Past Newsletters - Mar 2009
VISIONS OF A TROPICAL SPRING
The promise of spring is in the air, and the Endless Flowers Club wants to help you dive into the spirit of the season with flowers that personify sultry breezes and glorious sunsets. Our exotic combination of Costa Rican and Hawaiian tropicals is sure to coax a smile out of anyone. Bursting with color, these magnificent specimens of nature will give your home the ambiance of a tropical resort. Our stunning bouquet consists of intricate yet robust Birds of Paradise, along with fiery Red Ginger and striking Parakeet Heliconia (hell-eh-CONE-ee-ah), all highlighted by Tri-Color Hala leaves and a delicate accent of Tea leaves.
BEAUTY IN FLIGHT
The ostentatious, spectacularly shaped Birds of Paradise and Parakeet Heliconia resemble a bird’s beak and head plumage and often evoke images of a bird in flight. The Birds of Paradise is native to South Africa but evolved in Madascar, an island off the east coast of Africa. Also known as the Crane Flower, it is the official flower of the City of Los Angeles. They are now grown commercially, along with many other tropicals, primarily in California and Hawaii. Because of the banana-shaped leaves and other characteristics, Birds of Paradise are classified in the banana family, Musaceae. The sunbird will usually pollinate this flower by landing on it in search of nectar. The anthers in the flower deposit pollen on the breast of the bird; and, when it flies to another plant, the pollen is transferred to the stigma of the new flower. The resulting fruit is a leathery capsule that contains many small seeds, each with an orange covering and an oil body, possibly to attract birds.
These plants can reach up to five feet in height with a two- to three-foot spread. Note the long-stemmed flowers that arise from the green boat-shaped bracts (the leaves at the base of the flower) that are edged in purple or red. The many-pointed brilliant orange petals contrast with an arrow-shaped vivid blue tongue. All in all, it is an amazing piece of floral architecture.
The name Heliconia pays tribute to Mt. Helicon in Greece, believed to be the seat of the Muses, the nine goddesses of the arts and sciences in Greek mythology. There are between 250 and 400 species of this elegant flower, with 98 percent of them native to the tropical Americas. The Heliconia has been given such fanciful names as lobster claw, wild plantain, and parrot flower, a reflection of their beak-like shape. Their bracts are so large and colorful that they almost hide the flowers altogether. This keeps the flower's sweet nectar from other birds so that only specialized birds can get to it. The Heliconias sport a rainbow of colors, including orange, red, yellow, purple, green, and pink, or a combination of any of these. Inside the “beaks” are delicate, tiny flowers. You may be surprised that there are other exotic uses for these beautiful flowers. Castaways on a desert island might want to use them to thatch a roof, or as a food wrapper – or even utilize the roots and seeds for their medicinal healing properties.
A well-known Venezuelan botanist, Leandro Aristeguieta, has identified at least twenty species within Costa Rica. He estimated that, after the forests of Bolivar and the Amazons are studied in more detail, the diversity will reach close to thirty species. The bracts have a variety of shapes and sizes. Half of the Venezuelan species possess hanging inflorescences (a flowering part of the shoot), while the other half have erect flower pods, such as the ones you would see on the Golden Heliconia. Some species can actually grow up to 19 feet tall!
Heliconia plants flourish in the tropical and subtropical jungles of Venezuela. These plants can also be home to other living things, as water is stored in the bracts of the erect inflorences, where it provides a habitat for larvae of insects and frogs and other tiny aquatic organisms. The framework around this equatorial bouquet includes Tri-Colored Hala leaves and Tea leaves.
The Red Ginger is added to your bouqet for its striking contrast. Many ornamental gingers, including the Red Ginger (Hawaiian name: awapuhi-ula-ula), were primarily indigenous to Indo-Malaysia and Tahiti and were introduced to Hawaii during the past century. There are approximately fourteen hundred species of Ginger, including the edible ones.
Your radiant Red Ginger is a vascular flowering seed plant that thrives in wet, damp areas. Joined with the sublime Tea and Hala leaves, the three companions lend an air of warm tropics, palm trees, and sandy beaches, and they serve the magnificent forms of the “two birds” well by creating an inspirational backdrop.
THE HALA TREE
Hala (Pandanus tectorius) is a small- to medium-sized tree. It has a distinctive growth form due to its dichotomous branching pattern – forking at the tip so that two branches result. Most of the trunk is bare, with the large leaves clustering at the stem tips. The fruits are also distinctive and somewhat resemble a pineapple. They are known as Multiple Fruits, which are actually bunches of simple fruits grown together, with each simple fruit having developed from its own flower. The fruits were eaten by ancient Hawaiians but were also used to make leis for personal adornment. However, since “hala” also meant “death,” hala leis were not presented to other people (Abbott, 1992). Lei is in the same family (Pandanacae), and its female inflorescence is similar to hala. The stems produce many “prop roots,” which support the stems as they grow upwards. Without them, the brittle stems would break.
In New Zealand, the Maoris have used hala for centuries in rope, baskets, and clothing. The nectar-filled flowers produced by some varieties have always been an important source of food for New Zealand native birds. For some interesting facts about flower history, visit www.flowermonthclub.com/history.htm.
NEARLY 80% OF ALL FLOWERS CAN BE DRIED!
And, contrary to what you may think, it’s not difficult to do. Since parts of this tropical bouquet may be equally attractive dried and added to autumn and winter arrangements, herb wreaths, and even Thanksgiving and Christmas decorations, we are including a few tips.
AIR DRYING: Select flowers that are past the bud stage, but before full maturity. Flowers need to be thoroughly dry before you cut them. Strip all the foliage from the stems, and then use rubber bands or string to tie the stems into small bunches. Hang them upside down in a dry, dark, well-ventilated place such as a storeroom, attic, or closet. The drying process should take anywhere from two to three weeks.
SILICA GEL: Drying time will be significantly reduced, and so the flowers tend to retain more color. Silica gel can be obtained easily at most hobby or craft stores. It is a bit on the pricey side, but it can be used indefinitely. You can use any type of airtight container for the silica mixture and flowers. Once it has absorbed a lot of humidity from flowers, put your silica (without flowers) into a warm oven until it’s dry, and it will be ready to dry another bunch.
OTHER DRYING AGENTS: A mixture of 2 parts borax and 1 part sand is also an effective drying medium. The composition of the sand should be fine, dry, and clean. Note that, although this mixture is effective, the weight of the sand often flattens the flowers – which is great if you are planning to create a picture. For a lighter drying medium, mix equal parts borax and cornmeal. Add one to two tablespoons of non-iodized salt per quart of medium to both the sand-borax and borax-cornmeal mixes to help retain flower color during drying. Drying time for these mixtures is one to two weeks. You can use an uncovered cardboard box and place it in a dry, warm place. The procedure for the various drying agents is basically the same. Place 1/2 to 1 inch of the drying material in the bottom of the container. Spike-type flowers (e.g., Birds of Paradise) should be laid horizontally on their sides. Most flat-faced flowers are dried with their faces up.
Begin the process by gently sifting the drying agent over and around the flowers. Make sure the petals remain in their natural position while covering. Continue to add the drying material until the flower is completely covered. It is important to check your flowers periodically during the drying process. The process is complete when the flowers are crisp and dry to the touch. At the conclusion of the drying procedure, carefully remove the drying agent. The flowers will be brittle, so handle with care. Use a soft brush to remove any residue. Voila! You have now created a unique, original piece of art that may be enjoyed for many months to come.
ARRANGEMENT TIPS
Large exotic arrangements always steal the show, and they can bring you special satisfaction when you use them as a creative medium. Possibly because of their size, Birds of Paradise and Parakeet Heliconia are sometimes thought to be hard to work with, but that’s really not true, because anything goes. Relax and let your creativity have a field day! Just forget rules . . . in fact, make up your own! These flowers will last a long time, so you might start with long stems, and perhaps next week try an arrangement with some short stems. Try using a container that isn’t normally thought of as a vase. Challenge your imagination, and get wild and crazy!
Tropical flowers need to be arranged using simple lines, since each flower is so exotic. There are no supporting roles in this bouquet; all the flowers are prima donnas! Here are a few ideas based on tried-and-true flower arranging “rules” to give you some inspiration, but first please follow the directions on the Flower Care insert.
Cut the Birds of Paradise so that each one is two to three inches taller than the next. The Red Gingers usually want to be the tallest flowers, so cut one to stand just below the bloom of the tallest one. Now place the Heliconias and Tea leaves
close to the Ginger, and about 6 inches lower. Cut them so they vary in length. The Tri-Colored Hala leaves have striking red stripes that pick up the red in your Ginger flowers, so place them just behind or to the side of the Gingers.
How about some special effects? The Hala can be bent to create striking lines, or it can be sliced vertically. Just start with a small slice and pull the leaf apart. Here’s one for the pros: make a slice in the center of the leaf, and push the top of the leaf through the slice (it will stick out the back). There are, of course, many variations, depending on where and at what angle you slice the leaf.
RECOVERING FROM THE SHOCK
Your flowers were harvested in the cool of the morning, put into water, and immediately moved to shade. The lower leaves were then removed from the sturdy stems, and they were placed in a clean bucket with floral preservative. In order to replenish them from the ordeal of being harvested, these thirsty flowers are then whisked to the cooler (40 to 42 degrees F with a humidity of 90 to 95 percent), where they are allowed to drink the acid-based water and soak up the humidity before being shipped. Now that you have custody of these island beauties, give them some TLC to be sure your Hawaiian tropicals have a long vase life
Recut the stems one inch. It is a lot easier to use a sharp knife rather than scissors. You’ll get a cleaner cut that will not crush the water pathways. It is also recommended that you cut the stems under water so there won’t be any air blockages that would considerably shorten the life of your flowers.
Place the flowers loosely into a clean bucket in about four inches of water that contains the appropriate amount of the flower food packaged with your flowers. Be sure to measure it, as too much is not good for many flowers. Later you may add this water to your vase. Keep all the leaves above the water line to reduce bacteria.
Keep your tropical selections in a well-lit area for one to two hours, which will let them recover from the shock of being harvested and the ordeal of traveling. Once they find their smiles again, you can make an awe-inspiring arrangement or two. Use the fresh flower food as directed.
Although these flowers like light 24 hours a day, they do need to be kept out of direct sunlight, thereby maintaining their fresh look much longer. If the water gets slightly cloudy at any time, this means bacteria is destroying your flowers! Immediately discard and replace the water. Wash off the bacteria from the stems under running water and repeat the “flower surgery.” Make sure you add water as needed, and change the water every four to five days. If you run out of plant food, which you may since these flowers will last longer than most others with the right care, simply add ¼ teaspoon of household bleach per quart of water. The bleach will prevent the growth of algae that is determined to clog the water channels in the flower stems.
SUMMER’S COMING!
With this tropical beauty before you, it is not too difficult to envision crackling Tiki Torches, firing up the grill, and tossing on the chicken and steaks. As you prepare for a spring barbecue, make sure you remember to crown those patio tables with your beautiful flowers from the Endless Flowers Club. We bid you a friendly reminder to stock up now for that much-anticipated barbecue – and what better way than by visiting www.beermonthclub.com and www.winemonthclub.com. Happy Spring!
