BOA Wholesale Cut Flowers

Spring Branches

Available March - Mid April

Crabapple: Dark red buds which open and display a beautiful pink blossom. $4.00 per bunch (10 stems per bunch)

Dogwood: Cream colored petals with dark burnt red accents and yellow centers. $4.00 per bunch (10 stems per bunch)

Flowering Pink Almond: Lacy sprays of tiny pink double blooms with delicate perfume. $4.00 per bunch (10 stems per bunch)

Forsythia: One of the earliest signs that spring has arrived. Bright yellow blossoms on cascading stems which can also be rooted easily. $5.00 per bunch (25 stems per bunch)

Redbud: Rosy-Pink flowers which make a cheerful display of color and announce the arrival of spring. $4.00 per bunch (10 stems per bunch)

More New & Exciting Branches will be available in 2008.

Spring Favorites

Available April - June

Iris: Lavender & Yellow are currently available in our garden. New colors and varieties will be available in 2008. .45 per Stem

Lily: Various types grown in our garden. Please call us for current types available. .40 per stem

Summer Favorites

Available Summer - Fall

Cattails: Make an excellent addition to any buffet arrangement or table vases. $8.00 per bunch (25 stems per bunch)

Lambs Ear: Velvety silver leaves. Stems have tiny cascading lavender colored flowers which are lightly scented. Makes a great filler for arrangements. Lambs Ear is also know for its wound healing properties. Yes, we have them potted. .25 per Stem

Herbs

Available Spring - Fall

Fresh-Cut or potted herbs for culinary & medicinal use.

Basil: Best known for its use in pasta sauces, especially pesto sauce. Basil compliments any type of tomato dish and is also used to flavor beans, peppers, eggplant and soups. Add late in the cooking process for best flavor. Use fresh or dried. May be added to oils or frozen for longer storage. Basil tea may be used as a hair rinse to add luster or the tea can be consumed to relieve nausea.

Catnip: This plant, which is of the mint family, takes its name because of its particular attraction for cats. Young leaves and shoots also impart lemony-mintness to everday cooking and to catnip tea. Can also be grown for bee forage.

Chives: The hollow, thin leaves have a delicate flavor much like very mild onions. Delicious in salads and for flavoring soups and omelets. Because of the plants' attractive clover like blossoms, they are often used for edging flowerbeds.

Dill: Used in potato salad or sauces for fish. Also used in canning pickles and vegetables.

Oregano: (Wild Marjoram) Essential ingredient in Italian and Spanish dishes. Also used in salads, stews, stuffing, egg and cheese dishes, and with fish.

Rosemary: Popular for flavoring meats and soups. To add zest to grilled beef, chicken or ribs, toss leaves over hot charcoal.

Sage: Pungent flavor and pleasant aroma. May be used fresh or dried in stuffing and in pork or cheese dishes.

Tarragon: Highly aromatic. Spicy sweet and used in cold meat sauces, eggs, cheese and fish. Tarragon makes good flavoring for vinegar when leaves are steeped for 2 weeks, then strained.

Thyme: Used fresh or dried for flavoring clam chowder and other fish soups, as well as soups, stews, sauces and meat dishes.

Herbs sold at current Market Price. Call us for prices and availability.

(606) 387-6621

Coming in 2008

Roses: Various colors of Hybrid Tea Roses will be available next season. Unlike most roses which are grown in greenhouses, these will be very fragrant!

Woodland Garden: We are in the process of creating a woodland garden which will hopefully be open to the public in the Summer of 2008.

The walk-through paths will be lined with native and imported plants and trees. We also hope to include a waterfall, stream and Koi pond.

We are currently negotiating with local business establishments who wish to feature their products or specimens in the Woodland Garden.

We will keep you posted as work progresses...

Preserving Fresh-Cut Flowers

Everyone loves the beauty and aroma of freshly cut flowers in their home. But unfortunately these beautiful bouquets soon deteriorate. What many people don't realize is that there are many simple things that can be done to prolong the life of these flowers.

The most important thing is to choose fresh cut flowers that don't have soft or limp blossoms or discolored, drooping foliage. Stems should be cut under water to prevent air bubbles from being formed in the stem. They should be cut at a 45 degree angle to allow the maximum surface area for water uptake by the flower. It is important to use a sharp knife or shears, not scissors, which might crush the stems and cause damage to the tiny tube-like vessels that carry water.

A clean vase, that is free from any bacteria or algae, should be used. The bacteria and algae shorten the flower's life by attaching to the stem ends and blocking water uptake. Vases can be cleaned by using bleach to wash the inside. Foliage that would fall below the water level in the vase should be removed to eliminate the decay formed by these rotting leaves. This decay reduces the life of the flowers.

Into the clean vase goes warm water (about 45 degrees Celcius). This warm water is used because the warmer the water the faster the water moves into the stems of the flower. Chemically softened water should not be used.

Next, flower preservatives should be added to the water. These preservatives contain sugars needed for survival and disinfectants that prevent growth of bacteria and fungus in the water. Many commercial products are sold on the market, but there are a few recipes for this also as follows:

1/4 teaspoon citric acid mixed with one gallon of water
or 1 tablespoon sugar mixed with 1/4 teaspoon bleach
or 2 parts water to 1 part tonic water (or non-diet lemon lime soda)

After adding the flowers, it is important to change the water frequently and keep an eye on the water levels in the vase. When the water is changed, the stems of the flowers should be re-cut also.

To further prolong the flower life, the arrangement should be kept in a cool environment either at all times or when it is not being displayed. The temperature should never go below four degrees Celcius because the flower cells will become damaged at these low temperatures. A refrigerator works well for keeping the arrangement cool.

The flowers should not be placed in drafty locations, near heat sources, or in direct sunlight. These conditions cause the flowers to dry out very quickly.

Lastly, all dead flowers should be removed because they give off small quantities of ethylene gas which diminishes the life of other flowers around the dead flower.

With these simple steps, fresh cut flowers can stay beautiful and fresh for longer, adding aroma and beauty to people's lives.