
It seems my devotion to hydrangea as a cut flower must be tested. In the vase, the glorious, over-sized pompoms are capricious. One minute they are perky and the next–as if knowing they have been snipped from their true habitat–they wilt. Recutting the stems and submerging the flowers in a basin of cool water for a few hours can, in most cases, revive the blossoms. Constant watering is required to cope with their troublesome nature, but I will continue to love them, despite their faults, because they share the vase so well with a vast variety of flowers.
Breeders of Hydrangea macrophylla have been tempting me with a wide array of hybrid mopheads from the palest pastels to deepest cobalt blue. The fanciful blossoms of the double rose hydrangeas tipped with white are so large they could be mistaken for a fancy double pelargonium. In fact, hydrangeas are so fickle about color it is difficult to identify one variety from another since their shade is dependent on soil acidity. With this in mind, the hydrangeas for the bouquet recipes here should be motivated by color rather than named variety. |