Keep Cut Flowers Fresh Longer

May 25, 2011
Liz Pennies

Holding Bunch Of Flowers - Ambro

How to get the most longevity out of fresh cut flower arrangements.

Mother’s Day, anniversaries, Valentine's Day, birthdays, graduations … There are so many occasions that call for celebration with bouquets of flowers. And whether it be carnations, roses, or daisies, the same question crosses every arrangement: how do you keep them looking fresh, getting your full money’s worth out of them? Here are a few simple steps to help.

Snip Snip

When a flower is originally cut there is a small amount of sap, or “milk,” that will escape through the wound. As this fluid dries, it hardens much like a scab forms on skin. This organic barrier is very difficult to penetrate and therefore the water the plant tissue needs cannot be properly absorbed. To make the process more efficient, give the stems another cut, just before placing them in your display. It is not necessary to cut much of the stem off; a centimeter to an inch will do just fine. The goal is only to remove that outer layer that has hardened.

When making that cut remember that the more surface you can expose to water the better the plant can absorb. So, if possible, make it a diagonal cut. (Think how a quill pen is angled at the tip.) This will give the stem ample access to drink in all the moisture it needs. For best results, make the incision submerged in water to limit the exposure to air.

Water

We have already established that water is an indisputable necessity. But what water is best? Many people make the mistake of thinking that ice cold water should be used for a new fresh display. However, this is incorrect. Cold water, as it will with any organic substance it comes into contact with, will cause constriction. All of those little pores the flower absorbs the water through tighten up, restricting the amount of fluid it can access. Whereas, yes, a cooler climate can help keep those petals looking healthier longer, water shock is not where that approach should be applied. It may be ideal to find a place in your home that the flowers will be kept as cool as possible, but the water you are placing them in should be at room temperature.

Chlorinated tap water is often brought into question. Is it good for the flower? Wouldn’t it be better to use bottled water or distilled? Surprisingly enough, the answer is no. Whereas water with a neutral pH is fantastic for humans and animals, many plants often prefer a slightly acidic pH. In fact, some fresh flower enthusiasts will even go so far as to add a few drops of Clorox Bleach to the vase water to prolong life. (There are many varying recipes available for such a solution on the internet.)

One such recipe was created by Dr. Joseph E. Houland, of University of Nevada, in 1983.

Mix:

2 tablespoons of fresh lemon juice
1 tablespoon of sugar
1/2 teaspoon of chlorine bleach
1 quart (4 cups) water

Why does adding bleach to the water work? Because it helps to kill all of those nasty bacteria and harmful microorganisms that are eager to feast off of the tissues of your flowers. So, in addition to a healthy sterile water supply it is imperative to use a clean fresh vase for your displays as well. Also, make sure to remove any dead or dying blooms and leaves, ESPECIALLY those that rest below the water line to prevent reintroduction and spread of these harmful entities to the water.

Food

Removing a flower from the ground is removing it from its food supply. Most florists will give packets of “floral food” to add to your vase. And even many generic flower stands will have a packet rubber banded right in the bouquet where the stems are tied. When selecting your flowers, be sure that one of these packets are included or ask a sales clerk if they have one if it’s missing. Many flower stands keep extras handy. If there isn’t a food packet available, or if you are cutting your own flowers from a personal garden or a wild field, try adding 1 tspn sugar per 1 quart of your vase water, to act as a supplement. (Do not use a sugar substitute.) Many of the bleach recipes mentioned above include sugar for this purpose as well.

Placement

Where your flowers rest can also affect the longevity of your display. There is a reason most professional florists will use refrigerated units to house their arrangements. A cooler climate is better. However, there is no need to go overboard. Placement directly in front of an air conditioner can dry them out prematurely, and let’s face it, what fun is having to open our refrigerator door to see the pretty bouquet? When resting your flowers on a table at home or desk at work, simply keep in mind to take a look around to make sure you are not placing them near a heating vent or radiator. Or where the sun is going to slow roast them.

Another large factor in premature wilting is contact with ethylene gas. Ethylene gas is release by plant tissue that is decaying. This is another reason it is very important to remove any dying leaves or blooms from your arrangement, as they will increase the speed at which the rest of the arrangement wilts. But equally important is to be sure you do not have a bowl of fresh fruit near your display as well. Fruits, like bananas and apples, have high ethylene gas productions and should be kept as far away from your fresh flowers as possible.

With access to proper nutrients, clean water, and a cool and well ventilated area, you will be able to enjoy that display a little longer, and with it, the happy memories they were in celebration of, getting you the most “bloom” for your buck.