Caring for Cut Flowers (Landlinks Press) by Rod Jones

By Rod Jones

Indicates florists and growers tips on how to make reduce plants last more.

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Strip all leaves from the part of the stem that will be underwater Leaves contain bacteria and fungi that will quickly breed and foul the water, killing the flowers. Cut stems at an angle Use sharp snips or secateurs, not blunt scissors, then place straight into water. Cutting at an angle makes sure the stem will not sit flat on the bottom of the vase and prevent water uptake. Take care when arranging flowers in the vase Make sure the stems are not jammed into the vase, or that the ends of the stems are not smashed against the bottom of the vase.

It will help buds come out and maintain open flowers. Ethylene Not sensitive. Extra tips Flowers are made up of long stamens that wilt readily. Recut stems daily and place in fresh preservative. g. C. medium (Canterbury Bell). Common name Canterbury Bell, Bellflower, Bluebell. What to look for Buy when a third to a half of the flowers on the bottom of the spike are open. Buy Canterbury Bells when one to two bells per stem are fully open, and the buds are swollen and showing colour. Avoid spikes with yellow leaves and wilted tips.

Buds will open after harvest. Shake Prunus branches and avoid those with petal drop, which is common late in spring. Buy Rhododendron when the buds have cracked open and are clearly showing colour. Avoid branches with all flowers fully open as these last about half as long. Temperature 1 to 4°C. Water Recut 2 cm off branches with sharp secateurs and strip any leaves that would be underwater. Place immediately in cold water. Do not bash stems. Food Preservative is essential. It is especially important early in the season as it helps buds to open.

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