Featured Flower: Tulips

Cut Tulips are one of Ontario’s largest cut flower crops, accounting for a large percentage of total flower production. They are available from late December through June.

The tulip originated over ten decades ago in Persia and Turkey. Its name is derived from the Persian word for turban. The flower’s popularity spread quickly, particularly in the Netherlands where “tulip mania” sent tulip prices soaring and markets crashing during the 17th century.

Cut Tulips Dance in the Vase

Don’t be spooked if the straight upright tulips arranged yesterday are bending all over the place today. They are just doing what cut tulips do – dance in the vase.

Unlike other flowers, Tulips keep growing after being cut. The movement occurs as the stems grow upward, while the large flowers respond to the pull of light and gravity. Floral designers treasure these graceful habits , but they can confuse people used to flowers ”that just stand there”.

For longest vase life, look for bunches of cut tulips with buds that are still closed but clearly show the color of the flower. Remove bruised leaves and trim an inch or two from the stems with a clean sharp knife to allow better fluid intake. Cut flower food is not necessary but tulips are particularly thirsty. Refresh water levels daily and if necessary, recut stems after a few days. Keep away from sources of heat (including direct sunlight, radiators, lamps and television sets). With proper care, cut tulips should last from 4 to 7 days.

Design Tip:
Cut tulips are at home in most containers: from a crystal vase to a tin can. Choose one that does not compete with the flowers.

Tulips look great solo because of their sculptural shape but also combine well with spring branches like Forsythia, Curly Willow or Dillweed . Do not mix with daffodils, as they release a substance that kills tulips.