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How to care for cut flowers

Unwrap your flowers whether they have been gift wrapped or just provided in shop paper or wrap.

You must then re-cut the stem ends at an angle of about 45° with a sharp knife or scissors, taking off approximately one inch. This opens up the vascular system and enables the stem to take in water. The cells at the base of the stem will have died as the stem end dries up, this only takes a matter of minutes. Cutting the stem at an angle helps the cells take in water as it increases the surface area of each cell.

Do not hammer, crush or otherwise damage your stem ends as this only destroys cell structure and reduces the possibility of water intake.

Place them in deep water prior to arranging in a clean container, having removed any foliage which will be below the water level. Rotting foliage in the water will cause bacterial growth that will reduce the vase life of your flowers. The deeper the stems can be under water the easier it will be for the stem to draw water up to the flower head.

Use fresh cut flower food provided by your florist. This should be dissolved in the water in the stated strength. It provides the nutrients your flowers need (potassium, phosphorous and nitrogen) for longevity and also contains anti-bacterial properties to help keep the water clean.

Do not be tempted to use the flower food in higher concentration. This will be detrimental to the flowers as it will begin the process of reverse-osmosis, causing all nutrients to be drawn out of the stem and into the water.