The Florist’s Anemone (A. coronaria) has been cultivated for centuries due to its guileless beauty. They have no use as a foodstuff, and yet they took up valuable space in the vegetable gardens of the Middle Ages. Inspect flowers carefully upon arrival checking that the petals are not damaged. Check also that stems are neither slimy nor limp. Remove any foliage that is exhibiting signs of yellowing or blackening, and make sure these do not fall into the water as they turn the water quite putrid. Stems should be cut and the flowers hydrated in a low sugar holding solution. These flowers should preferably be processed in the cooler, as they are spring crops. Change water daily.