Cut
flowers before morning dew has dried or in early evening. Snip above a node or dormant bud
to spur new blooms. Put stems in a pail of lukewarm water as
you cut them.
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.
Freshly cut flowers often have enough stored sugars to survive
in a vase. For extended enjoyment, use a commercial floral preservative or the
following formula -
* 1 cup regular 7-Up (the sugar provides
energy) * 1 cup water * 1/2 teaspoon household bleach (controls
bacteria)
Electronic Commerce 
