Why cut flowers and foliage need care?

There are several things that happen to flowers when they are cut from the earth.

Roots Are a Water Filter - A flower’s roots act as a filtering system preventing bacteria from entering the stem. The roots also provide a source of clean and PH balanced water as well as feeding the plant the correct minerals.

No Roots, No Filter - When flowers are cut from the earth, the filtering system is removed leaving the flower free to draw up unfiltered water, air, and bacteria. This blocks the stem, which interferes with water uptake.

8 STEPS TO KEEPING CUT FLOWERS FRESH FOR LONGER

1. WASH YOUR VASES / BUCKETS THOROUGHLY

2. FILLING THE VASES / BUCKETS WITH WATER

3. WHAT TYPE OF STEM

4. ONLY USE FLOWER FOOD

5. PREPARE YOUR STEMS -REMOVE FOLIAGE FROM BELOW THE WATERLINE

6. CUT THE STEMS AT AN ANGLE WITH THE SHARP SCISSORS

7. PLACE IN A SUITABLE LOCATION – A COLD ROOM FOR ATLEAST 24 HOURS

8. CHECK REGULARLY

8 STEPS TO KEEPING CUT FLOWERS FRESH FOR LONGER

1.WASH YOUR VASES / BUCKETS THOROUGHLY

Carefully wash your vase with hot water & a small cap of detergent together with a sponge.

Why?

This is the first step to ensuring no bacteria is present when water and flowers are introduced into the vase.

2. FILLING THE VASES / BUCKETS WITH WATER

Once you’ve done that, put the vase/bucket to one side and leave it for a while to allow some of the larger air bubbles to escape and for the water to reach room temperature.

Why?

Flowers take warmer water in more efficiently than cold so, putting fresh flowers in warmer water for their first drink is crucial. Air bubbles can get stuck in the bottom of stems which can interfere with water uptake.

3. WHAT TYPE OF STEM

Look at the stems of your flowers, if they are predominantly woody stems like these roses, they prefer a deep drink, fill the vase up to around 2/3rds full with tap water.

If the stems are predominantly softer stems (like tulips) then fill the vase just under half way with tap water, they prefer a more shallow drink.

· Hollow stems – inverted and filled the stem with water, plugged with cotton wool

4. ONLY USE FLOWER FOOD

Add a flower food sachet to your vase of water and make sure it’s fully dissolved with a quick stir. What is Flower Food? Flower food is a concoction of bleach (bactericide), sugar, and citric acid (acidifier). The three ingredients contained in flower food create the perfect environment for cut flowers. Be Careful not to Overdose If you’re being creative with your blooms and split them into small bouquets, make sure you still use the sachet but be careful not to overdose. The average sachet will contain the right dosage for 1 litre of water.

Why does it work?

Bleach eliminates harmful bacteria. Sugar provides flowers with the energy to allow them to blossom. Citric acid balances the PH of tap water dissolves air bubbles and improves the effectiveness of the bleach.

Avoid Old Wives Tales - • Such as adding a penny, vodka, aspirin, or lemonade, don’t work because they don’t combine the three key ingredients to make the perfect environment for cut flowers. • Take lemonade, for example, although lemonade will provide the much-needed sugar cut flowers need for energy, without the bleach, bacteria will also thrive on this sugar. Lemonade also contains a lot of bubbles which will clog stems very easily and this isn’t good.

5. PREPARE YOUR STEMS -REMOVE FOLIAGE FROM BELOW THE WATERLINE

Remove any foliage that will fall below the waterline of your vase.

Why?
If any foliage is left below the waterline, it will firstly introduce bacteria back into your clean water and will also decompose quickly being submerged.

Clean vases or buckets, sharp floristry scissors, foliage stripper and flower food.

6. CUT THE STEMS AT AN ANGLE WITH THE SHARP SCISSORS

Why?

Cutting the stems with sharp scissors/knife ensures that the cut is clean this aids water uptake and that the stem doesn't get damaged/crushed. Cutting at an angle creates a larger opening at the base of the stem for more water uptake and stops the flowers or foliage from sitting flat on the bottom of the vase.

Place Straight into Water

Once your flowers have been cut, place them immediately into your vase of water.

Why?
As water evaporates from leaves and the head it creates natural pressure which sucks up water. When the stems have been cut, get them back into your vase sooner rather than later as the stem will suck up surrounding air and dust which clogs the stems.

7. PLACE IN A SUITABLE LOCATION – A COLD ROOM FOR ATLEAST 24 HOURS

Keep your flowers in a cool location away from sources of heat - radiators, direct sunlight such as windowsills, and drafts from windows or doors.
Also: Keep your flowers away from any fruit or vegetables.

Why?
When cut flowers are subject to heat it causes them to release more water (transpire) than they can draw up the stem causing wilting to occur. That’s why wilting flowers are very moist at the head of the stem. Fruit releases ethylene gas as it ripens which poisons cut flowers causing wilting and browning.

8. CHECK REGULARLY

Try not to neglect your flowers for more than 2-3 days. Be sure to take them out the vase to change trim them.

Avoid Cloudy Water

Check the quality of your vase water, if it is slightly cloudy, change it for fresh water and repeat step 2.

Why?
No matter how meticulous you have been with your vase, flower food, and cutting, bacteria will still form and attach to the end of your flower stems and discolour your water. This is the most frequent cause for a short vase life so keeping on top of this is key to long life flowers.

If the water is clear, top it up with tap water and remove any floating foliage

Once your water is ready, repeat step 4 and cut the stems removing at least an inch from the bottom.

Why?
Cutting at least an inch from the bottom allows an otherwise clogged stem to reopen and take up much more water.

Any conditioning queries please email me….