When you first unpack preserved flowers, you may notice a subtle chemical or bleach-like smell. This is normal and happens because the flowers have undergone preservation processes, such as chemical treatment or bleaching, to maintain their colour, texture, and longevity.

Why the Smell Occurs

During preservation, natural moisture is removed and chemicals are applied to prevent decay. These treatments can leave a faint odor, especially noticeable when flowers are freshly unpacked from large cartons or boxes.

How to Minimize the Odor

1. Place in a well-ventilated area – Fresh air helps dissipate chemical odors quickly. A few hours to a day is usually enough.

2. Avoid direct sunlight – Sunlight can fade the colours and damage petals, so air them out in a shaded, airy space.

3. Separate bulk cartons – If you’ve received large orders, unpack stems gradually rather than leaving them all stacked together. This increases airflow and speeds up odor reduction.

4. Use gentle airflow – A soft fan or natural breeze can help, but avoid harsh air that may damage delicate petals.

Final Tip for Florists, Stylists, and Retailers

Once aired out, preserved flowers should be ready for display, arrangements, or events without any lingering odor. Proper handling ensures your blooms stay beautiful, safe, and pleasant for customers or clients.

Preserved flowers are a fantastic choice for weddings, events, retail displays, and long-lasting bouquets and with a little care, any initial odor disappears quickly, leaving only their natural beauty behind.