FAQS
How are preserved flowers made?
Preserved flowers are crafted through a meticulous process distinct from that of dried flowers. Following the cutting of fresh flowers, they are immersed, stem-first, into glycerine (trihydric alcohol) for a rehydration procedure. Glycerine, also known as glycerol or glycerin, is a simple polyol compound—a colorless, odorless, sweet-tasting, and non-toxic viscous liquid. The flower absorbs the glycerine through the stem, gradually replacing the sap. Once this absorption process concludes, the plant is ready for use, resulting in a final product that retains a soft and remarkably natural appearance.
How to maintain dried and preserved flowers?
Both dried and preserved flowers share similar care requirements, encompassing the following guidelines:
- Refrain from adding water or spraying perfume on the flowers, as this may result in harm.
- Position them indoors, avoiding direct exposure to sunlight.
- Keep them distant from ventilation openings.
- Steer clear of excessive touching or fluffing, as it could lead to flower breakage or a shortened lifespan.
- Always store preserved flowers in a dry setting with a humidity level below 50%.
- When the storage environment becomes humid, place preserved flowers in their carton, allowing them to promptly air-dry to prevent mold formation.
What is the lifespan of preserved and dried flowers?
With proper maintenance, preserved and dried flowers can endure for several months to years. To extend their beauty, it’s advisable to shield them from direct sunlight, humidity, and excessive moisture.
What does "bleached flowers" refer to?
The term “bleached flowers” pertains to a technique exclusively applied to flowers after preservation or drying. Following the preservation or drying phase, there is an option to modify the original color through the bleaching process. This involves eliminating the original pigment entirely to achieve a change in flower color. Subsequent to the bleaching process, subtle food dyes can be introduced to generate various hues.
Why do preserved flowers emit an odor, and how can the unpleasant scent be reduced?
It is natural to notice some fragrance after the chemical treatment or bleaching of preserved flowers, particularly when they are freshly unpacked from sizable cartons. It is recommended to position them in a well-ventilated area for a period to alleviate the disagreeable scent. However, care should be taken to avoid direct exposure to sunlight during this process.
Why are some flower stems tender?
Certain preserved flowers, particularly those with paler hues like white, undergo a process involving bleaching and soaking. This results in their stems acquiring a softer and more delicate texture compared to others. Occasionally, these flowers may also exhibit a slightly higher level of moisture. Placing them in a well-ventilated area helps mitigate excess moisture. Despite efforts to minimize stem breakage, occasional instances may occur. In such cases, it is recommended to employ a BBQ stick or toothpicks to provide stability to the stems.
