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There are six different
species of ruscus, typically
growing as a bush or a shrub
and native to Europe,
Africa, and South West Asia.
In floristry, two main
species of ruscus are used.
"Hard" ruscus is basically a
straight stem, with dozens
of individual leaves bunched
on the stem. "Soft" or
"French" Ruscus however, is
rich array of smaller
petals, packed on a dramatic
falling branch. This variety
is perfect for use in church
pedestals, wedding bouquets
and is used widely at
Christmas.
Sumptuous and opulent, at
certain times of year demand
for soft ruscus is high -
florists must be quick to
secure a couple of wraps
during the busy seasons!
Perfect teamed with roses in
all colours, it is second to
none for dramatic effect.
Ruscus has small white
flowers and bears a
wonderful fruit, similar to
a Cranberry. The berries are
usually at their best in
winter - from September
right through to January -
and look stunning against
the dark green, waxy leaves
and branches.
Also known by some as
"butchers broom" - a name
dating back many years -
ruscus is not a difficult
foliage to cultivate. It
grows well in various soil
conditions and has immensely
strong roots. Propagation
should take place in the
autumn, carried out by
dividing the root ball.
Did you know?
The name "butchers broom" is said
to have come about due to
their branches being used
for sweeping butchers
stalls.
The young roots of the
ruscus were at one time
eaten like asparagus, to
which ruscus is closely
related. The roots can also
be boiled up and used to
make an infusion, once
thought to be useful for the
treatment of urinary
problems.
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