A Windsor Florist's Guide to Spring Flowers in Brisbane
Spring in Brisbane runs from September through November, and it's the busiest and prettiest stretch of the floral calendar. Wedding season ramps up, gardens come back to life, and the range of what's available to your Windsor florist widens by the week. Here's what's in season each month, how to use it, and how to keep it all looking its best once it's in a vase.
What’s in season this spring
September Daffodil, arum lily, forget-me-not, hyacinth, lavender, lily of the valley, Queen Anne's lace, ranunculus, snapdragon, stock, sweet pea, tulip.
September is the transition month, the last of the structured winter blooms overlap with the first soft, romantic spring flowers. Ranunculus and sweet peas are the standouts here: both hold their shape beautifully in bouquets and posies.
October Arum lily, calla lily, hyacinth, lavender, lilac, lily of the valley, lisianthus, ranunculus, David Austin rose, snapdragon, sweet pea, tulip.
October is peak spring, lisianthus and David Austin roses come into their own, giving arrangements a fuller, garden-style look that's especially popular for spring weddings and events.
November Arum lily, calla lily, lisianthus, peony, David Austin rose, snapdragon.
By November the range narrows but the quality peaks, this is peony season, one of the most requested (and most photogenic) flowers we carry. If you love peonies, take a look at our peony bouquet for inspiration.
How to Use Spring Flowers
For weddings and events:
Spring is Brisbane's most popular wedding season, and ranunculus, sweet peas, and (later in the season) peonies are consistently the most requested bouquet flowers. If you're planning a spring wedding, get in touch early, the best blooms are the first to book out.
For home styling and gifting:
A loose, seasonal mixed bouquet, sweet pea and stock in September, lisianthus and rose in October, peony in November, is an easy way to bring the season indoors without needing a special occasion.
Preparing and Arranging Spring Flowers
A few tips to get the most out of your bouquet once it's home:
Cut stems at an angle. Snip ends at a 45-degree angle with sharp clippers so flowers can drink water properly.
Remove lower leaves. Strip any foliage sitting below the waterline, it stops bacteria building up in the vase.
Build a green base first. Lay down a crisscrossed structure of eucalyptus, ferns, or large leaves to hold your focal blooms upright.
Layer as you go. Add larger focal flowers like tulips or ranunculus next, then tuck filler flowers like stock into the gaps.
Refresh the water every two days, re-trimming stems each time to keep blooms crisp for longer.
A few flowers need special handling:
Tulips keep growing after they're cut and can droop, wrap them firmly in paper and stand them in water for an hour if they need straightening out.
Daffodils release a sap that shortens the life of other flowers, so keep them in their own vase for the first few hours before mixing them in.
Woody branches (blossom, flowering branches) need their stems crushed or split at the base so they can absorb enough water.
Shop Fiore Boutique's Spring Range
Fiore Boutique is a Windsor florist delivering fresh, seasonal arrangements across Brisbane. Browse our current flowers or get in touch about a spring wedding order.