SUMMER WEEK 1

BOUQUET INGREDIENTS

lisianthus, celosia, basil

This week we're bringing you a long-awaited flower to celebrate the start of our summer subscriptions. This is our first season growing this bloom and we hope you will fall in love with it as hard as we have!

Botanically known as Eustoma grandiflorum, lisianthus is native to the prairies of the Great Plains (you might also hear it called prairie gentian or bluebell gentian). The varieties grown for cut flowers are cultivars that have been selectively bred—primarily by Japanese breeders since the 1980s—for specific flower shapes, colors, and vase life. We trialed just one variety this year with a delicate and feminine pale pink bloom. With their soft hues and ruffled petal structure, lisianthus are often mistaken for roses.

If beauty alone wasn't enough to make them a standout, they can also last an impressive two weeks with proper care. Most stems have at least two or three blooms on them and will continue to open in the vase. As the oldest blooms start to fade, just snip them off and the remaining blooms should hold up for a few more days.

Lisianthus are known to be quite a fussy flower to grow, with a maturity date at least 150 days from seeding. This means they require months of tending before they can be harvested. We planted these seedlings into our field in early April and have been diligently weeding, watering, and trellising them since. After seeing these first stunning blooms, we are convinced that all the hard work is worth it! 

Getting these blooms into your homes is the highlight of our week. Enjoy!