Roses

The ROSE is a perennial shrub that belongs to the genus Rosa. Most rose species originate in Asia and less than 10 species were involved in the crossbreeding programs that produced the many types of garden and commercial roses that we have today.

The best-known and most-popular class of rose is that of the hybrid tea roses, which accounts for the majority of roses grown in greenhouses and gardens and sold in florist shops.

Commercial roses are usually bought from wholesaler in bud stage so that they last longer and are less prone to damage.

Not all commercial roses have a scent and this is because during the hybridisation programs, the roses were selected for longevity and shape rather than scent.

These days there is a trend to cultivate the bigger rose which is used extensively for weddings and functions.

How to care for Roses:

When you have picked or purchased your roses, 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 roses:

• Open the bunch of roses carefully and separate the stems laying them on a table.
• Check each flower for damaged petals and remove them by putting your fingers over the petal and carefully pulling it sideways. This will prevent it from tearing off and leaving a piece behind. Do not pull it straight off as it usually tears.
• Using a rose stripper, strip off all the leaves and thorns, leaving just two or three leaves at the top of the stem just under the flower. This ensures that there is not too much water loss through the leaves, and that all the leaves will be removed that are below 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.
• Rose thorns must be removed below the water line and have their sharp thorns cut on the upper part of the stems.
• 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 Roses:

• If you need open roses 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.
• Roses 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 roses have been out of water and become soft and droopy, cut the stems and do the boiling water treatment as described in “care of roses” on the previous paragraph.
• If the roses still don’t revive after a while, then you can also wrap damp newspaper around the heads and the stems and lay them sideways with their stems in a sink of water. Do not let the heads get immersed under the water as this will cause bacterial growth in the petals afterwards.
• Roses will last longer in cooler temperatures.
  It is preferable to use unopened roses in commercial retail bouquets as they will last longer.
• Use your open roses in functions and funeral arrangements.