The tradition of giving flowers is one that is revered by lovers, friends and families all around the globe. While flower giving can accompany almost any occasion, the most common reason to give flowers is to express romantic love. Nervous first dates, wedding decorations and bridal bouquets, anniversaries, unexpected "I Love You's", "I'm Sorry's", and, of course, the annual love fest that is Valentine's Day are all special occasions that call for beautiful, carefully selected flowers.
But love isn't the only reason people give flowers. Flowers and bouquets are often given for a celebration such as birthdays, presented by children young and old to their Mums on Mother's Day, and flowers are often laid as a beautiful memorial in honour and remembrance of a loved one.
A single flower, bouquet or floral arrangement can express joy, romance, passion, appreciation or sympathy in a way that is often difficult to match with any other gift.
Giving Flowers
Jasmine
Jasmine flowers are generally white, although some species have yellow flowers. Unlike most genera in the Oleaceae which have four corolla lobes ("petals"), jasmines often have five or six lobes
They are often strongly and sweetly scented. Flowering is in spring or summer in most species, but in a few species, notably J. nudiflorum, in winter on the bare branches of this deciduous species.
Jasmine is widely cultivated for their flowers, enjoyed in the garden, as house plants, and as cut flowers. The flowers are worn by women in their hair in southern and southeast Asia. Some claim that the daily consumption of Jasmine tea is effective in preventing certain cancers. Many species also yield an absolute which is used in the production of perfumes and incense.
Jasmine tisane is consumed in China, where it is called Jasmine flower tea . Jasminum sambac flowers are also used to make tea, which often has a base of green tea, but sometimes an Oolong base is used. The delicate Jasmine flower opens only at night and is plucked in the morning when the tiny petals are tightly closed. They are then stored in a cool place until night. Between six and eight in the evening, as the temperature cools, the petals begin to open. Flowers and tea are "mated" in machines that control temperature and humidity. It takes four hours or so for the tea to absorb the fragrance and flavour of the Jasmine blossoms, and for the highest grades, this process may be repeated as many as seven times. Because the tea has absorbed moisture from the flowers, it must be refired to prevent spoilage. The spent flowers may or may not be removed from the final product, as the flowers are completely dry and contain no aroma. Giant fans are used to blow away and remove the petals from the denser tea leaves. If present, they simply add visual appeal and are no indication of the quality of the tea. Typically, Jasmine petals left in the tea are for export, whereas domestic Chinese tastes prefer the petals removed from the tea.
A double-flowered cultivar of Jasminum sambac in flower with an unopened bud. The flower smells exactly like the tea as it opens.
Jasminum sambac is also the National Flowers of Indonesia, where it is known as "Melati", and of the Philippines, where it is known as Sampaguita. In Indonesia (especially the island of Java), it is the most important flower in wedding ceremonies for ethnic Indonesians. Jasminum officinale is the national flower of Pakistan, where it is known as the "Chambeli" or "Yasmine". In Sanskrit it is called Mallika. Jasmine is cultivated at Pangala, in Karnataka, India, and exported to Middle East countries.
J. fluminense is an invasive species in Hawaii, where it is sometimes known by the inaccurate name "Brazilian Jasmine". J. dichotomum is also invasive in Florida.
Jasmine tisane is consumed in China, where it is called Jasmine flower tea . Jasminum sambac flowers are also used to make tea, which often has a base of green tea, but sometimes an Oolong base is used. The delicate Jasmine flower opens only at night and is plucked in the morning when the tiny petals are tightly closed. They are then stored in a cool place until night. Between six and eight in the evening, as the temperature cools, the petals begin to open. Flowers and tea are "mated" in machines that control temperature and humidity. It takes four hours or so for the tea to absorb the fragrance and flavour of the Jasmine blossoms, and for the highest grades, this process may be repeated as many as seven times. Because the tea has absorbed moisture from the flowers, it must be refired to prevent spoilage. The spent flowers may or may not be removed from the final product, as the flowers are completely dry and contain no aroma. Giant fans are used to blow away and remove the petals from the denser tea leaves. If present, they simply add visual appeal and are no indication of the quality of the tea. Typically, Jasmine petals left in the tea are for export, whereas domestic Chinese tastes prefer the petals removed from the tea.
A double-flowered cultivar of Jasminum sambac in flower with an unopened bud. The flower smells exactly like the tea as it opens.
Jasminum sambac is also the National Flowers of Indonesia, where it is known as "Melati", and of the Philippines, where it is known as Sampaguita. In Indonesia (especially the island of Java), it is the most important flower in wedding ceremonies for ethnic Indonesians. Jasminum officinale is the national flower of Pakistan, where it is known as the "Chambeli" or "Yasmine". In Sanskrit it is called Mallika. Jasmine is cultivated at Pangala, in Karnataka, India, and exported to Middle East countries.
J. fluminense is an invasive species in Hawaii, where it is sometimes known by the inaccurate name "Brazilian Jasmine". J. dichotomum is also invasive in Florida.
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