Flower Belle

by: Janet Arango

1. Florists realize the virtue of cutting flower stems under water before transferring them from bucket to vase. When flower and foliage stems are exposed to air they will immediately begin to seal up inhibiting the absorption of much needed nutrients. Secondly, when fresh cut stems are exposed to air, bubbles of air become trapped in the stems, preventing the steady flow of water to uptake through the stem.

2. Florists and commercial growers use lukewarm water for their cut flowers. The water temperature should be comfortable to the wrist, approximately 100°F to 110°F. Theobject is to facilitate the water and nutrients to get to the head of the flower as quickly as possible. Warm water molecules move faster than cold water molecules and thus will greatly enhance the absorption process. The one exception to this rule is bulb flowers, such as tulips, tend to thrive in cooler water.

3. Florists know that a well balanced preservative solution drastically increases the longevity of cut flowers. Under normal circumstances, the plant will supply what the flower needs; however, when severed, the flower becomes immediately deprived of these essential nutrients. Commercial preservatives offer a form of these nutrients to the cut flower. Such solutions contain sugar for nutrition, antibiotics to fight bacteria, and citric acid to add necessary acidity to the water. When using a commercially produced or homemade preservative, always be sure to use the recommended measurements. The recipe included with this article offers the same preservative properties found in most commercial brands, and is extremely effective in prolonging the vase life.

Flower Preservative Recipe:
1 teaspoon sugar
1 teaspoon bleach
2 teaspoons lemon or lime juice
1 quart lukewarm water

4. Florists know that clean, bacteria free, shears or clippers, made specifically for cutting plant stems vastly improves a flower’s ability to uptake fluids. Using ordinary scissors, made for cutting fabric or paper will crush the flower’s vascular system, and prevent proper water uptake. A bulkier gauge tool, designed for cutting stems, will create a sharper cut, causing less damage to the stems delicate vain system.

5. Florists realize the advantages of cutting flowers and foliage at an angle and approximately one inch up from the bottom of the main stem. Cutting a 45 degree angle near the bottom of the stem provides a larger, more exposed area for the uptake of the water. In addition, the angle also enables the stem to stand on a point, allowing the water to be in contact with more of the cut surface.

6. Florists are aware that recutting limp flowers enables the stem to readily absorb more water. A fresh cut will open the veins up allowing the flower stem to absorb necessary nutrients.

7. Florists are aware that keeping fresh cut flowers away from drafts, direct sunlight, and ripening fruit drastically prolongs the longevity of a bouquet . Ripening fruit emits ethylene gas, which encourages poor petal color, discourages petals from opening, and shortens the overall vase life of a bouquet. In addition, direct sunlight and drafts are also major culprits in shortening the life and beauty of a fresh flower bouquet.

8. Florists know that keeping the Oasis foam clean, fresh and soaking in preservative treated water extends the vase life of a floral arrangement. If your bouquet arrives in wet Oasis foam, keep the floral foam soaking wet by adding a small amount of preservative treated water each day. In addition if, after a few days, the Oasis is carefully removed (while keeping the flower stems inside the Oasis), and allowed to drain for only a few minutes, then placed back in a clean vase with fresh preservative treated water, the bouquet’s life can last far beyond the normally expected vase life.

9. Florists know that the stems of hollow-stemmed flowers will benefit from being manually filled with water. Simply turn the flower upside down and pour water into the open cavity of the stalk. To keep the liquid in, plug the stem with a small piece of cotton, then place it in the vase, or place your thumb over the opening at the bottom of the stem and place it in the water. The water trapped inside will keep the stem strong and straight.

10. Florists understand the advantages of removing excess foliage and dieing, wilted blooms. By removing all the lower foliage when initially creating a bouquet, and by tossing the dead flowers as they begin to die, the vase life of an arrangement can be lengthened or even doubled. Changing the water, adding the correct amounts of new preservative, and rearranging the bouquet to compensate for any loss, will also lengthen the cut flower’s general appearance and overall freshness. Simply by taking simple steps to freshen the bouquet, retarding the bacterial growth, you can increase the beauty and life of a bouquet while also creating a bright, appealing floral arrangement that will last well beyond its anticipated expiration.

Source : http://www.articlecity.com/articles/hobbies/article_779.shtml

Your Fourth of July celebration could begin and end with a real bang when you use flowers to accent and decorate the day. If you’re thinking you need to stick with the traditional red, white, and blue carnation arrangements you normally see on Independence Day, think again! Flowers come in so many varieties and they’re so easy to customize to the occasion that the possibilities are endless.

If you’re planning on throwing a Fourth of July celebration, contact your local florist for help in choosing the perfect floral arrangements and other accents to make your party memorable and your guests feel special. When you decorate with fresh flowers, it shows your guests that you’ve taken the time to think about how you can make the surroundings beautiful and enjoyable for them. Your florist can make doing so easier than you ever thought possible.

Your florist is a professional designer who is able to create just the pieces you need to accent and beautify your party location. And, he or she will also have unique, fun ideas that you could use as party favors, to recognize special guests, and to use as centerpieces.

Because flowers come in so many different colors, you’ll have a huge selection to choose from even if you decide to go with the traditional red, white, and blue theme. Although your florist will be able to show you many flowers he or she has available, here are some flower varieties in the traditional colors to get you started:

# Red Flowers: Roses, tulips, carnations, anthurium, gladiolus, freesia, lily, gerbera, chrysanthemum.

# White Flowers: Asters, gladiolus, freesia, hydrangea, lily, orchid, chrysanthemum, rose, snapdragons.

# Blue Flowers: Delphinium, gladiolus, liatris, irises.

All these beautiful red, white, and blue flowers can be used in many different ways for your party. Your florist can create small, simple centerpieces, or large and elaborate pieces to place in more spacious areas. You can also ask your florist to make special napkin rings or provide single stems to tuck into your napkins or place at each setting. These can double as party favors that your guests can take home. And, since the Fourth of July is a day to celebrate the freedom of our country, you might also consider having corsages and boutonnieres made to honor guests who served in the military.

Talk to your florist about the endless possibilities for using flowers in your Fourth of July celebration. He or she is sure to have many great ideas to suit your needs and light up your party more brightly than the fireworks in the sky.

Source: http://thephantomwriters.com/free_content/db/b/fourth-of-july-flowers.shtml

Throughout his life, Charles Darwin surrounded himself with flowers. When he was 10, he wrote down each time a peony bloomed in his father’s garden. When he bought a house to raise his own family, he turned the grounds into a botanical field station where he experimented on flowers until his death. But despite his intimate familiarity with flowers, Darwin once wrote that their evolution was “an abominable mystery.”

Darwin could see for himself how successful flowering plants had become. They make up the majority of living plant species, and they dominate many of the world’s ecosystems, from rain forests to grasslands. They also dominate our farms. Out of flowers come most of the calories humans consume, in the form of foods like corn, rice and wheat. Flowers are also impressive in their sheer diversity of forms and colors, from lush, full-bodied roses to spiderlike orchids to calla lilies shaped like urns.

The fossil record, however, offered Darwin little enlightenment about the early evolution of flowers. At the time, the oldest fossils of flowering plants came from rocks that had formed from 100 million to 66 million years ago during the Cretaceous period. Paleontologists found a diversity of forms, not a few primitive forerunners.

Long after Darwin’s death in 1882, the history of flowers continued to vex scientists. But talk to experts today, and there is a note of guarded optimism. “There’s an energy that I haven’t seen in my lifetime,” said William Friedman, an evolutionary biologist at the University of Colorado, Boulder.

The discovery of new fossils is one source of that new excitement. But scientists are also finding a wealth of clues in living flowers and their genes. They are teasing apart the recipes encoded in plant DNA for building different kinds of flowers. Their research indicates that flowers evolved into their marvelous diversity in much the same way as eyes and limbs have: through the recycling of old genes for new jobs.

Until recently, scientists were divided over how flowers were related to other plants. Thanks to studies on plant DNA, their kinship is clearer. “There was every kind of idea out there, and a lot of them have been refuted,” said James A. Doyle, a paleobotanist at the University of California, Davis.

Source: http://www.nytimes.com/2009/09/08/science/08flower.html?_r=1