Simply by

taking a few quick minutes to freshen a bouquet, retarding the bacterial growth, you can increase the beauty and life of a bouquet of flowers while also creating a bright, appealing floral arrangement that will last well

beyond its anticipated

expiration.

 

1. Florists realize the virtue of cutting flower stems under water before transferring them from bucket to vase. When flower and foliage stems are exposed to air they will immediately begin to seal up inhibiting the absorption of much needed nutrients. Secondly, when fresh cut stems are exposed to air, bubbles of air become trapped in the stems, preventing the steady flow of water to uptake through the stem.

 

2. Florists and commercial growers use lukewarm water for their cut flowers. The water temperature should be comfortable to the wrist, approximately 100F to 110F. The object is to facilitate the water and nutrients to get to the head of the flower as quickly as possible. Warm water molecules move faster than cold water molecules and thus will greatly enhance the absorption process. The one exception to this rule is bulb flowers, such as tulips, tend to thrive in cooler water.

              Flower Preservative Recipe:

1 teaspoon sugar

1 teaspoon bleach

2 teaspoons lemon or lime juice

1 quart lukewarm water

 

3. Florists know that a well balanced preservative solution drastically increases the longevity of cut flowers. Under normal circumstances, the plant will supply what the flower needs; however, when severed, the flower becomes immediately deprived of these essential nutrients. Commercial preservatives offer a form of these nutrients to the cut flower. Such solutions contain sugar for nutrition, antibiotics to fight bacteria, and citric acid to add necessary acidity to the water. When using a commercially produced or homemade preservative, always be sure to use the recommended measurements. The recipe included with this article offers the same preservative properties found in most commercial brands, and is extremely effective in prolonging the vase life. 

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4. Florists know that clean, bacteria free, shears or clippers, made specifically for cutting plant stems vastly improves a flowers ability to uptake fluids. Using ordinary scissors, made for cutting fabric or paper will crush the flowers vascular system, and prevent proper water uptake. A bulkier gauge tool, designed for cutting stems, will create a sharper cut, causing less damage to the stems delicate vain system.