FLOWER ARRANGEMENT
Flower arrangement is a very old art. Making up of a good
flower arrangement requires a lot of creativity and one can develop this art
through study and experimentation with different plant materials.
Flower arrangement may be defined as the art of organizing
and grouping together plant materials (flowers, foliage, twigs, etc.) to
achieve harmony of form, colour, and texture, thereby adding cheer, life, and
beauty to the surroundings.
FLOWER ARRANGEMENTS
IN HOTELS
In hotels, flowers are used extensively. Various types of
arrangements are chosen, as appropriate to the area and occasion. Medium-sized
‘round’ arrangements are often provided at the guest relations executives’ desk
in the lobby and on coffee tables in the lounges. In most five star hotels, one
can see huge, spectacular arrangements in the lobbies. Restaurants generally
have bud vases on each table, with one or two flowers in them. Table
arrangements for conferences must be low so that guests may see over them. At
informal banquets, large arrangements may be seen. At wedding banquets, wall
arrangements using gerberas are very popular nowadays. On special occasions and
festivals, some hotels even make beautiful traditional flower carpets for the lobby.
BASIC INGREDIENTS
1.
Mechanics
2.
Equipment
3.
Containers
4.
Bases
5.
Accessories
6.
Plant material
7.
Support
MECHANICS:
These are items used to keep flowers, foliage, and stems in
place within the container. Mechanics must be fixed securely and should be
hidden from view.
Examples – florists’ foam (oasis), pin holders (Japanese
term – kenzan), chicken wire, prong, adhesive clay and tape, florist cone.
Floral foam, also
called oasis, is a cellular plastic
material, available in two types – green foam and brown/grey foam.
Pin-holders, also
called kenzan or needle-point holders,
is a series of sharply pointed pins are firmly held in a solid lead base, to
hold thick and heavy stems securely by impaling them on the pins.
Chicken wire,
also called ‘wire mesh’ or ‘wire netting’,
is a fine- gauge wire used to cover floral foam blocks in large displays.
Prong is the
simplest type of floral foam anchor. It is a small plastic disc with four
vertical prongs. The base of the prong is attached to the container with
adhesive clay and the floral foam is pressed down onto the prongs.
Florist’s cone,
also called a ‘flower tube’ or ‘flower funnel’. It acts like a
miniature vase. It is used in large arrangements, where foliage or flowers need
to be placed above their stem height.
EQUIPMENT:
This includes tools used to ensure t hat a satisfactory
arrangement of plant material is created within the container.
Examples – bucket, scissors, knife, watering can, mister,
wire cutter, cocktail sticks, turn, wire, floral tape, candle holder, cut
flower preservatives, and secateurs.
Mister is a hand-
held spray bottle to produce a fine mist of water droplets to keep an
arrangement look fresh in warm weather.
Secateurs are
used to cut through thick and woody stems.
Cocktail sticks or a
tooth pick is used to make holes in florists’ foam for a soft stem of
flower.
Cut-flower
preservatives is a bactericide ,available in powder or liquid form, to
prevent slime and smell from developing in the vase water, plus sugar to
prolong the life of fresh flowers. A preservative can be made in-house by
adding 3 teaspoons of sugar and 1 drop of bleach to half a litre of water.
CONTAINERS:
These are receptacles that hold the flower arrangement. They
may or may not be hidden by the plant material. The container must be
waterproof and neutral colours such as
soft grey, dull brown, off-white, or earth colours are most suitable because
they are inconspicuous and do not detract attention from flowers displayed.
Theme and simplicity should be kept in mind while choosing the design of the
container.
Example – vases and jugs, basket, bowls and trays, wreath
frame etc.
BASES:
An object that is placed underneath the container to protect
the surface of the support and/or to add to the beauty of the display is called
a base.
Example – table mat, tree section, wood base, stone base, and
oriental base.
SUPPORT:
This refers to the structure on which the container stands.
Example – tables, sideboards, alcoves, and shelves.
PLANT MATERIALS:
These can be divided into 3 basic types-
a)
Flowers ( dominant/ focal/ point material) –
This consists of bold flowers or clusters
of small showy blooms. The dominant material provides a centre of interest.
Example – Gerbera, Chrysanthemum, lilies,
Anthurium, Tulips, Poppies, Roses, Dahlias, and Daffodils.
b)
Fillers (
secondary material) –
This consists of smaller flowers and all
sorts of leaves and foliage that are used to cover the mechanics and edges of
the container and also provide added interest and colour to the display.
Example – Asters, Ivy, Button
Chrysanthemum, Carnations, Gypsophila
(Baby’s breath), Limonium and Marguerites.
c)
Foliages
( line material ) –
This consists of tall stems, flowering
spikes, or bold leaves that are used to create the basic framework or skeleton.
This line material may be straight or curved and it sets the height and width
of the finished arrangement.
Examples – Gladioli, birds of paradise,
golden rods, larkspur, asparagus ferns, palms, tuberoses, and Peruvian lilies.
ACCESSORIES:
These are non-plant materials included in
or placed alongside the arrangement. Their purpose in generally decorative but
could be functional at times. Accessories are added to the design for extra
interest or to ‘stretch’ the flowers when they are in short supply.
Example – miniature dolls, hats, ribbons,
beads, painted wire, wooden fruit shapes, silk flowers and foliage, candles,
driftwood, shells, idols, interesting pebbles etc.
CARE AND CONDITIONING OF FLOWERS
A flower or leaf cut from a plant has a
short, though beautiful, life. It is possible to prolong this for a little
while by a few methods. Flower arrangers use the term ‘conditioning’ to refer to the preparation of cut plant materials
for a long life, the filling of stems with water, and prevention of wilting.
1)
A bucket of water at room temperature should be
carried into the garden and the cut flowers should be immediately plunged into
it. This helps retain their moisture for a longer period of time.
2)
Plant material should be cut at a slant, using
sharp scissors or knife, either early in the morning or after sunset. At this
time, they are crisp and filled with moisture.
3)
As a general rule, it is best to cut flowers
before they reach maturity.
4)
Carry cut flowers in a heads-down position so
that heavy-headed flowers will not snap off.
5)
Wrap the flowers in newspaper till the neck of
the flowers. Plunge this bunch into a bucket of water for 3-4 hours or
overnight to condition. This is called ‘hardening’.
In case of foliage, submerge them in water for about 2 hours.
6)
Use a good pruning knife or scissors to make
clean, slanting cuts, causing minimal damage or bruising to the little ducts in
the stem which carry water.
7)
Make slanting cuts in stems rather than straight
ones – preferably underwater, as this helps expose a larger surface area for
water suction by the stems.
8)
When stems are woody, they may be cut crushed or
split at the end, e.g. cherry, etc.
9)
To revive wilting flowers, snip off half an inch
of the stem underwater and plunge in a deep container of water. Dead flowers
should be cut off.
10)
Re-cut any stem that has been left out of water,
doing this underwater if possible and removing about 2 inches of the stem.
11)
To reduce underwater decay, strip the stems of
all foliage and thorns that fall below the waterline.
12)
Never place a fresh flower arrangement where it
will be exposed to direct draughts from a fan or window. To prevent
dehydration, keep cut flowers away from direct sunlight and large appliances as
well.
13)
Do not put flowers near a bowl of citrus fruits
as they emit ethylene gas when ripening, which causes wilting of flowers.
14)
Prolong the freshness of the arrangement by
spraying with lukewarm water from a mister morning and night.
15)
Change the water everyday if the arrangement is
meant to last a while. Never use chilled water, as cut stems fare best in warm
water of about 45 degree Celsius.
16)
Listerine, ammonia, charcoal, salt, lemonade,
sugar, camphor, aspirin added in small amounts to the water, or commercial
cut-flower preservatives slows down bacterial growth, thus prolonging the life
of flowers.
17)
Use clean containers to prevent premature
fouling and bacterial growth. Do not use aluminium containers for flowers.
18)
Every 3 days, re-cut the stems, clean the
vase, completely replace the water, and add more preservative.
PRINCIPLES OR DESIGN OF FLOWER
ARRANGEMENT
1.
SCALE –
Scale is easy to understand as we can all
recognize when small flowers look wrong in a large container, etc. However size
is relative – an object seen by itself is not big or small unless it is seen
next to another object for comparison. If the difference is great then objects
do not go well together.
In flower arrangement –
a)
Each piece of plant materials should be related
to the others in size.
b)
The base should neither be too big or too small
for the rest of the design.
c)
Any accessory used should be in scale with the
remainder of the design and should not seem huge or dwarfed.
d)
The whole design should be in scale with its setting.
E.g. on a dining table, the flower arrangement used should leave enough room
for china and should not inhibit conversation.
2) PROPORTION –
Good proportion refers to pleasing amount of things and
again it a matter of relationships. The same amounts of material that appears
too much for one container may seem correct for another. Scale concerns relative size
and proportion concerns relative amounts. A number of arrangements can be
made for a room and all may be in scale with their setting but the number of
arrangements may be too many, so the proportion of arrangements to the room is
not pleasing.
A guideline is that the plant material should be one and a
half times the height or the width, whichever is the greatest, of the
container. Equal amount of things lack interest and on the other hand too much
of one thing is also not pleasing. Here the eye is the only judge.
3) BALANCE –
Here, physical as well as visual balance needs to be
considered.
Physical balance: this is vital for any arrangement.
If it is too asymmetrical, then there is a danger that the whole arrangement
will tip over. The mechanics must always be securely fixed and the container
should always be heavy enough to support the plant material. The more one-sided
the display, the heavier the container should be. Sand and gravel can be added
to achieve this.
Visual balance:
this calls for the arrangement to look stable even if it is one-sided.
To increase the visual weight of the lighter side, keep in mind that –
a)
Dark flowers look heavier than pale ones.
b)
Round flowers look heavier than trumpets and
conical ones.
Top to bottom balance also needs to be considered. Large
flowers placed centrally and close to the bottom of the arrangement give a
feeling of good balance.
Symmetry and asymmetry:
This refers to the outline or the shape of the design. If
design is symmetrical, then its shape is exactly the same on either side of the
centre. If asymmetrical design, then shapes are dissimilar and balance depends
on the eye being attracted to both sides of the design equally by the use of
different colours, shapes and textures.
4) RHYTHM OR
MOVEMENT:
This involves using techniques and materials that guide the
eye from one part of the display to another. Rhythm can be in colour, size
and_____________.
Rhythm in flower arrangements may be achieved by –
a)
Using curved stems
b)
Hiding all or part of any tall, straight stems.
c)
Placing flowers ‘in and out’ through the
arrangement.
d)
Having flowers at various stages of development
in the arrangement.
e)
Using foliage of various sizes and contrasting
shapes.
f)
Having an irregular line of various- sized
blooms.
Rhythm is best achieved by repetition and easy gradual
change.
5) CONTRAST:
Contrast and variety add interest to life and opposite
things emphasize each other. A flower arrangement can be dull without contrast.
Contrast can be created in shape – by turning the flowers to different ways
when all round flowers are used. Contrast can be achieved by introducing line
plant material. Strong contrast in textures can be used for interest. Very
strong contrasts should be avoided as too much contrast may upset the unity of
the arrangement.
6) EMPHASIS/
DOMINANCE:
This involves having one or more areas in the arrangement to
which the eye is drawn and on which it rests for a short time. This point is
known as a ‘focal point’ or ‘centre of interest’. The usual methods to achieve
emphasis are as follows-
·
Include a small group of bold flowers (dominant
material).
·
Use an unusual container.
·
Use striking foliage.
·
Have sufficient plain background.
7) HARMONY/ UNITY:
In a pleasing flower arrangement, the plant material,
container, base, accessory and setting should all be in harmony. Similarity in
appearances between materials help s give repetition and a feeling of harmony,
e.g., the curve of a piece of driftwood, etc. The resemblance in all cases need
not be identical but a link in appearances is an echo giving a feel of
relationship. The important fact here is that all plants look as if they belong
to the arrangement and give a look of unity.
STYLES OF FLOWER ARRANGEMENT
1.
All-round
arrangements –
This arrangement is designed to be seen
from all sides and is therefore chosen for a table or a room centerpiece.
2.
Facing
arrangement/ flat-back arrangement –
It is designed to be seen only from the front
and perhaps from the sides. It is therefore chosen for placement on a shelf or
sideboard.
3.
Mass
style-
Little or no space is enclosed within the
boundary of the arrangement. This style is originated in Europe.
4.
Line
style –
In this style, open spaces within the
boundary of the arrangement are the main
feature. Most of the display is line material. The basic feature of a line
design is limited use of plant material with support often provided by a pin
holder.
IKEBANA
(Japanese/ Oriental flower arrangement): the word literally means ‘making flowers live’ in Japanese. This Japanese style has been practiced for
thousands of years. These arrangements are more than an aesthetic grouping of
plant materials. They are symbolic representations of an ideal harmony that
exists between earthly and eternal life. In each arrangement, there is an
imaginary triangle. Its tallest line represents ‘heaven’. Facing and looking
towards heaven is ‘man’. The lowest line, looking up to both, is ‘earth’.
·
In all such arrangements, Heaven, man and earth
are represented by means of three main branches. Shin, the main
spray, is the tallest and symbolizes heaven; it ends to the central axis of the
vase. This stem should be 1 1/2 to 2 1/2 times the height of the container. See,
the second highest stem, represents man. It provides width to the arrangement
and is about three-fourth the height of the tallest spray. This stem forms an
angle of about 45 degree with the rim of the container. Hikae, the lowest spray,
denotes earth. This branch is about half as tall as the one signifying man and
extends very little beyond the diameter of the container, forming an angle of
about 115 degrees with the rim of the container. It is placed opposite the
branch signifying man and is used to balance the arrangement.
·
The Japanese use tall vases as well as low
bowls.
·
They always use an odd number of flowers, as
they believe that odd numbers are lucky as well as more aesthetic. Thus, in all
arrangements, three, five, or seven flower sprays are used.
·
There is no overcrowding and all the plant
materials are seen as separate units, but as a part of the whole.
·
There are various schools of oriental flower
arrangement.
OHARA School is the most popular one. In this school-
ü
When a flat or low container is used, it is
called a moribana style. Moribana is an informal arrangement
in a shallow container in which a pin-holder is used as mechanics. Landscapes
are portrayed or large, colourful flowers are displayed.
ü
When a tall vase without a pin-holder is used,
the arrangement is said to be in the hikae style.
ü
A formal arrangement, basically a triangular one
is called the seika style which has strict rules governing the lengths and
angles of the stems.
ü
A floating arrangement is called ukibana.
ü
A basket arrangement arrangement is morimano.
ü
A classical arrangement in a tall cylindrical
vase with a flowing and natural effect is called nagerie.
5.
Triangular
shape-
It is a popular shape for symmetrical
arrangements. The first step is to establish lines of height and width, usually
with flowers or foliage of finer form or paler colour. The next step is to
establish a focal point of interest with large or darker-coloured flowers. Fill
in with flowers of varied stem lengths, grouping colours.
·
Left triangle- made in a shallow container with
consecutive stem along the left side.
·
Right triangle - like the left triangle arrangement, but
the tallest stem on the right side of the container with consecutive stem.
6.
Vertical line-
A very tall arrangement placed in long and
cylindrical flower vase using a very long stemmed flower like torch lilies.
7.
Line mass
style -
In this style, some open space is present
within the boundary of the arrangement.
·
Circular shape - or round shape, is an arrangement in which
flowers are arranged in circular designs.
·
Crescent shape - it is asymmetrical and formal arrangement
which requires more skill and experience.
·
Fan shape - the fan or horizontal shape is a good line
to follow when designing flowers for the centre of the table. It is a low
arrangement, symmetrical and thus attractive from every angle.
·
Hogarth or ‘S’ shape - this style was pioneered by an 18th
century painter, William Hogarth. This is a very graceful and easier to make arrangement
when curved branches and pliable stems are used. After establishing the S shape
with these, flowers are filled in at the centre and just above and below the
rim of the tall container.
8.
Miscellaneous
style -
·
Parallel style/ European style
·
Landscape style
·
Foliage arrangement
·
Dried flower arrangement
STYLES OF FLOWER
ARRANGEMENT ON THE BASIS OF EFFECT
1.
FORMAL ARRANGEMENT –this is symmetrical and
precise.
2.
SEMI-FORMAL ARRANGEMENT – this is more or less
symmetrical in outline, but not in the details of arrangement
3.
INFORMAL ARRANGEMENT – this is asymmetrical and
‘free’.
4.
MODERN OR ABSTRACT OR FREE-STYLE ARRANGEMENT –
these have no fixed rules for correct proportions. These arrangements do not
have a definite geometric outline; instead the emphasis is on line and space.
The individual beauty of each piece of plant material is emphasized instead of
the beauty of an outline shape or a mass.
COMMON FLOWERS AND FOLIAGE
Flowers
–
1.
Roses
2.
Arum lilies
3.
Gladioli
4.
Dahlias
5.
Chrysanthemums
6.
Gerberas
7.
Tulips
8.
Asters
9.
Carnations
10.
Freesias
11.
Tuberoses
12.
Lotuses
13.
Anthurium
14.
Birds of paradise
15.
Marigold
16.
Orchids
17.
Petunias
18.
Hibiscus
19.
Poppies
20.
Camellia
21.
Peonies
22.
Hydrangea
23.
Snowdrops
24.
Gypsophila ( baby’s breath)
25.
Bottle brush
26.
Hollyhocks
27.
Geraniums
28.
Daisies
29.
Spider lilies
30.
Water lilies
Foliage
1. True
ferns
2.
Asparagus ferns
3. Palm
leaves
4.
Umbrella Palms
5.
Goldenrods
6. Copper
beech
7. Pine
8. Bamboos
9. Ivy
10. Boxwood
Q) How does the
location of a flower arrangement affect the ‘principles of design’?
Ans) The location of
a flower arrangement affects the ‘principles of design’, which is explained as
follows-
1.
Table
arrangement - this refers to the arrangements used to decorate tables
for seated meals, banquets, buffets, etc. These should be –
a)
Simple
– e.g. fruits placed in a low container, two or three flowers and a few leaves
in a small container, etc.
b)
Appropriate
in size – since the table is in use for eating and not for showing flowers,
the arrangement should be small and neat and not so large and overflowing so to
fall into the plates, etc. It should not be too dominating.
c)
Proper in
shape – flowers should never interfere with conversation on the dining
table. A low arrangement is most suitable and the design should look attractive
from all sides. The shape of the table will usually dictate the shape of the
flower arrangement. A rectangular table may need a design that is long, etc.
2.
Reception
table – Bold arrangements are made keeping in view the large counters
they have to be put on and they should command a dominant position where they
can be viewed by a large number of people. Normally it should be front facing.
3.
Guest
rooms – Strong smelling flowers should be avoided and the arrangement
should not be large for a small room or vice-versa. This means that the
arrangement should be in size and proportion to the room and site. Most
arrangements are either placed on coffee table or dining table ( in suites)
when they should be round and on writing tables, usually with the back to the
wall in which case they can be front facing.
It is important to
note that flower arrangements are kept at different eye levels which would
affect the actual height of the arrangement.
As a rule in a tall flower vase – height of the tallest
floral material should be one and a half to two times the length of the vase.
In a higher level placed flower arrangements are kept above
the eye level and have the largest stem reduced below accepted measure so as to
conform to the visual scale of proportion.
In a lower flower arrangements should not have the largest
stem over and above the accepted scale.
BONSAI
Bonsai is a horticultural art which is used
to beautify hotel interiors, specially lobbies and restaurants.
Bonsai literally means ‘a plant in a tray’.
It is a creative art where the raw material is a living thing – a tree or a
plant. In the bonsai school, the shape and properties of a full grown tree, as
found in nature, are sought to be copied exactly in miniature style within the
confines of a container.
Styles of Bonsai-
1.
Informal upright style
2.
Windswept style
3.
Roots over rock style
4.
Cascade style
5.
Multiple trunk style
6.
Forest style
7.
Broom style
GLOSSARY –
1.
Flower bloom/blossom: full open stage of a
flower or plant.
2.
Flower bud: half or not opened stage of a
flower.
3.
Foliage: green or brown leafy material used in a
flower arrangement.
4.
Searing: it means drying up the leaves and
flowers
5.
Shearing: cutting the stem or leaves of flowers.
6.
Principle of unity: all plants look as if they
belong to the arrangement and give a look of relationship.
7.
Principle of harmony: in a flower arrangement,
the plant material, container, base and accessory should all be in same
appearance.
8.
Difference between Ikebana and traditional style
of flower arrangement: in Ikebana, lines are an important feature of design
with lots of space left in between whereas in Traditional style, emphasis is
given on the outline of the mass rather than on individual plant material with
little space within the design.
ASSIGNMENT –
1.
List the principles of art/ design applied to
flower arrangement with a brief explanation of each.
2.
List the equipments required to carry out flower
arrangement and what are they used for.
3.
Give correct term for the following;
a.
The Japanese term for a pin holder.
b.
Floral foam used as a base for arranging
flowers.
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