Floristry 101 - Processing Flowers (class no. 3a - roses) | Deb Jasinski | Skillshare

Floristry 101 - Processing Flowers (class no. 3a - roses)

Deb Jasinski, Floral Designer #flowerobsessed

Floristry 101 - Processing Flowers (class no. 3a - roses)

Deb Jasinski, Floral Designer #flowerobsessed

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3 Lessons (38m)
    • 1. What is processing flowers?

      1:40
    • 2. Processing high quality roses

      25:26
    • 3. What do poor quality roses look like?

      10:43
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About This Class

Once a flower shop receives flowers from their supplier, it's all hands on deck!  The flowers must be unpacked, cleaned, and hydrated straight away.  This crucial step needs know-how and speed.  Enjoy this two part series on how to process flowers, where you will learn to look for quality product, choose the correct cutting tool, and prepare flowers differently according to their final destination.

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Deb Jasinski

Floral Designer #flowerobsessed

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Hello, I'm Deb.  I've worked in the floral design industry for nearly thirty years.  You could definitely say that I am flower obsessed!  I am most passionate about teaching floral design.  Sharing with students how to open their creative eyes to all that nature has to offer is an integral part of my teaching practice.  It's essential to get outdoors and really notice our natural surroundings on a more macro and intimate level in order to mimic nature in a floral composition.  Join me on this flower journey and become flower obsessed too!

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Transcripts

1. What is processing flowers?: everyone, Welcome to processing flowers. If you've worked in the flower industry before, you know exactly what I mean. When I say processing flowers, this this step is new to you. Basically, when we receive our flowers in the floral industry, whether it's for an event or just to sell in a flower shop, they come like this. So they're all packaged stuff in plastic. They're all bundled together. They're still leaves on them. They are not in a state where they're sellable, so we have to just dive in there and get them all cleaned up and hydrated so that they're ready to go into the retail or event world. Um, it's not the most glamorous job. I believe I mentioned this in several of my videos so far, but it is a job that has to be done, and every position in the flower shop has to be willing and ready to do it. It's really an all hands on that kind of job, because when the flowers arrive, getting them out of that plastic and hydrating into nice, clean water is essential to the longevity of their life. So when the flowers come in, everybody has to drop what they're doing and get cracking. So this video, I'm going to divide it up into different segments. Um, according to the type of flour and the type of stem that we're dealing with. So I hope everybody's excited to get ready. We're gonna begin with roses. 2. Processing high quality roses: Okay, so we're talking about roses here. A lot of people are very surprised when they learn exactly how roses come to us in the floral industry, so you could see that they are all bundled up into this great big long tube such as this. Now, if you had to guess how many were in here, you probably wouldn't guess that there are 25. But there is, in fact, 25 in here because the lengths are all staggered within. So let's have a peek at what's inside. So using your knife, you're going off. Plastic is an interesting piece, because, of course, it's going to tell you where exactly the roses came from. So this is a good thing to note in case you find that the variety is extra special, maybe a little bit bigger than other growers, that sort of thing. So you can keep that as a reference point. Other than that, um, the only thing that's often on here is well is perhaps their website and that sort of thing . That's the first layer. As you can see already, there's there. There's a waste product Justin sending one bunch of roses. So then We've got this corrugated cardboard layer on here, and it is always attached with these great, big, huge, industrial sized staples. Be really careful with these staples. There's nothing like getting a gash of metal across your hand. It's happened to all of us at what, at least once in our career, and of course, nobody wants that. So you're gonna rip it open. You sure that you don't catch your clothing or hands on any of metal? And here's our first layer so you can see the roses have been bundled up amongst all sorts of different layers of paper because they don't want the roses to actually be touching the stem of the rose level. That's below because that increases the opportunity for the roses to get bruised or to have mildew or any sort of fungus or or something growing on them. So the next step I'm gonna do is your notice. The end of these roses actually are bound with an elastic band. Look how yucky and rough the ends on these roses are. You can see that they were just sliced with one great big huge machine in one fell, uh, in foul cut and so they definitely need some attention. So I'm gonna cut this elastic band off just using my knife. I'm cutting it off. I'm not saving it because chances are this is filled with all sorts of yet chemicals because it has been in water. Um, at some point along the way, there's got to be some kind of chemicals in there. These flowers are not organic. They have come to us from South America, where their chemical laws are a lot different. I think I did mention that as well in a previous video, and I did mention to, But it's important to wear gloves, if you can. When you're processing product, particularly roses that come from South America simply because of the chemicals, you'll notice that I do not have any anything on my hands right now. Because sadly, I left mine on site at an installation this week, so I kind of living on the edge a little bit here. Okay, so now that I've taken the elastic band off the end, you'll notice that I can actually very gently roll the roses separating all of the layers, and you'll see that there's actually pieces of cardboard dividing the three sections, OK, I don't recommend saving this cardboard for anything. Put it in your recycling program if they will take it. The reason being is that often these pieces of cardboard and paper that air in here have actually been dipped in some kind of fungus side so that the flowers and greenery don't develop any sort of, um, any sort of disease when they're being transported because they've been ruled up and are likely going to be in this packaging for over a week. So something needs to help prevent that. Because when you consider that there rolled up and their human damp and growing things that have bacteria on them, something's gonna grow. So even if you were there, sniff some of these pieces. You can even literally feel the residue on these, so get rid of them. Don't save them for scrap paper for your kids Did you crafts with? So then you'll notice that every rose is staggered, so we've got the tallest, and then we've got the left layer down, and sometimes there's even 1/3 layer going down there. Um, there's something really interesting that you need to have a look at in the packaging here , let me see if I can cut this off. So a closer look, every grower that you get your roses crime is going to have a ticket on the inside and on the inside so you can have a look at that. There's all sorts of information, so there's barcodes. Obviously, they're not important to you, but they'll be important from your supplier. You'll also notice on their 70 inches, and that is talking about the stem blank. So these air pretty premium rose roses can in fact, go up. Teoh. I've seen them as long as 100 and, uh, her sort of 70 70 centimeters. I should say, Um, 70 centimeters. Some of them I've seen as long as 120 centimeters so that that's pretty ridiculously long. You'll see that sort of thing, a Valentine's Day and whatnot where where the length is, you know, considered prestigious. You'll also see the number 25 which is referring to the number of roses in a bunch. 25 standard. What's in a while? You'll see them in dozens on, and that's typically a really premium garden rose like a David Austin roses that sort of thing where it's a very expensive flour. And so therefore, um, a lot of people can't necessarily afford to purchase 25 so you'll get 12. The other information that you'll see is also the name of the Rose. So this beautiful rose that we're looking at today is called Geraldine. It's a very light pink. It's a pretty I would say medium quantity of pedal pedal count is what we refer to the higher the pedal count there roughly or the roses, the higher the pedal count as well, the slower the flower will unfurl and open. So typically the boss life is a lot longer for a higher pedal count rows, something that has a very low pedal count like, for example, a lot of the lavender roses. They tend to unfurl and open very, very quickly and therefore their boss. Life is a lot less so. These guys, Geraldine is sort of in the middle of the road. It is a variety that I love simply because the color is pretty popular, particularly when we're working with blush. It is a rose that as it opens, it starts to become a little bit more pale. It's got these really beautiful guard pedals on the outside that have that nice sort of soft, limey green color. And it's just a very, very romantic, sawed off style of rose and as well. It has a great vase life. It's very rare that this Rose's head will flop because of dehydration. I find that there's not a lot of rose thorns. The foliage is usually quite lovely, so it's definitely one that I prefer to use. So yeah, Geraldine, that's the one that we're going to be processing today. Now processing these roses means that we need to clean them up, strip off anything that's going to be below the water line. We don't want leaves to get in the water because that's going to cause bacteria and as well we want to remove any thorns that might be in harm's way for a florist or customer to hold on to, You know, Like I said, I love this variety because you'll notice that there are not really very many thorns on the step itself Now, having said that, just because of Rose doesn't have thorns on the stem doesn't mean that they can't be hiding on the underside of the leaves, and these ones are the ones that are tricky there. A little bit of a surprise, you won't realize it. And they have temp, typically a very curved, a curved, um, thorn. And so they're just waiting to grab into you. Kind of like a cat's claw. I mean, they're really tiny. They can also snagged your clothing. So be very careful. Just because you don't see any thorns on here doesn't mean that you can just take your hand and run along and strip off all of these leaves because that will probably end up hurting your hand quite a little bit. Okay, so there's two different ways that you can process this rose. You have to consider what it is that you're going to be using it for. So if you're using this to sell to a retail customer, they want the leaves on there that's going to give the appearance that it's nice and fresh , and when you put the roses together, it's gonna make your okay beautiful in full, so you would simply remove. I would say these lower leaves, and that's about it. GERD pedals guard pedals or something that I always recommend leaving on when you're selling them in the retail industry, simply because when you remove the guard pedal, what it's going to do is it's going to encourage the rose to unfurl more quickly, and a customer will get a couple of days longer. Spas life if these air left on, some customers look at these pedals and they think, Oh, that one's not very healthy. Can you pick a different one? And then I educate them and let them know that in fact, these pedals are what's going to give them the law, the longer life. Eventually, as it opens up, they will be situated at the bottom, and nobody's gonna be able to see a soon as they hear that their flowers gonna last longer . Boom. They want that kept on. If there's one that's really unsightly and bruising that, absolutely, you want to take that off. However, if you're using these flowers for an event that is imminent, like say, this afternoon or tomorrow, it's a good idea to remove these guard pedals simply because it will encourage the flowers to open more quickly. When you're doing an event, you want the flowers to be at their peak. When you're selling them to a customer, you want the customer to enjoy them at their peak in a few days. That's what they value. So I'm gonna process these as though they are going out to a customer because I don't actually need these right away there. In fact, I've got these in front event that's in about three or four days so they can take their time opening slowly. And yes, people, we do get our roses several days in advance before an event so that we can monitor the opening. If they are open a few days prior to what we want them to be, then we just simply put them in the refrigerator, and that's going to allow them to stop opening. So we want to allow these guys to open a bit. So I'm not gonna strip off any of these pedals because they have several days to do their thing. So then what? I'm going to Dio because I'm going to take my cutters or a knife, depending on what you're trained in doing on. I'm gonna come from on a nice angle, and then I'm immediately gonna put this into water, and the reason for that is assumes. You cut it into this nice angle. It's immediately going to start sucking and drawing for water. So if you were dio mass produced, these all clean all the stems off and then pre cut them all and then put them into your bucket, that's not gonna work. When you cut the bottom of a stem like this, it's just like skin. So, essentially, if you cut your finger, what happens? Soon as you cut your finger, it starts to bleed and your blood starts to clot and close off that cut roses will do the same thing. So if I cut this and then I let it sit on my table for five minutes, what is gonna happen is this is going to essentially scab over, and it's going to create. It's gonna basically cauterize so that when we do put it into the water, the water is not going to go up the stem and we don't want that. So we make sure that we quickly cut it and then put it into water. One of the questions I get is why the angle The angle is for a couple of reasons. I mean, it's not the end of the world if you don't cut it on an angle. But the angle certainly helps for two reasons. So it increases the surface area where the water can actually draw. Draw the water up. Okay, so the bigger the angle, the more easily the water can get up. So I'm gonna show you how you can cut a really, really severe angle using a knife. That's why I often use a knife Instead, you could do this kind of thing. Check out that so therefore the water can enter into the rose all along that surface, and that's just fantastic. The other reason we do it is the bottom of a Vause or a bucket is flat. So if you were to cut this rose perfectly flat like this and then put it into a vase, there's the chance that it will be so against the vase at the bottom that the water is not going to be able to actually access that stem because it's flat against the bottom. It's kind of almost created a plug, so we want to make sure that that angle is there, so that no matter how many flowers we have jammed into that bucket, it is nice and angled. One other thing that I want to talk to you about in terms of the water source is water really, truly is the most important part of a flower. If your water is not clean, then you are going to run into problems right from the get go, because bacteria is going to get into the stem and it's going to create a blockage, and then the water is not going to be able to get all the way up to the top. And then what's gonna happen to the rose? Its head is gonna fall. So often people will come to me and complain that their roses didn't hold up. They were old, their heads fell. You know, I I sold them inferior product when actually, the problem right from the very beginning was that they didn't use a clean pause and that they didn't change the water on a regular basis. Bacteria grows constantly. The vase that you pick up off your shelf is gonna have bacteria and it, even if you've already washed it, so it's inevitable. There's things you can put into the water for sure. Those little packets. I've heard some people putting little thoughts of bleaching there. There's all sorts of, you know, tricks and old wives tales. But really, essentially cleaning the water every single day is essential to your flowers. Ondas Well, re cutting that stem each time that you do do that freshwater because then you are allowing a fresh cut. You're cutting off any bacteria and you're allowing the water to get drawn back up stuff. It's a fresh water is key. So again, we're gonna get this baby. We're gonna cut him on an angle and I'm gonna just quickly put him into my boss, which is off to the side here. So you really see it? But I got this nice bucket here of clean water. The water temperature is tepid room temperature simply because flowers they will drink water more quickly when it's nice and warm. If they go into ice cold water, they're not gonna draw up as quickly. And these roses actually arrived to me in a box. They did not come to me in a bucket, so they haven't been in water for it could be 24 48 even longer than that. Ours and so we need to treat them very gently. They're very stems air, very flaccid. There's a chance that they can break. We need to make sure that they get that water of them right away. So warmth is what we need to do. All right. So, continuing on with these roses, you can see that this dem this one here has some of these tricky little hidden rose thorns just underneath. And so I don't want to do this. And I don't necessarily want to hand pick every single leave off of there because time is definitely of the essence in a flower shop. You don't have the luxury of picking off every single leaf one by one, simply because you know Valentine's Day, when your story gets maybe in 10,000 roses, Jurgen there until the cows come home. So there are some really great pieces of equipment out there. If you watch my video on essential tools, you'll see that one of the essential tools, especially if you're a beginner, is this Rose stripper. Okay, you can see my roasted for is very well used. Um and this is just preventative. It helps you not get stabbed by rose thorns, and it will allow you to work way more quickly. So you simply find the area where you want to remove the leaves from. And in my case, I think I'm going to leave the one to the top three leaves on there, and I'm gonna remove everything from below. So I'm going to put the roads Rose stem in here, and I'm not gonna squeeze the dickens out of it. I'm just gonna hold it lightly because I don't want to be scraping the Rose stem, and I'm just going to pull it gently and you'll see, but it removes beautifully all the leaves from the stems. And now it's also taken any Rose Thorn that was on there. And it's pulled that off, too. Or it's at least blunted the tip. Okay, So once we've done that, this guy is going to go cut him. I'm gonna put in water, and they were inspect and see what the rose. What the guard pedals air all about. They're all looking pretty nice. They've got this really roughly beautiful green to them. I'm gonna leave them on because again they're going to prolong the life of the rose crimes of this guy is ready to go. Just gonna have a look at a few more of them here, see if I can find a few examples. These roses are actually completely beautiful. It's an excellent, excellent bunch of Geraldine. Here's one here that's in a little bit rougher shape. So this is where you're gonna have to do a little bit of cleanup. So, um, this one here, you can see that the pedal is a little bit tourney. It's a little bit discolored because it got wet. There's a little bit of brown there. This guard pedal is folded over and there's some browning there. So these guys, I'm just going to very gently pull off notice. I'm holding the Rose at the very, very base of the Rose, as opposed to the first joint, because you'll notice six green. And then there's a little a little nodule here, and then it goes to brown. This is a very, very vulnerable spot where it can crack off easily. So when you're doing any work at all, you want to make sure that you're holding the right side of this stem. So in this situation, because I'm pulling off pedals up here, I want to make sure that I hold it up here not down here, because if I pull off a pedal and because these guys here have been out of water for so many days, it's very possible that I can pop this off. So I'm gonna hold it up here, and I'm going to gently remove some of these not so sightly guard pedals this got here. They make such a great popping sound when they're clean and crisp and fresh like that. And now this rose is good to sell. Next thing I'm gonna do again, I'm gonna remove the thorns and the leaves, and you can see this one quite thorny. Got all sorts of really scary looking thorns there just waiting to get into my skin. So I'm going to then position my stripper like so this time I'm gonna make sure that I hold the rows below that na jewel because I'm gonna be tugging If I took from up here that I'm likely gonna pop the head off. So I'm gonna hold below the nodule in this brown area, and I'm just gonna one quick little book and there we go, all of the leaves. And then this beautiful one is ready to be cut and ready to be put in water. Another thing you want to consider, too. Because when Rose is very, very long the transportation of water from A to B, for example 120 centimeter rosat Valentine's Day like Okay, so 120 centimeters is probably like four feet of picking. For those of you that working imperial and four feet for the rose to transport the water from the very bottom to the very top is a heck of a long way to go. Chances are bacteria is going to get caught in there somewhere. And your rose head is gonna end up doing this. That's why I never recommend to be perfectly honest, are really long rows like that because it's probably not gonna open. And he's a lot of water for the rose head, actually unfurling open. It needs that water. That's why when I order in flowers to do bridal work, for example, I don't need anything longer than a 40 or 50 centimeter. 40 centimetre is typically the shortest that you're gonna get a standard rose up. I don't want anything longer than that. For two reasons. I don't want to pay the extra money because you do pay a premium for the stem like And Plus , I want to know that the rose is gonna open and I don't need them that long. So the shorter I can get them, the better. Now, sometimes when I order something like these beautiful Geraldine Geraldine is typically sold in a longer length just because that's the nature of that Rose. She has the ability to grow really, really long. But I want these babies to open, perhaps for an event that's coming up tomorrow. Um, and they're still say they're still quite tight. What am I gonna dio gonna cut them shorter. So instead of just cutting that last little bit off the end, I'm gonna cut them to where I know that I'm gonna need them. Like if I'm doing a bridal, Okay, I don't need anything longer than this, So I may as well chop all of this off strip title down, and I'm gonna chop it off where I know that I don't need it any longer than that. And then the roses going to drink and feed that beautiful rose head up top so much more rapidly, and it's gonna open so much more quickly. So there's a lot of tricks to roses to get them to open more quickly to get them to slow down that sort of things. So, yeah, I'm gonna just, uh, give this guy cut on a nice sharp angle and get a water right away. You can see that I've just cut that one so much shorter than the other is because we'll just say, for example, I need this one to be beautiful. Open for a wedding. Okay. Okay. So this is a great example of a bunch of roses that it come to me that are an absolutely beautiful shape, Completely thrilled with the quality of these roses. This Rose company has actually never let me down before. Nor has the variety, Geraldine, So again, back to this little ticket here, save these. Okay, create a little catalogue of these with some notes on here saying, you know, Geraldine is a medium to debts. Kept pedal count. Opens beautifully, Has a great vase life. Nice blush color. Beautiful guard pedals. Keep notes on that Because this is the sort of thing that you will become you will need to rely on when it comes to in particular orders and customers and their specific expectations . OK, so that is the Geraldine Rose, and that is how we process roses. Next thing I'm going to show you is a bunch of roses that I received from a supplier who has been wonderful, Jimmy. Throughout the years where I've been teaching forestry, he provided me with a bunch of roses that is unsellable. It didn't sell over the course of the week on DSO. Typically, they would just compost, but he was kind enough to save me this bunch of roses so that I could give you an example of what not to look for him. 3. What do poor quality roses look like?: Okay, so welcome to the second half of processing roses. This is where we get to look at a bunch of roses that is definitely beyond its peak. It's really important as the floors that you know how to determine whether or not arose is fresh. You can go on to a supplier's truck and they're all bundled up like this, and you know, you're kind of at their mercy because you're assuming that their product is fresh on the same at the same time. They're assuming that their product is fresh, too, because they got it from their grower. So there's obviously a lot of trust involved. Clearly the middleman. My supplier is depending on the growers to sell them fresh stuff. I am them supply. I'm entrusting my supplier to sell me fresh stuff, but sometimes things can slip through the cracks, or there's been some kind of an interruption in the system where perhaps something got too hot or too cold along the way or got moisture in it. Um, and things start to break down, so it's important for you to know what some of the tell tale signs are. Often you can tell them just by looking the very top of the roads because this is how they come to us most of the time. If you're ever in a grocery store that's selling roses. And ironically, they always seem to have the flowers near the produce section, which is probably the worst place for them because of the gases that are admitted from all of the fruits and vegetables are actually gases that are lethal to the flowers and will shorten their boss life. I've never really understood that you can go along and inspect them a little bit more freely because the bundles air usually, you know, done up in a okay. One of the easiest ways is obviously to do a visual look at the roses. Make sure they're not true drying up. We're going crispy, but is also what I call the squish test. So, um, the rose will unfurl from the base. So if it has unfurled a lot, obviously it has loosened at the base. And when you go to squeeze it, um, it will squeeze very, very loose, like you'll literally be able to squish your fingers in there because it's not this hard little ball that hasn't unraveled yet. So this Geraldine Rose, Even though it's very open prominent rose, it looks like it's Oh, I don't want that rose because it's it's to open. If you squeeze the base of the rose gently. Of course, it does not have, ah, hollow feeling inside. Okay, you can't squeeze it in your fingers and dent into it. So this is an indicator that even though this is a very open rose and that's the type of rose that Geraldine is, it just has that presence to it. It's not a rose that's in a tight tight, but it's quite flat on top. It, uh, it is still very hard right there. However, if you get old roses, you go to squish him. You're going to be able to tell the difference right away. So find little experiment is to go to these stores or flower shops where they have them available for you to actually touch and just discretely give them a little squeeze at the bottom and see what happens. Okay, so this variety here it's a stunning variety called Moody blue and love, love love my supplier for giving me all of their old flowers for teaching purposes. So thank you. You know who you are gonna do exactly aside, Did with the last one cut off that elastic band? I'm gonna throw it away because it's probably laden with all sorts of happiness. This guy here right off it's got the grower on it. If they have any sort of special certification, whether their trade or whether they're very flora, whether they're organic will all be on the fight. Have a look here. So these guys are Rainforest Alliance certified. Um, and they are also members of the business Alliance for Secure Commerce. So these air good things. We have an industry that's pretty lax in terms of what is imported. What what these countries that were important stuff from are all about. So it's good to see that more and more it's certifications, thes air, old things that I pay attention to because these are important to me. Okay. Recycling noticed that it did not say that it waas organic, nor did it say it was fair trade. It just, uh, had a few other baby steps. I supposed Sorry. So I'm just gonna find these big, big staples. I'm gonna do them un rule. All right, this is a great bunch as an example. So remember how I talked about it? There's all the different layers and we can unroll them all. And this is what I'm talking about. So here's some cardboard look at that black mold. So these guys are old. You wouldn't know it necessarily from looking at them from the top, because there's very little damage to the actual top of these. But as soon as you open them and you see that there's mold in here, that is a telltale sign that these roses air old and that their balls life is going to be very, very limited compared to something that's brush. OK, so each one of these pieces of paper that's between is covered and yucky mold. This one has got some rot on it. Stems are feeling a little bit icky and spots I'm just gonna remove all of the paper again , more mold, more, more. And then I'm going to dive in, and I'm gonna assess what's going on here so you can tell that these guys were old, they've had too much moisture. They've been bundled up way too long. If I was to receive a bunch like this. And you know what? From looking at the top, it didn't look bad. If you look at this Rose from the very tip, it's actually beautiful. Okay, It doesn't have any browning to it. The only telltale sign is that the tips of the pedals are starting to curl, which is what they typically do as they begin to unfurl. So I'm going to give you an example. I'm getting ground one of these Geraldine roses and you can see how they haven't started to curl under in the same way. You know what I mean? And see how these guys we still see the edges of these rose petals. Hopefully, this is too blurry. You can see the edges of the rose petals, whereas moody blue pedals are very, very curly high. So that's one way of knowing when you're looking at the top Now, sometimes you want a rose. That's gonna open really, really quickly because you have in the last minute events. So then maybe this might not be a bad choice for you if you are able to get a deal from your supplier, but there is no guarantee when you get a rose. It's old like this that it's going to open. Sometimes it will just start to fall apart before it even has the chance to open because of the mold in whatever is going on, All right, so I'm just zooming in on this one guy here. He's looking kind of a little bit on the mushy side. You can see that there is definitely some some rock going on there from moisture. There's some kind of, ah yucky fungus or something growing on there because of the mold. So these guys have been sitting around in their paper way too long. My supplier who again? It's fantastic. I've been dealing with him for years and years, even though it looks good from the top. He knows what's going on inside. So he would never trying to sell something like this. Okay, so you know, some stores or grocery stores or whoever might think that they can just get away with Well , that's icky. So I'm just gonna just gonna pull that rotten leaf off and then I'm just gonna pull that brought leap up, and it's kind of like Pandora's box, like you pull off one and then the one underneath it is bad. And the next thing you know, you've removed so many that, like in just the tiniest little pull, the whole rose can fall apart. You can see as you as you pull it apart. All sorts of, um, yucky nous that's going on inside there. So you have to be really careful when you're looking at this sort of thing. Um, another thing I was talking to you about was the squish test. So see this guy? You can tell right away. See how curly all of his odor pedals are starting to get because he's unfurling, even though it doesn't look like it yet. Leave him out for an hour or so, and it will probably pop open. If you take this rose and squeeze it, my fingers go right into it. It's hollow in there, which means that it has unfurled big time, which means again, it's not super fresh. So as a florist, you need to be aware of these sorts of things. You get us get a bunch in, you feel suspicious that it's not what it should be. Then you definitely need to bring this up with your suppliers so that he can give you, um, a credit on this product. Okay, Um, just trying to see if there's any other diseases or something that I can show you. But in this case, it really is just a moisture issue, and then some wolves growing on it because of that. So it doesn't look like there's any disease on here at all. Just moisture. So there we go. That's the difference between at Willbros at a fresh rose. Even though they look pretty similar, you will come to learn over your experience that there's definitely a difference between the two, right? So that, my friends, is how you process and diagnose health of a rose.