28,49 €
Mehr erfahren.
- Herausgeber: Crowood
- Kategorie: Lebensstil
- Sprache: Englisch
This lavish book covers the full range of commercial techniques for the florist. It introduces basic terms and equipment, advises on conditioning and care of fresh materials, and explains the elements and principles of design. Examining various celebrations and occasions, it demonstrates classic and contemporary designs with step-by-step instructions and over 600 full-colour photographs.Topics covered include: Wedding designs - wired, tied, glued, foam holders; designs for both carrying and wearing. Tied designs - mixed flowers, modern textured, gift wrapping, aqua packaging, and designs made with frames and pre-bought frames. Funeral designs - tied, environmental, formal-based designs, loose open designs in a variety of foam frame shapes. Arrangements for traditional and modern designs - symmetrical and asymmetrical, parallel and using colour foam, in a range of containers and baskets. Function decorating - both venue and place of worship designs. Seasonal designs - Easter, Hallowe'en and Christmas. This inspiring book is based on current floristry training programmes that support students and working florists alike.Covers the full range of commercial techniques for the florist and gives advice on buying and storing flowers, design and colour and transporting displays.Demonstrates how to create a wide range of floral designs with step-by-step instructions.Lavishly illustrated with approximately 600 colour photographs.Sandra Adcock is a qualified teacher, a holder of the Society of Floristry's National Diploma in floristry and a fellow of the British Florist Association.
Das E-Book können Sie in Legimi-Apps oder einer beliebigen App lesen, die das folgende Format unterstützen:
Veröffentlichungsjahr: 2013
Ähnliche
Commercial Floristry
Designs and Techniques
SANDRA ADCOCK
Copyright
First published in 2012 by The Crowood Press Ltd, Ramsbury, Marlborough, Wiltshire, SN8 2HR
www.crowood.com
This e-book edition first published in 2013
© Sandra Adcock 2012
All rights reserved. This e-book is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorised distribution or use of this text may be a direct infringement of the author’s and publisher’s rights, and those responsible may be liable in law accordingly.
ISBN 978 1 84797 534 8
Acknowledgements My thanks go to Oasis, provider of floral products, who kindly sponsored much of the floral foam and sundries. Also to Sue Paper ICSF for her guidance and advice, and for patiently proof reading the different floral designs and copy.
But my biggest thanks goes to my amazing, long-suffering husband Steve Adcock, who built a makeshift photography studio in the garage, and who took all the fantastic photographs, over 4,000 shots, which he then edited until we shortlisted them to the enclosed book. And not forgetting my daughter Tamsyn, who supplied endless cups of tea to keep me warm during the winter months outside!
Diagrams by Charlotte Kelly.
Dedication I wish to dedicate this book to my father, who sadly passed away during its writing, and so was never able to see or read it.
Contents
Title Page
Copyright
Introduction
1 The Journey of a Cut Flower
2 The Preparation and Conditioning of Flowers
3 The Elements and Principles of Design
4 Tied Designs
5 Arrangement Designs
6 Wedding Designs
7 Function Designs
8 Funeral Designs
9 Seasonal Designs
Glossary
Index
Rose buttonhole.
Introduction
The industry of floristry is strenuous: long hours are frequently required due to the short life of the cut materials, the florist is often standing in a cold environment, and the levels of pay are low. But there is no other career that offers such daily variety and allows such creativity of designs: from a single flower purchase from a son to his mum, to a welcome bouquet to celebrate a new-born baby, to a funeral design saying goodbye to a loved one or a corporate design for a conference table. A florist deals with the highs and lows of family life and corporate events, helping to celebrate these milestones with appropriate floral designs.
In addition to this a florist has one of the most fantastic products on the high street: flowers change with the seasons, and as new cultivars are developed, so the variety available increases. It is also such a creative industry – though be warned, because once you are involved in this industry it will become part of you, and you will become a part of that community proudly calling themselves florists.
This book is aimed at supporting and helping students in their quest to learn and improve their skills in the art of commercial floristry. It is not intended as a substitute for college training, but should be used alongside formal tuition to help underpin knowledge gained at college establishments. The designs and information herein is aimed at beginner level and should support most beginner qualifications. It is essential in the current economic times that good product knowledge together with design skills are learnt and put into practice.
I consider myself very lucky that both my favourite occupations are combined in my daily routine: teaching about, and working with, flowers. This book sets out to explain the basic skills required to create commercial designs with step-by-step information supported by photographs and relevant information. Then once you have mastered the basic skills, let your creativity and product knowledge allow you to create fabulous designs.
A Valentine’s Day bouquet.
Chapter 1
The Journey of a Cut Flower
The cut flower often has a complex journey before it arrives safely in the hands of the florist. Flowers are grown and harvested across the world; the largest flower grower in the world is Holland. Other countries that specialize in particular flowers are Thailand and Malaysia, known for their orchids, Colombia for roses and carnations, and African countries for roses, to name but a few.
From the growers, the flowers are then transported over land or/and sea to their end destination. Many go via the large auctions in Holland. At auction the cut flowers are purchased by wholesalers and distributed to their wholesaler outlets across the world. In the next chapter we will further explore the use of flower food to enhance the transportation process, and the essential method of preparing flowers and foliages ready for commercial use called ‘conditioning’.
At auction, flower prices fluctuate according to demand on the day, and this can lead to dramatic price rises on some individual products. It is essential therefore that a florist becomes aware of ‘peak periods’, where demand for particular products is high and where correspondingly the price reflects this.
Another factor that affects the price of flowers is their seasonal availability: although in this ‘high tech’ scientific age it is possible to obtain flowers out of their natural growing season, you will pay a hefty premium for this. Knowledge of the seasonal availability of flowers will therefore save you and your customer money, and you will be able to obtain strong stems and good-sized blooms due to the fact that the flower is within its natural growing season.
An important factor to bear in mind in this age of environmental awareness is a flower’s carbon footprint, and a florist can research locally grown products or fair trade products that benefit either the environment or local communities. There are still English-grown flowers available, the most notable being freesia, iris, chrysanthemums, alstroemeria and roses.
This book will also cover the responsible disposal of waste, and where possible recycling.
PEAK PERIODS
In the UK there are several peak periods:
Valentine’s Day, 14 February: There is a high demand for all red flowers but especially red roses, and roses in general will be more expensive.
Mother’s Day, the third Sunday before Easter: Most flowers and plants have a premium price leading up to and over the weekend concerned, particularly in pastel colours, and roses and lilies remain universally popular.
The Jewish New Year (Rosh Hashana), in late September/ early October (if your shop services a Jewish community): Planted baskets and containers with long-lasting designs are very popular, as well as flowers.
Christmas: There are no deliveries on Christmas Day, but the month of December increases in activity and demand until Christmas Eve, with red and white flowers and gold and silver designs often requested together, and with a much increased use of ivy, holly and mistletoe. Plants such as cyclamen, poinsettia and azalea, and also advent designs, are popular at this time of year. However, be aware that the auction houses close over this period, so fresh flowers can be difficult to obtain between Christmas and the New Year.
The wedding season: Traditionally this runs from early June to late September, although with more venues besides houses of worship gaining their wedding licences this trend could change. White and cream roses and lilies, including calla lilies and hydrangeas, can become more expensive. Wholesalers should be able to advise on predicted prices, especially if a particular flower is required.
In addition to the UK peak and high demand periods, due to the global nature of auctions, be aware that prices fluctuate over European peak periods that are often not the same as the UK dates, but impact on the prices paid by UK wholesalers.
Plant and Flower Nomenclature
Plants and flowers can be referred to by both common and Latin names. The common name is the name by which a plant is commonly known, and often describes the appearance of the flower – for example snapdragon, or red hot poker. However, this can have two distinct disadvantages: firstly, common names can differ from one country to another, and there can even be national and/or regional variations; and secondly, the name does not specifically identify a particular colour. The botanical name overcomes this problem because it is recognized worldwide. It is broken down into two parts, genus and species, which are always in Latin, and may be further divided by cultivar (the name of any cultivated variety). For example:
Common name: lilac Genus: Syringa Species: vulgaris Cultivar: ‘Dark Koster’
Common name: stock Genus: Matthiola Species: incana Cultivar: ‘Carmen’
Buying Stock: Where and How
There are several ways that a florist can purchase their stock at wholesale prices, although be aware that wholesale outlets have minimum orders.
Via the Internet
A florist can set up an account with an internet florist wholesaler, or buy direct from the grower. Ordered stock can be delivered in a variety of ways, via postal courier or by lorry; sometimes by prior arrangement a shop can provide a key to the supplier who will deliver the order at any time of the day, and even during the night, so that the delivery is in the shop ready for the owner’s attention.
Through Wholesalers
A florist can apply initially for a business account with a wholesaler, and once this has been set up, can pre-order flowers (for weddings in particular) and collect them or have them delivered. In addition during opening hours the florist can visit the wholesaler and select what he wants from amongst a vast range of fresh products from the current delivery, and anything else he might need besides, such as vases, tools, foam frames, and drive them back to his shop.
Flying Dutchman/Visiting Salesperson
‘Flying Dutchman’ is the term applied to the large refrigerated lorries, owned by independent wholesalers, which drive directly to shops by prior arrangement on a daily/weekly/monthly basis. These provide an essential link for those florists who are not near a wholesaler.
Students wishing to purchase their own flowers would not be able just to pop into their local wholesaler, as these are exclusively for business owners. Students are advised to seek guidance from their college as to who could inform them about any special arrangements – for example they might be able to buy from the college itself, or take advantage of special agreements with their own wholesalers.
WHOLESALE AND RETAIL PRICES
The ‘wholesale price’ is the term used to describe the price that shops pay for their cut flowers/ foliages and other products. Prices are quoted excluding VAT.
The ‘retail price’ is the term used to describe the amount the shop charges the customer once they have added their percentage and VAT.
Ordering Flowers and Foliages
When ordering from their provider florists must be aware that there are certain commercial amounts in which specific flowers are generally ordered. Flowers are freighted in different ways – some are transported packed flat in boxes, some upright in water, and some in individual phials of water – but most are bundled into bunches or wraps of five, ten, twenty, twenty-five or fifty, depending on the variety, and in the main all contained in a cellophane sleeve. This is how they are sold; they can also be sold by weight (the table opposite is only a guide, since amounts could differ from one wholesaler to another).
Tools of the Trade
Professional floristry requires a set of relevant tools and equipment; these can be sourced through the college provider or a specialist wholesaler who supplies the trade (you may need to have a minimum spend). Your equipment can be stored in a small portable toolbox, which can be purchased from your local hardware shop. A few of these tools are essential to help condition fresh stock and to create professional designs. Much of the equipment is inexpensive, and you can build up your toolkit gradually over time.
Cutting Tools
Floristry scissors: There is a whole range of specialist scissors, essential for cutting and conditioning soft and semi-woody stems and low gauge wires. Keep a separate pair of scissors for cutting ribbons, cellophanes and organza.
Floristry knives: Again, a range of knives is available; a regular florist’s knife can be used to cut foam into shape, or to condition flowers and foliages by cutting the stems diagonally to encourage maximum intake of water. A long-bladed knife is very useful for cutting large blocks of wet foam into desired shapes.
Secateurs: Essential for cutting through tough woody stems; it has comfort grips and a security lock when not in use.
Wire cutters: For cutting heavier gauge wires and artificial flower stems.
Pliers: Useful for wirework where a strong and secure twist of wire is needed.
Thorn strippers: A useful tool to help quickly remove thorns from stems.
Foliage strippers: Another useful aid to defoliating stems.
Floristry cutting tools.
Floristry fixing mechanics.
Fixing Tools/ Equipment
Pot tape: Available in two colours, green and white, and two widths, 6mm and 12mm. These tapes are used for fixing foam to containers; the wider one is used where more strength is required.
Floristry stem tape: There are two different types of tape, with the same purpose of concealing wires, sealing in stem ends and covering sharp wires: first a stretchy self-sealing tape with the registered brand name of Parafilm, and the other a sticky crêpe-like tape used in the main under the registered brand name Stemtex.
Stem tape: This tape is available in two green tones, white and brown, although you may be able to obtain other colours from specialist cake makers (it is used for constructing sugar flowers).
Double-sided tape: This tape is useful for gift wrap or for securing leaf manipulation (sticky dots can also be used for this purpose).
Frogs: Used together with floral fix (a sticky green substance) to help fix and secure foam into containers.
Stapler and staples: For packaging and preparing funeral ribbon edging.
Hot glue gun and glue sticks: A versatile tool for sticking heavyweight materials together.
Floristry glue: A specialist cold glue that can be used for sticking fresh materials together, mainly for wedding work.
Tying Aids
Tying aids.
Green twine: String used for tying stems in hand-tied designs, or for the basis of lightweight garlanding.
Paper-covered wire: Again, useful for securing hand-tied designs or binding stems together where more strength is required.
Polypropylene twine: A lightweight twine used for tying stems.
Floristry Wires
Reel wires.
Stub wires: These come in different gauges depending on their intended use (see Wiring techniques) – 0.32mm, 0.56mm, 0.71mm and 0.90mm. For very heavyweight purposes 1.20mm may be required.
Reel wires: These come in 0.32mm gauge for binding and support techniques, and 0.56mm for binding and support wiring where a heavier support is required.
Decorative wires: Available in a host of different colours and weights to enhance modern work with ornate finishes.
Decorative wires.
Containers
A large range of plastic containers is available, suitable for securing wet or dry foam, depending on the required design. There are trays for one or two or more blocks of foam, and circular trays for cut-down foam or foam cylinders. The trays can be purchased in green, black and white, and on occasion clear plastic. Specialist containers for candelabra can also be purchased, such as candle cups and candle holders and hanging design shovels.
Assorted floristry dishes.
Other Miscellaneous Equipment
Water mister/sprayer: An essential tool for spraying a fine mist of water onto fresh materials (as appropriate) to help keep them fresh.
Sachets of flower food: For the customer to add to the water of cut materials.
Floristry cards: Specialist cards covering a wide range of occasions, including funerals, birthdays, anniversaries, or expressing thanks or greetings. They come with envelopes for gift use or clear envelopes for funerals.
Floristry care cards: Specialist pre-printed cards providing the customer with instructions as to how to care for their floral design, whether it be cut flowers, tied flowers or a design in foam.
Floristry card pick: Used to attach the card to the design.
Bridal Accessories
Corsage badges: For gluing fresh or artificial materials.
Hair combs, Alice bands: For fixing either wired or glued materials directly onto flowers.
Floristry magnets: To attach corsages (be aware that they can interfere with pacemakers).
Floristry cards and flower food sachets.
Floristry bridal accessories.
Health and Safety
Although floristry is not a high risk career, be aware of the potential risks that you and the public could be exposed to.
Clothing: Always wear appropriate clothing and footwear: footwear should be closed in style, thereby preventing damage to the feet should scissors or other sharp objects be dropped, or in the presence of thorns. Warm clothing is essential, especially during the winter months: most floristry shops adopt a low heat policy, with a low ambient temperature that is ideal for flowers – but not for people. Warm clothing is also vital for prolonged visits to the refrigerated sections of the wholesalers.
Tools: Keep all tools clean and sharp – bacteria build up on the blades of frequently used tools, which is harmful to both the flower and the florist. You are more likely to cut yourself on a blunt tool than a sharp one. Ensure that you know how to use all tools correctly.
Tetanus: Check that you are covered by a current tetanus jab. (Tetanus is an infection that can invade through open wounds or cuts.)
Correct lifting: Adopt good lifting procedures to protect your back from damage.
Toxic materials: Be aware of the potential toxic properties that certain flowers and foliages contain, and be sure to advise customers how to handle such materials (for example extra precaution is required with berried material near children and some pets). Always wash your hands before eating or drinking after you have handled cut materials.
Risk assessment: In a commercial or teaching environment an employer or teacher will be responsible for a risk assessment to ensure that all risks in the workplace are minimized, to ensure a safe working environment.
Insurances
Employers’ Liability Insurance: This is a compulsory insurance if employing anybody, and it is advisable to use an approved insurance provider. This policy insures against liability for bodily injury or disease sustained by employees during the course of their employment.
Public Liability Insurance: Again, be sure to use an approved insurance provider. Public liability insures against the injury or accidental death of any person other than an employee while at work. It also provides cover against any damage incurred to the property of others. Seek professional advice regarding the amount of insurance cover required – this will depend upon the size and nature of the business. As a student be aware that any designs that you sell or install could be subject to litigation: if/when you get to this stage in your commercial career, ensure that you are appropriately insured.
Aalsmeer flower auction. (Courtesy and © Tracy Hunter, [email protected])
Chapter 2
The Preparation and Conditioning of Flowers
Preparation before a delivery or collection of flowers is essential. A clean working space is required, and vases and buckets in a variety of sizes should be thoroughly washed and filled ready for use with suitable flower food. Appropriate tools which should be clean and ready to use include secateurs, scissors, knives, cloths and dustpan and brush. In addition protective clothing should be used – for example, gloves, so as to avoid prolonged exposure to plant sap, which can be an irritant to the skin. Tools should be clean and ready to use.
Conditioning Flowers
Conditioning is the procedure by which the florist prepares the cut materials ready to sell and ensures that they are in optimum condition – hence the term. There are different conditioning methods, but the order in which tasks are prioritized when conditioning flowers is often dependent on the type of stem structure you are dealing with. The conditioning process is essential to ensure maximum longevity of the flowers, and also to increase their presentation value – but carrying out the task without any thought to cleanliness and the correct storage methods will result in the early demise of the flowers and disappointment to both customer and florist.
Problems that can occur due to poor or ineffective conditioning and storage result from undue exposure to ethylene gas, and the deleterious growth of bacteria.
Controlling Exposure to Ethylene Gas
Ethylene gas is colourless and odourless, and is produced as plants decompose and fruit ripens; it is also a by-product of man-made processes such as combustion. It is harmless to humans, but if flowers are exposed to the gas it can dramatically shorten their lifespan, resulting in yellowing of the leaves, and flower and petal drop, and completely stopping any further development of the flower. Damage caused by ethylene gas is irreversible. Some flowers are incredibly sensitive to ethylene gas exposure, such as dianthus (carnations), antirrhinums, alstroemeria and orchids.
The presence of ethylene gas, and therefore the exposure of flowers to it, can be minimized by following these few guidelines:
Keep flowers away from obvious sources of the gas, such as car pollution, fruit and decaying plant material.Maintain good ventilation in the storage area, ensuring a good flow of air around materials so as to prevent any build-up of gas.Store flowers at a low temperature – ethylene gas occurs more at warmer temperatures.Remove dead flowers and old leaves from stock.Controlling the Growth of Bacteria (Botrytis)
Bacteria can be readily introduced to cut stems via dirty tools and water. It is essential to minimize the risk of the growth of bacteria by observing the following tenets of good practice:
Add the appropriate flower food to the water (see the notes on flower food in the later section Industrial Flower Storage), and refresh the water on a regular basis.Store in refrigerated units.Maintain good ventilation.Avoid cramming too many stems into the same bucket – the flowers’ close proximity to each other will cause a rise in heat due to a process called transpiration, and decomposition will occur in this situation.Avoid getting flower heads wet, and if this occurs, give them a gentle shake to remove as much water as possible, then place them in a cold room or into cold storage.Remove any decaying material.Keep the whole storage environment clean.Controlling the Environmental Conditions
When handling cut flowers the florist also needs to be aware of the environmental conditions to which the flowers will be exposed, and must pay particular attention to the effects of humidity, draughts, overcrowding, light and temperature.
HUMIDITY Excessive humidity will lead to the growth of botrytis and the production of ethylene gas, which will cause the flowers to rot. It is important to remove the cellophane packaging, as this will reduce humidity. In the hot summer months most plant material will benefit from being mist watered, though be careful not to overdo it.
DRAUGHTS Excessive draughts will cause plant material to develop ‘burn’ marks, a brown discoloration of the leaves and flowers at their tips.
OVERCROWDING Allowing adequate space around the stems of flowers and plants will improve and prolong their health. Overcrowding in buckets leads to temperature levels increasing, and therefore a greater likelihood of the spread of bacteria and the production of ethylene gas. If too many stems are forced into a bucket or vase, damage will occur when you try and remove a stem from the container.
LIGHT Light will encourage some flower material to continue to grow, buds to open and flower heads to mature more quickly. This is useful to know if you wish to accelerate the opening process of flower heads so they can be used for certain designs, such as wedding or funeral work where open flowers are needed. Equally you can slow down the opening process by removing flowers from the light. Be aware that some flowers have a phototropic propensity, meaning that their heads and stems will grow towards the light – tulips are very prone to this phenomenon.
TEMPERATURE The temperature needs to be governed carefully – too high, and the flower material will wilt and rot as a result of botrytis and exposure to ethylene gas; too cold, and petals and foliages will be vulnerable to frost burn. The optimum temperature for most flower and foliage storage is 6°C.
Industrial Flower Storage
Specialist cold-room products, fridges and display units are available to store flowers at the optimum temperature. This type of refrigeration is different to a fridge designed for food in that the fans are controlled by a thermostat, which ensures that both a cooler and a more constant temperature is achieved. This prolongs the flowers’ shelf life, and although the initial outlay is expensive, its main benefit is that the florist can work in advance of an event, since designs can be constructed and stored before their delivery date, and this in turn means that more orders can be taken and successfully fulfilled. There is also the further advantage that you can buy in bulk, which is generally cheaper anyway and involves fewer buying trips, thus saving both time and travelling costs.
Treating with Flower Food
After harvesting, cut flowers are treated with a variety of specialist flower foods; these have different roles to play over the harvesting, transporting and selling periods.
The wholesaler administrates the first of these specialist food treatments: this helps rehydrate dry-packed flowers, and no food nutrient is included; these flowers are normally then stored in a cold-room environment.
The next treatment of flower food is administered by the wholesaler: this one contains a limited amount of food, just enough to keep the cut stems at maintenance level, without overfeeding the blooms and causing them to ‘blow’, so they will last throughout the selling period.
The next specialist food is administered by the retailer/florist: this contains a high amount of food nutrient as well as a bacteria and ethylene gas inhibitor and a pH balancer, all to ensure maximum bud opening and flower development.
Lastly there is the consumer flower food, which helps to keep the health of the flower at a premium and encourages maximum level of flowering.
In addition the florist should be aware of other specialist flower foods on the market; these include:
* Bulb flower food – a specialist food for any cut bulb material such as hyacinthus, narcissus, convallaria (lily of the valley).
* Gerbera – a tablet food form used by the florist to help prevent, amongst other things, the bacteria/botrytis to which this flower is vulnerable.
* Bovardia – this flower comes with its own personal sachet, which should be used to ensure good hydration.
When using any of the above it is vital to read the manufacturer’s instructions and to administer the correct dosage for maximum beneficial effect. Commercially there are dispensers that measure out the exact dosage required.
There are, of course, many other household remedies that claim to have amazing effects on flowers, such as coins, sugar, bleach and so on. However, these have not been scientifically researched and cannot be accurately measured in a vase or bucket.
General Conditioning Procedure
On receiving a delivery of flowers, check their condition: examine them for damage, broken heads, broken stems, temperature damage and pests, and if there are any problems report these to your wholesaler immediately. Also check them for any signs of distress – wilting heads and floppy foliage – and this will help you prioritize the order in which to start the conditioning process (see box panel).
HOW TO PRIORITIZE CONDITIONING
Flowers should be conditioned in order of need or demand, according to the following priorities:
Distressed flowers – any plant material that shows signs of wilting or flaccidity.Flowers required for urgent orders.Long-stemmed flowers, as the water takes longer to travel up to the flower head.Delicate flowers, such as freesia, eustoma.Expensive flowers.Dry-packed flowers with semi-woody stems, such as chrysanthemums.Dry-packed flowers with woody stems, such as hypericum.Flowers in their own water phials, such as orchids, anthuriums.Foliages.Most dry-packed flowers will need at least a couple of hours conditioning before they are ready for sale.
General Conditioning
Having unpacked your flowers, the general conditioning procedure is as follows, and is suitable for most items bought.
Remove any packaging, such as cellophane sleeves, with the exception of leather leaf plants, palms and anthuriums, as these require the humidity that the sleeves provide.Check for damage – if botrytis or excessive broken heads are found, report this to your wholesaler.Remove the lower leaves and thorns, taking care not to damage the outer epidermis of the stem – as a guide this means any material that would go under the water line. This prevents the leaves rotting underwater causing bacteria to build up in the water.Re-cut the stems about 3.5cm from their end at a 45-degree angle, thereby increasing the surface area and allowing more water to be absorbed.Immediately put the conditioned stems into lukewarm/room temperature water – flowers absorb warm water better, and it contains less oxygen (which can cause airlocks within the stem), having first ensured that the appropriate flower food has been added.Place in a refrigerated/cool area (though be aware that not all flowers like such a cold environment – these will be covered later).There are five different types of stem: woody, semi-woody, soft, latex and hollow. Examples of each type are as follows, and the general conditioning methods as described above should be observed unless indicated otherwise:
Woody stems: Forsythia, roses, most foliages.
Semi-woody stems: Roses, carnations.
Soft stems: Zantedeschia, orchids.
Latex stems: Euphorbia, ficus. Follow points 1–4 of the general conditioning procedure described. However, you will find that after cutting each stem, the latex sap will not stop leaching out and it will be necessary to seal the cut stem ends either by passing them through a flame for a few seconds (this cauterizes/seals the latex without preventing the uptake of water), or by placing just their tips into boiling water for a few seconds (being careful to protect the foliage and flower heads from the steam) – again this will cause the stems to seal. Then remove them and place them in fresh, tepid water (having added an appropriate flower food). Remember that this type of sap can be extremely irritant to the skin, so wear gloves.
Hollow stems: Delphinium, amaryllis. Air locks can be a problem for this type of stem, with air becoming trapped inside the flower at the top of the stem. To prevent this happening, follow general conditioning points 1–4 (note that in point 4 you may need to use a knife to trim the stem, as scissors can crush the hollow stems and cause them to cave in), then turn the flower upside down and fill it with water that has been prepared with the addition of some flower food; then plug the base of the stem with cotton wool to stop the water draining back out. In certain instances it is possible to further support the hollow stem by inserting a stick inside it – this is especially helpful to the amaryllis due to the heavy weight of the open flower head.
Exceptions to the Rule
There are, however, some exceptions to the rule as regards conditioning procedure – here are a few of the most common, and how to accommodate their needs:
Tropical flowers: Curcuma, strelitzia, heliconia, anthurium, orchids. Remove any individual plastic phials (wash and save these for future use – see later how to re-use them), re-cut the stems at a 45-degree angle, and store at room temperature: these flowers do not tolerate cold temperatures or draughts, either of which would cause them to ‘burn’ and discolour, and would greatly reduce their longevity.
Gerbera: Use specialist gerbera flower food. These flowers are transported flat-packed and dry, and due to their soft stems need great care in handling when being rehydrated – it is essential that once the stem end is cut, the flower head and stem are kept upright: failure to do this will result in the rehydrated flower heads being held at very jaunty angles, making them difficult to use. The specially designed cardboard packaging and/or buckets with extensions that are provided to support the gerbera flower and stem will enable them to be conditioned correctly. Be aware that this hairy stem is vulnerable to botrytis, so keep the water clean and shallow in depth, and refresh it frequently.
Syringa (lilac): Buds must be showing colour. Remove any foliage – although this shrub is usually supplied without foliage – and provide it with its own specialized flower food; re-cut the stems, and repeat this process again later to help this woody stem rehydrate. This is a thirsty flower, so it is important to top up its water supply regularly.
Narcissus: This flower when conditioned releases a poisonous sap, which is very irritant; the sap is also poisonous to other flowers, so the narcissus must be conditioned separately. Allow it to stand for a while before use. Be aware that these flowers are sold dry in the wholesalers, and also frequently as such by florists, but as soon as they are put in water the flower heads will open; they can be left three to five days without water.
Hyacinth: Try to retain as much white bulb material at the base of the stem as possible, because this continues to rehydrate the flower.
Bouvardia: Follow the general conditioning method, but add the special sachet of food as supplied by the wholesaler. Cut the stems again if necessary. Do not store at a temperature lower than 2–10°C, because this could cause the flowers to wilt.
Dianthus (carnation): When cutting the stems be careful not to cut through any of the nodes (the swollen joints in the stem) because doing this will prevent the uptake of water – cut above or below them to ensure that water can be absorbed effectively.
Helianthus (sunflower): This is a thirsty flower, so be sure to top up its water supply regularly.
Gloriosa: This pretty flower arrives in its own individual ‘air bag’, which should be removed. Re-cut the stems and place the flowers in water with an appropriate flower food. Do not store them at a temperature below 6°C, as discoloration will take place. Limp flowers can be revived by submerging them in lukewarm water for a few minutes.
Gloriosa ‘air bag’.
Zantedeschia (calla lily): Store this flower in a dark vase, because if the cut stem is exposed to daylight the end will curl up on itself.
Paeonia: Buy flowers with loose buds, but if any bud fails to open, hold it under a tap to remove the sticky layer that naturally accumulates. Always check that it has enough water, and refresh the water a couple of times a week.
Molucella: Follow the general conditioning procedure, but remove the top ‘paddles’ as these have a phototropic property. Re-cut the stems.
Removing ‘paddles’ from molucella.
Revival Methods
Sometimes conditioning methods do not work and the flower still looks distressed (wilted) this is normally due to an air lock being contained within the stem. Drastic measures are then required.
Roses (prone to air locks) and woody stemmed materials – place cut stems into boiling water (protect heads and foliages from steam with card or paper wrapped round – this will also support any drooping heads) about 2.5cm (1in deep). Keep the stems in the water until the stem has rehydrated then cut off the ‘boiled stem end’, then put in bucket with tepid water containing flower food. Soft stems, such as Tulips – wrap tightly in paper, then re-cut stems and put packaged stems into prepared tepid water this supports the stems while they re-hydrate.
Immersion: some cut materials can absorb water through the cells that surround the stems and leaves so they can benefit from being fully immersed – however be aware that you must never immerse products that are grey or hairy leaves or waxy and fleshy flowers – this will discolour and stain them introducing them to bacteria.
Misting: again can be used to quicken the conditioning procedure by introducing water to the cells throughout the flower and foliage – but again do not mist grey or hairy leaves and certain flower heads – such as dark purple Eustoma – because the water will create marks and discoloration.
Stock rotation
It is important to observe good stock rotation practice, where old or short-lived stock is used first. Poor practice will result in a damaged shop reputation and loss of profit.
Mature stock should be kept aside for use in ‘now’ arrangements that require flowers to be at their fullest and best potential – eg. open lilies for funeral work and fully formed roses for weddings. Fresh flowers in bud would not be suitable for funeral work as the flowers would not be open on the day of funeral – but would be the right choice for a gift bouquet as the flowers will last a week or more depending on the flower choice.
A florist should aim to have satisfied customers. This is only achieved if the products they have bought are long lasting and look appealing. This is easily achievable if the conditioning, storage and stock rotation procedures are adhered to.
Stock Handling
In addition to knowing about conditioning procedures a florist should be well versed as to handling techniques to preserve the good health of their stock. First of all, always take care when removing individual items from buckets and vases, carefully holding an individual flower under the flower head between finger and thumb, and giving the stem a little shake to release it. Some flowers get in a natural tangle however careful you are with them, gypsophila and freesia being prime examples of this – in this case you may need to remove all the stems from the buckets and lay them out on a table, then gently tease out the stems you require. Be especially careful with light-coloured flowers: any contact with the flower head should be avoided, as any bruising of the petals will cause them to discolour later.
DISPOSAL OF RUBBISH
Responsible disposal of rubbish is a requirement of a commercial florist. Depending on your local council’s disposal methods this could differ from one shop to another. The majority of flowers purchased are packaged in cardboard – this can be flattened and recycled. Green waste should be composted. Some of the large cardboard boxes provided by the wholesaler have a deposit levied on them, this also applies to the Aalsmeer (Dutch) auction buckets, this is to encourage them to be returned and reused to receive reimbursement of the deposit.
Hand-tied design: an example of split complementary colour harmony using red/violet, yellow and green.
