Find Your Yesterday when I went home for lunch to check on my 10month old puppy, I notice several things popping up in my garden. The daffodils were in full bloom and the tulips were making their way out of the soil. So many times on the Bloomin’ Blog, we talk about what to do with flowers we receive from a florist. These flowers come prepared and the only thing that needs to be done is to figure out where to place them. Of course, you have to refresh the water and occasionally re-cut them. Mostly, you just sit back and enjoy them.
But, what if you want to cut flowers from your garden and bring them inside. Just like a florist, you will need to prepare your flowers to ensure that they last. A few weeks back, I read a blog post over on Florists Blog by Frank Sarno of Cricket’s Flowers in Lexington MA that detailed the very steps needed to ensure that the spring flowers brought in from the garden would last.
Instead of reinventing the wheel, I asked Frank (who is one of our Lexington Ma Florist members) if I could republish his handy tips.
So, take a look at the information Frank provided. I think it will be very helpful.
How do you care for fresh cut spring flowers?
Let Cricket’s Flowers show you to create wonderful flowers, that last.
Like most flowers, stems of spring bulb flowers should be cut on an angle to increase surface area. It is best to try and cutting stems under water to prevent air bubbles from forming in the stems. Trim about 1 inch of each stem every few days,this will help to make sure the flowers receive enough water.
Use floral preservative each time you change your water. Clean, fresh water is the most important thing you can do to keep cut flowers looking fresh. If you are out of floral preservative try using one part sprite ( or similar, clear colored soda) to 3 parts of water 2 tablespoons lemon or orange juice, 1 tablespoon sugar, 1/4 teaspoon bleach to 1 quart of water . This will give you the sugar, citric acid and bleach that will help keep the flowers fresh and free of bacteria.
Spring flowers are sensitive to ethylene, so keep fruits and vegetables away from any flowers you may have displayed on your kitchen counter or table.
Daffodils: When cut the stems secrete sap. They are best used in a vase with all daffodils so that the sap will not clog the stems of the other types of flowers arranged with it. Or if you want to mike then with other spring flowers it is best to keep them separate for several hours, then rinse their stems and change the water in the vase.
Freesia: Removing older flowers on freesia stems this will help to open the closed buds. Hyacinth: The stems should show white on the ends, which you can trim off. Hyacinth stems will grow, and continue to open after they are cut.
Lily: Always remove the pollen from lily blooms. To avoid staining the petals with pollen, remove anthers when the bloom is just starting to open before the pollen is fully developed and dry.
Tulips: stems continue to grow for about a day, and can grow up to another inch and their blooms will open in daylight and close up when placed in the dark. Place tulips in even light or rotate them every other day for even growing.
Thanks, Frank. I didn’t think about rotating my tulips. I’m going to try that when mine are ready to cut.
