Where do I begin with wedding flowers?
Flower choices abound, so where to start? I’d love to give a few tips, as a florist and as a former bride.
If you are reading this, I’m going to guess you are considering Sedona for your vows or have already booked your wedding at Agave of Sedona. Prior to that, you have chosen a date. Ok, then, with those two decisions in mind lets talk flowers!
Flowers are traditionally a part of the wedding and the pinnacle is the brides wedding bouquet. What color, what shape and what flowers are used is a discussion between bride and florist as you narrow down the look you love.
In the beautiful red rock landscape of Sedona, it’s fair to consider those colors as part of the wedding colors too. The rocks are spectacular and probably a main reason to consider Sedona. So many color choices to play off the rocks.
Deep hues of red and oranges, or going with popular blush tones and ivory all work well with the background and set different moods. If your skin tones don’t work well with the more yellow based colors, not to worry, the red rocks also have undertones of pinks and subtle lavenders. Pale pink, deep pink and burgundy seem to sing out in an unexpected harmony and perhaps accentuate the forests deep green of Juniper that dot the hills.
Seasonality is an interesting thing to consider as it sends a message of time of year in your photos. The obvious is the use of pine boughs and deep reds in winter but there can be a more subtle cue with Fall sunflowers. Spring may offer a small daisy like accent and summer might offer a play of color we accept as fun in that time. Perhaps a hot pink accent on creamsicle orange. Summer and our thoughts of summer vacations and a bit of goofing off, will likely offer thoughts of hydrangea or even peonies but also “fun” mixes of color are just so refreshing to look at. Brights in pink, orange and even blue signal a summer look.
A late Winter bouquet of calla lilies and branches. Photo by Peter Richardson
The lovely Paige Hazzard with her rose bouquet featuring “privet” a seasonal berry, in September. Photo by Gari Gold Richardson
