7 Tips to keep the bouquet in the vase longer

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Whether in the living room or on the patio table: A bouquet of flowers makes a good mood - and does not necessarily have to be from the florist! Many flowers from their own garden are also very suitable as cut flowers. But no matter whether the bouquet comes from the professional or is self-made - it should be durable in both cases. With these seven tricks, your bouquet stays fresh for as long as possible.

1. The correct cutting time

If you cut your bouquet in the garden yourself, you should note that every cut for the plant and also for the cut flowers means stress. It can cause the flowers to wilt if not properly cared for. To reduce the stress factor, one should choose a time of day when the flowers are as vital as possible. This is the case in the early morning, because at that time heat, sunbeams and wind do not weaken the plants so much. An evening cut is recommended if the day was not too hot and dry. During the day you should cut only in overcast skies and cooler temperatures.
If, due to time constraints, you can only trim your flowers during the day, we recommend placing a bucket of water in a shady spot in your garden and immediately placing the cut flowers in the bucket. The hot lunch time you should avoid in any case!

Harvest cut flowers

Some flowering shrubs such as hydrangeas are well suited as cut flowers

2. Make flowers cool

Of course you can arrange the cut flowers immediately after cutting in a vase. But it is better to cool the flowers for a few hours or even overnight in the dark. A garage or a cool shed are particularly suitable for this purpose. The flowers should be up to their neck in water.

But beware: Do not place your bouquet close to fruit or vegetables - either before or after arranging. Fruits and vegetables produce a ripened gas called ethylene, which makes the cut flowers wither faster. Some plants react weaker, others tend to be more responsive to ethylene, so choosing the right vase for the flower vase can mean a much longer life for the flowers.

3. Remove the lower leaves

Sick and damaged leaves of cut flowers are cut off immediately after harvest. Thereafter, all leaves are removed, which would later be in the water. Otherwise, they could release substances to the water, which would promote rot and negatively affect their shelf life. Generally, all leaves are removed in the lower third of the flower stalk. In order to reduce the loss of water through evaporation, but some leaves should be cut in the upper part of the stem - so the water can be used mainly for the supply of the petals. Among the flowers that should rather be removed a few more leaves, for example, include roses and chrysanthemums and large-leaved species such as lilac, hydrangeas and sunflowers.

cut with sharp knives

Use a sharp knife to cut bouquets

4. Use a sharp knife

When cutting the flowers, the water flow and thus the supply of flowers and leaves is interrupted. When transported without water, the cut surface at the end of the flower stem also dries quickly. Often you hear that you should cut the stem ends before arranging diagonally, so that the plants can absorb more water. Experts are of the opinion that this brings nothing, since the number of truncated cable paths does not change. It is much more important to work with the sharpest possible knife and to place the cut flowers in the water immediately after harvesting. This prevents air from entering the cut vessels.

5. Lukewarm water is better than cold

Lukewarm water is the most easily absorbed by cut flowers. Clean, stale rainwater or alternatively stale water from the kettle is particularly good, since it contains only a few minerals that could interfere with the water absorption. Avoid cold water from the tap. If you have arranged your bouquet right after the harvest, check the water level in the vase several times. In the first hours after cutting, the flowers are particularly thirsty.

Bouquet with lilies

Elegant bouquet with lilies

6. Change water regularly

In order to improve the water absorption, it is recommended to renew the flowering water daily and to re-cut the flower stalks. In the water, germs form very quickly, which clog the pathways. Cut the stalk with a sharp knife at a shallow angle below and split it about 2.5 centimeters deep.
Incidentally, in the past, it was advised to knock flat, woody stalks of roses and lilac with a hammer before putting them in the vase. However, that brings nothing - on the contrary: The shredded stem base disturbs only the water absorption.

7. Use fresh preservative

When one buys his cut flowers from the florist, one usually gets a freshness preservative. But even bouquets from your own garden can make life easier with a little fresh preservative. In the retail trade, various fresh food products are available as granules or in liquid form. Our recommendation: Take the liquid version, as it can be absorbed more easily by the flowers. Food preservatives consist of sugar and antibacterial substances that are designed to prevent bacteria from spreading in the water. When used correctly, the daily water exchange is unnecessary. A commercial pack is enough for half a liter of water.

Video Board: Tips & Tricks: Keeping Flowers Alive Longer.

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