Chinese Lantern
Physalis, better known as Chinese lantern, produces rows of inflated papery husks that ripen to a glowing pumpkin-orange in autumn. Each lantern encloses a small round fruit, and it is the vivid, translucent casings that make the stems so distinctive. Florists love them for their warm colour and lantern-like shape in seasonal, rustic and Halloween-toned designs. They dry beautifully with no loss of colour, making them a favourite for lasting autumn and winter arrangements.
| Family | Solanaceae |
|---|---|
| Origin | Southern Europe to Japan |
| Peak season | September, October |
| Availability | August, September, October, November |
| Stem length | 40–75 cm |
| Vase life | 14–30 days |
| Colors | orange, red |
| Price tier | budget |
Remove all leaves to reveal the row of papery lanterns along each stem. Physalis lasts well fresh in shallow water, but it dries superbly: simply hang stems upside down in a warm, airy spot for a week or two. Keep out of damp conditions, which can cause the delicate husks to mould or collapse.
- •Strip the leaves to show off the lanterns
- •Use only shallow water when displaying fresh
- •Hang upside down in a dry, airy place to dry
- •Keep away from damp to prevent mould
- •Handle husks gently as they bruise and tear
