Reflexed Roses: The Art of Keeping Them Fresh

Reflexed roses have become a popular choice for flower enthusiasts and florists alike. The process of reflexing roses involves peeling back the petals to achieve a full and fluffy appearance, making it a complex and intricate art form. While many worry about reflexed roses quickly turning brown, the answer isn't as simple as a yes or no.

It depends on various factors such as the condition and age of the roses when they arrive from the supplier, the origin country, and even the processing and transit. Every rose is different, and it takes experience to know how long a rose should be in the fridge or out of the fridge before reflexing. A good drink of clean water and regular stem trimming helps keep the roses fresh and healthy.

Once the roses are conditioned and ready for reflexing, the art of peeling back the petals without causing damage begins. The method of reflexing a rose can vary based on the type of rose and its petal pattern, whether you spin, flex, curl, double curl, blow or a combination of these techniques.

Contrary to popular belief, reflexed roses are not old roses and don't turn brown quickly. The result of the process is a big and fluffy rose that doubles in size and impact, giving a luxurious appearance that's rare to see.

In conclusion, with proper care and attention, they can last just as long as any other type of rose. So the next time you hear someone say that reflexed roses turn brown quickly, you can educate them on the truth about this beautiful and intricate process.

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