How to Process Cut Flowers
- 1). Keep the flowers in warm water as you work. This prevents wilting. Re-cut each flower stem at an angle using a sharp knife or scissors, because a freshly cut stem absorbs water freely. Remove at least 1 inch of stem to expose a fresh surface. Stems, particularly rose stems, should be cut under tepid running water. It is important to cut at a slant to increase the surface area the stem can draw water from. An angled cut also prevents the stem from being crushed and prevents the stem from resting on the container's bottom and decreasing water up-take.
- 2). Crush the ends of woody-stemmed flowers with a hammer to increase water uptake. Although they do not last as long as other cut flowers, many shrubs, such as lilac and forsythia, can be a source of cut flowers. They should be crushed with a hammer 3 or 4 inches from the stem's bottom for greater water absorption. Stems which release a milky substance, such as those of poppies, hydrangeas and poinsettias, must be seared with flame; otherwise the milk will contaminate the water. Char the stem's end by candle flame or over a stove burner. The ends may also be dipped into boiling water or alcohol. Flowers with milky stems need to be resealed each time they are cut.
- 3). Remove all the leaves that will be under water when the flowers are placed in the container. Submerged leaves decay and will shorten the life of flowers by encouraging microbes. Also remove any leaves that are diseased, damaged or insect-ridden. Any excess foliage should also be removed because excess foliage exposed to the air increases water loss.
- 4). Wash the container the flowers will be displayed in with a solution of 90 percent water and 10 percent bleach to kill bacteria. Fill the container with water to a depth of about half the length of the flower stems. Warm water (100° to 110° F) moves into the stem more quickly and easily than cold water. Water high in fluorides or salts shortens the life of cut flowers. If this is the case with your water, you may want to use a water filter or distilled water.
- 5). Add preservative to the water. Most florists include a package of preservative with their flowers; otherwise it can be bought at garden centers. Besides providing food, preservatives inhibit bacteria and fungi and increase water and nutrient uptake.
For a home-made solution, mix 2 tbsp. white vinegar, 2 tsp. sugar, 1/2 tsp. chlorine bleach and 1 quart water. Place the flowers in the water and arrange. Re-cut the stems every other day or so to ensure clear up-take of water. When the solution begins to get cloudy, which indicates the presence of microorganisms, replace the water and solution.
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