When it comes to caring for your florals, it's all about technique. And as it turns out, each variety needs to be picked, recut, and hydrated in its own way. Flowers are beautiful and they, more than anything, really do set the mood and tone of a space. But they are temperamental and finicky. So, the next time you are setting a table be sure to keep these tricks in mind to blow your guests away and to get the most out of your hard worked centerpiece!
For All Flowers: Always cut flowers in the morning and bring a bucket of water with you to immediately submerge the stems. Trim stems using a 45-degree angle with sharp shears. This angled cut increases the surface area for drinking up all that deliciously hydrating H2O.
For Woody Stems: With magnolias, cherry blossoms, lilacs, and other tough, woody branches, cut the stems vertically to create a 1 inch split from the base. Another option is to hammer the base of the stems to create lots of little splits. The goal here is to open up the outer bark to let them drink more water.
For Roses: Always be sure to cut roses just above a node with a growing rosebud. This will help your roses bloom over and over again throughout the season. Roses are especially thirsty and benefit from a solid dose of cool water before arranging them.
For Tulips: Tulip stems go limp quickly. To help prevent them from bending, keep them wrapped in paper upright and place them in water for several hours. Severely droopy tulips can be pricked with a pin (through each stem just beneath the head) to help air escape and perk up water flow.
For Milky Stems: With sunflowers, poppies, zinnias, and other sappy blooms, use a match to sear the bottom of the stems or dip them in boiling water. The high heat will stop the flow of sugar rich sap which clogs the stems and prevents them from drinking water.
For Hydrangeas: To bring back life to dull and droopy hydrangea heads, submerge them in ice cold water for a few minutes. You can allow them to air dry and voila, they will be revived!