Flowers are just like you, they perform better when they have food! Flowers stress-out fast. Booms suffer stress when cut from their mother. Vase life is dependent on genetics and the availability of clean water and nutrients. Chrysal flower foods contain a balanced of nutrients, acidifiers...Read more
When it’s so hot groomsmen chill their jackets in a walk-in cooler, can you keep fresh wedding flowers cool? This was the challenge facing three floral pros at a September wedding south of San Jose in Coyote, California, which normally enjoys a mild Mediterranean climate. How hot was it?...Read more
This week’s one-minute miracle Donald Yim, AIFD repurposes wire armor from his AIFD symposium earlier this year to create a wearable arrangement called the “Floral Warrior”.Read more
Gorgeous, colorful, intriguing, brimming with sentiment and yes, dirty! Why do flowers wilt? There are several reasons, but the most common is a plugged plumbing system. Stems bleed enzymes, carbohydrates, and organic juices when cut. Dead cells, juices, and germs initiate bacterial feeding frenzies in bucket solutions. Plumbing systems become clogged and stop the flow. Flowers start dying from the moment they are cut; therefore, working clean is pivotal in flower quality, reducing shrink, and maximizing vase performance.
Mistakes cost time and money. Clear communication keeps everyone informed. Post a cleaning chart. It may sound elementary, but it eliminates discussions about “whose job is it.” A solution chart is a good idea too. Include specifics about using the right solution for the right flower type and the correct dosage. Under-dosing and overdosing both waste money, but under-dosing is worse by far. Guess-ti-mating generally results in under-dosed solutions. Follow manufacturers’ instructions. The Ingredients are formulated to work in sync, but when mixed haphazardly, there is no “in sync”. The inconvenient truth is that under-dosed solutions give crummy results. Anyone who has ordered a Marguerita only to find it heavy on limeade, light on Tequila, appreciates the importance of correct dosing.
Start clean and reduce waste – clean buckets, tools, tables, even rinsing out dusty vases before adding flowers, makes a positive difference in bloom performance. No chef would ever use the same knife to filet a steak and then trim salmon without sanitizing between! Sanitize tools, tables and choppers at least several times a day—it’s impossible to over-clean. Keep a spray bottle of ready-to-use cleaner at each work station. Liberally spray surfaces—no need to dry. Unlike bleach, Chrysal Cleaner provides a residual effect. Chrysal Cleaner is easy on the skin, will not corrode the blades of knives or cutters nor discolor clothing, is biodegradable and spent solutions can be disposed of down the drain.
Another easy-to-implement tactic is the use of paper towels instead of rags to prevent cross-contamination. Empty and cover trash cans throughout the day to prevent germs from floating around the design room. Before tossing used bucket cleaning solutions, pour the cleaner into trash cans and let soak for 10-15 minutes. Dip brooms in the same solution to clean bristles and prevent sweeping germs around the room. Record cooler temperatures by sticking a thermometer in the condenser overflow bucket prior to emptying it every morning. Sweep out back stock and display coolers daily. Clean green bits off cooler shelves, design tables, and delivery vans because rotting green bits off-gas ethylene as part of breaking down. Ethylene kills flowers fast! Sanitize floor mats and floors weekly. Don’t forget to launder aprons regularly, and always check window displays for unwanted dead flies (buzzkill).
Perusing wedding magazines is one way to see the trend de jour. My homework tells me ranuculas, protea and gloriosa lilies have taken the place of succulents, orchids and gerbera daisies in 2017-18. If you are a one-size-fits-all flower handler, no need to keep reading, but if tweaking a few...Read more
How often do you clean your tools? Do you trim stems with shears or with a knife? Jackie Lacey AIFD, PFCI, CFD is here to demonstrate proper cutting techniques and to explain the importance of keeping your tools, cooler, and buckets clean. Read more
Tulips are easy…sort of. Re-hydrating tulip stems is not a problem if the sleeve is left intact as stems firm up in water. These flowers are not needy—blooms don’t need the glucose in flower food to perform. So what’s up with the “big flop” after 2-3 days in the vase? Tulips and other bulbous...Read more
Situation: A box of expensive Dutch gerbera daisies has gone limp because the customer did not pick up (kept pushing the order forward.) Finally, (day 6) we gave up on the customer, cut stems and placed in water with Chrysal gerbera pills, holding buckets out of cooler. After 2 hours, stems are...Read more