Fresh Choices


“Mixing fruits, veggies, herbs or plant materials with fresh flowers is a great way to add interesting color, texture and form.” —Sharon McGukin, AAF, AIFD, PFCI


Echoing McGukin’s comments on air circulation,


J Schwanke, AAF, AIFD, PFCI, Floral Management’s 2019 Marketer of the Year and host of the eponymous “J Schwanke’s Life in Bloom” series on public television, offered a few of his favorite hacks when working with fruits and vegetables, such as coating products with an anti-transpirant spray, like Chrysal Professional Glory. “It seals the surface of fruits and vegetables, thus keeping them from transmitting gases,” he said. “It also keeps cut citrus looking fresh.” For apples, he recommends piercing the fruit with a skewer that’s been dipped in clove oil. “It’s a nifty trick that prevents the apple from rotting.” Schwanke also recommends broccoli, artichokes and peppers as vegetables that play especially well with flowers.


Katie Hendrick Vincent is the senior contributing writer and editor for Floral Management. kvincent@safnow.org


The magazine of the Society of American Florists (SAF) 21


COURTESY OF NETFLIX


COURTESY OF J SCHWANKE PRODUCTIONS/UBLOOM


COURTESY OF J SCHWANKE PRODUCTIONS/UBLOOM


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