Determine the Freshness of Flowers
During the centuries people give each other flowers, not only on the festivals but on the other days too. Flowers give to a person the joy of their aroma and a beautiful view that is why it is important to determine the freshness of flowers.
When a person comes to the store, she hopes to get a bunch of gorgeous flowers that will please her more than a day. You can achieve this effect with only possible one condition if the flowers were just cut off. This means that you should determine the freshness of flowers. But this isn’t easy. You should keep attention on the several aspects.
First of all if the flower has leaves turn all your attention to them. If the flower doesn’t have leaves or bud has a brown colour, this indicates that the flower will soon “die” and that it will be better to choose the other one. If the flower has a green leaves – this is a good sign.
General condition of the flower is very important. You should pay attention to it bud – it is dissolve or not. If the bud is open you shouldn’t buy it, because it can stand some time but after a few days, petals of buds will begin to crumble. On the other hand if the bud is closed, then you should look at the shape of the bud and if you have a doubt that it doesn’t have correct form then better will be to leave it in the store. This may involve your question – if naturally form for each bud is different, how do i determine the correct form?
So, all the buds of the bouquet should be closed, or they may be a little opened. After you bought a bouquet you should as fast as possible put flowers in water, or if a long trip is planned then wrap the cut flowers with a wet cloth.
You should also look to the pollen if it was in the stamens of flower. If a flower makes pollen, this means that it is mature. You shouldn’t buy this bouquet because these flowers aren’t young and the bouquet will not stand for a long time.
If you will foresee all these aspects then you will determine the freshness of flowers and really buy the best ones.
