6.9 Harvest, storage and preparation for sale
The flower stem and leaves are harvested together. Narcissi forced in trays are cut off just above the bulb. In mobile greenhouses Narcissi flowers are snapped off the bulb, planting depth permitting. Although Narcissi that are planted upright at not too great a depth are often cut with knives. It is important that the collar, which holds the flowers and leaves together is included. Narcissi flowers marketed with their leaves have a greater commercial value. To ensure that the collars grow to their full length, the bulbs must complete their entire cold period.

The flowers must be removed from the greenhouse immediately and placed in a cold room, preferably in cold water at 1-2°C and at a high relative humidity (90%). The high relative humidity ensures that the spathes remains supple, preventing problems later in the vase. When the product temperature has fallen to appr. 2°C the flowers can be bunched (10 flowers per bunch).

Bunches are then transferred to the cold room where they are stood upright either dry or in water, or are transported in a refrigerated unit. The flowers should never be stored for more than three days on the premises.

Clean the flower containers thoroughly after use as narcissi release a slimy substance that affects the keeping quality of other flowers.