Flowers: Best in Class

Study the beauty of single-bloom bouquets and put simplicity and style in your hands

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Fine Print
The inky center of the anemone is a beautiful contrast to its papery petals. Although they are often seen in shades of reds and purples, we love the way T.J. Montague from Garden Party Floral Design paired creamy, pale yellow blossoms with pink-tinted white ones to create a natural, romantic bouquet. 206-324-1758;



First Blush
Considering a DIY approach to your wedding flowers? Katherine Anderson grows and cuts organic flowers and foliage at Marigold and Mint. She delivers, too. Just beware: this tightly bundled collection of apricot-colored long-stem ‘Mary Jo’ dahlias only looks effortless. 206-419-1222;



Walk Softly
Love’s most ubiquitous flower isn’t always red. In fact, subtle shades make very striking statements. Here, Julie Borrud of Bella Rugosa used an abundance of small, lemon-yellow spray roses to highlight the soft peaches, pinks, and lush creams in this romantic, painterly arrangement. 206-789-1134;



Form and Function
Call it a new twist on the farm-to-table movement. At Marigold and Mint, Katherine Anderson’s flower farm in Carnation, Washington, cardoons grown from seeds purchased in Italy lend an otherworldly air to the rows of herbs and blooms. Cousin to the artichoke, cardoons are edible, but their deep fuchsia tips and highly unusual form make them irresistible adornments. 206-419-1222;



Taking Shape
Wendy Morgan at Ravenna Bloom loves the small, delicate layers that make up the round Scabiosa flower. The top tier of lavender looks like confetti scattered atop the rich, wine-red petals below, creating a dramatic example of how less is so often more. 206-522-7200;