How to Keep Cut Flowers Fresh: A Guide to Help

Nothing compares to the pleasure of admiring a magnificent bouquet of fresh and fragrant flowers, whose colors brighten up the whole house. If you are the happy owner of a garden, we know you want to enjoy the company of cut flowers and keep them fresh for several days or even weeks. Therefore, in the rows below, we show you how to cut flowers, and what stages of efficient conservation might be used. Let’s read together about:

* How to properly cut the flowers from your garden
* How to prepare cut flowers to last longer
* Tricks for keeping the freshness of flowers

How to Properly Cut the Flowers from Your Garden

When you buy flowers that are already cut, be sure to scrounge through all your options to find the freshest bunch and prepare them to be placed in the vase. If you have a garden, you should consider the following tips to guide you through the correct cutting procedures and how to make beautiful arrangements.

You should never cut from a plant that is not developed enough and also; you should not cut too much from a single plant in the same season. In general, it is best to cut the rods, when the inflorescence is half-open. You should not do so when it is completely open. You can cut peonies, roses, irises, and gladiolus when their buds are less than half opened, and dahlias and chrysanthemums when they have opened up to three quarters.

You should do the cutting early in the morning, before the dew dries, or late at night when the moisture level in the rods is at its highest. You should never cut flowers in the middle of the day when it is very hot. The best way to cut is to use a set of sharp scissors and always cut above a knot in order to stimulate the appearance of new inflorescences.

How to Prepare Cut Flowers to Last Longer

Whether you bought them, or you cut flowers by yourself, the flowers must be subjected to special treatment before they are placed in the vase. These treatments may differ, depending on the characteristics of each flower, but the steps are always the same:

* Leaf removal- The leaves should be removed at the bottom of the stem, below the level of the water in the vase. Otherwise, they may rot quicker and create an environment that is conducive to the development of bacteria that lead to a shortened life of cut flowers. The stems should be cut at an angle of 45 degrees to create a larger surface through in which the flowers can absorb water. In the case of woody stems, the stem can be crushed with the hammer or split to a length of about 2 inches, so that the water can penetrate more easily. However, in the case of carnations, chrysanthemums, and African violets, cutting the stems should be underwater.

* Application of shock treatment- The shock treatment differs from plant to plant, and always helps the flowers absorb more water. Begin by covering the inflorescences with paper to protect them from steam and insert the flower stems about 2 inches into hot water (with approximately 100-104 degrees Fahrenheit). Remove them after two to three minutes and place them in a larger quantity of cold water. In the first stage, the heat destroys the bacteria at the end of the stems and removes air from the rods, thus facilitating the absorption of cold water from the second stage. Also, to remove air bubbles from the rods, you can keep the stems under running water for five to ten minutes. This treatment is successfully applied to lilac, poppy, rose and chrysanthemum flowers.

For flowers with hollow stems on the inside, such as amaryllis, delphinium, and lupine, the shock treatment can be performed differently. Thus, turn the flowers where the stems are face up, and then fill the rods with water. Put on each stem on a small wool plug and tie the base of the stem with elastic so that it does not split. Then, the rods can be introduced into the hot water. The water inside keeps the stems firm and the cotton plug helps to absorb the water over time.

Flowers with soft and flexible stems, such as gerberas and tulips, need special treatment. Take a bunch of flowers and wrap them in paper to keep them upright, then put them in cold water for about two hours. Then, remove the paper and you can see that the stems are not bent due to the water absorbed.

Flowers that have stems filled with a milky or colorless liquid, as is the case with poppy or poinsettia, should be sealed before being placed in the vase. Sealing is done after splitting the rod to its length. It can either be done so by softening 1-2 inches of the rod in boiling water for a maximum of two minutes, or by using the flame of a candle for 30 seconds. Be sure that your cut flowers are kept in cool rooms, away from air currents.

Tricks for Keeping the Freshness of Flowers

You can keep the freshness of begonias and roses longer by adding a teaspoon of salt to each quarter of a liter of water. Salt helps flowers to absorb the water more efficiently. One teaspoon of sugar per quarter of water extends the life of chrysanthemums. A solution of 300 ml of water, 300 ml of lemonade and a teaspoon of sugar can also help keep the freshness of your cut flowers. When splitting or cutting flower stems you should always use sharp and clean utensils. Also, the water from the vase should be clean and fresh.

All in all, if you want to keep cut flowers as fresh as possible for a longer period, then you should take into consideration our suggestions and ways of treatment. Once you buy fresh flowers from your favorite florist be sure to follow our guide step by step to ensure longevity of your new flowers. If you choose to cut them yourself, then try to follow our suggestions an instructions when it comes to cutting.