Tuesday, 16 February 2010

Fall In Love With Carnations Again

Flower snobs. Yes, they do exist. They discriminate against less expensive blooms and 'poo-poo' anyone who may consider setting a full and over-flowing bouquet in a splendid vase on any table. 'Floristry Snobbery' is not new. It has been around for years, but not as long as you think. Carnations fell out of favor in the late 80's and early 90's when the boomers' only thoughts were spend, spend, spend and when their once beloved 'country style of decorating' faded. Today, carnations are making a comeback in a big, glorious, design-savvy way. They are affordable, adorable and last for weeks on end. They are the new chic flower to take home every Friday. Designers online, in mags, on TV are touting the beauty of carnations. Oh Eddie (Ross), how I love thee. I am partial to the creamy vanilla ice cream 'white' carnations. I love the icy-blue-green-meets-apple-lime stems and leaves. They have a dusty miller colouring to them, which I am so drawn to. Carnations are a big trend with longevity and come in all different colours to suit any decorating diva's space. (good price to send to friends) Don't you just love their ruffled little edges. (ruffles are 'in' you know) Fall in love with carnations again. LPxo
"Your carnations may arrive with closed buds but will open over the next few days after conditioning. Start with a very clean vase. Hold each carnation next to your vase to gauge how much stem you'll need to trim; you might also want to remove some of the leaves. Using a sharp knife or pruners, cut stems at a 45-degree angle. This prevents them from sitting flat on the bottom of the vase and allows for better water absorption. When conditioning carnations, be sure to cut above one of the nodes that run up the flower's stalk; this will allow the stem to more easily draw the water it needs. Add the included cut-flower food to the vase; use the extra pack with your first change of water. Carnations should be reconditioned every two or three days: Recut the stems, change the water, and add nourishment. To nourish the flowers after the flower food is used up, refill your vase with a solution of one teaspoon of sugar and two drops liquid bleach per gallon of fresh, cool water. Carnations are especially sensitive to ethylene, a gas that causes flowers to deteriorate rapidly. Keep the blooms away from possible sources of this gas, which include wilting plants and ripening fruits and vegetables. Keep the flowers away from drafts, direct sun, and excessive heat." - Martha Stewart

1 comment:

Jan said...

I never fell out of love with Carnations - loved them since childhood.
Also Pinks !
Had no idea about the snobbery - how daft is that ?