Recut stems on a slant, under water to eliminate air
bubbles that block food and water uptake.
Remove bruised leaves and foliage below the water
line to prevent decay.
To stop nutrient-rich sap from oozing, scald stem
ends in boiling water for 20 seconds or over a candle flame.
Condition flowers several hours before arranging. Put
stems in lukewarm water, in a dark, cool place.
Arrange conditioned flowers in a vase of warm (110F)
water.
Put the vase in a well-ventilated cool place (as low
as 38F) to slow aging. Don't store flowers near unsealed fruits and
vegetables, which produce ethylene, a gas that hastens ripening.
Change water every couple
of days. In mixed bouquets, flowers may give off sap toxic to other varieties in
the vase.
