There are 2 types of Dutch Hydrangeas: fresh and classic.
Fresh varieties are available between April and November in hues of white, green, pink, blue, and purple.
Hydrangea flowers keep changing colors until cut, later in the season classic Dutch varieties become available. From June thru February classic types are ready with silvered, greyed or 'classic' colors.
Carefully remove packaging and check blooms for wilting, discoloration, or petal bruising.
Identify if the Hydrangeas are fresh or classic types based on color and season.
If you receive dry-packed, we recommend conditioning of stem ends to prevent blockage and promote solution uptake. Cut approximately 1” or more off stems. Use clean, sanitized clippers or knife, and treat with FloraLife® Quick Dip.
Place flowers in a flower food solution such as FloraLife® Express 300 per manufacturer’s directions. Do not put flowers directly in metal/galvanized buckets. Use clean, high-quality water that has not been treated with a water softener as the salt levels can be damaging to flowers.
Store in a cooler at 34 - 38° F (1-3° C) with a relative humidity of 75-85%.
Allow a minimum of 2 hours to hydrate by placing buckets in an area with good airflow.
Always remember FIFO (first in/first out) when rotating flowers.
Avoid crowding stems in buckets to prevent flower shattering or bruising.
Monitor cooler humidity (75–85%) to prevent dehydration and foliage browning.
Watch for botrytis—maintain proper airflow and cooler temperatures to avoid fungal growth.
Hydrangeas are thirsty! Check solution levels daily to be sure they stay fresh and hydrated.
Never store or display fresh-cut flowers near ripening produce, direct sunlight, extreme heat, cold, or drafts.
Your best insurance policy? Send customers home with a FloraLife® Express Flower Food packet. Advise customers to repeat care and handing steps on the packet every 3 days or as needed for maximum enjoyment.
