Cut & Keep
Flower gathering for the wedding began the day before. “The team went out in the fields to collect armfuls of oxeye daisies,” says Kintzel. Back in the garden, zinnias and other blooms and foliage were cut, leaving long stems. As they were cut, all the flowers were plunged up to their necks in deep, water-filled buckets, then moved to a shaded place to await arranging. “It’s important to keep the blooms cool and well-watered so that they retain their fresh, just-picked looks,” explains Kintzel, pointing out that this conditions the stems, keeping them straight and making them easier to arrange.
Boutonnieres for the groom and groomsmen echoed the guinea feathers in Maya’s bouquet. Kintzel combined them with homegrown blue ageratum and white globe amaranth. “I started with the guinea feather,” he says, “then a small sprig each of the ageratum and amaranth and arranged them on top of the feather. The stems of the flowers were about 3 inches long, and I removed the leaves before binding all three together with green floral tape, working from the bottom up and completely covering the stems. Lastly, I wrapped the stem entirely with green velvet ribbon, secured with a small dab of hot glue.”
Tips: Floral tape sticks to itself, so use good tension when wrapping the stems. Keep finished posies in a cool place until use: Store in a plastic bag in the fridge for up to 2 days.
Read more about Mark Kinztel in USA Today.