All pre-conceived notions of the poinsettia as a purely traditional pot plant have been blown away by the work of five über-talented professional florists. Tasked by Stars for Europe with designing a wedding bouquet incorporating a poinsettia, the five have revealed the poinsettia to be a spectacular, versatile and long-lasting cut flower. The trick to producing long-lasting cut poinsettia is to dip the cut stem immediately in hot water at 60˚C for 20 seconds and then into cold water for 10 seconds. This seals in the milky euphorbia sap and helps the cut poinsettia last up to two weeks in water or five to six hours out of water.
Pretty in Pink
Styling the Poinsettia ‘Pink’ with pink ranunculus, skimmia, pink heuchera and sambucus foliage dressed with silk pink ribbon, Jessica Simmonds of London floral stylist s Okishima & Simmonds, has created a fresh, yet seasonal, wedding bouquet. Placed with a simple hair clip, a single stem of poinsettia adds the perfect floral touch to the bride’s hair.
Creamy-white poinsettias blend perfectly with white ornithogalum, white phalaenopsis orchids, sprigs of blue pine interwoven with the curling stems of tillandsia xerographica in this exquisite design by David Ragg, published designer and five time RHS Chelsea Gold medal winner. The bowl shape is to be cradled in the bride’s cupped hands, and contains wet floral foam to keep the flowers fresh for up to two weeks, long after the bride has gone!
Heart of Winter
Evoking the warmth of winter evenings, this beautiful bouquet by Kristina Cousen of The Blacksmith’s Daughter combines coffee-pink poinsettia with the rusty-browns of phalaenopsis orchids, Red Naomi roses, brunia, delicate birch twigs and lace and hessian ribbons.
This free, loose, spectacular cascading design is signature Jay Archer, award-winning wedding florist based in Hampshire who also heads up the acclaimed Jay Archer Floral Design Flower School. Winter foliages mingle with spirea, roses, viburnum, convolvulus, delphinium, reindeer moss, feathers and creamy Poinsettia ‘Sorbet’.