Bringing a fresh bouquet into a home adds color and life, but this beauty is fleeting once the flowers are cut off from their primary source of sustenance. The key to preserving their vibrancy and extending their lifespan lies in properly managing their water supply and providing supplemental resources. This process involves combining the right chemical environment with specific physical care techniques. The goal is to maximize hydration and minimize the growth of microorganisms that cause premature wilting and decay.
The Role of Commercial Flower Food
Commercial flower food packets are the benchmark for cut flower care, offering a scientifically balanced mixture designed to address a flower’s three basic post-harvest needs. These packets typically contain three distinct components that work together to maintain the flower’s health.
Carbohydrate Source
The first component is a carbohydrate source, often a sugar, which acts as the primary source of energy for the flower’s cells. This energy is necessary for processes like water uptake, maintaining petal structure, and supporting the bloom’s opening.
Acidifier
The second component is an acidifier, such as citric acid, which lowers the pH of the water in the vase. Cut flowers absorb water most efficiently in a slightly acidic environment, helping them hydrate more quickly and prevent wilting.
Biocide
The third component is a biocide, or preservative, designed to inhibit the growth of bacteria, fungi, and other microorganisms in the water. These microbes are the primary cause of stem blockage, preventing water from traveling up the xylem vessels to the bloom.
Simple Household Additives and Their Functions
When a commercial packet is unavailable, a homemade solution can mimic the functions of professional flower food by combining common household items. Granulated white sugar supplies the necessary carbohydrates, but sugar alone also feeds bacteria. Therefore, the inclusion of a biocide and acidifier is necessary to prevent the water from fouling quickly.
To create the acidic environment that promotes water absorption, add about two tablespoons of citrus juice or white vinegar per quart of water. These acids help to lower the pH, which encourages water uptake and reduces bacterial proliferation.
Household bleach acts as the biocide in a DIY solution, controlling the growth of harmful microorganisms that clog the cut ends of the stems. Only a tiny amount is needed, such as about one-quarter to one-half teaspoon of bleach per quart of water. Using too much bleach can damage the flower stems, while too little will not effectively sanitize the water.
Essential Physical Preparation for Longevity
The effectiveness of any water solution depends on the proper physical preparation of the flowers before they are placed in the vase.
The first step involves removing any foliage that would sit below the waterline. Submerged leaves quickly decompose, creating a breeding ground for bacteria and contaminating the water.
The stems must be re-cut immediately before placing them in the solution to ensure maximum water absorption. This cut should be made at a sharp 45-degree angle to maximize the surface area exposed to the water.
Cutting the stems while submerged under water is highly recommended. This technique prevents air from being sucked into the vascular tissue, which can cause an embolism that blocks water flow.
Finally, the vase and water should be maintained diligently to prevent a buildup of microorganisms. The water solution should be changed completely every one to two days, and the vase should be thoroughly cleaned before adding the fresh solution. Keep the flowers away from direct sunlight, drafts, heat sources, and ripening fruit, which releases ethylene gas that accelerates aging.