Many of the “old time” gardeners have their own tricks for preparing flowers to win the ribbons. You might try some of these ideas for preserving flowers cut for show purposes. Asters – cut when two-thirds of the rays are fully expanded. Add one teaspoon sugar to each quart of water to double the lasting qualities. Do not leave foliage under water as it rots quickly.
Delphiniums – cut spike when one-half to two-thirds of its length is open. Pick the flowers in the evening and be careful not to bruise. Put the ends in hot water until bubbles cease to come out of the hollow stems; then place stalks in cold water overnight. Iris – cut when buds are just beginning to open. Lilacs – peel the bark from the stems for a short distance from the cut end, or crush the base of each stem.
Remove some of the leaves from around the flower clusters. Pansies – these will, last longer if arranged in shallow bowls with wet sand. Peonies – cut in the morning before the sun gets to the flowers, when three-fourths of the petals are fully expanded. Remove some of the larger leaves and slit the stem at the base. Or you may cut when the buds first begin to show color and become just a bit loose to the touch. Put in deep water and leave in a dark, cool place for a couple of days to develop slowly.
Poppies – carry boiling water in a thermos jug into the garden and plunge the stems into it as soon as cut.
Roses – For buds, cut when petals start to unfurl and place 12 to 18 hours in cool storage to harden. For flowers, cut when buds are half open. To pack, roll up tissue paper to form a pillow; lay flower on pillow and put stems in wet sphagnum moss. Revive in tepid water. Tulips and hyacinths. Being thick-petaled they may be completely immersed in cold water which will make them stand up straight. They can also be wrapped in wet newspapers to keep the stems stiff.
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