Water Quality: 
 
It is best to use warm (100 to 104 degress F) water for the 
hydration of most fresh cut flowers. Warm water contains 
less air, flows more easily into the flower stem, and will 
hydrate cut flowers quicker than cold water. Some flowers 
do not like warm water and others need boiling water.  
 
Cleanliness: 
 
Bacteria, fungi and plant debris in vase water can block 
the flower stems and prevent water uptake. Most tap water 
is free of high levels of bacteria and fungi. However, 
bacteria and fungi can grow very rapidly in vase water. You 
should use a biocide(found in most floral 
food/preservatives) to help control the growth of bacteria 
and fungi. 
 
Vases and floral containers should always be washed 
thoroughly and be sterlized with a solution of chlorine 
based bleach between uses. For longest flower life, vase 
water should be chaged every third day, and replaced with a 
solution of fresh water and floral preservative. 
 
Floral preservatives and Treatments: 
 
Commercial floral food/preservatives, which are labeled 
under several different names are essentially the same in 
both ingredients and function. There are three primary 
ingredients in floral food/preservatives which work in 
harmony to extend the vase life of cut flowers. The primary 
ingredients include a sugar which provides nourishment for 
the cut flowers,a biocide which inhibits the growth of 
fungi and bacteria, and an acidfier, which lowers the pH of 
water. 
 
Hydration and Conditioning: 
 
 
Critical to beautiful long lasting flowers is your 
treatment of the flower after purchase or harvest. 
 
STEP 1 is to remove all foliage that will be below the 
water level of the vase. If this foliage is left on the 
stem it will decompose in the vase. Dirty vase water will 
produce ethylene which will cause early flower death. Dirty 
vase water will also enhance the growth of bacteria and 
fungi which will block the flower stems. Gently pull off 
all of the leaves taking care to not scrape the stems. If 
the stem is scrape and the xylem is damaged the uptake of 
water will be impeded. This is most important when removing 
thorns from roses. There are several "hand stripping tools" 
available in the marketplace. Unfortunately, most can cause 
damage to the flower stem. W e recommend the use of a soft, 
but impenetrable glove for the removal of rose thorns and 
foliage, which will prevent damage to both the rose stem 
and your hands. 
 
STEP 2 is to rehydrate the flower. To do this you will need 
a sharp knife and a dish-tub filled with warm water. Hold 
the end of the flower stem under water, and using a sharp 
knife cut off at an angel, at least two inches of the stem 
end. All the time holding the stem end under water. This 
new cut opens up the water-conducting vessels of the xylem. 
The cut is done under water to prevent air from entering 
the new cut. Then lift the flower straight up and out of 
the cutting tub, retaining a drop of water on the cut stem 
end. Place the flower in a holding vase filled with a 
solution of water and floral preservative/food. 
 
Never use scissor or shear when cutting flower stems. The 
two blade cut of scissors and shears squeezes the stems and 
crushes the water-conducting vessels of the xylem. 
 
STEP 3 is to allow flower to set into solution of water and 
floral preservative/food for a minimum two hours at room 
temperature prior to cool storage or arranging the flowers. 
The flowers need time to rehydrate fully and take up the 
carbohydrates and other ingredients in the floral 
preservative food. Some flower need as much a 24 hours of 
conditioning time prior to use. 
 
 
STEP 4 for the longest vase life after your flower are 
arranged, it is recommended that every three days, you 
re-cut the flower stems under water, rinse the lower 
portion of the stems to clean the vase, and add new floral 
preservative/food and water solution in the vase.