Design Tips & Tricks

How To Make Your Flowers Last

If you are a Flower Lover, then you know the joy of arranging flowers, and having fresh, beautiful flowers in your home all of the time.  You know the wonderful thrill of receiving or giving flowers as a gift.  And, you also know how disappointing it is to have flowers that wilt quickly, flowers that are not as beautiful or as long lasting as you know they should be.

At Floral Design Institute, the study of post harvest physiology is a very important and on-going study.  In addition to our own research, we review and test all research and opinions in the industry.  With the knowledge, tools, treatment processes and long the lasting cultivars available today, there simply is no reason that you cannot have wonderful long lasting flowers in your home.

Water Quality:

It is best to use warm (100 to 104 degrees F) water for the hydration of most fresh cut flowers.  Warm water contains less air, flows more easily into the flower stem, and will hydrate cut flowers quicker that cold water.  Refer to the recommendations for specific flowers in the flower library.  Some flowers do not like warm water and others need boiling water

Cleanliness:

Bacteria, fungi & plant debris in vase water can block the flower stems and prevent water uptake.  Most tap water is free of high levels of bacteria and fungi.  However, bacteria and fungi can grow very rapidly in vase water.  You should use a biocide (found in most floral food / preservatives) to help control the growth of bacteria and fungi. 

Vases and Containers:

Floral vases and containers should always be washed thoroughly and be sterilized with a solution of chlorine based bleach between uses.  For longest flower life, vase water should be changed every third day, and replaced with a solution of fresh water and floral preservative.

Floral Preservatives & Treatments:

Commercial Floral Food / Preservatives, which are labeled under several different names are essentially the same in both ingredients and function.  There are three primary ingredients in floral food / preservatives which work in harmony to extend the vase life of cut flowers.  The primary ingredients include a sugar which provides nourishment for the cut flowers, a biocide which inhibits the growth of fungi and bacteria,  and an acidfier, which lowers the pH of the water.