Your choice of flowers for your wedding depends on five things; personality, season, availability, budget and scent.
Your flowers should represent your own taste. We all have some association with flowers we love that probably goes back to childhood. Do you fondly remember the roses and peonies in a grandfather’s garden? Or have you always chosen items based on being a little out of the ordinary? You might like sunflowers or orange calla lilies.
There is a hefty price tag if you want out-of-season flowers. Spring flowers for a winter wedding are pricey. Daisies are a simple flower and a standard choice, but not in January. Celebrate the season: for fall, you might introduce wheat and berries. For summer, garden snapdragons and roses, all in one colour.
Availability relies on more than the season. Some flowers are simply hard to find and sometimes only a few florists in your area may carry them. This will be reflected in the price. If the price is too high, ask to see a catalogue of options. You almost certainly will find a flower of much the same type that may be more available.
Typical cost of flowers for service and reception is about 10 percent of the total wedding cost. When you’re talking to your florist, get the estimate in writing.
A marriage of scent and sight is a glorious combination. A caveat, however: If the floral scent is very strong in centrepieces, it may interfere with the enjoyment of the food.
It’s a good idea to go one of two ways: either have very tall centrepieces or very low. This is so the centrepieces aren’t at eye level and therefore get in the way of across-the-table conversation.Very popular: Three-foot-tall slim glass cylinders with flowers, such as orchids, spilling out of the top. Or very low clusters of, say, hydrangeas or roses.