The Cut Flowers, Tips And Tricks For Them To Resist More

Rose

The roses are charming, but very sophisticated and pretentious flowers too. There are some tricks to prolong the rose’s life:

· It would be good, if it’s any possibility, to be conserved in a cold place, even the fridge, but not near the other products, for a few hours, after bought them.

· Cut the stem at a very sharp angle under the water and than let the water to flow over the stems for 3 minutes.

· Soften the base of the stem into mint oil before put in the vase.

· Add some lemon drops into flower’s water or a little salt.

· Introduce the roses till flower in a tall and full of water vase than leave them in a dark cold place even for 24 hours.

· For bacteria to be destroyed, add a drop of disinfecting substance in flowers water.

· The roses need to stay in tall vases, filled with warm water.

· You have to change the water daily.

Tulip

The tulip’s availability, as a cut flower, is from 8 to 10 days. The tulip doesn’t bear the water privation and the warmth. For a better hydration, you need to cut the white base of the stem under the water and put it in a cold, without draught space, into cold and fresh water. To maintain the water’s freshness and the flower’s natural colors, attach some small branches of Tuia. You can also put a metal coin. To avoid the tulip’s declension, you have to fill the vase with water or to wrap the flower into a paper, because the stem will turn towards the light.

Lily

The punks of the lily have their different opening phase, that the flower lives in water more than 1, maybe 2 weeks. For a long availability, you got to avert the full-blown flower’s stamens, before the pollen will spot the petals, fading them. To prolong the lily’s life, add in the water a spoon of white vinegar (it applies to the gladioluses, anemones too).

Chrysanthemum

The chrysanthemum is one of the most resistant cut flower and it will decorate your house for a long time, more than 2 weeks. By hybridization, the chrysanthemum has a several numbers of petals, multiple colors, forms and sizes. For the best hydration, you’ll smash or cut the stem at a very sharp angle, eliminate the base leafs of the stem. A bouquet of chrysanthemum flowers has to be disposed in a large vase, so the flowers will not be crowded. You need to change frequently the water in the vase and powder the flowers with water, because the chrysanthemum loves the humidity.

Orchid

The orchids will decorate your place for 1 or 2 weeks, maybe more, if you offer them the best conditions. It’s important for you to know that the orchid, being an exotic flower, prefer a 26 degrees temperature. After gathering, the flowers have to be left in a cold space (10-15 degrees) for a couple of hours. Than put them in capacious vases. To refresh the orchids you’ll cut the stem and than put it in a boiled water, so the flowers will resist more. Keep them away from the draught, smoking or hot vapors (this is also a practice for the anthurium cut flower).

Daffodil

The daffodil cut flowers can resist from 4 to 8 days, if they are carefully attended. Their stems excrete a viscous substance which is speeding up the blight process. Therefore you’ll follow this practice: cut the stem at a very sharp angle 2 inches below the end, than pass it through the fire or leave it for a while in warm water, for the pest substance to be eliminated. You can use a combination of vinegar and salt to clean the daffodil’s vase.

Carnation

The carnation is a very resistant flower and is usually used in the arrangements that have no water supply. Some cultures consider the carnation a funeral flower, maybe for its resistance. It’s important for it to be cut between the stem nodules for the best hydration. The carnations love the fresh water and the sweetmeat, thus put some sugar in the water. You can also add some lemon drops.

Daisy

It’s very alike the chrysanthemum, therefore the scientific name is Chrysanthemum leucantheum. Daisy is a resistant cut flower, though it’s fragility. As the best care, cut the stem till the green part, put it in tall vase, filled just for 3 quarts with water and add a drop of whitening substance.

Anemone

Depend of the type of flower, the anemone will resist between 5 and 8 days, maybe more, if it’s well attended. The stem has to be cut at a sharp angle. This flower prefer the cold water and the cold spaces, that you can get them into the fridge, for 1-2 hours, in a separated compartment, before their placement in water. Just like the anemones, the flowers with a fragile stem (freesia, for example), have to be doused till the flower.

Lily-of-the-valley

This flower will not resist more than 4-5 days since the gather and that so under a good care. You have to put it in fresh and not very cold water as soon as you can.

Crocus

The crocus’s cut flower doesn’t resist much time, just 3-4 days. As a bulb root flower, like the tulip, iris, daffodil etc, it loves the cold water, changed every day. The warm water speeds up the flourish. Is good that the white area from the stem’s base to be cut, because only the green part will absorb the water. You’ll get the crocus in small vases filled at 3 quarter with water.

Iris

Being tall, the iris cut flowers will be disposed in big vases filled a half with water. They love the cold fresh water, so change it ones at 2 days.

Dahlia

The availability of the dahlia is about 6 to 10 days. To maintain fresh the dahlia you have to follow those instructions: introduce the base of the stem in boiled water and keep them there till the water cooling or till the base becomes black; than you’ll cut the boiled side and finally put them into cold water.

Lilac

Though it’s a shrub, lilac is one of the most popular spring flower. To keep them long, you have to avert the leafs and smash the base of the stem, for a better hydration, than introduce it in boiled water. Don’t you forget that the lilac love the warm water and the sunlight. As a trick, you can put a little of sugar in the water.

Peony

The peony will be as fresh as the beginning into the vase from 7 to 10 days. The cut flowers are conserved in a cold place for 24 hours without water and thereafter you’ll cut 1 centimeter from the stem and put them in vases filled of warm water.

Gerbera

The gerberas, as well as the tulip, usually inflect their stem. There are some simple tricks for not to happen: prick the stem just under the flower, to get out the air deterrent the flower hydration or fill of water the empty stem and keep it with the flower turned downward overnight.

Poppy

It’s a not resistant flower. Although it’s a wild flower, the poppy is a fragile one, but loved for its full of passion color. As well as daffodil, the poppy’s stem excretes a pernicious substance that has to be eliminated. You could pass the stem through the fire or leave it in boiled water for 30 seconds, after you cut the stem 2 inches below the end.

Sunflower

This is a long life flower. As a cut flower, it last 6-12 days, but it’s a wonderful dry flower. There is a trick to avoid the blight: add in flower’s water 2% of liquid detergent.

You can also view:
more: http://www.flowersgrowing.com

Angheliu Alexandru is a simple florist from Romania.Valentinepoetry
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Tea Varieties

The second most consumed beverage behind water is tea. Interestingly enough the 3,200,000 tones of tea produced worldwide come from only one plant species, named camellia sinensis. But how a plant becomes a beverage? Tea is made by steeping processed leaves, buds, or twigs of the tea bush in hot water for a few minutes, a great variety of tea tastes, aromas and colors can excite even the more skeptical drinker. If you do like tea drinking, but simply never had the opportunity to learn more about it beyond the fact that you enjoy it, you should know that there are thousands of kinds of tea offered on today's market. Shades in flavor derive from the region of cultivation and the method of processing the tea leaves. It is the processing techniques that produce the four simple tea categories are considered the art of tea making. In its most basic form, processing is the taking of the raw green leaves and deciding whether or not, and how much oxidation (or fermentation) should take place before drying them out. Oxidation is the reaction of the enzymes contained in tea leaves when they are broken, bruised or crushed.

The first category is that of black tea. Black tea is nothing more than the leaves of the camellia sinensis after being exposed to 8-24 hours of open air. After the leaves are picked up they are spread out to let the water they contain evaporate. You have probably witnessed it happening to a flower that is left without being watered. The foliage curls up and begins to dry. After this part of the process, the tea leaves are balled into rolls that encourage oxidization. When fully oxidized, the leaves turn into a rich black color. Tea producers then put the tea leaves into the final drying period before sorting and packaging them.

Oolong tea is another tea category and is considered to be the most difficult of the four types of teas to process. The best way to describe oolong tea is that it is somewhere in between green and black tea. This is because the leaves are only partially oxidized during the processing. As with black tea, the leaves are spread out to dry for 8-24 hours, but after that, they are tossed about in a basket in order to create a bruising and partial exposure to the air. The final step involves steaming the leaves, which neutralizes the enzymes in the tea and prevents further oxidization.

Green teas, like white teas, are closer to tasting like fresh leaves of grass that the other two tea categories. This type of tea is also lower in caffeine and has higher antioxidant properties. The whole process of creating green tea revolves around preventing oxidization from taking place in the leaves. Though the tea leaves are sometimes laid out to dry for a few hours, then, in order to neutralize the enzymes and prevent further oxidation, the leaves are steamed or pan fried. It is this very technique which results in the preservation of the enzymes which have recently become the focus of medical research. After steaming, the leaves are rolled up, still quite green in color.

Finally, white tea has recently become a popular item in the west as it is the least processed tea and thus tastes the most like fresh leaves or grass. White tea is made of the little buds of the tea plant. Again like green tea, white tea is steamed or pan fried to prevent any kind of oxidization, and great care is taken to avoid bruising or crushing the tea. The dried buds have a silver-like appearance because the tiny white hairs of new growth are still present.

John Gibb is the owner of http://tea-foru2k.info, for more information on Tea check out http://www.tea-foru2k.infoRss
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