Long arching stems bear racemes of white or pink flowers. Flowers must be open, as tight blooms will not develop satisfactorily once they are harvested. Gently shake the bunch before processing to ensure that air can circulate through the stems and leaves. Observe for any excessive sign of flowers dropping, as some flowers will shed. Inspect the flowers, which are tiny daisy-type flowers for brown spots, yellow or shriveled blooms. Foliage should be crisp and a bright dark green color. Excessive moisture can lead to potential problems. Prior to cutting it is important to select a container that will not cover too much of the foliage below the rim, as the lack of air circulation can lead to rapid decay. Also remove all leaves that might fall in the water. Stems should be cut and the flowers hydrated in a low sugar holding solution.