Keeping Fresh
Flowers Fresh
A
bouquet of fresh cut flowers is always a welcome
addition to any home or office. Fresh flowers can
brighten someone's day, deliver a meaningful
message, decorate a special occasion, distract us
from sorrow, and remind us of the gifts of nature.
Part of the intrinsic value of fresh cut flowers is
the fact that their beauty is so fleeting... making
them all the more precious.
Nonetheless, we usually want those fresh flowers to
last as long as possible. Fortunately, we can add
several days to the vase life of fresh cut flowers
by following the practices used by professional
florists to prolong the vitality of their products.
A small investment of time will pay off in the
extended enjoyment of your beautiful blossoms.
First, choose fresh flowers that are not yet fully
developed. Most cut flowers, with the exception of
some tropical flowers and fresh orchids, will
continue to open after they've been put into the
vase. Look for blossoms that are unblemished by
bruises and that feel firm to the touch. Foliage
should be crisp and green, not yellowing or becoming
mushy.
Upon bringing your fresh flowers home, mix up a
solution of commercially prepared fresh flower food.
There are many such products on the market, such as
AquaPlus™, Floralife®, and Chrysal™, and a packet or
two is usually included when you purchase cut
flowers. Be certain to ask for it. Most professional
florists will be happy even to sell you a larger
quantity of flower food from their own bulk
supplies. Fresh cut flowers benefit tremendously
from the use of these products, which contain three
main ingredients: first, sugar in a form which is
useable by the flowers so as to provide nutrition;
secondly, an acidifier such as citric acid to lower
the pH of the solution (cut flowers take up water
best if the pH is around 4.5, well below neutral);
third, a biocide to kill any bacteria that may be
present. Many of the current generation of fresh
flower nutrient solutions also contain an agent
which helps keep the water in the vase clear.
It is important to mix the flower food accurately.
Using too little can actually nourish the bacteria
instead of the flowers. Too much can "burn" the
petals. Mix the solution using lukewarm water - 110°
F. is ideal. Fresh flowers absorb water faster if
it's warm. You may have heard of some "home
remedies" for keeping cut flowers fresh, such as
adding pennies, bleach, aspirin, soda, or even vodka
to the water in the vase. Each of these quaint ideas
is based on some aspect of a cut flower's
requirements. But it is far more beneficial to use
the commercial products, accurately measured, which
have solid science behind their development.
Carefully unwrap your fresh cut flowers and remove
any foliage from the stems that would fall below the
water line in the vase. The leaves can rot
underwater and can harbor bacteria which would
decrease the life span of the cut blooms. Cut one to
two inches off from the bottoms of the stems, at a
steep angle. Use a sharp knife rather than scissors,
which can crush the vascular system of the stem and
impede the uptake of water and nutrients. If
practical, cut the stems under clean water.
Re-cutting helps to remove any blockages from the
stem, caused by callusing or air embolisms. Once the
stems have been freshly cut, immediately place the
flowers gently into the vase containing the nutrient
solution. Don't drop the stems in - this can bruise
the cut ends when they hit the bottom of the vase,
again damaging the vascular system. Never pound or
crush the stems of cut flowers, even woody branches,
for the same reason.
Once you've arranged the fresh flowers, place them
in an appropriate location, away from heat or
drafts. Never put them on top of a television set or
near a heat or air-conditioning vent. If possible,
keep them in a cooler location at night when you're
not enjoying them. Most cut flowers can be stored at
temperatures as low as 38° or 40° F., the
temperature of a home refrigerator. The exception
again would be tropical flowers such as fresh
orchids, anthuriums, and ginger blossoms; coming
from warm, steamy regions of the world, these
flowers are damaged by cold temperatures. Keep them
above 55° F. Also, be sure to keep your fresh
flowers away from ethylene gas, which is given off
by ripening fruit and other organic materials. Many
flowers are quite sensitive to ethylene, especially
carnations, freesias, and lilies, which
significantly shortens their vase life.
Check the water level in the vase daily, adding more
nutrient solution as necessary. Mist the fresh cut
flowers with plain water as often as possible, even
several times a day, helping to keep moisture in
their petals. Every few days, remove the flowers
from the vase, replace the water and flower food,
put a fresh cut on the stems, and arrange the
flowers back in their vase.
Your local florist has the experience to be able to
advise you on even more care and handling tips that
are helpful with specific varieties. For example,
hydrangeas can benefit from being completely
submerged under water for several minutes prior to
processing. Gladioli will open their florets faster
if you remove a couple of buds from the very tip of
the spike. With just a little effort, you can add
several days of enjoyment to your fresh cut
flowers... and their beauty may not be quite so
fleeting after all.
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