Hand-Tied Wedding Bouquets: A Step-By-Step Guide For Beginners

Creating hand-tied bouquets for weddings is a fun and creative way to save money and ensure your bouquet looks exactly as you want it to. It may seem intimidating at first, but with a couple of trial runs, you'll be able to master the technique and create your own floral masterpiece. In this guide, we will walk you through the steps of making a hand-tied wedding bouquet, from selecting the right flowers and foliage to assembling and wrapping your bouquet.

Choosing flowers and foliage

Select Flowers That Match Your Theme:

Choose flowers that complement your wedding theme and colour palette. Consider whether your wedding will be a casual or formal affair and select flowers accordingly. For a casual event, wildflowers like sunflowers or daisies might be a good choice, while for a formal event, exotic flowers like orchids or hibiscus could be more suitable.

Opt for Seasonal Flowers:

Selecting seasonal flowers for your bouquet can save you money as they are more readily available. Spring and summer flowers include peonies, orchids, and chrysanthemums, while autumn and winter blooms feature Gerbera daisies, roses, and lilies.

Choose Flowers with Long Stems:

Flowers with sturdy, long stems are ideal for hand-tied bouquets. Options include roses, irises, carnations, and tulips. A mixed bouquet typically includes three to four varieties of flowers, along with foliage, to create a well-rounded arrangement.

Pick Your Foliage:

Adding greenery gives your bouquet a natural look. You can select one type of foliage or mix several types to add variety. Suitable foliage options include camellia leaves, eucalyptus, ivy, and leather fern. Foliage adds texture and interest to your bouquet, enhancing the overall design.

Prepare the Flowers and Foliage:

Before starting your bouquet, cut the stems on a slant and remove any thorns or lower foliage from the bottom half of the stems. This will ensure a neat appearance and help the flowers absorb water more effectively. Conditioning your flowers and foliage is essential to ensure their longevity.

Consider the Size and Proportion:

When choosing flowers and foliage, consider the size and proportion of each element. You want to create a balanced bouquet where the flowers and foliage complement each other. Select a mix of larger blooms, statement flowers, filler flowers, and delicate blooms that add movement to the arrangement.

Practice and Experiment:

Creating a hand-tied bouquet takes practice, so don't be afraid to experiment with different flowers and foliage combinations. Remember, the "spiral" effect will become more apparent as you add more flowers, so keep going and don't be discouraged if it doesn't look perfect right away.

By carefully selecting flowers and foliage that align with your wedding theme and colour scheme, you can create a gorgeous hand-tied bouquet that will be a memorable part of your special day.

Selecting seasonal flowers

Spring

• Peonies
• Ranunculus
• Sweet peas
• Lilacs
• Hydrangeas
• Gardenias
• Roses
• Delphiniums
• Anemones
• Amaryllis
• Baby's breath
• Tulips
• Daffodils
• Hyacinths

Summer

• Peonies
• Dahlias
• Sunflowers
• Zinnias
• Hydrangeas
• Roses
• Queen Anne's lace
• Ranunculus
• Poppies
• Cosmos
• Freesias
• Cornflowers
• Gerbera daisies
• Lilies
• Carnations
• Lisianthus
• Delphiniums
• Sweet peas
• Proteas
• Snapdragons
• Astilbe
• Scabiosa
• Irises
• Stock flowers
• Perius
• Tweedia
• Anthurium
• Chrysanthemums

Autumn

• Gerbera daisies
• Sunflowers
• Alstroemeria
• Lilies
• Carnations
• Roses
• Pansies
• Marigolds
• Dahlias
• Chrysanthemums
• Zinnias
• Cosmos
• Proteas
• Carnations
• Scabiosa
• Celosia
• Stock
• Hellebores
• Camellias

Winter

• Gerbera daisies
• Roses
• Sunflowers
• Carnations
• Lilies
• Pansies
• Amaryllis
• Ranunculus
• Waxflower
• Cymbidium and dendrobium orchids

Conditioning flowers

Before you start assembling your bouquet, you need to prepare your flowers. This process is known as conditioning and will help to ensure your bouquet stays fresh and perky.

Firstly, cut the ends of the stems on a slant and place the flowers in a vase or bucket of water. Leave them to drink for about an hour. You should also remove any thorns and strip off the lower foliage from the bottom half of the stems. Make sure all the flower stems are approximately the same length.

Next, clean all the stems of excess greenery, shoots, or thorns. This is crucial to the success of your bouquet. Break down the spray roses, lisianthus, and ranunculus, removing any shoots of new growth or even single blooms if they are getting in the way.

Peel the leaves off the tulips carefully, as their stems are more delicate. Also, remember to remove the outermost petals from the roses.

Now you are ready to start assembling your bouquet!

Creating the bouquet

The first step in creating a hand-tied bouquet is to clean and condition the stems of your chosen flowers and foliage. This involves cutting the stems at a slant, removing thorns, and stripping off the lower foliage from about one-third to halfway up the stems. You can also cut the stems at an angle to help the flowers absorb more water. Then, gather and organise your flowers and foliage, laying them out with blooms facing towards you.

To begin building the bouquet, start with the largest flower as the centrepiece, or choose three medium-sized flowers for the centre. Hold the stem(s) between the thumb and first finger of your left hand, about 15-20 cm (6-8 inches) from the base of the flower head. With your right hand, add 4-6 clusters of foliage (if creating a mixed bouquet) or another flower (if creating a single-flower bouquet) to the left of the centre, crossing the stems at an angle. Turn the bouquet slightly and continue adding flowers and/or foliage, always crossing the stems in the same direction to create a spiral effect.

As you add more stems, turn the bouquet in your hand and place each new layer of flowers slightly below the previous one to achieve a rounded, saucer-like shape. Secure the stems together with string or floral tape every few stems, winding it a couple of times and then snipping off the excess.

Continue adding flowers and foliage, turning the bouquet clockwise and maintaining the rounded shape, until you are happy with the size. To finish, add a "collar" of foliage, such as salal, hosta, or aspidistra, or wired leaves, around the edges of the bouquet. Secure the stems together firmly with string or wire, then cut the stems to the desired length, usually about 15-20 cm (6-8 inches).

To complete the bouquet, wrap the stems with ribbon, tying it in a bow or securing it with a pin. You can also add a pretty piece of ribbon or a gift tag to make it extra special. To keep the bouquet fresh, lightly spray it with water and store it in a cool, dark place, or refrigerate it until it is ready to be used.

Finishing touches

Once you've added all your flowers and foliage, it's time for the finishing touches. The final steps will help to secure your bouquet, keep it fresh, and make it look elegant and gift-ready. Here's what you need to do:

Secure the Bouquet

Use floral tape, string, or binding wire to firmly wrap around the stems several times, about 2 inches (5.1 cm) below the flowers. This will keep all the stems together. Then, cut the tape, string, or wire and tuck the end in.

Trim the Stems

Trim the stems of the flowers and foliage to your desired length. Typically, you would cut them to about 6-8 inches (15-20 cm) long, ensuring they are all the same level. This will give your bouquet a neat appearance.

Freshen the Flowers

To keep your flowers fresh, spray the bouquet lightly with water. You can also use a product like Quick Dip to help the flowers absorb water and rehydrate quickly.

Add a Ribbon

Finish off your bouquet by tying a piece of wide ribbon around the stems to cover the string or tape. You can also wrap a thin ribbon several times around the stems. Tie the ribbon in a bow with long tails, or secure it with a pin. This adds a touch of elegance to your bouquet and makes it gift-ready.

Transport and Storage

If you need to transport your bouquet, cut a piece of cellophane, double it up, and centre your bouquet on it. Gather the cellophane underneath the collar of the bouquet and tie it with wire or raffia. Hold the bouquet under a faucet and let water trickle into the cellophane bag. This will keep your flowers fresh during transport.

Alternatively, if the bouquet is for yourself, skip the cellophane and place it in a vase or container. Trim the stems so that the bouquet rests gently on the lip of the container. Store your bouquet in a cool, dark place until it's ready to be used. Avoid placing it in a refrigerator with fruit, as fruits emit a gas that shortens the life of flowers.

Frequently asked questions