When creating the look for my Easter table this year I knew I wanted everything to be very natural and feel like I literally brought the outdoors in. To accomplish that idea I enlisted the help of my friend, and amazing florist Lindsay Coletta. Lindsay is known for her flowing, organic arrangements which are largely made up of foraged flowers and plants. And while the idea of foraging can be quite intimidating, I promise you it’s easier and more fun than you think. To prove that, I had Lindsay share some of her foraging tips with you all below. Truly, MKR
• Start with the proper gear such as knee-high waterproof boots, a long sleeve shirt, a good quality apron complete with pockets, a really sharp pair of floral scissors, and a basket to carry all of your findings in.
• When searching it’s best to find florals that still have some growing left to do. Look for stems that still have a bloom or two to go. This way after cutting them they’ll still bloom and last longer. And always cut on a diagonal.
• When you’ve finished collecting lay everything out so you can begin to process and clean all the stems. Simply wipe off excess dirt and cut off any hanging leaves and branches that are unneeded. By properly cleaning your flowers the stems are able to “drink” better and the water or foam will stay fresh longer. Plus it makes them easier to work with.
• Have a bucket filled with cool water ready and submerge everything as quickly as possible. Vines especially can tend to wilt and dry out faster.
• Change the water of your arrangement every couple of days. This will allow your flowers to last longer and fresh water always works better than any “flower food.”
Photography: Rustic White | Concept & Styling: Waiting on Martha | Florals & Foraging Tips: Lindsay Coletta | Julep Cups, Striped Candles, Gold Rocks Glass, Cake Plate, Faux: Waiting on Martha | Bunny Plates: Williams Sonoma