How to Harvest, Condition, and Care for Cut Flowers (2024)

FAQs

How to Harvest, Condition, and Care for Cut Flowers? ›

Place cut stems immediately in an acidified, 130^o F solution. Leaving the stems dry even for a few hours will reduce the vase life of the cut stems. Flowers are sensitive to ethylene. Pretreatment with EthylBloc (an antiethylene compound) is recommended.

Place cut stems immediately in an acidified, 130^o F solution. Leaving the stems dry even for a few hours will reduce the vase life of the cut stems. Flowers are sensitive to ethylene. Pretreatment with EthylBloc (an antiethylene compound) is recommended.

Tips for Conditioning Flowers

The most important rule for conditioning flowers is to let them stand in a cool place, out of direct sunlight, in tepid water for several hours (preferably overnight). Add some cut-flower food; this will extend their bloom time by several days. Cut all stems on a 45 degree angle.

Cut flowers last longer in cool conditions. To prevent flowers from drying out and wilting, keep them away from drafts and heat sources. Avoid placing them where they will be exposed to direct sunlight or on top of radiators. If you place them near a window, the flowers can also quickly get damaged.

Always remove old and wilting flowers from arrangements. Keep vases and storage buckets clean and free of decaying plant material and bacteria. Change vase water every third day and use a commercial floral preservative / food. Keep floral arrangements away from ripening fruit, vegetables and tobacco smoke.

Dissolve 3 tablespoons sugar and 2 tablespoons white vinegar per quart (liter) of warm water. When you fill the vase, make sure the cut stems are covered by 3-4 inches (7-10 centimeters) of the prepared water. The sugar nourishes the plants, while the vinegar inhibits bacterial growth.

Fresh-cut flowers do not like extreme temperatures.

You may be planning to keep your flowers wrapped until you can give them to your special someone, but it is best to unwrap the stems and place the bouquet in a vase of water. Keep the water lukewarm – you don't want to heat or freeze the blooms.

Adding white granulated sugar to the vase water will give flowers nutrients they need to continue growing and developing. However, an antibacterial agent such as vinegar should also be added to prevent bacteria growth which can make the water appear cloudy and interrupt the stem's water uptake.

Keeping the flowers at a cool temperature throughout the whole process is crucial. As flowers and their leaves contain 70% to 95% water, storing them at the correct humidity to keep them hydrated is also important. Extend their life by an additional eight days by having a humidity count of 80% in the storage room.

What do florists often use to keep cut flowers prettier for longer? ›

Cut flowers benefit from sugar for nourishment and an acidic ingredient, such as aspirin, to help them absorb water. Cut-flower food provides all the nutrition stems need, so sprinkle the provided packet of food into your vase when you get the bouquet home.

If flowers go floppy or their heads droop, it is because they are not able to drink well enough to get water all the way up the stem. Take them out of the vase and let them relax for an hour. If they have heavy heads like tulips, you can bind the stems straight in a cone of newspaper and string.

Do's and Don'ts Of Fresh Flower Care

Always re-cut your flowers initially. Always remove the leaves below the water line. Always check the water daily and top it up. Remove any flowers that with time look less than pristine, as this will keep the remaining flowers looking fresh.

Cut-flower food provides all the nutrition stems need, but you can also use this formula: For every quart of water, add two aspirins, a teaspoon of sugar, and a few drops of bleach (to reduce bacteria). Check water level frequently to make sure stem ends are covered; change the water and re-cut stems every five days.

Flowers should be harvested in the morning (after dew has dried) or evening, not during the heat of the day. Ideally, flowers should be harvested in the morning when temperatures are low and plant water content is high. Make cuts to the plant to obtain long, sturdy stems.

Hydrating solutions are used immediately after harvest and are usually used for a short time, for example four hours. Some growers use hydrating solutions in the field to help prevent flowers from wilting and to restore wilted flowers.

Cut the stems to length with a clean, angled cut without leaving jagged edges that could lead to decay. Place prepared stems in a bucket of clean water and leave in a cool place for at least two to three hours or, ideally, overnight. This will allow the flowers to drink before being brought into a warmer environment.

Excessive water loss from flowers can lead to wilting and reduction in quality and vase life. After harvest, flowers should be removed from the field or greenhouse and refrigerated as soon as possible. Leaving the flowers out of water, in warm air or in warm drafts such as from a heater, causes considerable damage.