As you arrange cut flowers in a clean container or vase, be sure to remove all leaves below the waterline to avoid contaminating the water.
To improve your cut flower production, cut bouquets all spring.
Cut flowers in the morning or early evening. Flowers cut in midday will wither more rapidly.
Avoid cutting with scissors or clippers that pinch the stalks. A sharp knife is best.
Bring a water-filled container into the garden with you, and put stems in it immediately after cutting.
Prior to putting the flowers into a vase (with cold water), cut at least one inch from the bottom of the stem (cut stems underwater). This will allow the water in the vase to flow more freely into the stems.
Before arranging, leave newly-cut flowers in a cool, dark place for several hours so they can recover.
Add some 7Up or a heaping spoon full of sugar to the water. The energy from the sugar will help the blooms last longer. A few drops of lemon juice will keep water fresher.
Change the water (and 7Up) daily if you can. Fresh water will keep the flowers fresh longer.
Keep the flowers out of direct sunlight after you cut them and when they are in your home.
Put thin pieces of tape in a criss-cross pattern across the mouth of a vase to hold flowers upright.
If you want to give short stemmed flowers more length, slide them into soda straws before putting them in a vase.
If you want cut tulips to stand straight and not open up like inverted umbrellas, put a penny in the vase.
You can change the colors of cut flowers by putting the stems in warm water that contains food coloring. You’ll end up with some interesting rainbow blends.
Since cloudy water is not attractive in a clear vase, prevent water from clouding by adding a teaspoon of liquid bleach to each quart of vase water.