Cut cut flowers - longer fresh flowers

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The flower heads of cut flowers regularly evaporate water in the vase. You can only preserve the fresh and plump appearance if you supply fresh water over the stem. The only succeeds if the interface is clean, smooth and large area. Therefore, you contribute to durability with a proper cut.
Reasons for fast withering of cut flowers
A flower in the vase is not dead, you notice that many species in vases roots and can be used as an offshoot. Theoretically, a flower in the vase can last as long as it would hold on to the plant. Premature death occurs due to lack of water. This is often caused by cell debris at the interface, which clog the capillaries. Even germs that accumulate at the interface lead to such blockages of the channels. Other causes are small surfaces of the interface or leaking juices from the interfaces, which lead to additional water loss.
Hygiene and proper tools improve durability
Use only clean tools that cut well to cut the stems. Disinfect the vase and cutting tool with hot water and additionally use lemon juice to kill any remaining germs. For cutting your own sharp knives and scissors. The best cutting tool is a sharp knife without a saw blade. Hard stems can also be cut with a sharp secateurs. Household scissors are usually not sharp enough and squeeze the interfaces. These must not be crushed, but must be cut clean. Also, the stems must not fray. Should you observe crushed edges or fibrous cut surfaces after a cut, use a sharper tool to perform a new cut approximately 3 cm.
Cut the flower stems correctly
So that enough water can be absorbed through the cut surface, it must have a large surface area. An oblique cut across the entire width of the stem leads to a large oval cut surface. Cut all green non-woody stalks in this way unless hollow inside. This cut is suitable for tulips and cloves, for example. With hollow stems, the oblique cut is of little use, they should be cut crosswise parallel to the stalk. This cut is useful for cyclamen or Christmas roses. Woody and hard stems are generally unable to absorb water. Help the flowers by splitting the stem and peeling off a few centimeters of bark at the bottom. Do not knock hard stalks too softly because they will smash the small channels that the plants use to absorb water. In addition, large amounts of cell remains, which promote the colonization of bacteria.
Extinguishing cut flowers
Some flowers at the interface from a toxic mucus, which reduces the durability. Daffodils, lilies or hyacinths have this property. For this reason, for example, tulips in a bouquet together with daffodils only last very briefly. Place the slimy flowers separately in a jar of water for at least one hour, better for one day. Rinse the cut surface before placing the flowers as a bouquet in a vase. Do not cut the stems again.
Supply "bleeding" plants properly
Varieties that secrete large amounts of "milk" at the interface, such as poppy or euphorbia, lose larger amounts of juice. This loss can not be compensated by the water in the vase. You must therefore stop the bleeding. Hold the cut surface briefly in a gas flame. Another way to stop the discharge is boiling water. Dip the stem end about ten inches deep in boiling water for ten seconds. This method also kills adherent microorganisms. Still only expose bleeding stems from this treatment.
What else to consider in cut flowers
Remove any leaves and thorns that would later be in the vase in the water. The resulting additional open areas improve the water supply. In addition, you prevent a rotting of the leaves and an unnecessary burden of cut surfaces by bacteria. Since leaves cause more evaporation, it also makes sense to remove all leaves, but this may diminish the beauty of an ostrich. Therefore, leave a part of the leaves, decide on this point to your personal taste. Fertilization and seed formation is undesirable in the vase, and some flowers also tend to produce large amounts of high-staining pollen, causing stains. Cut the stamens out of the flowers so that these problems can not arise.
Small tricks for longer flowers
Inflorescences, in which successively from bottom to top always new flowers open, it will rarely create in vases and the top flowers open. For gladioli and freesia, it is therefore advisable to cut away the top three buds. The plant wastes no power after the cut for flowers that will not open anyway. Therefore, the underlying flowers are made stronger and last longer.
Fresh preservative for cut flowers
The agents hinder the growth of microorganisms and provide the plant with nutrients. Both lead to a longer shelf life. But no freshness-preserving agent can replace the careful preparation of a neat pruning of the stems. The cut is much more important for durability than a water additive.
Worth knowing about cut flower care shortly
Keep in mind that cut flowers are living plants! The flowers only give you a lot of pleasure if you look after the flowers carefully. The most important care measure is a correct cut of the stems. With the following little tips, however, you can extend the shelf life of the flowers in the vase significantly:

  • The stems must be thoroughly cleaned to avoid leaching in the water.
  • For this reason, all leaves are to be removed in vase height.
  • The flowers should immediately after being cut into the water, to prevent air from entering the ducts.
  • Therefore, it is recommended to cut the stems again with a smooth knife cut and immediately afterwards to give into the vase.
  • Thorough cleaning of the vase is the top priority! With brush, hot water and detergent you get to the bacteria to body.
  • The vase water must not - as usually wrongly assumed - be very cold, but should have a temperature of about 35° C.

Special nutrient solution is a true elixir of life for cut flowers. On the one hand, it inhibits the formation of bacteria and fungi and, on the other hand, supplies the vital energy. With this solution, the flowers stay fresher for much longer - it more than doubles their lifetime! More tips:

  • The flower vase should never be placed near fruit. This exudes a ripening gas, which reduces the durability of plants.
  • A copper coin (cent coin) in the water helps to prevent the formation of rot.
  • During the day cut flowers should not stand directly in the sun or be exposed to drafts.
  • Life extending is also the vase overnight in a cool room to ask.
  • SOS for a withered ostrich: you treat it to a water bath. It is possible that flowers and leaves will recover quickly.
  • A drop of vinegar or lemon juice in the vase water neutralizes the calcium content of the water and prevents the formation of rot.

And finally: Can sugar be a sensible flower food? - Yes, but a small pinch of sugar is enough. Too much to achieve the opposite: the flowers rot even faster. Because sugar has the disadvantage that it promotes the growth of microorganisms. The correct dosage is here a tightrope walk, so you should rather do without it and resort to the commercially available flower food as reliable food.

Video Board: How To Keep Cut Flowers Fresh.

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