Tricks of the Florist Trade: Making Cut Flowers Last Longer

My thanks to Chris Duquette, a simply GREAT florist, for all he has taught me over the years!

Here are some tips for your cut flowers:

• Make final cuts under running water and cut stems at an angle to increase the surface area for water intake. Try to avoid crushing the stems and place them in water as quickly as possible after cutting. When you cut the stem of a flower, a suction is created—thus the need for an immediate water source. Otherwise air gets up the stem. Also, never use a serrated blade: the cleaner the cut, the better.
• Add a packet of flower preservative to the water if it came with your bouquet, and follow the package directions; it will work better than homemade solutions.
• Remove all leaves that will fall below the water level; it helps enormously by decreasing bacteria.
• Swish bleach around an empty glass vase, pour off the excess (do not rinse out), and then fill with water. It helps keep the water clear.
• To perk up a wilted hydrangea, re-cut the stem and submerge the entire flower completely in water. It will come back to life!
• Add a mist of water daily to keep a steady flow of water and nutrients to the cut flowers. This is especially helpful with hydrangeas, ferns, and foliage.
• Use tepid water for most cut flowers. For tight buds that you want to open quickly, use warm water (no hotter than you can touch safely; if it burns you, it will burn the flowers). Never use frigid or scalding water. Once the blooms are open, use cool water. Putting them in the sun during the opening phase is good, but avoid sunlight when they’re in full bloom.