Unless you get down on the ground to scrutinize small woodland flowers, it's easy to overlook their exquisite shapes and patterned petals. But clip a few stems of each for a pair of antique lab beakers, and details suddenly become clear -- the mini-orchard stack of epimediums, the variations on bell-like fritillarias.
Beneath this profusion of peonies, the container all but disappears. This clutch of Paeonia 'Blitz Torte,' 'Firebelle,' 'Diane Parks,' 'Pillow Dreams,' 'Senorita,' 'Port Royale,' 'He's My Star,' and 'Extra Sweet Pink' demonstrates that different cultivars mingle beautifully.
Enliven your next buffet with an arrangement of eggcup bouquets displayed on cake stands. Choose small-budded flowers in similar hues, such as tulips, lily of the valley, paperwhites, and daffodils. Trim the stems so the blossoms will peek over the rims of the eggcups. Place a small round metal floral frog in each eggcup to help shape and weight the arrangements. Fill the cups three-quarters of the way with water, and then add the blooms. Arrange the mini bouquets on and around stands. Water daily for a long-lasting centerpiece.
Mingle dainty Spanish bluebells with fluffy chive blossoms for a textured centerpiece.
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