Once out of water, cut flower stems seal up and inhibit water absorption. So, when you get home,
using a sharp knife, clippers or garden shears (but not household scissors), cut stem ends on the 45* diagonal about one inch from the bottom. The angled cut provides greater area for water take-up, and the stem then stands on a point, allowing water to be in contact with the cut surface.
Our flowers are all grown by Jan Blomgren at Windflower Farm. She usually includes a small packet of a flora care mixture to sustain the life of your cut flowers. But, should that be missing, or you change the water, or have other cut flowers to care for, we include the following
To survive, flowers need three ingredients: carbohydrates, biocides, and acidifiers. Carbs are necessary for cell metabolism, biocides com- bat bacteria and are necessary for maintaining plant health, and acidifiers adjust the pH of the water to facilitate and increase water uptake. Normally, flowers get what they need from the plant, but when severed from the plant, flowers are deprived of these essential substances. In the recipe below, sugar is the carb for nutrition, bleach keeps the water clear of bacteria, and the citric acids gently acidify the water.
Homemade Flower Preservative
(in case Windflower Farm omits that little bag)
To each quart of lukewarm water add:
1 tsp sugar
1 tsp household bleach
2 tsp lemon or lime juice (or vinegar)
Enjoy!
Technical information from Brooklyn Botanic Garden's Cut Flower Care.