A little while back, a customer purchased cut hydrangeas from one of our stores. A brunch was being held in honor of her mother-in-law, and the customer was making hydrangea centerpieces for the occasion.
We placed a special order for the South America-grown flowers, so we knew they were as fresh as could be. Yet the customer was back in our store within 24 hours, her hydrangeas having wilted.
We replaced them so that her needs were met, but in the meantime we recut the original flowers and put them in water with cut-flower food. Within hours, they looked gorgeous again.
The moral to this story? If you’re going to work with cut hydrangeas – lots and lots of consumers are these days, and with good reasons – then don’t skimp on flower food.
Hydrangea flowers have big heads – a single one can be 4 to 8 inches wide – and make a bold statement with great ease. Just plop them in any kind of water-holding container (canning jars are popular) and they look terrific, bringing a garden feel indoors.
Clearly, hydrangeas are popular these days: You’ll find lots of evidence on Pinterest, the online bulletin board. In fact, we incorporated them into a number of our arrangements and deliver loose hydrangeas to our stores a couple of times each week.
Once you get the flowers home, make certain that they have plenty of water that has been mixed with flower food. You can purchase packets of food from your local florist; mix one packet per quart of water.
Hydrangeas represent a great value because you don’t need many of them to make a big impression and, with proper care, they last a long time.