Master Gardener^sm Column for the Week of March 10, 2003
Charlie Spencer
Brunswick County Extension Master Gardener^sm Volunteer

Cut flowers can bring color into your home any time of the year. Whether they come from the florist or from your own garden, you will want them to remain attractive for as long as possible. The following information is provided by North Carolina Cooperative Extension Service Specialists at North Carolina State University.

Flowers should be cut at the coolest and driest time of the day which is generally in the morning.

Cut flowers at the proper stage of development. Generally, bulb flowers should be cut when 50 percent colored or just open.

Some flowers (e.g. tulips) should be wrapped in a bundle and placed in water for a few hours prior to placing in a vase or arrangement. This allows the flower stems to acclimate and condition themselves to the cut conditions.

When cut, some bulb flowers (i.e. daffodils) have a toxic effect on other cut flowers. The alkaloid juice of daffodils can shorten the life of other flowers so they must be conditioned separately in tepid water for several hours to harden them off. Then they can be mixed with other flowers in an arrangement.

Re-cut the flower stems using a sharp knife. Remove at least 1/2 inch of stem to expose a fresh surface. Stems, especially rose stems, should be re-cut under water.

A freshly cut stem absorbs water freely, so it is important to cut at a slant to avoid crushing the stem and to prevent a flat-cut end from resting on the bottom of the vase. The slant cut facilitates stem insertion into florists' foam. Place the re-cut flowers in water immediately.

Remove excess foliage. Excess foliage exposed to the air increases water loss. Submerged leaves decay and hasten the decline of cut flowers by encouraging microbial growth.

Do not mix fresh flowers with old or damaged flowers or with fruits or vegetables. Damaged, aging flowers and many flesh fruits and vegetables produce ethylene gas that shortens fresh flower life.

Place stems in 100? - 110?F water. Warm water moves into the stem more quickly and easily than cold water. Allow flowers to stand in the water for at least 20 minutes prior to arranging. Water that is high in fluorides or salts hastens the death of cut flowers. If this is the situation, the use of a water filter or distilled water should be considered.

Use a flower preservative in the water. Besides providing food, preservatives inhibit bacteria and fungi. They promote water and nutrient uptake. When the solution begins to get cloudy, which indicates the presence of microorganisms, it is time to provide a fresh solution. Many home remedies, such as aspirin or copper pennies in the vase water do not prolong the life of cut flowers.

After the flowers have been placed in warm water, wrap a piece of paper or plastic around them. This cover prevents rapid air movement over the flowers and reduces water loss. After the flowers become crisp (in about 2 hours), you may arrange them.

Use clean containers and fresh, cool water for cut flowers. Wash the container with a fresh solution of 90 percent water and 10 percent bleach to kill bacteria. Bacteria can multiply and clog the water-conducting tubes of the flower stems. Use only fresh oasis or floral foam. Previously used material will most likely be contaminated with bacteria.

Avoid excessive heat or moving air. Do not place flowers in direct sunlight or on a television set. Flower aging occurs more rapidly in high temperature conditions. It is important to avoid all drafty locations because moving air removes water from flowers faster than it can be absorbed through the stems.

Replenish water daily, as necessary, to keep the cut stems submerged.

Send your gardening questions or comments to: Brunswick County Master Gardener Column, P.O. Box 109, Bolivia, NC 28422, or call (910) 253-2610. Enclose a self-addressed stamped envelope if requesting information or a reply. Answers may be printed in this column.

For further information or assistance, please e-mail:
Charlie Spencer, Brunswick County Extension Master Gardener^smVolunteer

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Date Created 5/6/2003