Roses for use in wedding work

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mgarden05

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Feb 25, 2006
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Sunnyvale
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Hi everyone,

I know this may seem like a silly question, but being fairly new to the industry, I thought I'd seek out expert advice. Of the few weddings I've done so far, I've been using the standard Ecuadorian roses in bouquets and centerpieces. Although the heads are big, they don't bloom quite as big and fluffy as I'd like to get the full effect. As a result, I end having to use more roses than what I would like to. I realize I've been using the wrong variations (if that's the correct term). What kinds should I be using?

Thanks so much!
 
By "fluffy" I assum you me more open.

If you want your roses more open, get them in your shop earlier. Process them in hot water and leave them stand out in the room, do not place in the refrigerator. You may have to re-cut the stems a couple times to keep water flowing up the stems. Once you get them to the desired openess then place in the refrigerator.

Also, some roses and different colors will open more than others. It seems that red roses are the most difficult ones to get open, while white and yellow are easy.

Remember all roses will open if you keep a good flow of water moving up the stems.

HTH
Joe
 
Charlotte's for red, Akito's for white, and readily available.

Process them in hot water and leave them stand out in the room, do not place in the refrigerator. You may have to re-cut the stems a couple times to keep water flowing up the stems.
Click to expand...

ditto this, good advice Joe. I add a pinch of sugar to the flower food in the standing bucket if I need the flowers to open a bit quicker.
 
When you process the roses don't use holding solution. Make sure you use vase solution. We use the Chrysal #2 when we process our regular flowers but, when we process wedding flowers we use the vase solution.

:) Heather
 
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