The response to my directions for the proper cutting of rose stems got such a lot of positive, interested response that I am giving more of an explanation here today thanks to my cast-mate, Don Amendolia, who actually studied these things in Japan!!! Who’d a thunk? Right?
Don says that the japanese word for cutting roses underwater is “omizugiri.” It is critical to use a sharp knife or shears to do this. Roses have a “woody” stem and absorb water through the greeb outer layer of the stem. If the shears are not sharp they will press the outer layer closed and keep the water from passing through.
Here’s a picture of my street in Chelsea. Spring has finally come to the city. But it does make me miss Atlanta where spring is a riot of color unlike anything I’ve seen outside of spring in Japan.