Yes, you should remove the rubber band from your flowers immediately upon bringing them home. The ties are only meant to keep the bouquet compact and protected during transit. If left on, they restrict water uptake and can damage delicate stems. The following steps guide you through preparing your fresh flowers to maximize their longevity.
The Immediate Answer: Handling the Ties
The ties that bind your bouquet, whether rubber bands, plastic binders, or twine, are designed solely for structural integrity during transport. Leaving these bands on constricts the vascular system of the stems, which draw water up to the flower head. This constriction inhibits the flower’s ability to hydrate effectively, leading to premature wilting.
Furthermore, rubber bands can crush or bruise the stem tissue, creating a wound that is susceptible to microbial growth once it is placed in water. Gently remove the ties as soon as you are ready to prepare the flowers. If using scissors or a sharp knife to snip the ties, do so carefully to avoid accidental damage to the stems. Gently pull the packaging away and carefully slip the ties off, rather than pulling the stems free, which can cause petals or buds to break off.
Preparing Stems and Foliage for Hydration
After removing the bands, the next action is a fresh cut to the stems, which encourages water absorption. Cut flowers naturally try to seal their ends, causing air bubbles to form in the water-carrying vessels and impeding hydration. Since this sealing process accelerates when flowers are out of water, a fresh cut is necessary upon arrival.
Use a sharp tool, such as floral shears or a knife, and avoid dull household scissors, which can crush the delicate stem structure. The cut should be made at a roughly 45-degree angle, removing about one to two inches from the bottom of the stem. This angled cut increases the surface area exposed to the water, allowing for more efficient uptake. It also prevents the stem end from sitting flush against the bottom of the vase, which would block water flow.
Once the stems are trimmed, attention must turn to the foliage below where the water level will sit. Any leaves submerged in the water will decompose, introducing bacteria to the water. This bacterial growth is a major cause of stem blockage, as microorganisms clog the water-conducting tubes in the stem, preventing the flower from drinking. Removing all leaves that will be below the waterline keeps the water cleaner and the stems clear for continuous hydration.
Optimal Environment: Water, Food, and Location
The final step is placing the flowers into a clean vase filled with an appropriate water and nutrient solution. The vase should be thoroughly cleaned with soap and water to remove any lingering bacteria. Fresh, room-temperature water is suitable, but it must be supplemented with a commercial flower food packet.
Flower food is a precisely balanced formula that contains three components necessary for a cut flower’s survival. The first is sugar (often sucrose), which acts as a nutritional source to replace lost energy. Second, the food contains an acidifier, such as citric acid, which lowers the water’s pH level. This more acidic pH encourages faster water absorption by the stem.
The third component is a biocide, often chlorine or bleach, which inhibits the growth of bacteria and fungi in the water. This prevents microorganisms from clogging the stem ends and blocking water uptake. Place the vase away from environmental stressors.
Direct sunlight and heat sources, like radiators or vents, accelerate the flower’s rate of transpiration, leading to rapid dehydration. Also, keep flowers away from ripening fruit, such as bananas and apples, as they release ethylene gas. This gas speeds up the aging process, causing premature fading. To maintain longevity, change the water and re-trim the stems every two to three days.