Prepping/processing of flowers is the key to a successful floral business.
The temperature of floral cooler should be around 34-36 degrees Fahrenheit. Make sure your floral cooler does not reach higher than 41 degrees Fahrenheit. Remember to clean your floral cooler on a regular basis, remove that pesky bacteria
Tip – flowers do not freeze at 32 degrees they freeze at about 29 degrees so you run no risk of freezing them if you keep your cooler lower.
Floral prepping/processing tools
To prep your flowers, make sure you have good floral tools. Buy quality! Invest in your floral tools, this is very important as you want clean cuts on your flower stems. Some very important floral tools to open a flower shop are :
- Floral knife or floral clippers
- Rose Stripper
- Floral Food
Some other valuable floral tools are a Stemming Machine and Flower Stem Cutter. A Stemming machine will allow you to eliminate the need for wire and tape by automatically placing a steel pick on the flower by pulling the lever. A Counter Top Flower Stem Cutter will cut your flower stems fast and easy.
Must Have – Crowning Glory this will seal your flowers and keep them hydrated
Wholesale roses come tightly wrapped which needs to me removed. Do not try to pull the roses out, best tip is to unroll the wrapping. Typically 25 rose stems come in a bundle and come in these lengths of 40cm, 50cm, 60cm and 70cm. The longer the length of the rose, the bloom size is typically larger.
To process roses, please follow these simple steps:
- Use a rose stripper and gently pull, this will remove thorns and foliage. Make sure to remove foliage that will be submerged in water.
- Rose thorns can be removed by pushing on the thorn or with floral clipper or floral knife, just make sure that you do not remove the whole thorn as this will let air in the stem
- Make sure to go over any little thorns and just remove with floral knife
- Remove the guard/packing petals (the outer petals that have a tear or damage with tiny blemishes) These petals keep the inside of the rose petals presestine
- Each stem needs a fresh cut, hold stem and cut off at least a 1/2 inch at a 45-degree angle, dip in hydrating solution, and add to a floral bucket filled with water and preservative.
Tip – If doing a bridal bouquet remove all the foliage and guard/packing petals.
To process other flowers, cut the stems on a 45-degree angle and do not move any part of your hand, just the knife, this will increase the surface area so that they can drink more water. Remember to remove all greens below the water line.
When processing hydrangeas, remember there is a tough stem, all the greens below the water line must be removed. Cut the hydrangea stem with your knife by placing the knife on the flower stem and pull at a 45-degree angle.
tip – cut into the hydrangea stem by cutting snips into the hydrangea (where you cut the angle) and use warm water. Once ready to be arranged, re-cut stems and dip 1/2 inch into alum power.
The great thing is, tulips are now available all year round. There are some differences between the dutch tulip which set the standards. Tulips come in 10 stems to a bunch.
To process tulips:
- Look for nice firm stems and great color.
- Cut a 1/2 of the stem at a 45-degree angle
- Remove extra leaves from the base of the stem.
- Dip them in quick-dip and add to a floral bucket filler with water.
tip – tulips continue to grow after being cut, up to a inch or more. They are also phototropic which means they bend towards the light so keep rotating your containers to keep them upright.
Florists, do you have any tool recommendations or tips of flower prepping/processing? Please help educate other florists and share below.
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