Easter Lily
The Easter lily is the classic pure-white trumpet lily, its long, elegant flowers carrying a sweet fragrance that defines spring church and ceremonial work. Native to the Ryukyu Islands of Japan and forced heavily for the Easter market, it brings a serene, formal note to weddings and sympathy tributes alike. Florists value its statuesque stems and crisp white trumpets, though the potent pollen must be managed. Its symbolism of purity and rebirth makes it a mainstay of spring celebrations and memorial arrangements.
| Family | Liliaceae |
|---|---|
| Origin | Ryukyu Islands, Japan |
| Peak season | March, April |
| Availability | January, February, March, April, May, November, December |
| Stem length | 40–90 cm |
| Vase life | 7–10 days |
| Colors | white |
| Price tier | mid |
Recut stems on an angle and condition in cool water with flower food, choosing stems whose lower buds are plump and just cracking white. Strip lower leaves so none sit in water. As the trumpets open, snip out the anthers to stop the heavy orange pollen from staining petals and clothing. Keep cool at 2-4°C and away from draughts and ripening fruit to prolong the display.
- •Buy with lowest buds cracking open
- •Remove anthers as flowers open
- •Strip submerged foliage
- •Recut and refresh water regularly
- •Keep away from ripening fruit
