These 12 plants are among the most intensely fragrant you’ll find. They are the ones that make people sniff the air and ask, "What is that wonderful smell?"

1. Daphnes shrub for late winter or early-mid spring

2. Gardenia intoxicating scent

3. Hostas bloom in July or August--"Fragrant Bouquet", "Fragrant Blue", "Moonlight Sonata", "Stained Glass"

4. Hyacinth

5. Jasmine legendary fragrance for spring & summer

6. Korean spice viburnum sweet clover like scent

8. Lilacs intensely fragrant for late spring

9. Lily-of-the-Valley

10. Oriental Lilies bloom in July & August

11. Peonies bloom in late spring or early summer

Of the five basic senses, smell is the strongest and is most linked to memory. For years to come, the whiff of scent from a flower you wore on your wedding day will bring on a vivid memory of the event. So as well as considering colors, textures, and designs, don’t forget your nose (and those of your guests as well).

Scent is one cause for the popularity of such diverse flowers as roses, lilies, peonies, lavenders, and rosemary. If a certain favorite flowers is only available for a short period of the year, consider setting your nuptials for that time of year.

Tulips ranunculus jasmine narcissi

Freesias hyacinths mimosa daffodils

Forsythia

lily of the valley peonies lavender roses foxglove honeysuckle cornflower daisy hosta

Late summer

dahlias achilleas sunflowers zinnias

Autumn

Winter

poinsettias

Biedermeier nosegay of tightly packed concentric rings of flowers in various hues.

Breakaway two sections with smaller "toss" bouquet nestled into a larger one.

Cascade nosegays with gracefully extended tendrils of greenery & blooms from their bases.

Composite wiring together petals from hundreds of buds yo create one huge bloom.

Crescent flowers are arranged to extend from either Right to left OR from left to right in a symmetrical or asymmetrical style.

Hand Tied generally round in shape. Tied with a ribbon or other mat raffia with the stems exposed.

Heart features to arched shapes at the top & tapers to a point at the bottom.

Nosegay tightly clustered (most popular style).

Oval combination of a cascade & round style.

Over-the-arm long stemmed arrangement draped into the crook of the arm on the inside of the elbow.

Pomander tight ball shaped arrangement with ribbon strip handle.

Posies petite nosegays.

Round domed shaped floral top.

Shower main bouquet (compact or loose) with a long spray of flowers and/or greenery.

Should always be an odd number of flowers (1, 3, or 5). Stems exposed or wrapped.

Tussie-Mussie tiny bouquet carried in silver cone-shaped holders.

Formal always all white, of one type of flower or a mix of just 2 or 3 different elegant flowers. Roses, calla lilies, orchids, gardenias, stephanotis and lilies of the valley are most formal. Nosegay or cascade shape with ribbon wrapped stems.

Semiformal colorful palettes traditionally in nosegay and arm bouquets.

Informal smaller in size (nosegay or posies), sometimes

Flowers are a traditional part of every wedding event, whether it is a beach wedding and seashell are in twined amongst the blossoms or arriving by carriage to a park in Spring time or decorating the ballroom with sprays of roses. Flowers add fragrance as well as eye-appeal to your event.

Keep your floral budget in check by using flowers than are in season during your event time frame. You can get orchids in December, but you are going to pay December orchid prices. Talk to your florist and find out what is available at the time of year for your wedding. Don’t forget blossoming branches as options in centerpieces or sprays. They can add a very dramatic touch to your event. Seasonal flowers are generally less expensive than exotics, but prices do vary even within seasonal flowers. Peonies, lilacs, and viburnums are more expensive, even in season.

Use your flowers to extend and compliment your color theme for your event. Colors do not have to match exactly. Use flowers and colors that compliment or contrast each other in colors, textures, and scents. A good florist can help you. Each rose has a different smell, so don’t just assume every rose is the same rose.

Kevin Lumley of Lumley & Lloyd Wedding Artistry was a featured contributor to the article "How To Work With Wedding Planners" in the September 2004 issue of Florists’ Review.

Use local foods as much as possible for food freshness and to stimulate the local economy, while keeping transportation costs down. Use local grown or raised and seasonal fresh foods for more flavor and better prices. Look for organic where available. It is a little more expensive, but the food is not loaded with chemicals and preservatives. Donate leftovers to shelters or food banks or recycle them amongst family and friends. Compost what can be composted. Ask your caterer about their recycling practices. Use items with the least amount of packaging to reduce waste and use recyclable materials where possible. No beef! Beef has one of the highest ecological costs to produce for consumption per pound. Pasturelands have to be cleared reducing forests in many places in the rain forest. It takes an average of 2500 gallons of water per pound of beef versus 25 gallons for one pound of wheat. Plus the feed is loaded with chemicals and hormones that get passed along to us. For seafood dishes, use seafood that has been locally farm raised and use species that are not over-fished. Coffee is second only to oil in dollars traded. Make sure the companies you use have "Fair Trade" practices and are not exploiting the workers. Sugar and cocoa (chocolate) is also bad for the ecology. To produce the fields, wild life habitats are destroyed by clear-cutting forests. This also leads to erosion and water run off, clogging rivers and streams with silt and loss of top soil needed for plant growth. Go vegetarian! Many guests may thank you and the possibilities are limitless in content and style. Carrot sticks are okay. But what if you display them like French fries in a little paper container? Rent items (like plates, napkins, utensils, glasses, etc.) that can be cleaned and reused for other events. Avoid plastic and paper products that can only be used once and wind up in our landfills. Ask your caterer or coordinator to provide "To Go" boxes for left over food so guests can take some memories home with them. Recycle your wine bottle, beverage cans, etc. Ask the reception facility if they recycle these items on site, or ask your caterer about how they practice recycling for their events. You are spending a lot of money and you don’t want it going into the landfill in tonnage.

Natural materials are making a surge in the wedding industry. Designers are adding many new materials to the cloth pallets, including linen, cashmere, bamboo, cotton, silk and hemp. The natural fibers breathe better and are more ecologically friendly to produce and discard. Satin is a petroleum byproduct. Purchase a vintage gown or a used one from a re-sale shop. Borrow one from a friend or family member. Trunk shows can be great for finding unique pieces. Buy local to keep the money within the community for jobs. Plus it keeps transportation costs down. Purchase a gown and accessories, bride and maids, and tuxes or suits that can be worn for future events instead of just one day for your wedding. Use companies that practice "Fair Trade" laws, who are using sustainable material practices and are non-sweat shop labor producers. Purchase a gown that is "not quite" white. The chemical process to make a stark white material is harmful to us and the environment. Donate your gowns to a charity for re-sale after your special day.

www.EcoDesignLab.com       www.MakingMemories.org (Breast Cancer Charity)

Scents Can Help Create Special Moods for Your Reception

Scented candles may also be used as a "signature" scent for your event. Add some tulle around a nice votive holder filled with a votive of your wedding scent and you have a great inexpensive favor for your guests to take home. When they burn it at home, they will think of you and remember your special day!

Fragrances affect emotions and behaviors. The sense of smell is directly linked to emotions. Bringing up memories and tying themselves to memory. Remember how grandma’s kitchen used to smell. Or Dad’s cologne as you snuggled into his neck while he carried you as a child. Aromas can affect the emotional experience more than any other of the five senses. The secret to a "signature" scented event is deciding how the bride wants guests to feel and react.

Some examples of scents are as follows:

Blue Spruce invokes happiness and nostalgia. It stimulates the hippocampus (brain’s memory centers) triggering happy memories.

Lavender creates a relaxing mood. Alpha waves associated with a more relaxed state are increased.

Cucumber melon also decreases stress as it relieves underlying anxiety.

Apple gives locations a more spacious feel. The parietal lobe which controls spatial perception in the brain is stimulated by this scent and makes the room seem larger.

Vanilla & Brandy scents increases men’s romantic desires by stimulating the sepal nucleus (brain’s arousal center).

Lemongrass wake you up. The scent stimulates the nervous system.

Scents are as varied as your imagination. Use them sparingly to create the perfect presence at your wedding. Your wedding coordinator can assist you in this endeavor. Or ask for assistance at a quality candle shop.

There are varying options of service styles from which to select for your wedding reception and rehearsal dinner...or any event for that matter. Service style is based on the formality of your event. Here are some basic styles, with accepted descriptions of each.

Russian (butler) Servers present the food on platters and each guest serves themselves. Russian is considered the highest level of service, taking extra time and additional staff. this is reserved for the most formal affairs, where service is the key element and time and budget are not major factors.

French The waiter serves from a platter and puts the food on each guests plate. Like Russian, this is a very high level style of service. Plated Each person is given a plate that has been prepared in the kitchen. This service is fast and works best when a food function is scheduled between other events.

Buffet (self service) Food is presented on a table. Guests serve themselves. This service is fast and is used when time is at a premium.

Buffet (served) The food is displayed on a table and certain items, such as meats or fresh pastas, are served by waiters or chefs.

Cafeteria Food is placed on a table and main dishes are served as requested. This is rarely used but could be effective within certain event themes.

When planning, there are several factors to consider, including:

Time Compare serving styles with the available time. Russian and French service take more time.

Budget Russian and French service may cost more than other styles due to time and staffing needs. Likewise, using someone at a carving station may cost extra as well.

Training Is the staff trained to perform the service style you prefer and do they have the appropriate utensils?

Menu What foods can be easily prepared for your size event and allotted time frame? Does the service match the menu?

Room Size Plated service may be best if seating is awkward or confined. Servers need space to maneuver to properly serve.

Guests Will your guests appreciate the chosen style of service?
Your event can be personalized to your specifics but certain rules of thumb do apply. You are generally not going to have a Russian serve style for more informal gatherings like luaus and barbecues. Look at your event formality and the venue of your event to assist in determining your best serving style option. Remember you can have an elegant seated formal French service set up in a grand ballroom or in a beautiful garden. Use your imagination and create spectacular results!

Personalization is the watch word in weddings these days. Couples are looking to add meaning to their events and to distinguish them from the weddings of other friends and family. One way to do this is to decide on the style of your reception. Many couples use varying methods within their wedding event. Some of the basic reception styles include:

Seated Dinner Appropriate for a formal event that begins between 6-9 pm. This style typically lasts five hours beginning with the cocktail hour. Guests are assigned seats. There is a set menu, although many time a small variety of entrees are offered. Different wines may be served with each meal course.

Cocktail Reception This style of event can be either formal or informal and generally in done between 4-7 pm. Cocktail receptions are generally three hours in length. Hors d'oeuvres are passed on trays butler style so guests can circulate while enjoying their food. Provided seating is usually limited. Hot and cold appetizers are typically served while music is played in the background.

Buffet Reception Food is placed in decorative containers on a separate table or tables and guests serve themselves from your selection. Special food stations may also be incorporated. This style event generally runs 4-5 hours. (This style event can be more expensive than a seated menu because you have to have more of everything available because you do not know who will eat how much of which food selection).

Tea Reception Traditionally this type of event is held in the afternoon between 2 and 4 pm. This may be used for a formal or informal event, depending on how you set it and what menu you select to serve. Background music is provided as guests mingle. Seating is generally not reserved unless it is more formal. Menu selections can vary from the very traditional tea fare to more exotic and personal favorites.

Breakfast or Brunch Buffets Guests are generally served a variety of brunch foods mixing items from breakfast and lunch menus. These events are usually held in the morning around 10-11 am and last for 2-3 hours in time. Champagne or champagne drinks like mimosas are served in addition to regular beverages. Background music generally accompanies the event. Seating is not assigned.

The style of reception will effect your budget and some styles lend themselves better to certain guest numbers. One rule of thumb is that if your reception is around a meal time, you should feed your guests a more substantial meal. Brunches and teas are good ways to offer a lighter fare and save some money too.

Formal Etiquette

There are a few etiquette rules for your invitations you will need to observe.

These will assist your guests in dressing appropriately for your event. You need to let them know in a corner copy on your invitation if guest attire is important to you for your special event.

Black Tie Black tuxedo or seasonal white dinner jacket. (Easter to Labor Day). Tea to full length gowns.

White Tie Black tailcoat with French or Swiss pique shirt, vest, & bow tie. White gloves optional. Full length gowns.

Preferred You prefer guest dress formally but suits are okay.

Requested Stronger suggestion for formal attire. You are asking them to wear a tuxedo instead of a suit.

Required Formal tuxedo is de rigor. Formal gown is required.

Semi-formal Suits or tuxedos are okay as are various dress styles & lengths.

It is also good to let guests know if the dress is more casual as well. If the event is outside or more informal, let guests know so they can dress appropriately and enjoy your special day!

Get creative with your invitations. They are the first thing that guests receive and they

set the tone for the wedding. Use recycled paper stock invitations or handmade paper. Or go digital! Send them over emails! Emily Post may not agree but in today’s society it is a viable option for many young couples. Send out your invitations early and skip the Save-the-Date cards. This saves paper and postage! Minimize your guest list. Create custom artistic designed invitations to save as keepsakes like using "seed" paper that can then be planted in your guests gardens as a reminder of your special day. If you are making your own invitations, make sure to recycle your paper and ink cartridges. Have your invitations stamped at post office and do not use adhesive stamps. The plastic stamp sheet backing is not recyclable.

www.InviteSite.com

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