1. Start with a very clean vase. Fill it about halfway with fresh, room-temperature water.

2. Hold the daffodils next to your vase to gauge how much stem you'll need to trim.

3. Using a sharp knife or floral shears, cut stems underwater at a 45-degree angle so they don't sit flat on the bottom of the vase, for better water absorption. You can leave the protective husks on or gently remove them. Daffodils will last longer in shallow water.

4. Add the included cut-flower food to the vase; use the extra pack with your first change of water. Frequent re-cutting of the stems helps prolong the life of fleshy-stemmed flowers such as daffodils.Your daffodils might arrive with closed buds, but they will open over the next few days after conditioning.

Care Tip

Recondition the flowers every two to three days: Re-cut the stems, change the water, and add nourishment. To nourish 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, cold water. Keep fresh flowers in a cool area to help them last longer.

Daffodil Tip

Daffodils release a substance harmful to other flowers, so they are best kept to themselves in arrangements. If you'd like to mix them with other flowers, first place the cut stems in a container of cool, clean water to soak overnight. This soaking helps the daffodils release some of the harmful substance.

Comments (1)

Martha Stewart Member
March 21, 2018
I bought a small bunch (9 stems) of showing yellow but still unopened daffodils at the market, cut an inch off each stem with my razor sharp pocket knife and placed them in a clean beer glass with room temperature tap water. They’re in a cool place, out of direct sunlight and In less than 48 hours they’re ready for the composite bin. Is this the result of not adding cut flower food (which wasn’t included)?