Dianthuses are perennials with multiple (more than three hundred) varieties and species.

The most common species in floriculture are the following: Dianthus chinensis (D. chinensis) (from China and the Far East), its leaves can be flat or with a slight groove in the middle, and the flowers are usually single, simple, pink or purple; Dianthus Heddewigii (D. ch. var. heddewigii Rgl.), which is about 30 cm high, with simple or double flowers 5-9 cm in diameter, sometimes with intricate patterns on the petals; Dianthus plumarius (D. plumarius) is a perennial plant native of the Western Europe, 25-50 cm high, with multiple leaves of an unusual bluish color, with medium sized inflorescences, simple or double, extremely fragrant.

The varieties of a pronounced bright color, such as yellow “Marie Chabaud”, red “Fire Koenig”, purple “Magenta” and “Girofre”, dark pink “Aurora” and light pink “La France” and white “Joan Dionysus” are very popular.

Dianthus – Unique flowers

It is found in temperate zones in the wild. It was brought to Europe from Tunisia, and the Moluccas are considered to be its birthplace. Dianthus has been known in Europe since the 16th century, when it was cultivated firstly as a houseplant, and then for the bouquets.

When choosing dianthus, it is important to remember that its petals should not be loose, soft or leaning down in any case.

Its leaves are harder, more elastic and therefore less affected by adverse factors, such as transportation, and thus it is better to judge the quality of a flower by a condition of the petals or the inflorescence in general. It should be well-assembled, not falling apart.

Upon getting dianthuses cut off about three centimeters from each stem and place them in a clean container with additives for cut flowers, then place them in a refrigerator at a temperature of 0 – 5 degrees Celsius.