Check out this perfect little fellow. I snapped this shot a week ago when I went out for a hike in one of Toronto's gorgeous ravines. I love anemones. They make me so happy. I love their papery petals, their soft little centres and their delicate stems. As everything else is starting to settle down for winter, I really appreciate the anemones still going strong.
The great thing about Japanese anemones is that they too can be used successfully as cut flowers. I haven't done it yet myself but I have heard through the grapevine that you must sear freshly cut stems with a flame for a few seconds or dip them in boiling water for 30 seconds before conditioning them in tepid water.
In case you are keen to learn more about Japanese anemones, the Chicago Botanic Garden produced a great info sheet ( https://www.chicagobotanic.org/downloads/planteval_notes/no25_anemones.pdf ). After seeing these in gardens across Toronto, I was super curious to know what the difference was between this tall, waiflike garden variety and the short, thick florist variety (anemone coronaria). Although the CBG reading didn't answer all of my questions it was definitely informative.