Holly Heider Chapple Flowers
image via Blush Custom Floral
image via Blush Custom Floral
Sorry for such a long post, but I bet you got a feel for how much I like ranunculus…
Here’s where we need some of you experienced florists to speak up. Yesterday, Von from My Fleur Journey left this comment, “I do think ranunculus are awfully sweet, but I am really frustrated with them!! Wanna ask you experienced florists out there, what is the proper way to condition them? I had such a hard time getting them to open to its full as the stems bent after 1 or 2 days for some reason…advice much appreciated!”
Anyone want to give some advice to Von? I always cut the stems with a knife, dip in Quick Dip and place directly in preservative at room temperature. I leave them out of the cooler to allow them to open and usually get them about 2 days before an event. Once they’re in an arrangement, you probably want to place it in a cooler. Now, let’s hear what the rest of my florist friends do to condition ranunculus…don’t be shy!
Happy Tuesday!
No comments:
Post a Comment