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Cut Flowers Tips #GardenSense

cut flower vase

Cut flowers do more than bring the great outdoors inside. Beautiful bouquets brighten moods. Uplifting arrangements add color and fragrance to a room.

Here are some tips for harvesting flowers and keeping those blooms a bit longer.

  • Cut your flowers in the morning. Plants start the day from the ground up. Energy returns to the stems and leaves to capture sunlight for food production. Cutting early is less shocking to the plant.
  • Use sharp, clean tools to help prevent infections to the plant.
  • You probably heard this before to re-cut stems under running water and transfer to a clean vase filled with water. You do this for two reasons. First, the cut stem starts to “heal” if left dry too long and won’t uptake any water. Second, a clean cut will help stave off bacteria.
  • Change the water daily to avoid mold forming.

Simple flower arranging starts with remembering the rule of 3’s.

  • Select 3 or increments of 3 of each kind of flower.
  • Place a tall vertical flower like a gladiola in the center of the arrangement. 
  • Add flowers in 3’s: left, center, right and stagger the heights and colors as you fill the vase. 
  • Use smaller flowers and foliage to fill in any gaps.
  • There is no right or wrong way to arrange flowers. Do what makes you smile!
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About the author

Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
Of course I write about food; it's in my blood!

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