Pretty bulbs are springing up now in the garden, and although it can feel a shame to pick them, making a small posy to admire up close adds freshness to your house.
The beautiful combination of blue grape hyacinth (Muscari armeniacum) or brunnera with delicate yellow primroses or sunny ‘Tête-à-tête’ is such a winner. Narcissus ‘Thalia’ and N. ‘Paper White’ also make wonderfully scented cut flowers, as do hyacinths.
In terms of shrubs, a branch of magnolia is divine in a favourite vase. It’s best to pick it when the flowers are just opening. If you can spare some camellia from the garden, they look gorgeous too, and, complete with all that shiny green foliage, make a ready made bouquet.
As with all cut flowers, remove foliage lower down the branches and stems and change water regularly. Adding a flower food to the water will help them last longer. You can buy it in sachets to sprinkle in the vase or make your own from sugar, bleach and lemon juice or vinegar.