Twenty years ago, dried flowers were no specialty item. They were simply the tired remains of fresh flowers that a florist was unable to sell before they went limp. Today, however, companies specialize in growing flowers for the specific purpose of drying them. Dried flower producers choose and grow specific flower varieties that hold up best in the drying process. They look for varieties that maintain or intensify in color when dried, as well as those that retain their colors longer and are less likely to shatter under rough handling. Over the last several years, processing technologies have improved the drying, or preserving, of flowers and foliage. As a result, you now can expect dried products, when purchased from reliable sources, to maintain their initial attractive appearance and last longer than ever before.

Dried flower processors use various techniques to dry their products:
HANGING IN A VENTILATED AREA
This technique generally takes about three to four weeks for the flowers to dry, depending on the facilityís humidity. A disadvantage to this technique is that, during the drying period, florals are subject to botrytis and insect infestation. The colors of flowers dried via this technique also can fade or turn brown. As a result, this technique is not typically used by modern commercial dried flower producers.
HOT-AIR DRYING ON RACKS
This technique forces very hot air through a tunnel in which the flowers hang. The hot air pushes the moist air out the other end. This technique has disadvantages because it typically causes dry, brittle florals with no green plant parts and no aroma. This is sometimes referred to as ìKiln Dryingî.
CHEMICAL DRYING
This technique involves covering the flowers in a desiccant such as silica gel, calcium chloride, borax or sand. The moisture in the flowers is transferred to the desiccant where it is retained. This technique can take a little longer than other methods, but it provides more colorful, higher quality dried flowers and foliage than the previously mentioned methods.
CHEMIDESICCATOR(c)
Drying machines developed and used exclusively by Mirsky, Inc., dries the flowers rapidly (3 ñ 5 days) at temperatures below 90 degrees F. This process produces superior results. In this process the flowers are hung on racks and placed in the driers. The flowers are then encouraged to give up their water naturally and without denaturation. The flowerís color is more vibrant and their aromas retained. They are less brittle and the natural green color of their stems and leaves are retained.
PRESERVED FLOWERS AND FOLIAGE:
Here the flowers and foliage are freshly cut and placed in a preserving solution, usually containing humectants such as glycerin or other glycol. The solution is usually absorbed systemically and replaces the natural moisture of the plantís tissues. This allows plants to retain flexibility and a realistic appearance; however, the natural color is destroyed in the process and needs to be supplemented with dyes.
MECHANICAL DRYING
Freeze-drying machines do an excellent job of removing moisture from florals. Because the equipment is expensive, however, flowers dried using this method typically cost more than flowers dried using other techniques. Modern coating techniques have largely reduced the brittleness of the delicate flowers that have been dried by freeze-drying. Unfortunately the natural green color of stems and leaves is lost in the process.
PRESSING
Pressed flowers are produced by mechanically flattening blooms between absorbent layers of materials that draw the moisture out of the flowers.

Knowledge is in your hands

Because of the variety of methods by which suppliers can produce dried flowers, youíll find different levels of quality among your product choices. To help ensure you locate a reliable source, ask the following questions when researching vendors:
*Does the company specially select, grow and harvest its flowers for drying? This is important because, while fresh-cut flower growers generally harvest their blooms in the bud stage, dried flower producers allow their stems to open in the field. They then pick them at the appropriate stage of bloom and move them immediately to the drying process. Vendors who sidestep this question may be trying to sell you fresh flowers they were unable to sell that theyíve dried using one of the less-reliable methods described earlier.
*Can you send me a sample of the product? You must personally check the quality of the product to verify its color, brittleness and aroma. As with any natural product, expect some variations in appearance and quality. (Samples are sent to business clients only).
*Does the company offer a written guarantee of quality?

Maintaining ìhealthyî drieds

Admittedly, dried florals require much less care and handling compared to fresh flowers. Nevertheless, drieds still have specific needs to ensure that you and your customers receive the longest possible life from the products.
AVOID MOISTURE In general, high humidity damages most dried and preserved florals. The absorbed moisture in glycerin preserved floras could ooze out of stems and poresóoften referred to as weepingóand can drip on rugs, furniture and clothing. In some cases, you can dip the stems in hot melted glue or wax to seal the ends. However, this technique doesnít work on floras that leak from leaf pores. In very humid climates it might be necessary to seal the surface of these products by spraying them lightly with a matte-finish sealant or a non sticky, non film-forming, firm-hold hairspray. Dried flowers can also absorb moisture causing them to turn limp and brown or moldy in highly humid conditions, so keep them dry.
ROTATE INVENTORY As with any good inventory management, it is wise to rotate your inventory. First in, first out.
SPRAY WITH SEALANT Sealants help deter moisture absorption, and they also reduce the possibility of breakage or shattering if dried flowers are carelessly handled or bumped.
KEEP OUT OF BRIGHT LIGHT Natural colors tend to fade with time, but you can protect and maintain the original colors longer by storing and displaying them in dry locations out of bright sunlight or high intensity lights. When fading does occur and flowers are still in good condition, you can recycle them into ìVictorianî-style arrangements, which often have an antiqued, distressed look.

Donít get bugged

If you use and sell a lot of dried florals, you may occasionally encounter one of the few disadvantages to these products: moths. Using a reliable vendor will greatly reduce your chances of encountering insect problems, of course. But, on the rare occasion that insects sneak into your dried shipment, be prepared. Know how to spot a problem immediately so you can prevent it from worsening. Your primary culprit is the Indian Meal Moth. The meal moth is ubiquitous; itís found all over the world and is generally associated with grains, flours, cereals, chocolates, nuts, crackers and other dried foods, in addition to dried flowers. The insects fly mainly at night and are repelledónot attracted óby light. Thus, they are not easy to detect.
Indian meal mothsí eggs hatch as small larvae that begin life immediately by eating as fast as they can. Small black droppings and bits of flower debris are the first signs of damage. Next, youíll find small, web like evidence alerting you to the fact that the larvae have reached maturity and have spun cocoons to metamorphose into moths. The moths emerge and seek mates to fertilize their eggs, and the cycle repeats.
Your best defense against these moths is to make sure your drieds supplier treats susceptible products with Bacillus thurengiensis. or "BT". This product is a naturally occurring bacterium that infects and kills only specific insect larvae.
Additionally, you can take specific steps to deter an insect attack at your store:

CHECK DRIED SHIPMENTS IMMEDIATELY UPON ARRIVAL
Before the product even enters your store, you should immediately identify whether Indian meal moths and their larvae have infested it. Donít let your supplier simply drop off the product without your checking and signing off that you have inspected and accepted the shipment. When the products arrive, open a box and check for signs of infestation. If you discover any, do not open any other boxes and refuse the entire shipment. Donít allow even closed boxes into your store or youíll risk exposing non infected products to the insects.
USE TRAPS
Commercial pheromone traps attract and trap moths.
BUG HAREM
Hang these traps in your warehouse or storage areas to monitor and control moth populations. Check them often to see if your site is experiencing insect problems. If so, you need to determine the source as well as take steps to eliminate the insects.

GOOD HOUSEKEEPING:

Since moths lay their eggs in all dried vegetative matter, good housekeeping around workbenches and under tables and racks is essential. Meal Moths, as their name implies, are mainly found in corn, meal, flour and other foodstuffs. Your nearby grocery store or neighborís pantry are often found to be the major source of contamination.

SPRAY THE MOTHS Pyrethrums and other insect sprays are effective against the moth. However, the larvae do all the damage, and they are unaffected by chemical insecticides.
Some dried flower companies add moth balls to their boxes of flowers. This is a waste of time and money and the fumes are highly toxic to humans. Do not accept or work with flowers that have been treated with moth balls. They will kill you before they kill the insects.

Drieds among the fresh
The slightly different appearance that drieds offer compared to fresh flowers provides a unique dimension of texture and aroma to floral arrangements.

To gain the full benefits of adding drieds to a fresh-cut flower arrangement:
*Prepare your container for fresh flowers in the usual way by presoaking your floral foam and inserting it into the container.
*Wrap the stems of dried florals with floral tape or dip their ends in molten hot glue. Either precaution protects the dried flowers from soaking up moisture from the foam and causing them to spoil.
By all means combine dried flowers, branches and preserved leaves and preserved grasses with ìsilkî or artificial flowers to provide a sense of authenticity and reality to the arrangement.

Helpful Hints

TO FRESHEN Lightly spritz dried flowers with water, then place them in a sealed container for 5 to 10 minutes. Remove from container andóusing a low, warm settingógently blow florals dry with a hairdryer, after carefully shaping the flowers with your fingers. This works well, for example, on dried peonies.
TO DETANGLE You can more easily separate tangled and matted material, such as German statice, by using the same technique mentioned above: Lightly spritz the flowers with water and store in a sealed container for about 20 minutes. Once separated, gently blow dry the floral.
TO DISINFECT If you suspect your flowers have a worm or insect infection, place them in a sealed plastic container in a freezer for several days. This should kill most insects.
TO STORE Although dried flowers are fairly robust, like all natural products, they are perishable. Place them in a cool, dry room away from bright sunlight. Colors are natural and will fade in time.

In Conclusion:

The top three advantages of Dried Flowers over Fresh Flowers for the floral retailer and designer:
1) No need for refrigeration --- Ship and store in cool, dry conditions.
2) No need for immediate processing upon arrival --- Store unopened boxes indefinitely in a cool, dry space.
3) No need to clip stems every couple of days or routinely remove dead leaves and flowers.