Cut flowers bring the colors of the garden inside. Whether you cut flowers from your own garden or want to prolong the life of a purchased bouquet, cut flower food provides the nutrients the blooms need to survive. Once removed from their root system, flowers no longer have access to the nutrients in the soil. Adding a flower food or preservative to the water in the vase provides them the nutrition they would otherwise lack. Make your own cut flower food if you don't have any commercial preservative on hand.
Mix 2 tsp. sugar, ½ tsp. chlorine bleach, ¼ tsp. alum with 1 quart of warm--100 to 110 degrees F--water. Alternately, use 2 tbsp. white vinegar instead of the alum. Add the mixture to the vase or flower container.
Strip away any leaves that will sit beneath the water. Hold the end of the stem under running water and cut the end off at a 45-degree angle with a sharp, clean knife.
Place the cut stems immediately into the vase with the plant food mixture. Place the vase in an area out of direct sunlight.
Replace the plant food mixture in the vase if it becomes cloudy or discolored, or once every five days. Re-cut the ends of the stems if the stems become weak.
Things You Will Need
- Measuring spoons
- Chlorine bleach
- White vinegar
- Many cut flowers remain healthy for up to two weeks if the plant food mixture is replaced regularly.
- Remove flowers as soon as the blossoms fade. This ensures the rest of the flowers in the arrangement remain healthy.
- Avoid placing cut flower arrangements in areas prone to hot or cold drafts. Never display flowers near bowls of ripening fruit. The ethylene gas put off by the fruit causes the flowers to wilt more quickly.
- Use Sugar & Vinegar to Preserve Cut Flowers
- Preserve Flowers With Clorox
- Store Flowers in the Refrigerator
- Open an Amaryllis
- Care for Cut Dendrobium Orchids
- Substitute Flower Food
- Dye Flowers Using Food Coloring
- Flower Food Ingredients
- Keep Flowers Fresh Overnight
- Grow Carnations in Pots
- Plant Flowers Outside
- Preserve Flowers in a Vase