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. Using a sharp knife or floral shears, cut stem ends 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 as desired.

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. Afterwards, refill your vase with a solution of one teaspoon sugar and two drops liquid bleach per gallon of fresh water. Display your flowers away from fruit and vegetables, which produce ethylene gas as they ripen; this causes cut flowers to deteriorate rapidly.


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