In this week’s bouquet:
(edible, go ahead, make some tea with it, throw it in a salad..)
I couldn’t resist adding this “going-to-seed” dill to your bouquets. I like mixing in those earthier brown colors and texture into a bright bouquet. Also, you can hold onto it and as it gets even more dried out, shake the little dill seeds into a bag and voila! add them to your bread, soup or canning pickle project.
This week’s lisianthus comes from Jig-Bee flower farm in Kensington. It is always a hope of mine that there will be some lisianthus available for the csa, so I’m really excited that you’re getting some this week! Lisianthus is amazing because it tends to last longer than other flowers in the vase, some of the colors they come in are just unbelievably beautiful, and they’re kind of like the summer, heat-loving version of a rose. I’ve also found that if you keep the little buds around and in water, they will continue to open up. They may not get any color, and will stay a greenish tone, but continue to open.
Scabiosa (two photos below: both are scabiosa, different varieties)
So crunchy and bright! If keeping dead flowers around to decorate and appreciate is your thing, I would definitely recommend hanging onto your strawflowers. They keep their color for a long time and they’re basically already dried out when they’re alive. I like to pop their heads off and set them about on shelves or in a jar to add color and texture to corners of the room.
Zinnias were the first flower I ever grew. I had a little community garden plot and everyone else grew vegetables in their plots. I wanted to experiment with flowers. I don’t remember the other flower seeds I planted because I don’t think any of them came up.. but the zinnias did! They came and I cut from them all summer long, happily filling the house and my room every week with lots of color and bringing them everywhere I went. If you haven’t grown flowers before, I highly recommend zinnias for your first time.
A few words on cut flower care:
Flowers are a short-lived little pleasure. They require a lot of sun and water and care. (some a lot more than others) Then we cut them and they begin to die, and generally don’t look perky anymore after 3-5 days.
However, there are ways to extend the life of your flowers. Once you bring your bouquet home, I recommend taking a sharp pair of scissors and cutting of the very tip ends of your stems at a 45 degree angle, then dropping them in a clean vase of water. (at least 4-5 inches of water, depending on the width of your vase) In two days, do the same thing again. Give a clean cut to the ends of all your stems, wash your vase, fill with clean water and drop them in again!
Even after two days, you’ll notice that your water will be a little murky. The murkiness is bacteria that has built up as your flowers die and decompose in the water. Letting them continue to sit in this dirty water, will only speed up their dying process. With a small amount of effort, you can help them move on as gracefully as possible.
I hope you enjoy your flowers this week, and please feel free to tag @fromblossoms when you post photos of your bouquets.