When flowers are cut, they begin a rapid decline in freshness. The goal of an effective vase solution is to slow this process by providing an artificial support system. Cut flowers face two primary challenges: dehydration and bacterial contamination. Maximizing the time your blooms stay vibrant requires both the right chemical solution and proper physical preparation.
The Essential Components of Flower Food
A successful flower preservative must fulfill three needs. Energy is supplied by sugar, which acts as a direct source of carbohydrates to fuel the flower’s metabolism and the process of opening buds. Without this nutrition, the flower struggles to maintain turgidity and color.
The second component is an acidifier, which lowers the pH of the vase water. Cut flowers absorb water most efficiently in a slightly acidic environment, as most tap water is slightly alkaline. This lower pH helps the water travel up the stem’s vascular tissue, ensuring the flower stays properly hydrated.
The final element is a biocide. Bacteria and fungi thrive in standing water, creating a slimy buildup that clogs the cut ends of the stems. This blockage prevents the flower from drawing up water and nutrients, rendering the other components ineffective. The biocide prevents this microbial growth, keeping the water clean and the vascular pathways open.
Specific Recipes Using Household Items
Commercial flower food components can be replicated using household items. The most reliable homemade mixture uses lemon juice or white vinegar for the acid, granulated sugar for nutrition, and a small amount of household bleach as the biocide. A standard recipe calls for one quart of lukewarm water, two tablespoons of lemon juice or white vinegar, one tablespoon of granulated sugar, and one-half teaspoon of standard liquid bleach.
It is important to dilute the bleach accurately, as too much will accelerate wilting. The acid helps the flower absorb water, while the small amount of bleach keeps the water free of microorganisms that plug the stem. Dissolve the sugar completely in the lukewarm water before adding the acid and bleach to ensure a uniform solution.
A popular alternative utilizes clear citrus-flavored soda, which supplies both the sugar (nutrition) and the citric acid (acidifier). For this mixture, combine one part clear soda—such as lemon-lime soda—with three parts water, and then add a few drops of bleach per quart of the total solution. Avoid using diet sodas, as artificial sweeteners do not provide the necessary carbohydrates for energy, though the carbonation helps to lower the water’s pH and encourages optimal water uptake.
Physical Preparation and Daily Maintenance
Proper physical preparation is essential for flower longevity. When placing the flowers in the vase, use sharp shears or a knife to recut the stems at a 45-degree angle. This diagonal cut increases the surface area for water absorption and prevents the stem base from sitting flush against the bottom of the vase.
Make this fresh cut while the stem end is submerged under water. Cutting underwater prevents air from rushing in, which can create an air embolism that blocks the flow of water to the bloom. After cutting, remove any leaves that would fall below the water line. Submerged foliage quickly decomposes, creating a breeding ground for bacteria that contaminates the solution.
Daily Maintenance
To maintain the arrangement, completely change the vase water and replace it with a fresh solution every two to three days. This routine removes bacterial buildup and replenishes the nutrients and biocide, which degrade over time. Each time you change the water, recut about one-half to one inch off the bottom of the stems at an angle to ensure the water-conducting cells remain open.
Place the vase away from direct sunlight, drafts, and heat sources, which cause rapid dehydration. Keep the flowers away from ripening fruit, since it releases ethylene gas. This plant hormone accelerates the aging and wilting process.