Spring flowers are finally in bloom, just in time for Historic Garden Week (April 23 – 28) in Virginia. Each spring visitors are welcomed to over 250 of Virginia’s most beautiful gardens, homes and historic landmarks during “America’s Largest Open House” for Historic Garden Week. At Pippin Hill Farm & Vineyards, our celebration of this state-wide event means crafting cut flower arrangements with fresh flowers from our garden. Do you have flowers in your yard waiting to be picked? If so, check out Certified Horticulturist Diane Burns’s five tips for creating casual, farm-style arrangements using local, sustainable flowers below.
- Cut your flowers in the early morning when they are fully hydrated.
- Invest in a good, sharp pair of floral snips to make a clean cut. Everyday scissors can crush the stem and reduce their ability to take up water. Be sure to cut the base of the stem at an angle. This will also allow better intake of water since the stem is not sitting flat on the base of the vase.
- Be sure to remove excess leaf foliage from the section of the stem that will be submerged in water. If left on the stem, the leaves will break down, which causes bacterial growth, murky water, and slimy stems.
- Store your arrangements in the refrigerator overnight to keep them cool and slow down the aging process.
We’re launching an Agritourism Event Series to celebrate and encourage sustainable farming. To begin, we’re hosting a Cut Flower Workshop on Tuesday, September 18th, 2018.