Immersion preservation is an effective method for preserving plants. This process involves drying the plant after harvest, then immersing it in a bath of water, vegetable glycerin and food coloring. The solution must be heated to a minimum temperature of 40°C to allow the glycerin and pigments to penetrate the plant, thus providing long-lasting color and flexibility.
The main advantage of this technique compared to capillary stabilization is that it has no seasonality. Since the work is carried out on a dry raw material, plants preserved by immersion are available throughout the year in large quantities. In addition, preservation by immersion is more reliable and less risky than stabilization, which makes preserved plants more affordable.
However, it is important to note that preservation by immersion does not guarantee long-term preservation. The glycerin and water will slowly evaporate over time, causing gradual degradation of the vegetable. In addition, all the plant will have the same color, without the possibility of making different shades between the leaves and the stem.
In conclusion, immersion preservation is an effective method for conserving plants with advantages such as year-round availability, reliability, and affordability. However, it is important to consider limitations such as limited durability and uniform plant color.