Flowers by ocean freight? Everybody knows that cut flowers come in refrigerated cargo jets! Well, times are changing and a paradigm shift is underway in the floral industry, a change made possible by market shifts, new tech, and new handling protocols. And this is the topic of the latest Floralife article in the pages of Super Floral: “Flowers Ahoy! An Industry Looks to the Sea.”Read more 〉
Extreme heat is a drag for just about everyone and everything, and that includes cut flowers. Whether the cooler in your shop is on the fritz, or you’re setting up for an outdoor wedding, extreme heat will sap the life out of your blooms. What can you do? Well, that’s the subject of Floralife’s latest article, “Keep Calm and Stay Cool!” in this month’s Floriology.Read more 〉
Scabiosa, or Scabious, may be delicate-looking but it’s actually a tough little survivor. It is native to several rugged terrains across Europe, Asia, and Africa. Scabious heads are not single flowers, but rather a collection of small florets arranged in a sort of spiky ball. Likely, this is the origin of its (definitely) more inviting name, Pincushion Flower. Which is the topic of Floralife’s aptly-titled piece, “Scabiosa – the Pincushion Flower” in this month’s LivRio!Read more 〉
Ranunculus – for a flower so pretty, its name certainly stumbles across the tongue, doesn’t it? Apparently, these affordable, long lasting blooms take their name from the Latin word for Little Frog, perhaps named for the many varieties that flourish near water. Ranunculus care and handling is the topic of the latest Floralife® article in July’s LivRio Magazine!
Flower opening in time for the big event… Will it happen? Can I (safely) nudge them along? Flower opening is a big concern – and a leading cause of stress in the floral realm. There’s a lot of folk wisdom on the topic, for better or worse. Fortunately, there is also reliable care and handling science, and this is the topic of the latest Floralife® article for Florists’ Review entitled “Tips to Expedite Fresh Flower Opening.”Read more 〉