Trim stems on arrival
Cut 1–2 cm off each stem at a 45° angle under running water. This removes the air pocket that formed in transit and lets the flower drink again.
Guide
How to make your bouquet last longer
Six florist habits that give your bouquet another 5–7 days of life. No special tools required.
Clean, cool water
Fill the vase halfway with cool water. Add the flower food sachet — it feeds the bloom and kills bacteria. Refresh every 2 days.
Strip lower leaves
Any foliage sitting below the waterline rots fast and cuts vase life in half. Strip it off before the bouquet goes in.
Cool spot, no direct sun
Flowers last longest at 65–70°F (18–21°C) in indirect light. Avoid windowsills and heaters — heat accelerates aging.
Away from fruit
Apples, pears, and bananas release ethylene gas that wilts petals overnight. Keep the bouquet on a separate surface.
Move to the fridge overnight
For a special event, chill the bouquet in the fridge (never freezer) at night — pro florists use this trick to hold blooms for days.
Frequently asked
- How often should I change the water?
- Every 2 days. Rinse the vase, refill with cool water, and add fresh flower food. Cloudy water breeds bacteria that clog stems.
- At what angle should I cut the stems?
- A 45° diagonal cut with a sharp knife (not scissors) gives the largest surface area for water uptake and prevents the stem from sitting flat on the vase base.
- Should I put flowers in warm or cold water?
- Cool water (55–65°F / 13–18°C) for most bouquets. Warm water (100°F) opens tight buds like tulips and lilies faster if you want blooms sooner.
- Where should I place the bouquet?
- Out of direct sunlight, away from radiators, air conditioners, and ripening fruit — ethylene gas from apples and bananas ages flowers overnight.