Q&A for How to Cut Flowers

When you first place the flowers into a vase, use warm water to begin with. Then trim the stems an inch (2.5cm) from the base, on the diagonal to provide the maximum surface area for uptake of water. Keep the flowers in a cool and well-ventilated area. Keep ripe fruit away from the flowers because the ethylene gas it releases can speed up the demise of your cut flowers. For more help on keeping cut flowers longer, see How to Make Fresh Flowers Last Longer .

Cut flowers that tend to last a long time in the vase include carnations, chrysanthemums, orchids, zinnia, alstroemeria, delphiniums, gladioli, lilies, sunflowers, peonies, dahlias, freesias, lavender, etc. Cut flowers can be kept longer if kept in a cool place that is well-ventilated and not near anything emitting ethylene gas, such as ripe fruit or dying flowers.

Yes, the temperature does matter. When the cut flowers are first added to the vase, the best temperature of the water is lukewarm (just warm) because it has little air (which could end up as air bubbles trapped in the stem, preventing water uptake). It also prevents a shock of sudden immersion in too cold water.

Cut flowers that wilt within a few hours of being placed into the vase often have blocked stems. This can occur as a result of trapped air bubbles or bacteria growing in the stem. To avoid this happening, always use a clean vase or container and remove all the leaves from the stem that sit below the water level. Flower food is often a good way to help the cut flowers thrive, as it should also contain a bacterial inhibitor.

Usually cut flowers have a short lifespan, then begin to deteriorate and die. However, in some cases the plant stem may develop roots, which can be planted in potting soil to try to make a new plant grow. Whether or not roots form depends on the length of time the flowers are left in the vase in water (it takes several weeks for roots to form) and the type of flower.