Floristry is an underestimated art form; good floristry is all around us (hence it being taken for granted), takes an incredible amount skill, a keen eye, dignified taste and a thirst for the flamboyant.

For anyone that has been to an Elton John party, or seen pictures in The Sun, will know the possibilities for floristry are endless and the creation and colour complimenting involved is true art in its purest form. I mean look at some of these examples:-

As with every great art form, there are a few very simple tips that help create a beautiful bouquet. Always remember that the basics are where you build your creation from; the beauty and decoration cannot be created with wilting petals or flowers in the wrong stage of bloom. Adhere to these simple tips and you will have the perfect platform with which to show off your creative powers and vibrancy of colour.

For more tips visit http://www.onlyflorists.co.uk/help-and-advice.aspx.

1. 1. Flowers may seem to be fatigued when you first receive them so replace them into water as soon as possible.
2. 2. Blooms may open more rapidly if placed in lukewarm water.
3. 3. Blooms should be removed as they fade (also called ‘Dead Heading’). As well as keeping the display looking clean and fresh this will also encourage further buds to open in certain varieties of plants.
4. 4. Stems should be re-cut under water every other day by ½" to ensure they are intaking the maximum water.
5. 5. When replenishing water the container should be topped up and water not replaced entirely.
6. 6. If the vase water becomes cloudy it should be replaced completely adding fresh flower food as supplied.
7. 7. Lilly pollen can stain fabric and clothing permanently. It is advisable to remove the stamens when the flower opens.
8. 8. Fill the vase with clean lukewarm water and flower food supplied with flowers. Instructions on any flower food packets should be followed when mixing with water and the water quantity should not be exceeded for the packet supplied.
9. 9. 1-2” should be removed from the stems of the flowers with clippers or a sharp knife (so as not to crush the stems), at a 45° angle before replacing into a vase with prepared solution. Stems should be cut under warm water as this will facilitate faster water uptake and remove blockages caused by air.
10. 10.Remove leaves below the waterline when flowers are in vases. Leaves left below the waterline may limit the intake of water by the flower.  
11. For course information please download course leaflet