Every lisianthus variety we work with in our London studio – how to tell them apart, when they are in season and how to make them last.
Recut stems at an angle and remove any foliage that would sit below the waterline. Use clean water with flower food and keep away from ripening fruit as eustoma is sensitive to ethylene. Avoid draughts and direct heat sources. Top up and change water regularly to prevent bacterial blockage of the stems.
7–10 days
Best: June–September · available all year.
Hand-tied bouquets from our studio – same day across London.
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