The arrival of spring means daffodils, tulips, and other early bloomers that call to be cut. If you’re like me, bringing spring inside is one of the best ways to welcome the new season. And with the arrival of Easter and Mother’s Day, bouquets are bound to be given and received. You’ll want to keep your cut flowers as long as possible. Here are some tips to help you out:
- Cut flowers in early morning or evening
- Use room temperature water
- Change water daily
- Remove leaves that will be below the vase’s waterline
- Cut stems at a slight angle, not straight across the stem
- Make fresh stem cuts every few days to ensure the flower can properly absorb the water
Recipe: Make your own Cut Flower Food
Feeding your cut flowers encourages new buds and keeps bacteria from forming in the water. Best of all, it’s easy to make your own. Just add the following to a gallon of water:
- 2 teaspoons of bleach or lemon juice
- 1 tablespoon of sugar
Change water daily with this solution to keep your cut flowers looking their freshest.
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