Remove the wrapping paper, as paper can bruise the flowers and cellophane can cause them to sweat. When cut flowers have been left out of water for any length of time, cells start to form over the cut ends of the stems, which will prevent the stems from taking up water readily. To remove this sealed portion, snip off about 2. 5cm (1") from the stem ends and then place in water preferably with preservative added, and allow the flowers to have a long drink before arranging.
Flowers only drink through the ends of the stems and not through the sides of the stems, and for this reason, buckets should not be filled right up to the top with water, as foliage left on stems below the waterline will rot and pollute the water. This will feed bacteria and the flowers will die more quickly. The foliage of Marigolds, Chrysanthemums, Stock, and Daisies send off a particularly strong odor when left standing underwater over a period of time.
Trimming the stems slightly each time you change the water can help with longevity.
Mix together 1 quart water + 2 tablespoons lemon juice + 1 tablespoon sugar + 1/2 teaspoon bleach. Pour into the vase. [4] X Research source
Trim the ends, which tend to get gummy and closed, every three or four days to keep them fresh longer.
Add a teaspoon of sugar or a pinch of salt mixed with baking soda. [5] X Research source Crush a multivitamin tablet and add it to the water. Use aspirin. Keep the cut flowers cool and put aspirin in their water. Crush the aspirin in the water before adding the flowers.
