Stock- A Fragrant Favorite Flower

Published August 8, 2010 |

Hi There,

Stocks are members of the mustard family….some people call them “gillyflowers”. Their botanical name is Matthiola, and I have to admit I’ve never heard anyone call Stock by any other name than stock!

Stock comes in a variety of colors including white, pale yellow, lavender, purple, fuscia, pale pink and peach. They have a spicy, cloverlike scent.

Stock is not a flower I use a lot of in bouquets. When I do, it is normally just the tips that I am using. I do use a lot of stock in centerpieces though.

Here are a couple of pictures of stock used in bridal bouquets that I found on the internet.

Both of these bouquets have used white stock in them combined with other flowers and accents.

Stock is available year round, but peak season spans from February through August.

When you buy stock, make sure they have at least six, but no more than half open florets per stem. Avoid bunches with smashed, flattened, bruised, brown, molded, rotted or otherwise infected florets. Soft, limp flower spikes, leaves or stems should also be avoided. And, if the stems are slimey and/or the leaves have yellowed don’t buy them!

When you get them home, as with ALL flowers, give them a fresh cut (about one inch cut off bottom at a sharp angle) and strip any foliage that will fall below the water line fo the vase or bucket you will be storing the flowers in. Sometimes these flowers come with roots attached! If yours came that way, cut the entire root off or any white portion of the stem. It is always best to dip the flowers in a hydrating solution before putting them into the bucket of water. Store them in buckets/vases with flower food and lukewarm water. Then, after a couple of hours, put them into refrigeration until you are ready to use them.

Change the water and flower food and recut the stems every day or two. These flowers should last you 5-8 days, depending upon how fresh they are when you buy them.