Preparation is Key:

1. Choose Wisely: Opt for flowers with tight buds and healthy, crisp stems. Avoid wilted or damaged blooms.
2. Cleanliness is King: Wash your vase thoroughly with warm, soapy water to remove any bacteria. Rinse well and dry completely.
3. Stem Savvy: Trim 1-2cm off the stems diagonally with sharp, clean shears. This increases water uptake and prevents clogging.
4. Leaf Removal: Remove any leaves that will be submerged in the water, as they can decompose and promote bacteria growth.

Hydration:

1. Temperature Trick: Use lukewarm water initially (around 35°C) to help the stems absorb water quickly. Then, switch to cool water (around 20°C) for long-term preservation. Allow your flowers to hydrate fully after the trip home before arranging them.
2. Flower Food: Use commercial flower food or create your own (see recipe below). This provides essential nutrients and inhibits bacteria growth.

Homemade Flower Food Recipe (Metric):

• 1 litre lukewarm water
• 1 tablespoon white sugar
• 2 tablespoons white vinegar
• 1/4 teaspoon bleach (optional)

Maintenance:

1. Refresh Regularly: Change the water every 2-3 days, rinsing the vase and re-trimming the stems each time (1-2cm should do it). This allows the stems to again uptake fresh water rather than becoming like a blocked soggy paper straw.
2. Location, Location, Location: Keep your flowers away from direct sunlight, drafts, and heat sources. Ethylene gas emitted by ripening fruits and vegetables can accelerate wilting, so keep them apart.
3. Mist it Up: On hot days, gently mist the blooms with cool water to increase hydration. Avoid getting the water on the centres of the flowers to prevent fungal growth.
4. Snip the spent blooms: Remove wilted or spent flowers promptly to prevent ethylene emission and conserve energy for healthy blooms.