Imported Flowers

Imported flowers are exquisite plants brought from different parts of the world, including the Netherlands, Ecuador, Kenya, Colombia, and other countries where flower cultivation has reached a high level of quality and technological development. These flowers stand out for their wide variety of species, durability, vibrant colors, perfectly shaped buds, and exceptional decorative appeal. They are grown under specially controlled climate conditions, with careful attention to humidity, lighting, and nutrition, allowing each flower to achieve a flawless appearance.

Thanks to specialized breeding and meticulous care, imported flowers often have larger blooms, richer colors, and a longer vase life — sometimes lasting up to 10–14 days. They are perfect for creating luxurious premium-class arrangements as well as individual bouquets that leave a lasting impression. Imported flowers include not only roses, but also peonies, tulips, orchids, hydrangeas, ranunculus, lisianthus, proteas, anthuriums, and other exotic and seasonal flowers.

Imported flowers are valued for their beauty and versatility. They are ideal for wedding floristry, gift bouquets, corporate arrangements, and event décor. Their refined appearance makes it possible to create stylish, on-trend, and modern bouquets that meet European standards. In addition, importing flowers provides access to a wide selection throughout the year, even when certain varieties are not available locally due to seasonal or climate limitations.

Imported flowers represent quality, elegance, and variety — giving florists the freedom to create and customers the opportunity to express genuine emotions in the most beautiful way.

Imported flowers are exquisite plants brought from different parts of the world, including the Netherlands, Ecuador, Kenya, Colombia, and other countries where flower cultivation has reached a high... | 12

Before you put the flowers in water, recut the stems by 2–3 cm with a sharp knife or secateurs.

Use a clean vase and fresh water. Change the water every day, rinse the vase, and keep leaves out of the water.

When you change the water, recut the stems. This helps the flowers take up water and stay fresh longer.

Use a flower preservative or nutrient solution for cut flowers, following the manufacturer's instructions.

Keep the flowers in a cool place, away from direct sunlight, radiators, air conditioners, and draughts. The best temperature is from +5 to +20 °C.

Regularly remove wilted petals and leaves, especially any that fall into the water. As they decay they encourage bacteria, which makes the flowers wilt faster. The bouquet will then stay fresh and tidy for longer.

Do not put the bouquet next to fruit. Fruit gives off ethylene, which makes flowers wilt faster.

In industrial floriculture, a larger cut does not always mean a better flower.

Camellia's production approach means quality control all the way — from plant care and the microclimate to the selection of the rose once it has been cut.

The priority is therefore not the maximum number of flowers from each plant, but the characteristics of the product the customer ultimately receives.

More than 30 varieties of single-headed and spray roses are grown in the greenhouses.

The assortment does not stay unchanged. New varieties are trialled in production conditions, and their characteristics and potential are assessed.

Camellia also works with international companies that breed new rose varieties. For selected varieties, growing rights are obtained, including exclusive ones.

Quality does not end at the moment of cutting.

After preparation, every batch is sorted. The flowers are grouped by defined characteristics so the buyer receives a clear and predictable product.

Particular attention is paid to how uniform the roses are within one variety and category — an important characteristic both for florists and for bouquets with a large number of flowers.

There is a fundamentally important stage between cutting and packing.

The rose is first hydrated and goes through temperature preparation — and only then is it sorted and packed.

Freshness here is not only the answer to “when was the flower cut.” It is just as important what was done with it immediately after cutting.