In this table arrangement, flowers and vegetables are brought together. Hyunju has used three kinds of mushrooms, which she finds very beautiful in colour and texture: blackcurrant leaf, broccoli, green peas, white peony bud and rosemary.

This flower arrangement brings together beautiful spring flowers – coral peonies, tulips, fuchsia, butterfly ranunculus and bleeding hearts – all held together with flower frog, or kenzan. Each flower has a different size but they are all perfectly balanced in a juggling act.

In this simple and beautiful arrangement, pansy flowers and tulip leaves are inserted into a traditional lunch box made by Korean bamboo craftsmen.

Wild flowers collected in early spring – two types of violets, dandelions, muscari and clover leaves – are arranged in a traditional, antique Korean ceramic vase. Straws are used as a tool to fix and hold them in place.

A small bouquet and boutonniere for a winter bride, made with alder leaves, pine needles, forget-me-nots and Korean spirea. By matching pine needles with small white flowers, Lee Hyunju tried to represent the snowy winter scenery of her country.