Originally, Lisianthus was found growing wild in North America and Mexico. The plants natural habitat there is in prairies and riverbeds.
The cultivated version with the botanical name of Eustoma russellianum has existed since the 1930s and is a direct descendant of the American ‘prairie gentian’.
Single-flowered and double-flowered varieties are cultivated in the Netherlands. There are numerous beautiful varieties available and new varieties appear on the market each year.
The majority of the cultivated Lisianthus is exported, with the major export markets being Germany, Russia, France, Italy and the UK.
Lisianthus can be cultivated all year round, and so enjoys year-round availability. The plant develops from a cutting into a flower in ten to twelve weeks.
Click here for an overview of the single-flowered and double-flowered Lisianthus varieties and colours available on the market.
How to keep your Lisianthus fresh
Despite its fine, almost fragile beauty, Lisianthus is a strong flower with a vase life that is much longer than you might expect! Here are some tips to help keep your flowers looking fresh and beautiful.
- Use a clean vase and clean water. Insufficiently clean vases contain bacteria that can have a negative effect on the vase life of the flowers.
- Always add cut flower food. This will extend vase life by at least a week.
- To prevent bacteria formation, strip the stems well under the waterline, and make sure that no leaves hang in the water.
- Avoid direct sunlight and high temperatures. Placing the vase in a cool place will extend the vase life of the flowers.
- Avoid wide temperature fluctuations and draughts that could otherwise cause botrytis (grey mould). Lisianthus is susceptible to botrytis infection.
- Carefully check the stage of maturity when purchasing Lisianthus. The stem is mature enough if at least two blooms are open and well coloured. Immature stems will fail to open properly in the vase. Your quality florist will ensure that you purchase good stems.