Lavender calla lilies that vary in length from 40-50cm are often referred to as “Mini Callas.” Callas are graded 10 stems per bunch. They are used in wedding bouquets and vase arrangements. For care and handling, always use a very clean vase. Fill it with fresh, cool water add a package of cut flower food to the vase included in your shipment. Handle calla lilies with care because they can bruise easily. Hold each stem next to your vase to gauge how much you’ll need to trim. Use a sharp knife or a floral scissors to cut stems at a 45-degree angle. This allows for better water absorption in the vase.
Calla lilies are particularly thirsty flowers. Check the water level in your vase often, and add more water as necessary. Recondition your callas every two or three days by re-cutting the stems, changing the water, and adding flower food. If flower food is used up, refill your vase with a solution of one teaspoon sugar and two drops liquid bleach per gallon of fresh water. Keep flowers in a cool area away from drafts and out of direct sunlight. Have Callas arrive on a Thursday for a weekend event.
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