Florist Australia - Online Grower
Flowers & Gifts delivered Australia wide

Only ever use clean vases or containers, cleaning the residue from previous flowers before use. If any stems have water tubes, remove these, and then remove all leaves which will be under water in the vase, these leaves will rot and create bacteria, shortening the life of your bouquet. Recut the stem of each flower at an angle using a sharp knife or sissors. This prevents air pockets from forming inside the stems which block water uptake into the flowers. Recut the stems every three days or so. Add enclosed floral food, to the vase water. Change the water (and floral food) every three to four days. When picking a place to display your flowers, choose a cool spot that is out of the sun and out of any drafts, and away from any heat sources and air conditioning draughts. Check the container daily and add preservative solution as needed. Change water every two to three days. Premature wilting (within a day or two of receiving or arranging) may indicate air trapped in the stem that is preventing preservative solution from moving up to the flower. Also, there may be a cut or scrape in the stem above the water level. To revive the flower, recut the stem an inch or so from the bottom or above any damaged area of the stem, and then submerge the entire flower in a basin or shallow pan of warm water. Be sure the stem is straightened out and that the end of the stem stays submerged. It will usually revive within an hour or so and can be replaced in the arrangement. Avoid putting your flowers near fruit, especially ripe bananas and tomatoes as these give a gas that will hasten the opening and ageing of flowers.

. . . in kraft boxes and baskets are arranged on flower foam that is fastened to a shallow dish placed in the base of the box or basket. For best flower life make up a solution of cut flower food according to the instructions on the Chrysal ® satchet that came with your flowers, and top up the water in the flower foam every three days or so. Use an old clean teapot to pour the solution, and put your finger in the bowl to check the water level as you pour.

. . . do not like tap water with flouride, try and use rain water or bore water

. . . like high humidity and a temperature no lower than 10c or they may brown. Occasionally mist them with fresh water, and if the blooms become droopy, try standing them in one inch of hot water.

Remove any leaves that might be under water when you place the roses in your container.Be careful not to cut or scrape, the green bark on the outside of the stem. With a sharp knife or scissors, cut about an inch off the end of each stem under water in a vase while you make the cut, this will avoid the stem drawing in air rather than water. Place the roses in a clean, deep vase filled with warm preservative solution. If possible place the roses and container in a cool, dark room, to condition them for 2 to 4 hours before arranging them. Occasionally a rose will wilt, or develop a weak stem just below the flower head, causing the bloom to tip over. If you take that stem from the arrangement, recut about one-inch from the base of the stem (under water) then submerge the entire bloom, stem, and foliage under water for twenty-minutes or so, you will find the flower revives nicely and can be replaced in the arrangement.

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