In one sentence, describe what the following article is about: When cutting your plants, be sure that your clippers are clean and sharp. This will promote faster healing and prevent your plant from getting sick.  You may also want to wear gloves to keep your hands from getting dirty and to protect them from any potential pests. Clean your harvesting tools with rubbing alcohol between plants, too, to reduce the risk of spreading diseases. Most people want their herbs to be a sustainable supply that will regrow even after being used. In order to be sure that you don't accidentally kill your herbs, don't harvest more than ⅓ of the plant that you can see. For harvesting leaves, you'll want to snip (from a mature plant) a few inches down the stem.  You can also simply pick off the few pieces that you need when you need them, but clipping them will stimulate better growth afterward. The most tender leaves, ideal for salads and dressings, are located at the top of the plant. Older, more flavorful leaves are good for cooking recipes and will be located at the bottom of the plant. While you are harvesting, look for yellowed and dying leaves as well as flower buds. Removing these unwanted items encourages better, faster leaf growth, and in the case of the latter it helps to keep the leaves more tender. Let one plant go to seed (that is, do not weed or prune it away and allow nature to do the work of reseeding for you) from your stock in order to have seeds for the next year's crop. Some herbs, like parsley and chives, do not have sprigs that produce leaves on their stalks. Rather, their stalk is the herb. In the case of parsley, you’ll need to clip them from the ground. Otherwise, the plant will not send up new shoots to replace the old ones. For other plants, however, you’ll want to leave some of the stalk intact. For chives, leave 2 to 3 inches when you harvest to support new growth. Herbs like dandelion, burdock, and yellow dock which have single-stemmed tap roots can't simply be pulled out: the top portion of the plant will break away from the bottom portion. You will need to use a shovel or digging fork to get the roots out. Be forewarned: some roots can be very deep and very large depending on the plant; burdock, for example, can have roots that grow up to 12 inches in length and 1 inch thick. If you intend to use your freshly picked herbs for cooking, you will want to remove them from the stem by sliding a thumb and your forefinger from top to bottom, pulling them off as you go. If you intend to use them for their fragrance or preserve them for later, leave your herbs' leaves and/or flowers on the stem.  If the herb will simply be used for flavoring in the cooking but will not be eaten, it's okay to cook the entire stem with the leaf to make it easier to remove the item when you're finished. For example, bay leaves are commonly used for seasoning soups, chilis, and other savory foods, but they are never eaten, so you might find it easier to leave them on the stem for removal. If the leaves will not come off easily, such as with parsley and bay leaves, you can use a pair of scissors to snip them off.
Summary: Use good tools. Locate the right area to cut. Prune your herbs simultaneously. Clip at ground level. Dig up root herbs. Prepare your herbs for immediate use.

Get a bowl of warm to hot water and place both of your feet in it. Let them soak for five to 10 minutes before exfoliating. This will loosen calluses and prepare for the best results.  You can add some extra virgin olive oil to the water to increase the softening of your calluses. After soaking them, pat your feet dry with a towel. Take a brush (you can buy a physical exfoliation brush at a cosmetics store) and rub it in gentle circular motions along the bottom of your foot. Focus particularly on the heel, and on other areas of hard or dead skin; this is an effective way to get rid of loose and/or dead skin. Alternatives to using a brush include a foot file, or the Ped-Egg product that has been marketed as an effective means of physically exfoliating your feet. You can also try an exfoliation cream designed specifically for your feet. If there are dead areas of skin of particular toughness, such as calluses, a pumice stone is an efficient way to shave them down and get rid of the dead skin. Be sure to wash the pumice stone after use and to let it air dry before your next use. After exfoliating, using a moisturizing agent can help to ensure optimum protection for the new skin and will keep it healthier for longer. Put socks over the moisturizing agent to not slip while walking. If you do not want to do this yourself, you can always get a pedicure.  During the pedicure they will soak your feet and trim your nails. Some only use a microdermabrasion to work on the hard spots while other will use a razor blade to shave off dead skin. They can also work on any calluses you have on your feet.
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One-sentence summary -- Begin by soaking your feet. Try a physical exfoliation brush. Use a pumice stone. Finish by moisturizing the skin on the bottom of your feet. Get a pedicure.

Problem: Article: Place the larger, more vivid blossoms in the vase first. Then, place the smaller blooms or buds around them. This will give the arrangement a sense of stability. It will also first draw the viewer’s eyes to the center of the arrangement. In a peony arrangement, place a larger red flower in the center. Surround it with pink and white blossoms either in full bloom or in a budding stage. Add some support to the bouquet so that it doesn’t lean to one side. Use tree branches or twigs adjusted to the size of the arrangement to hold up more delicate flowers. Make sure smaller or flowers or buds are interspersed throughout the larger ones to prevent a sense of lopsidedness. For example, intersperse pink tulips, white peonies, irises, and pink delphiniums so that each color is evenly distributed throughout the arrangement. Vary the blossoms in height and color evenly throughout the arrangement. Tuck smaller flowers or buds around the edges. Keep taller plants toward the center and top. For example, arrange aster, blue veronica, blue lisianthus, and larkspur as the base colors. Add accents to the color scheme with red dahlias and “Black Prince” snapdragons inserted between the lighter hues. Do this constantly as you place the flowers inside it. Rotation will ensure you don't neglect any one area and give an even hand to the entire bouquet. When you’re satisfied with the appearance of the bouquet, tie the stems together  right at the waterline. This will pack the flowers tightly together and force them to support one another.  Use a clear elastic band to avoid detracting attention from the flowers. Use twine for a more rustic appearance. Use ribbon to add a decorative touch to a bridal bouquet. Like all organic material, dead flowers emit methane (a greenhouse gas 24 times as powerful as CO2) when taken to the landfill. Get crafty by reusing your flowers as they begin to wilt and die. Use your new creations as home décor or as unique gifts. If you have a compost heap or a municipal composting program, you can reuse your flowers by turning them into organic fertilizer. Just make sure your flowers were not treated with chemicals or grown with genetically modified seeds beforehand.
Summary:
Create a focal point. Create balance. Create variety. Rotate the vase. Tie it all together. Reuse dead flowers.