With a tagline of “romantic, wild, nature-inspired floral design,” we knew that The Secret Spot Flowers was the perfect springtime source for building creations out of what we have on-hand.
Tey Stiteler opened her shop on Camp Street in May of 2025. One year in, she’s become a trusted expert in the city for brides, hoteliers, entertainers and restaurateurs looking to freshen spaces with intriguing floral displays. She’s also growing her own organic blooms on her very own farm.
“At our core, The Secret Spot Flowers is about celebrating life’s moments — big and small,” she says. “Our mission is to bring a sense of beauty and connection to everyday life, through flowers and experiences that feel genuine and welcoming. We’re deeply inspired by seasonality, sustainability, and local flowers.”
We sat down with Stiteler, amongst the blooming and dried masterpieces in her shop, beneath chandeliers and exposed brick, to hash out using what you already have at home.
Where did you learn about florals and arranging? “My education in flowers has been layered and hands-on. I’ve learned through working alongside other designers, through formal workshops, and — most importantly — by growing flowers myself. Having a small, no-till, organic farm has completely shaped the way I design. When you grow the flowers, that knowledge naturally translates into a more intuitive, respectful way of designing.”
This spring, we want to celebrate the more-is-less approach. Instead of going out to purchase, how do we make the most of what we already have? “Working with what you already have shifts the design process away from achieving perfection and focuses on creating meaning. It’s more sustainable, more accessible, and more unique. When you use branches from your yard or a vessel you already love, the arrangement naturally tells a story that feels authentically your own.”
To start, she says, begin by “looking for line and texture before flowers. Branches, interesting foliage, seed pods. Inside the house, I notice vessels that can be used as a vase — pitchers, jars, bowls. With our warm climate, New Orleans yards always have something to offer. There’s almost always an interesting vine, palm or flower if you look closely.”
What might someone less skilled overlook? “People often overlook foliage and negative space. Not everything needs to be a ‘flower.’ Leaves, branches, and even slightly imperfect blooms add movement and intention. Scale and proportion matter too. Many art forms reference the ‘Golden Ratio,’ but an easier way to think about it is the Rule of Thirds. Aim for the arrangement to be about two-thirds of the overall height or width, with the vessel making up the remaining third.”
What do we choose first — vase or flowers? “The first question we ask is, ‘What’s the occasion?’ The second is ‘Where will they be placed?’ Begin with the why and where. How do you want the arrangement to feel? What space is it meant for? From there, then let what you already have, indoors or out, guide the design.”
Can you share common plants found in New Orleans yards or growing on neutral ground that make for great arrangements? “In spring, I’m especially drawn to gardenia branches. The blooms are fleeting, but the foliage is one of my favorites. Chinese fringe tree and jasmine vines add wonderful texture and movement. For large-scale designs, I love branches of elaeagnus, loropetalum and magnolia leaves. I also use herbs whenever I can. I love a little bud vase of rosemary and flowering basil on a bedside table. And, you can never underestimate the impact of tropical foliage. Palms, gingers, and elephant ears can be striking, especially in homes with soaring ceilings.”
Is there a tip to keeping arrangements fresh? “A clean vessel, fresh water and change it regularly. Ideally daily. Flower food can be helpful, but it isn’t necessary if you’re diligent about refreshed water. When it comes to harvesting flowers and foliage, early morning is ideal, when plants are at their most hydrated.”
Beyond the yard, what about the pantry or the fridge? “Absolutely. Citrus, like satsumas, oranges, and lemons, are beautiful. Kumquat clippings and fruiting loquat branches are especially lovely. I also like incorporating okra into arrangements. These elements blur the line between flowers and food, which I find so appealing.”
