Strawflower

Strawflower (Xerochrysum bracteatum) is an Australian annual growing up to 90 cm tall, prized for its vivid, papery bracts in shades of red, yellow, orange, pink, and magenta that retain their colour long after cutting. It thrives in full sun with well-drained soil and tolerates dry conditions once established. The distinctive bracts feel stiff and rustling to the touch even on living plants, making them as ornamental in the border as they are in dried arrangements.

Growing

Start seeds indoors 7 weeks before transplanting outdoors, once nights stay reliably above 10 °C. Surface-sow seeds or cover with no more than 2 mm of fine compost, as light aids germination; soil temperature should reach at least 18 °C for reliable sprouting, which occurs in 7–14 days. Prick seedlings out into individual cells when the first true leaves appear. Harden off transplants over 7–10 days before planting out at 30 cm spacing into a sunny, well-drained position.

Care

Water moderately, allowing the top centimetre of soil to dry between waterings — strawflowers are drought-tolerant and rot quickly in waterlogged conditions. Feed with a low-nitrogen, high-potassium liquid fertiliser every 2–3 weeks once flowering begins. Taller varieties may need light staking in exposed sites. Deadhead spent blooms regularly to extend the flowering period and encourage further bud set.

Harvest

Cut flowers when buds are just beginning to open but before the central disc is fully exposed — at this stage the bracts are firm and fully coloured. Harvest in the morning after the dew has dried. Repeated cutting stimulates more flowering stems over a long period. For fresh use, place stems immediately into water; for drying, cut at bud stage and hang in small bunches upside down in a warm, airy, shaded space.

In the kitchen

Strawflower petals are edible and mildly flavoured, suitable as a garnish on salads, cakes, and desserts. Whole dried flower heads make striking additions to wreaths, dried bouquets, and table decorations. The petals hold their colour for many months without special treatment, making them popular for craft and floral projects.

Storing

Fresh-cut stems last 7–10 days in a vase of clean water at room temperature, changed every two days. For dried flowers, hang bunches upside down in a warm, dark, well-ventilated space for 2–3 weeks until fully desiccated, then store in a dry container away from direct light; dried heads retain colour for 12 months or more.