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3. FANCY
CHRYSANTHEMUMS
(Chrysanthemum x morifolium)
is hard-to-find heirloom flowers have
florists and customers alike clamoring!
Available in exotic forms, colors, and as both
disbuds and sprays, these fantastic flowers will last for weeks when
properly cared for, making it no surprise they have long symbolized
health. Mastering the long potential vase life of mums can do
wonders to cement their premium price tag to your customers.
Conditioning Tip: Remove all foliage that may fall below water
line in storage containers, cut stems at an angle using a sharp,
freshly sanitized knife. en immediately place the stems into
a "low-dose" flower nutrient solution prepared with clean, cold
water, such as Chrysal Professional 2 for up to five days. Share
regular ("full-dose") flower food with customers for home use,
and stress the importance of keeping their prized mums
away from ripening fruit, to ensure the longest lasting
flowers possible. Ripening fruit releases ethylene gas,
which accelerates the aging process in some cut flowers.
4. AMARANTHUS SPP.
(Amaranth, Love-lies-bleeding,
Prince's feather, Joseph's coat)
We are just wild for various species of Amaranthus,
which are perfectly suited for high-impact design work
but creates little drama in the care department. is
floral-installation favorite is an ancient grain, more
closely related to beets, spinach and quinoa, all of
which are members of the Amaranthaceae family,
which also comprises textural favorites Celosia
(cockscomb, plume Celosia and wheat Celosia)
and Gomphrena (globe amaranth).
Conditioning Tip: Flowers belonging to the Amaranthaceae
family perform well both fresh and dried. To use fresh, give the
stems a good shake or a spin (by rolling the stem between your
palms) to prevent any loose plant material from ending up in
your water source, contaminating it. As with most all
flowers, remove any foliage that would be submerged
below the water line in storage containers, although
these sturdy performers are not particularly sensitive
to bacterial fluctuation.
