1. F LOWER H ANDLING & C ARE Lincoln High School

2. C ONTAINERS ● containers should be washed after each use with soap and water to remove bacteria, which may cause premature wilting.

3. C UTTING F LOWERS ● Cut flower stems at a 45˚ angle- a freshly cut flower stem absorbs water freely. Recut stems each time they are exposed to air. Use a sharp knife or shears. Cut at a slant for maximum absorption.

4. P AIR S HARE ● Partner A: ● Explain why it’s important to clean the containers after every use ● Partner B: ● Explain why it’s important to cut flowers at a 45 degree angle.

5. C LEANING F LOWERS ● Remove excess foliage from the stems- remove all foliage that will be below the water line. Excess foliage increases water loss by transpiration and submerged foliage decays and speeds up fading.

6. W ATER ● Put flowers in temperate water after cutting- warm water moves up the stem much faster than cold (but it makes them wilt faster). 36˚F water is best -( if you need to -- add ice cubes to the water).

7. P AIR S HARE ● Partner A: ● How do you remove foliage from the stem? How to do remove thorns from a rose? ● Partner B: ● What water temperature is preferred for flowers? Why?

8. P ICKING PERIOD ● Pick flowers in the morning- in the morning flowers are turgid, not wilted, and will take up water more easily. Condition flowers for 2 hours by placing in warm water with preservative and wrapping (to prevent air movement).

9. P LACEMENT OF FLOWERS ● Avoid drafts and high temperatures- do not place flowers in direct sunlight, over a TV, radiator vent, refrigerator, etc.. Water or moving air takes water from flowers faster than it is absorbed from stems.

10. F EEDING FLOWERS ● Use a commercial flower food- flower foods are composed of sugars, acidifiers, and a mild fungicide all of which increase the lasting life of cut flowers. The use of aspirin, copper pennies, and other home remedies does not prolong the life of cut flowers.

11. R EFRIGERATING FLOWERS ● Keep flowers cold when not in use- double the life of a flower by placing them in a cold room or the refrigerator when not in use. 35-40˚ cooler is ideal; anthuriums and orchids 40-50˚.

12. P AIR S HARE ● Partner A: ● What is the purpose of Floral food? ● Partner B: ● What temperature do flowers like to be in? What temperature do orchids like?

13. F LOWERS VS. F RUITS /V EGGIES ● Do not mix flowers with fruit or vegetables- fresh fruits and vegetables produce ethylene gas, which reduces flower life. For example, carnations close and snapdragons lose florets when mixed with fruit.

14. S PECIAL C ARE L IST The DO’s and DON’Ts with specific flowers

15. C HRYSANTHEMUMS ( AKA MUMS ) ● like to have stems broken as opposed to cut

16. W OODY S TEMS ● smash with hammer, remove bark on bottom 1- 2inches

17. O RCHIDS ● do not refrigerate, they hate air movement, do not water overhead, rather submerge in water

18. C ARNATIONS ● cut above a node

19. BULBS ● do not like preservatives

20. R OSES ● take off thorns without cutting up stem

21. L ILIES ● remove stamens, prolongs the life of the flower and avoids staining

22. P OINSETTIAS OR P OPPIES ● singe end of stem with flame or boiling water for 10 seconds

23. V IDEO In your summary box, please write down extra information about how to handle and care for specific flowers. You will get your handout to place in your spiral tomorrow. https://www.youtube.com/watch?v=Y9RdO43Qvhg