With their long, bending stems and graceful single blooms, French tulips are ideal for creating striking seasonal displays. In this enchanting arrangement, the flowers are accompanied by quince branches and encased in an elegant pale-blue vase. Keep in mind that you should never combine tulips with any member of the Narcissus genus, including paper-whites, daffodils, and jonquils, which emit a substance into water that will shorten the lives of the tulips.

To condition the flowers, cut the stems at a 45-degree angle, using bypass pruners or a sharp knife, and remove any foliage that will fall below the waterline. Place the flowers in a deep container filled with room-temperature water and cut-flower preservative. Store it in a cool location overnight. (Once conditioned, the blooms will be stronger, stiffer, and better able to withstand the stresses of arranging.) Fill one-third of a clean vase with water, add cut-flower food, and arrange as desired. Tulips are very thirsty flowers that prefer a cool environment, so be sure to add fresh water daily and keep them away from heat.

Resources
We used a turquoise Happy Spring Vase from Designers Guild, which we found at Marshall Field's.