Harvesting roses from your bush is a central pleasure of growing them. When done properly, cutting your roses will not harm the bush or reduce flower production over time. Plan to harvest roses in the morning or evening hours when their internal moisture content is high, and choose roses that have just a few petals open to ensure a long vase life. Always use very clean and sharp secateurs to avoid spreading disease at the cut site or tearing the rose cane tissues. Deadhead spent blooms on the plant as they fade to prevent rose hips from developing and flower production being slowed.
Select a rose for cutting that has a long enough stem for the vase while leaving at least two sets of leaves on the remaining cane below the cut. This will ensure that the cane can produce one or more new flower buds over time.
Place all cuts on the bias between a 45- and 90-degree angle to ensure that dew or rain water will run off of the cut and not rot the cane.
Hold the rose stem in one hand while cutting with the other to avoid the flower dropping into the bush and being damaged.
Place the cut rose directly into room temperature water, and make a fresh cut 1-inch up on the stem while holding the stem under water before placing it in the final arrangement. Remove all leaves that fall under the water line to prevent bacterial development.