RICE FLOWER

Description

An Australia native, rice flower (or sago flower) is a woody shrub prized for its uncommon beauty. Its most notable feature lies in its blossoms, whose dense, spherical shape resembles the grains of rice commonly used in international cuisines (or thrown over newlywed couples in weddings). Since the times of ancient Greece, the plant has been cherished for its “everlasting beauty,” which is likely in reference to its lengthy vase life, especially when dried. This is why rice flower is often called “immortelle” (everlasting) by the Greeks.

A member of the Asteraceae family, the genus Ozothamnus (formerly Helichrysum) comprises 53 species available as annuals or biennials, 43 of which are endemic to Australia. The genus name is derived from the Greek words “ozo” (meaning smell) and “thamnos” (meaning bush), as most species and cultivars feature spicy—and oftentimes unpleasant—scents. Most species originate from mountainous and subalpine regions, and are known to tolerate extreme growing conditions.

Rice flower’s erect stems typically grow to 152 cm or taller and feature deep green, linear leaves that are usually 1.3 cm long. These leaves are alternate and typically feature a hooked tip. A word of caution here: when crushed, its foliage often produces strong and off-putting smells. Dense globular clusters of 20–100 delicate florets, usually white in color, decorate the stems’ tops. Pink cultivars are also available, but are typically less common.

Rice flower is becoming a very popular filler in the cut flower trade. Similar to Gypsophila and Limonium, rice flower’s voluminous shape adds exquisite texture and an ethereal touch to wedding arrangements and everyday designs. Also true to its historic uses, rice flower makes an ideal candidate for drying given its incredibly long vase life.

Colors: White, pink, yellow

Special Care

Select straight, well-branched stems with a majority of their flower heads open. Avoid stems with brown florets, or those with blemishes. The stems’ foliage should be unmarked, showcasing good color.

Recut the stems about 2.5 cm at an angle (45-degrees) and remove all foliage below the water line. Although not required, stems can be recut under running water or in a bowl of clean water. Cutting under water may reduce the risk of air pockets forming at the stems’ base and allows the flowers to absorb water right away.

Pretreating stems for half an hour in a bucket of clean water with a few drops of detergent or bleach (about 20 drops per quart of water) can help prevent the bacterial growth that leads to stem block, water stress and premature wilting. Rice flower is not known to be ethylene sensitive.

Cut stems can be stored for up to eight days at 34–36ºF (1–2ºC) with a relative humidity at 90%.

Fun Facts:

• The genus Ozothamnus is said to reference the Greek words “ozo” (meaning smell) and “thamnos” (meaning shrub). Rice flower leaves are known for their sharp, aromatic scent. Many species are also said to have flowers that emit a spicy scent.

• Rice flower has been cherished by the Greeks for centuries, and they often referred to the plant as “immortelle” (everlasting) because they retain their beauty long after they’ve been dried.

• Ozothamnus species are very similar to species of the genus Helichrysum, but the latter are usually herbs, and not woody plants.

• Of its 53 species, 44 are native to Australia.

• As a member of the Compositae family, rice flowers feature heads that are made up of small, individual florets. At first glance, they resemble grains of rice!

• Common relatives to rice flower are marigolds, mums, sunflowers and lettuce.

• Rice flower is extremely versatile in floral work, working well as a filler in both fresh and dry arrangements.