A good knowledge of floriculture is essential to florists. Many
designers take pride in teaching their customers about the flowers they sell,
informing them of how to cut, clean and care for them. They also answer questions
about flowers and should have interesting and informative facts ready for
customers.
One of your most loyal customers loves roses. She comes
into your store at least twice a week and buys roses of all colors -- red,
pink, white and yellow. She's always interested in learning more about her
favorite flower and she has requested that you put together a small information
package for her.
Read through the following information to help create
your brochure. Pick out the most interesting and important facts that will
inform your customer about roses, their history and their care. Then organize
the information and write it up in an easy-to-read format -- about 350 words
long.
A Rose is a Rose is a . . .
Facts
Scientific
Name: Rosa hybrid
Description: A large number of overlapping petals
create the circular form of the flower. The green stems are thorny and rigid.
Colors:
Red, white, pink, yellow, orange, bi-colored
Availability: Year-round
but most plentiful in June
Selection guide: High-quality roses have
long straight stems. The petals are tightly overlapping and colorful without
dried edges or drooping heads.
Care
Select a clean
non-metallic vase. Empty the contents of the flower food packet into vase
and add one pint of water at room temperature. Remove any leaves that will
be submerged below the water in the vase. Foliage in the water promotes bacteria
growth, which shortens vase life.
Outer petals or "guard petals" are
purposely left on the outer edge of each rose to cushion the flower during
shipping. They may be bruised, discolored or torn. If so, carefully remove
these petals to expose new fresh petals. Be careful not to scrape or cut the
bark during this process.
Using a sharp knife or shears, cut an inch
off the base of the rose stem while holding it under water. Cutting stems
under water will prevent air from blocking the flow of water to the head of
the bud, which causes roses to droop. If cut out of water, air bubbles can
enter through the stem, which prevents water from reaching the flower.
Hold
stems under lukewarm water in a sink, basin or under running water, and diagonally
cut one inch off the bottom of each stem using scissors or a sharp knife.
The diagonal cut enables the flower to "drink" more.
Remove one to
two inches from the bottom of each stem, cutting at an angle. Transfer the
cut flowers into the container in which they will be conditioned. To condition
flowers, immediately immerse flowers in water that is 110 F.
Place
roses loosely yet evenly spaced in a vase. Individual stems of filler flowers
and greens can be cut in pieces and placed among the roses. Make sure the
stem ends are in the water.
Display your roses in a location away from
direct sunlight, draft or heat. Avoid the airflow from air-conditioning or
heating vents, as well as the top of a television set, which radiates heat,
to achieve maximum vase life. Refresh your roses every other day by re-cutting
the stems underwater and replenishing the water.
History
The
rose is one of the oldest flowers in cultivation and has been grown in gardens
for more than 5,000 years. It's been a native wildflower in America for more
than 35 million years, with the first fossil remains of leaves and thorns
discovered in Montana and Oregon.