Industry glossary
Terms you will meet in the documents, systems and scenarios.
Conditioning
The process of preparing cut flowers for use by removing lower foliage, recutting stems and placing them in clean water with preservative so they hydrate fully.
Hand-tied
A bouquet constructed by placing stems in a spiral around a central point and binding them so it stands on its own and can be placed straight into a vase.
Wired work
Floristry products such as buttonholes, corsages and wreath elements in which individual flowers are supported and secured with florist wire and tape.
Base medium
A foundation such as floral foam, chicken wire or a moss base into which stems are inserted to build an arrangement.
Botrytis
A grey mould that attacks petals and stems, spread by damp conditions and dirty tools, and a common reason for rejecting stock.
Ethylene
A natural gas produced by ripening fruit and ageing flowers that shortens vase life, which is why fruit is never stored with flowers.
Vase life
The number of days a cut flower stays in saleable condition after conditioning, which sets the freshness guarantee.
Bump in and bump out
The installation of floral work at an event site before the event and its removal afterwards, including hire returns.
Site risk assessment
A written assessment of the hazards at an event venue such as wind, height, access and manual handling, with the controls to be used, completed before installation.
First in, first out
The stock rotation rule that the oldest stock is used before newer stock, tracked by the date on every bucket label.