SUMMER WEEK 4

BOUQUET INGREDIENTS

zinnias, amaranth, gomphrena, strawflower, celosia

We dry loads of flowers here. Around our home you'll find bunches hanging everywhere they can be hung, stacks of cardboard boxes full of dried blooms, and many dried flower bouquets and wreaths on display.

Drying your flowers is simple: hang them upside down in a well-ventilated area away from direct sunlight. (Air flow is important to stop mold from forming while your flowers are still fresh and darkness helps preserve their color.) I strip as much foliage as possible before hanging my flowers because I prefer the tidy look of foliage-free dried stems, but this can also help prevent molding and helps your flowers dry faster, too. It usually takes two or three weeks for flowers to fully dry with this method. A good way to test your flowers is by trying to snap a stem. If it bends instead of breaking, this is a sign that some moisture remains, but if it breaks in a clean snap, then it's fully dried.

If you're committed to sourcing flowers locally, dried flowers bridge the gap between growing seasons. They simply make great natural decor in fall and winter months (though I love them year-round). Dried flowers are also the perfect medium for fall and winter projects like wreaths, garlands, and handmade gift toppers.

Nothing beats a fresh cut, but we love preserving flowers on our farm. All of the flowers in your bouquets this week are varieties that are well-suited for drying. The zinnias won't hold their form or color as well as the other varieties, but we still love how they turn out. Give it a try if you feel inspired! We'd love to hear how it goes.

Have a lovely week!