||Apply salt to petal base around stamens to hold moisture.
||Break stem, crush slightly, and soak in sugar water (1/2 cup sugar to 1 quart water)
||Do not cut; pull stem from corm. Cut under water and leave in water, adding one tsp. salt to two quarts water.
||After cutting, place in very hot water and allow to cool naturally.
||Handle with wet hands and store in plastic bag in coolest part of refrigerator.
||Cut when first bud unfolds. To make flowers open, remove two top buds.
|Magnolias, Poppies, Tulips, & Water Lillies
||Prevent from opening or closing too much by dropping wax on the inside or outside of the petal base.
||Remove thorns; scrape a few inches off stem. Place in deep, cold water up to their necks. If they are to be kept for some time, wrap in tissue and secure with loose rubber band and place in water in refrigerator. About ten hours before use, remove from storage, place in cold water and unwind covering. Roses may be kept for many days with this method.
||Re-cut stem and place in hot water. Leave in water until flower revives.
||Crush and peel two inches off stem. Rub with salt and place in deep water overnight.