Excerpted from Alethea Harampolis and Jill Rizzo’s Branches & Blooms.
Button-faced rudbeckia shine in this sunny arrangement.
A Kangaroo Paw Summer Centerpiece
Ingredients
- 3 stems of hydrangea 3 stems of sedum
- 3 kangaroo paw branches
- 5 stems of rudbeckia
Materials
- Creamer
Instructions
- Trim and add the stems of hydrangea and sedum to the creamer to build the base of the arrangement.
- Trim and add the branches of kangaroo paw in a cluster to the right side of the creamer.
- Finish by trimming and adding the stems of rudbeckia: three stems to the center front and two longer stems to the far left to balance the kangaroo paw.
About the Book
(Originally published in hardcover as The Wreath Recipe Book)
Alethea Harampolis and Jill Rizzo, authors of The Flower Recipe Book and founders of Studio Choo, provide more than 100 step-by-step projects to make with flowering and leafy branches. In the spring, readers can create a cherry blossom bough or a centerpiece of lilacs and olive branches. In the summer, a garland features sage with pomegranates and citrus-colored strawflowers. In autumn, wreaths are made out of magnolias and rosemary. Winter highlights cedar, pine, and juniper, yielding unexpected table settings and new wreath shapes. Also included are hundreds of step-by-step photos, as well as tutorials covering basic techniques, sourcing, and care information.
Buy the Book
Indiebound | B&N | Amazon | Workman
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