How To Sear the Stems

Sear stems with a pillar candle to keep your hands free, and have a paper napkin handy to blot the sap until you’re ready to use the flower. Once you cut a stem, sear it quickly to avoid letting too much sap drip out. The sap will boil or bubble under the candle flame. If you’re working with a selection that has large leaves, such as ‘Winter Rose,’ you’ll also need to sear the points where the leaves were attached.

You’ll know within an hour if you’ve seared it correctly because the blossom will remain upright. If it starts to droop, the easiest remedy is to cut a fresh one and try again. Place seared stems in tepid water treated with a floral preservative to condition and extend the life of the blooms. The stems are hollow and will absorb water after they’re seared. Once they’re cut, poinsettias get thirsty, so check their water level often, and add more floral preservative each time you change the water.

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