Daffodils are an icon of springtime. But large, sculptural, and Big Bird yellow aren’t the only daffodil that exists.
The flowers have now been bred into other shapes, sizes, and variations in yellow, white, orange, and pink. Each fall, I’ve purchased a few new varieties to add to my collection. I bring the unique varieties to the farmer’s markets.
Though they are a short-lived cut flower (lasting just about 5 days), this flower is so cheery I don’t mind refreshing my vase throughout the spring. I like to cut a bunch at once–25-50 stems–and put them on the kitchen table. My favorites are the ones that fill the house with a fragrant, sweet smell.
There is a secret weapon inside a daffodil: they are bleeders, meaning they ooze a toxic sap that harms other vegetation. So if you cut a daffodil and mix them with other flower types, the other cut flowers will face a shortened life. Here’s a video for the true believers: “Daffodil Don’ts”