Chrysanthemum
Chrysanthemum
The CHRYSANTHEMUMS are sometimes called “mums” or Chrysanths” and are flowering plants belonging to the plant family Asteraceae and are of the genus Chrysanthemum. There are an incredible amount of varieties and cultivars available in numerous colours.
The Chrysanthemum is a perennial herbaceous shrub and very hardy.
Commercial chrysanthemums are usually bought from wholesaler in bud stage so that they last longer and are less prone to damage.
There are mainly two types of chrysanthemums. The more common ones are called sprays and are used to bulk up flower arrangements and bunches. They are very long lasting if cared for properly. They can last up to 6 weeks.
The other type of chrysanthemum is called the single. The single headed chrysanthemum is a larger flower and more fragile. It needs to be handled with great care so that the petals do not fall out. They are usually sold with a little netting over the heads to prevent damage during transport and handling at the wholesalers. This little net needs to be removed before arranging it in your display.
How to care for Chrysanthemums:
When you have picked or purchased your chrysanths, they will need to be conditioned.
Preparing flowers and foliage before arranging is known as ‘conditioning’. The purpose of doing this is to supply water and facilitate its absorption by the flower. This is done by re-cutting the stems and cleaning them of unnecessary foliage and allowing them to have a good drink before arranging them.
How to do this in the case of chrysanths:
- Lay the bunches of Chrysanths on the table carefully.
- Strip off all the leaves at the bottom of the bunch that will be under the water level in the bucket.
- Cut 3-5cm off the end of the stems, preferably at a slant, which will enhance the water uptake.
- Dip approximately 3cm of the end of the stem into boiling hot water for 30 seconds.This helps with the removal of any airlocks in the stem.
- Do not let the hot steam burn the leaves or petals by holding the bunch at a sidewards angle in the pot of boiling water.
- Place immediately into clean bucket of room temperature water, with flower food, for a long drink.
- Let the flowers have a drink for at least half an hour before using in arrangements.
Tips for Chrysanthemum:
- If you need open chrysanths for a function, order them to arrive a day or two before the function. This will enable you to condition them and give them enough space in the bucket to open without getting them damaged in transit.
- Re-cut stems every 2-3 days and replace the water and flower food.
- Chrysanths should never be put in a draft nor under an air conditioner as this will dry out the flowers faster than they can drink water, which will cause them to wilt.
- If chrysanths have been out of water and become soft and droopy, cut the stems and do the boiling water treatment as described in “care of chrysanthemum” in the previous paragraph.
- Chrysanths will last longer in cooler temperatures.
- It is preferable to use flowers in bud stage in commercial retail bouquets as they will last longer.
- Use your open chrysanths in functions and funeral arrangements.