1 entry found.
Common Name: Lilac
Botanical Name: Syringa vulgaris (si-RIN-ga vul-GAH-ris)
Decorative Life: About 5-10 days.
Post Harvest Care
- Use anti-ethylene product. Remove bottom leaves if present, recut stems under water and place into a fresh flower food solution. Do not pound stems because they are woody.
- Premature wilting is not always due to microbes but rather to the plant itself producing a substance that blocks the stem not in the bottom portion like microbes but higher up in the stem. This substance is produced in response to ethylene and is therefore one reason for the anti-ethylene treatment recommendation.
- Member of the Oleaceae (olive family).
- Native to Europe, Central Asia.
- Common relatives include forsythia, jasmine, osmanthus and olive.
- Has small star-shaped flowers in pyramid-shaped clusters (6-10 inches long) at stem ends.
- Stems are woody, up to 24 inches.
- Plant is a deciduous shrub or small tree, classed as a dicotyledon.
- Flowers have a sweet, mild and very characteristic fragrance.
Availability: Late winter and spring.
Flower Color: Purple, mauve, pink, white.
Storage Specifics: At 36-39F for up to 7 days in water.
- From the Greek "syrinx" (a pipe) referring to the stems which are hollow. Even the common name lilac is from the Persian "nilak" (blue).
- The specific epithet name "vulgaris" means common.
- Commonly grown as a landscape plant. The American Academy of Allergy, Asthma and Immunology lists this species as an allergy-safe pollen producing plant. According to Creasy (1999), fresh petals are edible. Can be used in cheeses and frozen yogurt and as a garnish with sweet dishes such as cakes.
- The sap of fresh-cut lilac branches is said to reduce vaselife of other flowers so let them stand in water alone for a time before combining with other flowers.
- Immersion of the stem ends in boiling water for a few seconds is said to facilitate water uptake.