In the early 1900s, peonies reigned as one of the country’s leading cut-flowers, in part because they can be stored in bud for months. Yes, months! And it’s surprisingly easy.

Here’s how you can do it yourself, in an article adapted from The American Cottage Gardener magazine by our good friend Nancy McDonald.

“Choose perfect buds of semi-double to double varieties (the heaviest ‘bomb’ types and singles don’t work as well). In the cool of early morning or late evening, cut buds on six-inch stems, just as the petals begin to loosen but are not yet open.

“Place in gallon-size, zip-lock freezer bags. I put ten to twelve buds per bag, with half the heads facing one way and half the other. Wet a small, new, cellulose sponge or clean dishcloth, wring it out so it’s just barely damp, and put it in the bag. Gently work as much air as possible out of the bag and seal it.

“Store flat in your refrigerator. You may wish to put the bag in a plastic storage box, so the buds don't get bruised by people rummaging for that last chicken leg. Make sure everyone in the house knows that they are not to be eaten.

“After the peonies outdoors are just a fragrant memory, start enjoying your stored ones. Cut an inch of stem (underwater is best) and put the peony in water all the way up to the bud. Within half an hour it will begin to open. Arrange in a vase or float in a bowl of water (a charming way to display peonies anytime). Floating ones seem to last the longest.

“Trim stems an inch shorter each day, if needed. Using this simple technique, I have stored buds for as long as three months, and dazzled everyone with bouquets in early September.”

And you can, too!