Strawflower
Strawflower earns its many nicknames — everlasting, paper daisy — from stiff, papery bracts that feel like crisp straw and keep their vivid colour long after cutting. Native to Australia, it works beautifully fresh but truly shines dried, holding rich yellows, oranges and pinks for months. Florists lean on it for textural interest in boho and autumn arrangements, and as an affordable staple of dried bouquets and wreaths. Its durability and warm palette make it a versatile, budget-friendly filler.
| Family | Asteraceae |
|---|---|
| Origin | Australia |
| Peak season | July, August, September, October |
| Availability | June, July, August, September, October, November |
| Stem length | 30–60 cm |
| Vase life | 7–14 days |
| Colors | yellow, orange, red, pink, white, bronze |
| Price tier | budget |
As a fresh cut, recut stems and condition in shallow, clean water with flower food, as the wiry stems dislike sitting deep. To dry, harvest or buy when the flowers are only partly open, strip the leaves and hang small bunches upside down in a warm, dark, airy place. The papery bracts hold their colour for months once dried, so keep them out of damp and direct sun. Handle gently to avoid crushing the stiff, straw-textured petals.
- •Condition in shallow clean water
- •For drying, pick half-open blooms
- •Hang upside down in a warm dark spot
- •Strip leaves before drying
- •Keep dried stems out of damp and sun
