Shasta daisies (Chrysanthemum maximum) feature big white blooms and golden yellow centers. These perennials will bloom from mid-summer to autumn with very little attention, as long as they get adequate water and plenty of bright sunshine. With their long, sturdy stems, Shasta daisies will often stay fresh in a vase for as long as 10 days.
Purchase Shasta daisy plants at a greenhouse or garden center. Choose compact plants with green foliage, and avoid plants with dead or yellowing leaves.
Choose a planting site with well-draining soil and bright sunshine. Use a shovel or a tiller to cultivate the soil to a depth of at least 10 inches, then work at least 2 to 3 inches of well-rotted manure or compost into the top of the soil.
Dig a hole as deep as the Shasta daisy plant's root ball and twice as wide. Plant the Shasta daisy in the hole with the top of the plant's root ball even with the surface of the soil. Tamp soil lightly around the Shasta daisy plant and water deeply. If you are planting multiple Shasta daisies, allow 12 to 24 inches between each plant.
Water Shasta daisies regularly and don't allow the soil to dry out, especially on hot summer days. Feed Shasta daisy plants in early springtime and again in early summer using an all-purpose organic fertilizer.
Deadhead spent blooms to encourage a long blooming season. Cut Shasta daisies as often as desired for use in cut flower arrangements.
Cut the Shasta daisy plants down to 3 to 4 inches in the fall. Divide Shasta daisy plants in early spring every three to four years. Dig the clump of Shasta daisies with a garden fork and divide the Shasta daisies into smaller sections, each with a healthy root section. Plant the divisions immediately.