What are the best cut flower care rules for florists?
- Purchase flowers of sufficient maturity and quality.
- Pay attention to the quality of the stem; check for sturdiness, colour and the absence of damage.
- Remove wilted or damaged flowers and flowers with Botrytis.
- Do not spray water on buds and flowers as this increases the chance of fungal growth (Botrytis).
- Do not use metal or antique crystal vases or containers; if you do, use an acid resistant liner.
- Do not use unprotected or contaminated organic binding material.
- Refrain from damaging the stems, this includes the thorns, which should only be removed if absolutely necessary.
- Cut at least 2 cm off the stem; 5-10 cm is better.
- Cut the stems with a sharp knife or secateurs at an angle to prevent damaging or flattening of the stem.
- Place all the flowers in clean containers in a freshly prepared solution of Chrysal Professional 2 and ideally allow to stand for 24 hours prior to selling.
- Where the journey to your shop has taken it's toll on your stock, give the flowers a chance to re-hydrate whilst still in their packaging in a solution of Chrysal Professional 2, but in a cool, dark place for several hours..
- Always attach flower food to your finished bouquet and provide your customer the relevant advice about caring for their flowers.
- Add a speciality food, if available, for specific flowers and ideally provide a second sachet/liquid stick for topping up so that your customer can enjoy their flowers as long as possible.