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FLORAL CARE AND HANDLING - Updated
April 24, 2008
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.
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