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STEMS WITH MILKY SAP The sap of these stems is
necessary to retain the form of the stem and flowers. When
you cut them, place them in their own container. The sap
of some types is reputed to clog the cells of other types of
flowers.
In the house, recut the stem to the length desired for your
arrangement, then singe the end in a flame until it glows and is
sealed. DO NOT RECUT, or if you must, then repeat this process.
Replace the stem in clean water.
LIMP FLOWER HEADS
If blooms have bent over at the neck or foliage is limp, dip
the bottom two inches of the stem end in shallow boiling water
for 30 seconds and then place the stem back in cool water for a
long drink. Protect the flowers and foliage from steam
with a collar of newspaper. This will usually result in
the heads perking up.
Most materials will benefit from this
treatment.
LARGE OR MULTIPLE FLOWER HEADS
Some stems cannot sustain both the foliage and the
flower heads. Hydrangeas are a perfect example.
Remove most of the foliage from these types of materials,
Retaining only what you need for the design. You might want to
cut some stems just for the foliage and strip the foliage from
flower stalks.
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FOLIAGE Submerge foliage and single leaves (like
magnolia or aspidistra) entirely underwater in a clean tub or
pail for several hours. This will fully plump the leaf and stem
cells with water.
DROOPY STEMS
Add a tablespoon of cornstarch to a quart of warm water to
strengthen these stems. Flowers like Gerbera and tulips are
prone to bending over and will remain more upright.

Many orders from
Arranged for you... are packed in cornstarch
packing pellets. Add 15 to 20 pellets to warm water
and watch them dissolve. Then use as above. |
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PRESERVATIVES These
powders, meant to be dissolved in water, all contain agents to
kill bacteria, acidify the water, and feed the stems. More
is NOT better. Use only as directed.
Test your water. Acid water requires less,
alkaline a little more. Many gardeners make up
their own brew. |
HOME BREW
Using pure neutral water, mix
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1/2 teas bleach
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1/4 teas. citric acid
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3 teas. sugar
Ready for Level 3? |