Anemone Recipe 3: Special Occasion
3 citrus branches
3 stems of amaranthus
5 stems of green privet berry
2 stems of black-eyed Susan
3 stems of foxglove
8 stems of anemone
5 stems of ranunculus
5 stems of scabiosa
Mercury glass footed bowl
Use floral putty to affix a large flower frog to the bottom of the bowl.
Start by trimming and placing the citrus branches in the bowl, letting the fruit rest at the rim. Remove and reserve a few citrus fruits to add later.
Trim and add the hanging amaranthus so that it drapes down over the rim between the citrus branches.
Trim and place the stems of privet in the bowl so that the lowest leaves sit at the rim, slightly behind the citrus and amaranthus. The tips of the berries will be at different heights.
Skewer and place the additional pieces of citrus in the center of the composition, a few inches above rim level.
Trim and nestle the black-eyed Susan stems between the citrus fruit at the center and on the right side.
Trim the foxglove stems so that the tips arc above the rest of the flowers, and add them to the right side of the arrangement.
Trim and place the stems of anemone and ranunculus next, filling the space between the foxgloves and the rest of the flowers. Taller stems of anemone should somewhat balance the foxgloves on the opposite side of the bowl. Turn the stems so that the faces of the blooms angle up and out.
Finish with the stems of scabiosa, trimmed, filling in empty spaces with this dark element to echo the centers of the anemone.