Keep flowers lovely and blooming with these 8 easy tips.
Start with a clean vase. Wash the vase thoroughly using soap and hot water.
Re-cut delivered flowers. Re-cut the stems in a basin of water, or under running water. This prevents air bubbles from entering and blocking the stem.
Cut your own flowers. Cut flowers in the morning, when stems are firm. For flowers with multiple flowers on a stalk, cut the stem when at least one of the buds is about to flower. For flowers which grow on individual stems, cut when they are fully open. To avoid water loss, put the end of cut flowers in lukewarm water immediately after you cut them.
Use a sharp knife. Scissors compact the stem, making it harder for flowers to gather water and nutrients. Use a sharp, clean knife, and cut the stem at a 45 degree angle to give the stem maximum surface area for drinking and eating.
Trim and cull. Trim off any foliage that will be submerged in the vase, but don’t remove all the foliage from the stem. Remove spent flowers and brown petals.
Feeding. Use the small plant food packets that come with purchased flowers. For flowers you cut yourself, mix 2 tbsp of lemon juice, 1 tbsp of sugar, 1/4 tsp of chlorine bleach in 1 qt of warm water, then use the mix to fill the vase.
Water well. Flowers absorb lukewarm water (around 100 degrees) more readily than cold water. Also, avoid using soft water, as the additional sodium harms the flowers. If you have hard water and really want those blooms to last, use demineralized water. Top up the water every day.
Light and temperature. Cut flowers do best in a cool place, away from drafts, heaters, fireplaces and ripening fruit.
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