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Matthiola incana
(ma-tee-OH-la in-KAH-na)
Common Name: Stock
Family Name: Brassicaceae (formerly Cruciferae)

Biennials with spiked inflorescences of single or double flowers in white, and shades of purple, lavender, yellow, and pink to red. Flowers have a spicy fragrance. Native to Europe. Flowers are supplied primarily from field grown plants in California and Arizona. Greenhouse-grown flowers are available January through June as well.

Consumer care
Recut stem bases, removing woody portions and excess foliage. Place stems in warm, clean water. Use a floral preservative to prevent odor in vase water. Change vase solution regularly. Place flowers away from excessive heat, drafts, or direct sunlight.
Retail handling
Preparation. treat stock as soon as possible to prevent water loss. Remove the woody base of the stem and any leaves that would be below the solution level.
Hydration. Use clean, deionized water at 80 to 100 F to hydrate stock. Make sure containers have been scrubbed out, preferably with commercial bleach, and rinsed thoroughly.
Preservative . Use a floral preservative.
Bacteria . Use a biocide to prevent foul odor from developing in the vase water. Add about one-half ounce (15 ml) of commercial bleach to each 2 gallons (8 L) of solution. Test the addition of bleach on a small scale before using extensively.
Temperature. Refrigerate stock at 40F (5 C).
Postproduction factors
Development at harvest . Stock is generally harvested when one-half to two thirds of the flowers are opened.
Preservatives. Although no research substantiates the effectiveness of floral preservatives with stock, use a biocide to control bacterial buildup in holding solution.
Temperature . Ideal temperature range for storing stock up to 3 days is 35 to 40F (2 to 5 C). Flowers freeze at 30 F (- 1C). Storage. Prolonged storage can result in loss of fragrance, which is rather spicy to begin with.