Thanksgiving in Vancouver

Thanksgiving flowers that survive a warm kitchen

Flowers for this meal are bought early, and that changes what you should buy. They spend two or three days in a house kept warmer than usual, with an oven running for most of one of them, and they have to look their best on the last of those days rather than on the first.

Heat is the whole problem.

What a warm room does to a stem

Warm air pulls water out of a petal faster than a cut stem can push it back up, and the flower closes that gap by opening early. A rose that would have taken five days to reach a full cup gets there in two, then blows open and drops. Dahlias and hydrangea skip the opening stage and simply wilt, because both lose water across a large surface and both are heavy drinkers.

Position fixes more than any additive sold in a sachet. Keep the arrangement off the oven side of the kitchen. Keep it away from a radiator and out of the path of warm air rising off a stove. Move it somewhere cool overnight if the house allows that. A night in a cold hallway buys back most of a day.

Steam counts as heat with extra consequences. A bowl sitting near a pan lid takes the moisture on its petals, and roses with water trapped between the outer petals brown at the edges by morning.

What holds up for three days

The reliable material is not the showiest, and the arrangement usually reads better for it:

• Chrysanthemums, which open slowly and carry a warm room better than anything else in season.
• Carnations, unfashionable and extremely stubborn once they have had a drink.
• Dried hydrangea, wheat, physalis and berried branches, none of which care about temperature at all.
• Roses on firm stems, provided they arrive in bud rather than half open.

Dahlias are worth having despite the trouble, since nothing else gives that size of head in autumn. Buy them tight, expect them to go first, and build so that one collapsed head can be lifted out without the arrangement falling apart.

Scent next to food

Anything strongly perfumed argues with the meal.

Oriental lilies are the usual offender. Their pollen stains a cloth permanently once someone brushes at it instead of lifting it off with tape. Chrysanthemums, carnations, roses and dried material sit quietly beside a table and let the food do the work.

Eucalyptus is the one piece of foliage worth watching, because a warm room brings its oils out strongly enough to reach the plate.

Building ahead without losing the third day

Stems bought two or three days early should go straight into deep water in the coolest room in the house, still wrapped, with the lower leaves stripped. That night of drinking is what carries them through the meal.

Assemble the day before rather than on the morning itself. A bowl on floral foam can be built, topped up and left standing where it will sit. A hand-tied bouquet still needs a vase, and vases have a habit of being in use by the time the guests sit down.

Whatever is dried in the arrangement outlives the occasion by months, so it is worth pulling out before the rest goes into the bin. A courier crossing Vancouver on a busy afternoon will hand over a foam-based bowl in the same state it left the workshop, which is rarely true of anything tall standing in water.