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 – remover the thorns only 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 angel to prevent damaging and flattening of the stem.
- Place all the flowers in clean containers in a solution of Chrysal Professional 2.
- Give flowers that arrive wilted a changes to re-hydrate in their packaging whilst in a solution of Chrysal Professional 2, in a cool, dark place for several hours.
- Always add flower food to your finished bouquet and provide your customer the relevant advice about the water and the use cut flower food
- 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