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A fresh bouquet instantly brightens
a room and a mood, but keeping those flowers vibrant takes a little
know-how. With the right care, the vase life of a bouquet can be
extended by days or weeks. Here is an easy guide to help your
flowers stay beautiful for as long as possible.
High-quality from the start
When purchasing flowers, select stems that are firm, the blooms are
robust, and are kept in fresh water. Avoid blooms that show signs of
wilt or drooping, soft buds, or discolored or fading foliage.
When harvesting flowers from your garden, maximize vase life by
using a sharp, clean bypass pruner or shear. Harvest flowers during
morning hours when the blooms are most hydrated and harvest at the
appropriate stage of openness for the species. Some species should
be harvested when partially or beginning (sunflowers, gladiolus,
peony, etc.) to open while others need to be fully open at the time
of harvest (zinnia, and dahlias).
Place cut flowers in water as soon as possible. Take a bucket of
fresh, clean water to the garden so cut stems are hydrated as soon
as possible. Take care to keep soil away from the cutting by keeping
stems off the ground and washing rain-splashed soil off the stems
before cutting.
Location, location, location
Where a bouquet is displayed affects the longevity of the blooms.
Even after being cut, flowers continue metabolic processes,
including photosynthesis and transpiration. Without roots to
replenish resources, blooms that exhaust available resources will
fade quickly. Slowing down the metabolism of cut flowers helps
prolong the vase life of a bouquet. Keep the bouquet away from heat,
including drafts and direct sources such as stoves and ovens, keep
out of direct sunlight, and away from ripening fruits that emit
ethylene gas, a plant hormone that promotes ripening.
Vessel and Water
A clean vase is essential for preventing the buildup of bacteria,
which can clog stems and shorten vase life. Wash containers with
hot, soapy water before use to destroy bacteria and fungi that can
negatively impact blooms.
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Once cut, flowers can no longer pull
moisture from their roots. Filling the vase to the near top with
water utilizes equalizing pressure to help hydrate the blooms. It
also ensures that the cut end of the bouquet stays submerged even if
water levels drop. If allowed to dry out, air can enter the vascular
tissue and block the uptake of water. Angular cuts on the stems help
increase surface area on the stem, increasing water uptake. Make a
fresh cut at each water change to keep stems open and available for
water absorption.
Use and keep water clean. Remove
foliage from the stems of cut flowers. Foliage submerged below the
water line will decay, causing bacterial growth that is detrimental
to blooms. Flower food packets contain a carbohydrate, citric acid,
and a biocide, and are recommended. Carbohydrates are sugars that
support bloom longevity, citric acid acidifies, and biocides both
work to inhibit the growth of bacteria. For flower food packets to
be most effective, dilute in the recommended amount of water per the
package instructions.
Good Growing Fact of the Week: Daffodil sap contains compounds,
alkaloids and polysaccharides, that negatively affect other flower
species in a cut flower bouquet. Without proper conditioning,
daffodils in a mixed bouquet can shorten the vase life of the other
species by up to half. To condition daffodils, place cuttings in
their own warm water for 12 to 24 hours prior to incorporating them
into a mixed bouquet.
[Emily Swihart
Horticulture Educator
University of Illinoi Extension] |
