Cutting and Arranging Spring Tulips from the Garden
So much is growing around my Bedford, New York farm - this week, the tulips are in full bloom.
Every year, I always plant a variety of tulips in my garden. For this season, I planted a small selection in rows specifically for cutting. Tulips, which come in a variety of shapes and sizes, are perennial plants that open up each spring. They're grown for their graceful leaves and bright, cheery blooms. Some are traditional and cup-shaped, some have fringed petals, others have pointed ones, and some are full of fanciful ruffles. Yesterday, we cut trays of gorgeous tulip flowers to display in my home.
Here are some photos, enjoy.
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- Tulips normally begin emerging from the ground in late winter or early spring. If mild winter weather causes premature growth, the danger is not as great as it may seem. Tulips are quite tolerant. I have some tulips growing in my flower cutting garden, in one section of a garden behind my main greenhouse, and on the side of my greenhouse where I previously grew some strawberries.
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- Tulip bulbs are planted in the autumn before the ground freezes. And always plant them in a sunny area with well-drained soil.
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- These are ‘Silver Parrot’ tulips with silver-white and flamboyant fuchsia-pink petal edges and highlights. Parrot tulips have showy, fringed, and scalloped plumage.
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- Early in the morning, Enma and Elvira cut the tulip flowers and carefully placed them on sheet pans. Tulips have a fascinating history. Although closely associated with Holland, tulips were first cultivated in Turkey. The name tulip is believed to be derived from the Turkish word for turbans, “tulbend,” because of their resemblance. They gained popularity in Europe in the 17th century, peaking in 1636 to 1637.
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- Look at all the gorgeous cut flowers. Most tulip plants range between six to 24 inches tall.
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- All the full trays are then placed in the back of my Polaris Ranger ready to be taken up to my Winter House.
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- Right away, the cut flowers are brought into the servery where they can be trimmed and placed into vases. There are currently more than 3,000 registered varieties of tulips – separated in about 15 divisions based on shape, form, origin, and bloom time.
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- Tulips have been hybridized in just about every color except blue. Most tulips have one flower per stem, but there are some multi-flowered varieties.
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- Enma and Elvira cut the stems at a 45-degree angles so they don’t sit flat in the vase. They also remove any leaves under the water line to prevent any rotting.
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- To remove the leaves, gently pull them back and peel them away from the stem. The broad, strappy leaves of tulips have a waxy coating that gives them a blue-green color. There are usually two to six leaves per plant.
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- I like to keep like colors and same varieties together, but tulips can be mixed depending on preference.
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- Here, Enma places all the ‘Silver Parrots’ in a vase. When cutting, select those that are just about to open fully, when they have about 75-percent of their full color.
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- This vase of ‘Silver Parrot’ tulips were cut this weekend by my granddaughter Jude. They opened perfectly.
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- Here’s an all white arrangement – gorgeous pure white tulips, one cannot even see the vessel in which they are displayed.
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- Inside, a touch of soft yellow.
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- Once the flowers are in a vase, Elvira carefully pours the water. Tulips last longer in shallow water, so no need to fill to the very top.
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- These yellow tulips with bright red streaks are striking for cut arrangements.
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- They are now displayed in my sitting room on a table. They stand out beautifully in this room. Keep cut flowers in a cool area as heat reduces the bloom time.
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- These tulips are in my entrance hall. And do you know… tulips follow the sun even when they’re in a vase? Watch them. Tulips also continue to grow even after they’ve been cut.
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- These tulips are on the counter in my servery, where I can see them every morning on my way to my kitchen. What tulips are in your garden? What colors are your favorites? Share with me in the comments section below.
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