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Flower Care

Fresh Flower Care

Tips for caring for your fresh flowers

So, you just had flowers delivered to you created by our talented Florists, now what?

1) Begin with a clean vase & good quality water!

Among the major deterrents to fresh cut flowers life is bacteria. Bacterias and fungi are almost everywhere and are prepared to go into the lower surface of the stem and multiply.

Always utilise warm (100/110) clean purified water as most blossoms take to warmer water more proficiently than cool. Some of the quality of normal water found in a vase takes on a significant role in a flowers life.

Sodium – Within high concentrations in tender water, if softened using sodium specifically, is dangerous to Carnations and Roses.

Fluoride – Put into normal water in many areas for oral health. While Fluoride may prevent cavities in the youngsters it is bad for Gerbera, Gladiolus, and Freesia.

Minerals – In lots of areas normal water is known as “hard” possesses high degrees of minerals.  Dissolved nutrients can and could block the rose stems capacity to hydrate properly.

2) The Use of Flower Food

While a flower is attached to the plant, it receives nourishment allowing it to grow and develop. When cut from the plant, it loses its source of nourishment and water. Fresh Flower Food has been developed to simulate the flower’s original environment, and allow the flower to fully develop (open).

While it is easy to find all sorts of home recipes and folklore about common household products that can be used to extend the life of your flowers, like many things this is best left to the professionals. Commercial Fresh Flower Food will increase the life of cut flowers and should always be used, these formula’s are scientifically developed, carefully balanced mixtures generally containing,

  • Sucrose (sugar); Sucrose serves as a source of energy (food) to make up for the loss of the functioning leaves and insures continued development and longevity of the flower. Like all other living things flowers require food energy, however too much sucrose can be a bad thing as it can “force” the life cycle of the flower to proceed faster than normal.
  • Acidifier; Most water supplies are alkaline and can reduce the life of cut flowers, an acidifier will help bring the waters pH closer to the acid pH of the cell sap. Slightly acidic water is taken up more readily through the stems than water that is neutral or alkaline. The acidifier also aids in stabilizing the pigment and the colour of the flowers.
  • Inhibitor of microorganisms (bacteria); Designed to retard the growth of bacteria in the water. While flowers require and “enjoy dining” on sucrose, so does bacteria. Cells of the water-transporting tissues in flowers can become blocked with microorganisms, inhibiting the flowers ability to hydrate and severely reducing longevity.
  • Agents To draw out certain salts, dirt, and debris which will settle rather then being drawn up the flower stem.

Follow the directions on the package and always use the recommended amount. Don’t take short cuts or “play it on the safe side” by using too much flower food, either way can be just as harmful.

3) Cut Stems & Remove Foliage

Re-cut the stems at an angle removing at least on inch of the stem. Always use a sharp knife or clippers rather than scissors as this will avoid crushing the stem and therefore the vascular system. The slanted cut opens more stem area for hydration and prevents the end of the stem from resting directly on the bottom of the vase impeding water flow.

Leaves that will be below the water line in the container must be removed. Leaves sitting in water will deteriorate and rot. Decaying leaves make a good medium for bacteria and fungi, which will plug the vascular system preventing hydration and eventually causing death. DO NOT remove all leaves along the stem length, the flowers require the leaves as part of their hydration process. Always be “gentle” during the removal of leaves, gashes or breaks in the stem surface are “open wounds” where bacteria may enter. Try using a soft, but impenetrable glove for the removal of rose thorns and foliage.

4) Last but not least

Check the water level daily and replenish as needed. If the water becomes cloudy, it should be completely exchanged for fresh. As the water level gets low, you must re-fill vases with fresh solution made with correct proportions of Fresh Flower Food and water.

NOTE For roses, this process can be performed on Day 1 (when you first purchase product), on Day 3, and again on Day 5, doing so will help you obtain maximum vase life.

Now, enjoy your flowers!

The Do’s and Dont’s Of Fresh Flower Care


  • Always utilise a clean vase with purified water.
  • Suggest to employ a fresh bloom food.<
  • Re-cut your flowers stems on a 45 degree slant primarily.
  • Always take away the leaves below the normal water lines.
  • Check the purified water daily and top it up always.
  • Remove any bouquets that as time passes look significantly less than pristine, as this could keep the remaining bouquets looking fresh.

Do not’s:

  • Never use a “do-it-yourself” replacement for bloom food such as aspirin, soda, or bleach.
  • Never remove all foliage from the stem
  • Never place your blossoms with or near fruit or tobacco smoke as both produce ethylene gas that will shorten blossom life.
  • Never place bouquets in sunlight, near a warmth register, or near another source of increased heat.
  • Never use rose food in crystal or material storage containers as the acid solution in the rose food will behave with steel (like the business lead in crystal)