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CUTTING BLOOMS |
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For decorative uses, full-petalled roses may be left on the plant until half open, but the thinner types are best cut when only the outer petals have unfolded. Some roses lose their colour and freshness more quickly than others after cutting. Many of the reds and deeper pinks "blue" fairly quickly. The apricot and other fancy colours often look drab after a very few hours, and should be cut as late as possible before they are to be displayed for any special occasion. White or yellow roses improve after cutting, the white becoming whiter and the yellow deepening in colour in much the same way as blooms covered for show purposes.
Flower-cutting scissors are now available. They are a very welcome addition to one's kit in that they not only cut but also hold the flower. This obviates stretching with both arms, one hand to do the cutting and the other to hold the stem, or having to allow the flower to fall to the ground and thereby become torn or soiled. It is possible, too, to stretch much farther with one arm than with both to reach that particular bloom which you especially want from high up on a climbing rose or far across a large bush or standard. The risk of damage by thorns to hands and clothing is also greatly reduced. These special scissors are attractively chromium plated and have replaceable stainless steel blades. All thorns should be stripped from the stems while the roses are being gathered. Blooms should never be carried in the hand for longer than necessary, but should be immersed as soon as possible in cool water right up to their calyces. Never walk round your garden with a friend, cut him a bunch of roses, and then allow him to leave without having plunged the stems in water for even a quarter of an hour. Wilting is due to water's evaporating faster than it is being taken up by the stalk. When a rose is cut from the plant, air immediately enters the small spaces at the end of the stem. This air remains there when the cut end is placed in water, and obstructs the suction of water into the stem. Recutting of the stems under water before the blooms are arranged will allow water, instead of air, to enter the new cut and will greatly increase the lasting properties of flowers. Only about a quarter of an inch need be clipped from each stem. It has always been considered that the ideal times for cutting roses are late evening and early morning, preferably the latter. Heat and strong sunlight on blooms when gathered have been thought to shorten greatly their lasting times. Recent research at Cornell University, New York, has indicated, however, that roses cut at 4 or 4.30 p.m. last longest, but it is imperative that they be steeped in water promptly. All roses last longer indoors than on the plants. As yet, the decorative value and lasting qualities of Floribundas have not been fully realized. |
