“Alstroemeria, commonly called the Peruvian lily or lily of the Incas, is a genus of flowering plants in the family Alstroemeriaceae. They are all native to South America although some have become naturalized in the United States, Mexico, Australia, New Zealand, Madeira and the Canary Islands.” ~ Wikipedia
Alstroemeria (Peruvian Lily) are one of my favorite flowers for floral arrangements. When I trained to become a floral designer, I learned a few tips about this plant. The first step in floral arranging is to remove all the foliage that is below the water line. Alstroemeria has an abundance of leaves. One odd fact about alstroemeria is the foliage along the stem will yellow and die before the flower petals begin to fall. Most floral stems lose their flowers first. When I prepare alstroemeria for vases I remove ALL the foliage BELOW the blossoms. I keep the leaves intact that are attached to the blossoming offshoots. Your flowers will stay fresh longer if you remove the lower leaves. Alstroemeria are available anywhere you buy flower bunches and come in an amazing array of colors. They are very thirsty so check your vase and arrangement water daily to keep them hydrated and fresh.
Postscript: Thanks to Lulu for reminding me about the very best characteristic of Alstroemeria…they are one of the longest-lasting flowers to use in arrangements. 🙂