Regardless of the type of flowers, after cutting, their life is very short. In order for the bouquet to delight with its beauty and aroma for as long as possible, we recommend following a few simple rules.
- Remove thorns (if any) and excess leaves and cut the stems with a diagonal cut. This will prevent the plant from rotting and improve liquid absorption.
- Feed the plants with special fertilizers for bouquets. The flower will become brighter, vitality will triple, and the water in the vase will remain clean and transparent for a long time.
- Before unpacking the bouquet, let it stand for some time to adapt to the indoor microclimate, and keep the plants out of the frost for 30 minutes on the balcony.
- Do not put a vase with flowers in direct sunlight, near batteries and heating devices.
- Before placing the flowers in the vase, immerse them in a bath of water at room temperature for 15 minutes.
- You need to cut the stem with a sharp knife or garden secateurs so as not to damage the plant and cause rotting.
- You need to change the water at least once every 2 days. But be sure to cut the section, and it is preferable to do it under water.
- It is best to use melted water to keep flowers fresh. After freezing, all pathogenic microorganisms die. Immediately after thawing, add fertilizer and then plant flowers.
Tricks that florists use to preserve the freshness of cut flowers:
- Disassemble complex bouquets and place each type of flower separately.
- Roses stay alive longer if you add an aspirin tablet to 1 liter of water and pour this mixture into a vase.
- Shrub flowers, especially lilacs, like acidified water and sprays.
- Tulips feel better in cold water, so add ice to the water.
- Carnations, lilies and chrysanthemums need constant and careful pruning of dried and rotten parts of the plant.
- Gerberas should be cut short and placed in water with activated carbon.
- Disinfect vases with soap or vinegar before use.