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No doubt roses are the most favoredflowers for cut floral arrangements.
These are the best ways tokeep your roses aliveand looking their best for as long as possible.
Bacteria and residue accumulate in the vase that need to be removed.
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If there is no buildup, it might be sufficient to wash it with warm, soapy water.
Rinse it thoroughly until the water runs clear and dry the vase inside and outside with a microfiber cloth.
Let the mixture soak for at least 15 minutes, longer if there is a lot of buildup.
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Use a sponge, bottlebrush, or an old toothbrush to dislodge the buildup.
Rinse the vase thoroughly with warm water and dry it inside and outside with a microfiber cloth.
Trim your stems with floral shears or a sharp knife at an angle.
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And then comes the piece de resistance, the flower.
You may notice some bruised petals on the outside of your rose.
No need to fret!
These are called ‘guard petals’ and they protect the rose while it’s developing, says Lievano.
Whether you should remove the guard petals or not depends on how they look.
Grip the petals at the base of the flower and rock them side to side to pop them off.
Leaving more petals on your flower will help keep them fresher and longer, says Lievano.
Many florists use water between 100 and 110 degrees F, then place the vase in a cool location.
The idea behind it is that the stems absorb more water when its warm.
Add flower food to the fresh water.
Roses will last the longest in a cool, dark spot of your home.
The first thing to do is to know your roses.
For example, garden roses have many more petals than standard roses and tend to look more open.
But this doesn’t mean that they’re ‘blown’ or will die faster.
If you love a bit of drama, you’ve got the option to reflex your roses.
All you have to do is flip it over so the bloom is upside down.
Hold the stem between your palms and spin the stem back and forth to initiate the petals.
Afterward, you reflex the petals.
Just be aware that reflexing roses can shorten their vase life.
Lievano recommends using floral tape for support.
Drain and gently shake it to remove excess water.
Refill the vase with fresh water and flower food.
Recut the stem about 1/2 inch and place the rose back in the vase.
Vinegar helps to inhibit bacterial growth in the flower water.
It is not used on its own, but is one of several ingredients in flower food formulas.
You’ll need just three main ingredients: citric acid, sugar, and bleach.
Sugar and Acidity in Preservative Solutions for Field-Grown Cut Flowers.
University of Massachusetts Amherst.
