Having been a florist for over 20 years, I have tried several methods of "Rose Care". What I am going to share with you today is probably the best you will ever use.
Roses continue to be the biggest seller in the industry. Every day millions of stems bring smiles to hundreds of thousands. Roses are a staple and a huge source of income for the professional florist. But did you know that our most familiar bloom requires special care unlike that of any other flower?
Rose preparation is not a quick process but given the value of roses to you, it should be done correctly. Rose preparation may take up to 12 hours or more when done properly depending on the shock that the rose has to overcome. Understand that shock occurs to some extent in all cut flowers, anything that has been harvested or removed from its original mother plant will meet with shock. Sometimes shock can be so extreme that cut flowers cannot recover from its effects, for example extreme heat or cold and mishandling.
The first step of course is to buy your roses at Mayesh. After leaving our growing centers worldwide, every shipment is handled with precision limiting transit time and therefore lessening life-shorting shock to the rose. Mayesh quality will increase shelf life and reduce arrival concerns that will bring you peace of mind.
The rose will arrive to you in its grower bunch, thirsting for a lot of attention, which should be given immediately. Proper use of quality hydration solution, Cut flower food and suspension chemicals remain an essential part of storage and vase life. It is important to follow labeling instructions and remember to keep tools and storage vessels clean at all times.
Okay, so you have selected your roses and taken them back to your shop or have had them shipped directly to your door. Whichever, the case, your roses that are boxed contain cold packs that have helped to control temperature and are probably about exhausted now. Do not put your roses directly into the cooler in boxes!
Preconditioning, Extreme Shock
Most roses selected from Mayesh will arrive in great condition, suffering minimal shock. Sometimes though excessive heat or transit delays may have affected the rose too much for simple preconditioning. In this case you will need to use a "quick-dip" or hydrating solution to stimulate water uptake on stressed roses. Follow labeling instructions carefully.
Preconditioning, Normal Shock
Upon arrival place the bunched roses directly into pre-prepared bleach scrubbed and water rinsed buckets of cool deep water, allowing them to slowly hydrate at room temperature for 2 hours. Now it is time to cool the rose. Place the roses in the cooler for about 3 hours. This will firm the rose and give the stem strength for the next conditioning steps This is done prior to any additional preparation.
Yes, I know I haven't mentioned cutting the stem yet, be patient.
After allowing the rose to revive for 2 hours, test the bloom to make sure that the head when lightly squeezed doesn't collapse. Feel the foliage; it should be perky, stiff and bright to dark green by now. If the rose is ready and has taken enough water it should pass these tests.
Remember roses love fresh water and a lot of it. Keep all storage vessels clean. Roses are ethylene gas sensitive; so make sure you keep your refrigerators clean. Remove and discard dying products, empty old buckets and do not store fruit or vegetables with flowers in the same cooler. Ideal temperature is 34-38 degrees, and humidity of 80-90%.
Removing the roses from the cooler to be cleaned after the pre-conditioning steps, prepare clean buckets of fresh cool water and flower food recommended for roses, measure as suggested on label.
Open rose packaging and remove foliage quickly and carefully. I recommend using a leather gardening glove to remove foliage and blunt thorns. Striping tools may tear away the bark and allow bacteria growth leading to stem rot or complete water intake failure. Remove all foliage below the water line. Foliage in the water will promote bacteria growth that can cause vascular obstruction and premature wilting.
Now, using a sharp clean knife or pruning shear cut the rose stem at an angle underwater; this allows it to take water and not air on it's first big gulp. Cutting on an angle gives the stem more area to take water and nutrients and also prevents the stem from sitting flat at the bottom of the vessel. Refrigerate 3 more hours. I also recommend storing your roses in very large clear glass containers, this way you will see the water level and clarity of the water and condition of the stems.
Delicate Apple Topiary
Here's an idea for a made-to-order arrangement for an event or occasion. This smaller topiary creation is designed in 2 ripe delicious apples. Just build the frame using an apple for the bottom and another at the top of a curly willow trunk. Insert roses after making holes in the apples using a large nail. As the apple ripens the roses will drink the nectar and will live for 3 days without additional water.
This arrangement would not be stored in your refrigeration unit with fresh cut flowers.
Tips for Wiring Roses
Yes, by all means feel free to wire your rose heads if it give you peace of mind. But let me suggest the best and least damaging way. Place the sharp, pointed end of your favorite gauge wire at the base of the bloom above the calyx. Do not puncture the calyx as many florists feel they must. Instead, insert the wire at the place where the petals meet the stem, insert about half an inch and wrap the stem with remaining wire.
Rose, Event Work
Buy Mayesh roses for event work several days in advance to allow them time to crack or open sufficiently. Three to five days is usually enough time for most varieties. Some varieties may need a day or two more to mature adequately. Remember to change water and re-cut stems regularly. Never leave roses lying out of water on counters, always use water tubes when selling cut stems, present every client with an individual packet of flower food and educate your customer on rose care at home.
Until next week, Happy Designing!
The divine "Mr. M"
