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Condition Your Fresh Flowers and Foliages
Flower Care
To get as much from each bloom as possible pick flowers in an early
budding stage They can last up to 2 weeks with proper care. Your flowers
will appear dramatically different after a few hours of hydration, if you
follow the instructions below.
Hydrate flowers for 24 hours using clean vases or containers, washing in
bleach is best. Add floral food to the water to protect against bacteria
and provide additional nutrients to the flower.
Carefully follow the directions on the floral food label. Incorrect
mixtures may reduce the life of the flower.
- Remove all leaves which will be below water in the vase. Leaves in
the water will rot and create bacteria that will shorten the life of the
flowers.
- Cut stems at an angle at least 1 inch off the base of each flower
using a sharp knife or scissors or greater water uptake.
- Place flowers in water with correct amount of flower food.
- Keep flowers in a cool, well ventilated place out of direct
sunlight, not too close to heating or cooling vents, and never on the
top of televisions or radiators to avoid dehydration.
- Avoid placing flowers near fruits and vegetables as they give off an
ethylene gas that will shorten the life of flowers.
- Change the water every two to three days. When changing the water,
clean the vase, add flower food, and re-cut the stems.
Floral Hydration Solution:
To dramatically improve water uptake and
 increase
the life span of your fresh cut flowers, use a floral hydration
pretreatment.
It's simple to use, just pour about 2 inches of the solution into a
clean container and dip the flower stems after cutting, but before placing
them in the water/flower food solution.
If you've never used this before, you will be amazed.
Special Care:
Roses:
• When preparing roses, remove any loose or discolored outer petals.
As the rose opens, freshen the appearance by removing additional unsightly
petals.
Oriental Lilies:
• As the blooms open, remove the stamens to prevent staining the
flower.
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Pressed Flowers By Preserved Gardens
