- 1). Locate a vase or container for your flowers and rinse it thoroughly to clean out any debris or lingering leaves from previous flowers. Wipe the vase dry. Fill it with water that is 110 degrees Fahrenheit.
- 2). Add preservatives to the water. Preservatives should contain sucrose as a source of energy, and an acidifier to alter the pH of the water so that it more closely resembles the pH of the cell sap. The acidifier will also help to maintain the pigment of the cut flowers. In addition, your preservative should have a micro-organism growth inhibitor to prevent fungi and bacteria from entering and spreading in the stem of the cut flower, along with a respiratory inhibitor.
- 3). Put the stems immediately into water after cutting them, if possible. According to the University of Minnesota, this will help to keep air from moving into the water-conducting tissues of the flower's stem, which will plug the cells. Remove any leaves that fall below the water line.
- 4). Cut off the ends if you were not able to put them immediately into water. Make the cut after placing the stem under water to ensure that no air enters the stem at the site of the cut. This will allow the water to move up the stem without being hindered.
- 5). Put the flowers and the vase in a cool location for one to two hours. Because the water is 110 degrees the water molecules move more rapidly up the stems; in addition, because of its cool location, the flowers will lose less water.
- 6). Place the flowers in a draft-free location after the initial hour or two. Pick a location that is not near sources of heat. Warmer spots will reduce the life of the flowers by causing them to use up their stored food, forcing the petals to open more rapidly and speed up water loss.
- 7). Move the flowers into a cool location to slow the absorption of water during times when you will be away from home and unable to replenish the water.
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