|Mike & Christine brought these at Thanksgiving and they|
seemed to last forever.
- Remove any leaves that will be below the water line, as they decay and add bacteria to the water.
- Keep cut flowers out of direct sun, preferably in cool conditions, after all flowers keep their flowers in a refrigerator.
- Trim the bottoms of the stems, cutting at an angle to provide more cut surface through which water can be absorbed.
- Change the water often, cleaning the vase as well, to prevent growth of bacteria.
- Use the flower freshening sachet that usually comes with purchased cut flowers, else substitute sugar or aspirin.
- Don't mix daffodils with other flowers, they are toxic.
- Leaves also absorb water that is travelling up the stem toward the flower, so remove most but not all the leaves.
- Condition flowers (remove leaves, trim stems and place in clean water) at least one hour (up to overnight) before arranging. I tend to count conditioned flowers as sufficiently arranged, myself.
- If there are white bits at the bottom of the stem, cut up to the green part (this may only apply to tulips).
- Tulips and apparently roses like ice cubes in their water.
- One person claimed that flowers prefer bottled still water to tap. I'm not likely to follow this advice.
- Also, best to trim cut flowers while held under water.
- The shorter the stem, the longer the flower will last, as the water has less distance to travel. I would need new ideas about containers for this. It may have been an untested hypothesis.