In an effort to keep the pretty dyed colors of the weekend alive, I exposed the sharply cut stems of white mums to a food coloring + water mixture. I didn’t use much coloring (2 drops per cup) and let the flowers sit for 48 hours. The result is a bouquet of the most gorgeous colored florals with pretty striping and a perfectly subtle appearance. I absolutely adore them… every one.
The flowers would be a pretty touch for a spring dinner party, to give for Mother’s Day or just to brighten up a rainy April day.
PS. I designed a spring centerpiece using these dyed flowers that you will be able to see in the floral issue of Styled. magazine, out Wednesday April 18th (coming soon!).