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. Remove any foliage (leaves) that will fall below the waterline; submerged foliage can rot and encourage bacteria that shorten bloom life. 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 two to three days: Recut the stems, change the water, and add nourishment. Use the extra pack of cut-flower food with your first change of water. Once the food is used up, refill your vase with a solution of one teaspoon sugar and two drops liquid bleach per gallon of water. Keep your flowers away from fruit and vegetables, which produce ethylene gas as they ripen; this causes cut flowers to rapidly deteriorate. Display your flowers in a cool room, out of direct sun and away from sources of heat and drafts.