Zinnias: Perfectly Imperfect
From raspberry and rose to salmon, tangerine, gold, and lime — zinnias are pure joy in flower form. Their candy-coloured domes light up any room and remind me why I love summer blooms so much.
The trick to arranging zinnias is no trick at all: keep it simple. Strip away most of the leaves (leave a few for filler), gather the blooms in one hand to even the stem lengths, then trim with the other. Zinnias are what florists call “dirty” flowers — they produce a lot of bacteria in the vase water. To keep them fresh, change the water and recut the stems daily. I also add a tiny drop of bleach to help them last a little longer.
Fun fact: Zinnias are edible, if not exactly delicious. Sprinkle a few petals over salad for a pop of colour and a touch of pleasant bitterness. Just don’t put them on a wedding cake — they’re better admired than eaten!
What I love most about zinnias, though, is their perfectly imperfect nature. Their petals might curl or fade at the edges while the stems stay strong. Each one has its own personality. I can’t help but see a reflection of people in them — unique, beautiful, and a little bit unpredictable. And that always makes me smile.
