The Complete Professional Guide to Longer Lasting Blooms for Florists and Customers
Flower preservatives and nutrients are wasted on blooms placed in a dirty vase. Bacteria, fungi, and algal residues from previous arrangements quickly enter the stem vessels, blocking water uptake within hours.
In addition to being spotless, the container must be large enough to comfortably hold the bouquet. Ideally, a vase should be at least as wide at the bottom as it is at the top, allowing stems ample space for maximum unrestricted water intake.
A commercial floral preservative (which florists should supply with every cut flower purchase) should be dissolved into fresh, lukewarm water — with one key exception: spring bulb flowers (such as tulips, daffodils, and hyacinths), which thrive in cold water.
Remove any water phials or plastic tubes placed on individual stems for transit. The single most vital factor in extended vase life is the cut stem end.
Submerge the cut stem ends under water and slice 12 to 25 mm (half an inch to an inch) off the bottom at a 45-degree angle using a very sharp floral knife or bypass pruners.
Strip off all foliage, thorns, and leaves from the portion of the stem that will sit below the water level. Leaves submerged in water decompose rapidly, feeding bacterial growth that fouls the vase water within 24 to 48 hours and causes premature stem collapse.
Ensure stem ends are not smashed flush against the bottom of the container (which prevents water intake) and confirm that shorter stems reach the water solution.
Display flowers away from direct draughts, air conditioning vents, and direct sunlight. The ideal environment has cool ambient temperatures and relatively high humidity. While full sun desiccates petals, bright indirect light helps remaining foliage sustain cellular respiration.
Ethylene is a natural, invisible plant hormone gas that triggers premature aging and petal shatter. Fresh ripening fruits (especially bananas, apples, and pears), vegetables, and decaying floral material release high volumes of ethylene.
Keep floral arrangements completely isolated from fruit bowls, and immediately remove any dying or wilting stems from the display before they release ethylene that damages adjacent healthy blooms.
When an arrangement has finished, discard all plant material and sanitize the vase thoroughly before storing. Soak the vase in a warm water solution with a dash of household bleach or chlorine biocide to eliminate lingering fungal spores and bacteria.