Start with a very clean vase. Fill it about halfway with fresh, cool water; add the included cut-flower food to the vase. Hold each stem next to your vase to gauge how much you'll need to trim. Fill a sink with cool water. Using a sharp knife or floral shears, cut stems underwater at a 45-degree angle. This prevents them from sitting flat in the vase and allows for better water absorption. Arrange the flowers in the vase.
Recondition the flowers every day: Recut the stems, change the water, and add nourishment. To feed your flowers after the flower food is used up, refill your vase with a solution of one teaspoon sugar and two drops liquid bleach per gallon of fresh, cool water. Display your flowers away from fruit and vegetables, which produce ethylene gas as they ripen; this causes cut flowers to deteriorate. Keep the flowers in a cool room, out of direct sun and away from sources of heat and drafts.