Fresh cut flower arrangements, whether homegrown or purchase, look fabulous in a vase. Here’s how and when to cut your own flowers, as well as how to keep flower bouquets and arrangements longer.
When to Cut Fresh Flowers
Cut garden flowers in the morning or early evening, when the stalks are filled with water. Midday heat is stressful to plants, causing them to wither more readily when cut.
For most flowers, avoid picking when in full bloom or they won’t last as long; pick when they are just starting to show color; however this is not true of roses…which don’t continue to develop.
How to Cut Flowers
Always use a sharp knife…avoid scissors which can pinch the water channels of the stalks.
Place the stems straight into a bucket of clean water as soon as possible after cutting.
If possible leave the flowers in their bucket of water in a cool, dark spot for a few hours to let them stabilize before arranging. Even better, leave them overnight.
Keep flowers as cool as possible but avoiding putting them in your fridge. Florists’ coolers range from 33 to 40 F, so your refrigerator won’t be cool enough and other food items could emit ethylene gas which shortens the life of cut flowers.
Cut Flowers’ Life
Mums last for a week or more.
Daylilies are gone after 1 day.
Tulips continue to grow after you arrange them.
Daffodils contain a type of sap that will shorten the vase life of other flowers…YIKES!
Prepping Cut Flowers
Strip all the leaves from the bottom half to two thirds of each stem. Leaves left under the waterline could rot and ruin the water quality.
Re-cut the stems, preferably underwater; otherwise the stem can take in too much air…especially true of roses.
Flowers like to be in warm water…80-110 F. Even spring flowers like warm water. Vase water does not need to be maintained at that temp, but always start cut flowers in warm, not cold water.
Display your flowers away from the full sun and hot and cold drafts.