FLOWER/PLANT INFO

A little extra care can make a big difference for any size flower arrangement or fresh flower bouquet. Most floral arrangements last 5-7 days or longer, depending on the flowers used and the care they receive.

Keep the vase filled (or floral foam soaked) with water containing a flower food provided by your florist. Flower foods provide sugars, balance ph and limit bacterial growth. It is important to follow the mixing directions on the food packet. Most packets are to be mixed with either a pint or a quart of water. Do not dilute with more water than is specified on the packet.

Check your arrangement daily to make sure it has plenty of clear fresh water. If possible, re-cut stems by removing one to two inches with a sharp knife or scissors that will not crush the stems. Immediately place the stems into warm solution or deeply and firmly back into floral foam.

Keep flowers in a cool spot (65 to 72 degrees Fahrenheit), away from direct sunlight, heating or cooling vents, directly under ceiling fans, or near appliances. Heat from appliances or hot and cold drafts cause flowers to dehydrate.

Keep your flowers in a cool place until you can get them in a flower food solution. Don't forget how important it is to follow the mixing directions on the flower food packet. Fill a clean (washed with a detergent or antibacterial cleaning solution), deep vase with water and add a flower food from your florist. Remove leaves that will be below the waterline to deter bacterial microbial growth that will limit water uptake by the flower. Re-cut stems by removing one to two inches with a sharp knife or scissors. Place the flowers in the vase solution you've prepared.

If you purchase loose flowers for your own arrangements you should also consider these tips: When selecting flowers, look for flowers with upright, firm petals and buds beginning to open. Yellow, spotted or drooping leaves are signs of age. When using woody stems and branches (such as quince, forsythia or lilac), cut the stem with sharp pruning shears. Place them in warm water containing fresh flower food to promote flower opening.

Flowers in the Kalahari Desert

The Kalahari Desert is one of the most inhospitable places in Africa. Most of the time, it is a place to wonder at the surrounding desolation and the vastness of Africa, but during the rains it is transformed into a startlingly beautiful, never-ending meadow. Khutse Game Reserve is a good place to catch this fantastic display.

The Kalahari covers more than two-thirds of Botswana. It is classed as a desert because of the low rainfall it receives, but underground reserves mean that it is mostly scrubby grassland rather than the typical sandy desert.

Visitors need to bring all their own equipment and need to be experienced in 4WD driving. San guides can be hired at the entrance to the park. They can show visitors how to live off the desert and the best places to see the flowers and animals in the reserve.

Khutse doesn't have the concentration of game that the other parks have, but visitors are still likely to see herds of antelope and ostrich as well as many smaller animals. Look out for the kori bustard, the world's heaviest flying bird. You can get pretty close before it bothers lifting its massive weight into the air.

To the north of Khutse lies the massive Central Kalahari Game Reserve, which was created to protect the lifestyle of the San Bushmen. It is still untouched and any expedition into it must be very experienced and well-prepared. You can expect to see a variety of animals throughout the year - wildebeest, antelope, lion, leopard and cheetah. You might also see some of the remaining San. Some continue to cling to their ancient nomadic ways, but many have been forced to lead a marginalised existence in shanty villages - a sad life for the original inhabitants of Southern Africa.

Table 1. Edible Flowers

Common name	Scientific name	Flavor	Color	Comments
Anise hyssop	Agastache foeniculum	Anise	Lilac	Self seeding perennial
Apple	Malus spp.	Floral	White to pink	Eat in moderation since flowers contain cyanide precursors
Arugula	Eruca vesicaria sativa	Spicy	White	Annual; once flowers form the leaves become bitter
Basil	Ocimum basilicum	Herbal	White, lavender	Annual
Bachelor's button	Centaurea cyanus	Vegetal	White, pink, blue	Annual; petals are edible; the calyx is bitter
Bee balm	Monarda didyma	Minty, sweet, hot	Wide range	Perennial
Borage	Borago officinalis	Herbal	Blue	Annual; use with nasturtium; use sparingly -- diuretic effects
Broccoli	Brassica officinalis	Spicy	Green	Annual
Calendula	Calendula officinalis	Slightly bitter	Yellow, orange	Annual; most often used for color rather than flavor
Chamomile	Chamaemelum noblis	Sweet apple	White	Perennial; drink tea in moderation -- contains thuaone; ragweed sufferers may be allergic to chamomile
Chervil	Anthriscus cerefolium	Herbal	White	Annual
Chicory	Cichorium intybus	Herbal	Blue	Perennial
Chives	Allium schoeonoprasum	Onion	Lavender-pink	Perennial; avoid eating whole flower; taste can be overwhelming
Chrysanthemum	Chrysanthemum spp.	Strong	Perennial	Use the florets; strong flavor
Dandelion	Taraxacum officinale	Sweet, honey-like	Yellow	Perennial; use young flowers, mature flowers become bitter; flowers close after picking
Daylily	Hemerocallis spp.	Vegetal, sweet	Wide range	Perennial; may act as a diuretic or laxative; eat in moderation
Dianthus	Dianthus spp.	Sweet clove flavor	Wide range	Perennial; remove the narrow base of the petals (bitter)
Dill	Anethum graveolens	Herbal	Yellowish-green	Annual
Elderberry	Sambucus canadensis	Sweet	White	Perennial; do not wash flowers since it removes much of the flavor
English daisy	Bellis perennis	Mildly bitter	Pink	Perennial; ray flowers have a mildly bitter taste
Fennel	Foeniculum vulgare	Mildly anise	Yellow-green	Normally grown as an annual
Hibiscus	Hibiscus rosa-sinensis	Mildly citrus	Rose, red	Showy edible garnish
Hollyhock	Althea rosea	Vegetal	White, pink, red	Showy edible garnish
Honeysuckle	Lonicera japonica	Sweet	White to pale yellow	Perennial; do not use other honeysuckle flowers
Johnny-jump-up	Viola tricolor	Wintergreen	Purple and yellow	Annual; the petals have little flavor unless the green sepals are included; contain saponins and may be toxic in large amounts
Lavender	Lavendula spp.	Sweet, perfumed flavor	Lavender	Perennial; use sparingly due to intense flavor; lavender oil may be poisonous
Lilac	Syringa vulgaris	Varies	Lavender	Wide variation in flavor -- from no flavor to green and herbaceous to lilac
Linden	Tilia spp.	Honey-like	White	Frequent consumption of linden flower tea can cause heart damage
Lovage	Levisticum officinale	Celery	White	Perennial
Marigold	Tagetes patula	Bitter	Yellow, orange	Annual; Lemon Gem and Tangerine Gem have the best flavor
Mint	Mentha spp.	Minty	Purple	Perennial; each type of mint has its own unique flavor
Nasturtium	Tropaeolum majus	Spicy, peppery	Wide range	Annual
Okra	Abelmoschus esculentus	Vegetal	Yellow	Annual
Pansy	Viola x wittrockiana	Vegetal	Wide range	Annual; has a slightly sweet green or grassy flavor; petals have a mild flavor; whole flower has a wintergreen flavor
Passion flower	Passiflora spp.	Vegetal	Purple	Vine; showy flowers best used as a garnish
Pineapple sage	Salvia elegans	Sweet, fruity	Red	Perennial; flavor has a hint of mint and spice
Red clover	Trifolium pratense	Sweet	Red	Annual; raw clover flowers are not easily digestible
Rose	Rosa spp.	Perfumed	Wide range	Perennial: remove the white, bitter base of the petal
Rosemary	Rosmarinus officinalis	Herbal	Blue	Perennial
Sage	Salvia officinalis	Herbal	Purple-blue	Perennial
Scarlet runner bean	Phaseolus vulgaris	Vegetal	Purple	Annual; flower only last one to two days
Scented geraniums	Pelargonium spp.	Varies	Wide range	Perennial; the flavor is usually similar to the scent of the leaves
Signet marigold	Tagetes signata	Spicy, herbal	Yellow	Annual; may be harmful if eaten in large amounts; other marigolds are edible but have a tangy to bitter flavor
Snapdragon	Anthirrhinum majus	Bitter	Wide range	Annual; use as a garnish
Squash	Curcubita pepo	Vegetal	Yellow	Annual
Sunflower	Helianthus annuus	Varies	Yellow	Annual; flower is best eaten in bud stage when it has an artichoke flavor; petals of open flowers have a bitter- sweet flavor; pollen can cause a reaction for some people
Sweet woodruff	Galium odoratum	Sweet, nutty, vanilla	White	Can have a blood thinning effect if eaten in large amounts
Thyme	Thymus spp.	Herbal	White	Perennial herb
Tulip	Tulipa spp.	Vegetal	Wide range	Bulb; good stuffed
Violet	Viola odorata	Sweet, perfumed	Purple, white	Perennial; use candied or fresh

Edible Flowers

Flowers have traditionally been used in many types of cooking: European, Asian, East Indian, Victorian English, and Middle Eastern. Early American settlers also used flowers as food. Today, there is a renewed interest in edible flowers for their taste, color, and fragrance. Edible flowers can be used fresh as a garnish or as an integral part of a dish, such as a salad. Squash flowers can be fried in light batter or cornmeal. Some flowers can be stuffed or used in stir-fry dishes. Edible flowers can be candied; frozen in ice cubes and added to beverages; made into jellies and jams; used to make teas or wines; minced and added to cheese spreads, herbal butters, pancakes, crepes, and waffles. Many flowers can be used to make vinegars for cooking, marinades, or dressings for salad. Herbal flowers normally have the same flavor as their leaves, with the exceptions of chamomile and lavender blossoms, where the flavor is usually more subtle.

Cautions

Not all flowers are edible; some may taste bad and some are poisonous. Eat flowers only if you are certain they are edible. Consult a good reference book. An extensive list of poisonous plants can be found at the following Web site: http://www.ces.ncsu.edu/depts/hort/consumer/poison/poison.htm. A flower is not necessarily edible because it is served with food. A partial list of edible flowers can be found in Table 1. The flowers of most culinary herbs are safe to use.

Additional flowers that have been reported to be edible include: Black locust, Robinia pseudoacacia; Cattails, Typha spp.; Clary sage, Salvia sclarea; Common milkweed, Asclepias syriaca; Coriander, Coriander sarivum; Fuchsia, Fushia x hybrida; Gardenia, Gardenia jasminoides; Garlic, Allium sativum; Garlic chives, Allium tuberosum; Gladiolus, Gladiolus hortulanus; Hyssop, Hyssopus officalis; Leek, Allium porrum; Lemon, Citrus limon; Marjoram, Origanum vulgare; Marsh mallow, Althaea officinalis; Mustard, Brassica spp.; Nodding onion, Allium cernuum; Peony, Paeonia lactiflora; Orange, Citrus sinensis; Oregano, Origanum vulgar; Pineapple guava, Acca sellowiana; Plum, Prunus spp.; Radish, Raphanus sativus; Redbud, Cercis canadensis; Rose of Sharon, Hibiscus syriacus; Safflower, Carthamus tinctorius; Spiderwort, Tradescantia virginia; Strawberry, Fragaria ananassa; Water hyacinth, Eichhornia crassipes; Water lily, Nymphaea odorata; Winter savory, Satureja montana; Yucca, Yucca spp.

Pesticides for use on fruits and vegetables have undergone extensive testing to determine the waiting period between treatment and harvest and potential residuals on food. Pesticides used on flowers and ornamentals have not been evaluated to determine their safety on food crops. Do not eat flowers from florists, nurseries, garden centers, or flowers found on the side of the road. Consume only flowers that you or someone else have grown specifically for that purpose. If you have hay fever, asthma or allergies, it best not to eat flowers since many allergies are due to sensitivity to pollen of specific plants. It's best to introduce flowers into your diet one at a time and in small quantities.

Growing Edible Flowers

Growing edible flowers is essentially the same as growing flowers for ornamental purposes. Most flowers require a well-drained soil with a pH around 5.5 to 6. Soil test. Use a 2- to 3-inch layer of mulch to reduce weeds, conserve soil moisture, maintain uniform soil temperatures, and reduce the amount of soil splashed onto the plant during a heavy rain. Irrigate to keep plants actively growing and flowering; most plants will need 1 inch of water per week. If possible, avoid overhead irrigation because moisture on the leaf surface for extended periods of time can increase the chances of disease development. Irrigating with a soaker hose works well.

Chemicals for pest control should be avoided, if possible. Hand-pick harmful insects. Beneficial insects, such as lady beetles and praying mantids, can be used to decrease insect populations. Growing different flowers together provides diversity to support a good beneficial insect population and keeps pest problems low. Many gardeners locate their edible flower garden away from other plants to avoid chemical spray drift. Many edible flowers can be successfully grown in containers.

Harvesting Flowers

Flavor can vary with growing conditions and cultivars. Conduct a taste test before harvesting large amounts of a particular flower. Flowers should be picked in the cool of the day, after the dew has evaporated. For maximum flavor choose flowers at their peak. Avoid flowers that are not fully open or that are past their prime. To maintain maximum freshness, keep flowers cool after harvest. Long-stem flowers should be placed in a container of water. Short-stemmed flowers, such as borage and orange blossoms, should be harvested within 3 to 4 hours of use, placed in a plastic bag, and stored in a refrigerator. Damp paper towels placed in the plastic bag will help maintain high humidity.

Because pollen can distract from the flavor, it's best to remove the pistils and stamens. Pollen may cause an allergic reaction for some people. Remove the sepals of all flowers except violas, Johnny-jump-ups, and pansies. For flowers such as calendula, chrysanthemum, lavender, rose, tulip, and yucca, only the flower petals are edible. The white base of the petal of many flowers may have a bitter taste and should be removed from flowers such as chrysanthemums, dianthus, marigolds, and roses.

For Further Reading

• Belsinger, Susan. 1991. Flowers in the Kitchen; Interweave Press; Loveland, Colorado.
• Barash, Cathy Wilkinson. 1997. Edible Flowers: Desserts and Drinks. Fulcrum Publishing; Golden, Colorado.
• Barash, Cathy Wilkinson. 1993. Edible Flowers From Garden to Palate. Fulcrum Publishing; Golden, Colorado.
• Herst, Sharon Tyler. The Food Lover's Companion, 2nd edition. Barrons Educational Service, Inc.
• Kowalchik, Claire and William H. Hylton, editors. 1987. Rodale's Illustrated Encyclopedia of Herbs. Rodale Press, Inc.; Emmaus, Pennsylvania.
• Peterson, Lee Allen. 1977. Edible Wild Plants. Houghton Mifflin Company; New York.
• Shaudys, Phyllis V. 1990. Herbal Treasures. Garden Way Publishing; Pownal, Vermont.

GO! Smell the flowers

GO! Smell the flowers aims to make you think and laugh at the same time. Some task but we're getting there!

It works on many levels -first it is exactly what your are doing now - linking, discovering and sharing, maybe even when you should we working?

Ran by a Mr and Mrs combo, Jim and Emma based in Dubai, we find social networking a break from the norm and proof that we're all looking to rebirth the community feel that society can sometimes knock out of us.

When we resigned from the heights of corporate marketing to see the places we?d always wanted to see. We took a gamble, a journey into the unknown and time out to ask what it?s all about.

At Jims farewell lunch the Regional President of Jims company said?

We'd all love to get out of the rat race - We wish you look on your travels. Enjoy it when you smell the flowers?

At the time these words didn't mean alot to Jim who had previously bitten the heads of flowers rather than smelling them but as time moved on and countries were visited the phrase stayed with the couple as they joked about smelling the flowers.

Emma was adamant that Jim ?smelt the flowers?and they did exactly that with 10 months out which included a marriage proposal on Macchu Picchu, a beach blessing in Thailand and are now writing up their travels whilst back in the Rat Race!

The GO! Smell the flowers blog is a pre cursor to our book, GO! Smell the flowers, which aims to inform, entertain and enlighten people from all over our increasingly smaller world.

Why wait until you?re dead and pushing up flowers from the grave?

Life is too short and we endeavour to inspire people and help them discover their reason to be and be the best they can?or at least think about what they can change in their life for the better?..who doesn?t want that?

Maybe a change in YOUR life is due? It could be a career break, drinking and eating less, starting a new hobby, spending more time with the kids, saying no more or discovering the merits of a group hug. GO! Smell the flowers is not just a cue to head off around the world but making changes for the better to help people realise their dreams.

What about having the courage to write that book you've always wanted to? Blogcatalog can help you turn your blog into a book which is what we're well on our way to doing.

Happy linking and we hope to be part of your circle! Subscribe to go smell the flowers, buy lorry loads of flowers off us or at least link to us so we can help change the world. OK?

Now about that group hug!

Delivery and Shipping Information

• To confirm delivery of your order, please click here.
• All items sent via a local Teleflora or FTD florist may be delivered anywhere in the United States and Canada. All items sent via parcel service such as Fed Ex, UPS, or Airborne Express can be sent in the continental United States only unless otherwise noted.
• Arrangements to be delivered outside of the United States and Canada must be submitted 1 business day before the delivery date (more specific information on availability of delivery can be found on the floral arrangement "Info" and order form pages). Please visit our international flower delivery section to view the country you would like flowers delivered to.
• All floral arrangements, plants, and fruit baskets are delivered by a local Teleflora or FTD florist. All other items are shipped via a parcel service such as Airborne Express, UPS, or Fed Ex unless otherwise noted.
• There is a $7.95 service fee on all items delivered by local Teleflora or FTD florists.
• Shipping charges (i.e. UPS or Fed Ex) vary by item and are displayed on the order form and the right side of the product "Info" page.
• For same day delivery of all items delivered by local Teleflora or FTD florists, you must submit the order before 12 noon Monday through Friday in the time zone it is delivered in. Orders submitted after 12 noon would be delivered the next business day. Orders received on Saturday after 11 AM will be delivered on Monday. Sunday delivery is not available.
• All items sent UPS, Airborne Express, or Fed Ex must be submitted before 1 pm CT to be processed that same day, unless otherwise noted. Orders received on Thursday after 1 pm CT will be processed on the following Monday.
• Items shipped via Next Day Air are perishable and no other shipping option is available. Even if the order was placed well in advance of the scheduled delivery date, to ensure proper product quality it must be shipped Next Day Air.

Delivery and Shipping Information

• To confirm delivery of your order, please click here.
• All items sent via a local Teleflora or FTD florist may be delivered anywhere in the United States and Canada. All items sent via parcel service such as Fed Ex, UPS, or Airborne Express can be sent in the continental United States only unless otherwise noted.
• Arrangements to be delivered outside of the United States and Canada must be submitted 1 business day before the delivery date (more specific information on availability of delivery can be found on the floral arrangement "Info" and order form pages). Please visit our international flower delivery section to view the country you would like flowers delivered to.
• All floral arrangements, plants, and fruit baskets are delivered by a local Teleflora or FTD florist. All other items are shipped via a parcel service such as Airborne Express, UPS, or Fed Ex unless otherwise noted.
• There is a $7.95 service fee on all items delivered by local Teleflora or FTD florists.
• Shipping charges (i.e. UPS or Fed Ex) vary by item and are displayed on the order form and the right side of the product "Info" page.
• For same day delivery of all items delivered by local Teleflora or FTD florists, you must submit the order before 12 noon Monday through Friday in the time zone it is delivered in. Orders submitted after 12 noon would be delivered the next business day. Orders received on Saturday after 11 AM will be delivered on Monday. Sunday delivery is not available.
• All items sent UPS, Airborne Express, or Fed Ex must be submitted before 1 pm CT to be processed that same day, unless otherwise noted. Orders received on Thursday after 1 pm CT will be processed on the following Monday.
• Items shipped via Next Day Air are perishable and no other shipping option is available. Even if the order was placed well in advance of the scheduled delivery date, to ensure proper product quality it must be shipped Next Day Air.