Bouquets: Sweet Peas and Wood Hyacinth

Martha Stewart Weddings, Winter/Spring 1997

Sweet Peas
From collars of matching organza, this quartet of sweet peas emerges. These bridesmaids' nosegays require one square yard of fabric apiece. The organza is basted 12 inches from one selvaged edge; the seam is then pulled taut, creating a loose cone of organza around the bouquet, with the selvage as the outer edge. The bottom half is wound around the stems, tucked in place, and secured with pearl-headed straight pins.

Wood Hyacinth
Unopened wood hyacinth buds make dramatic bridesmaids' bouquets. "There's a sense of anticipation there," floral designer Michael George says of the flowers' plump heads. The stems are wrapped with double ribbons: A green grosgrain band is glued to mauve silk or lavender satin, with ends folded under and finished with covered buttons.

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