There are many types of flowers available from florists all year round, but nothing beats a freshly picked bouquet of summer flowers from your own garden.
It can be difficult to prevent them from dying prematurely, so here are some tips to make fresh flowers last longer indoors.
Cut flowers at the right time
Cut your bouquet in the early morning hours. Choose flowers with healthy stems that are saturated with water, says the Saxon Garden Academy in Germany.
Look for flowers that have bloomed and are fully mature. If picked too early, garden flowers will wilt quickly or the buds will not open at all.
Prune leaves below the waterline
Remove the leaves from the lower part of the stem. Otherwise, bacteria can get into the water and make the flowers rot faster, according to the Just Chrysanthemum campaign, an initiative of some 150 Dutch chrysanthemum growers and breeders.
Cut off some of the stems
Use a clean knife to cut the stems diagonally, so they can better absorb the water in the vase. Place the flowers in water as soon as you cut them, to prevent air from getting into the stems.
Care for your flowers with food and water
Replace the water as soon as the colour changes. According to chrysanthemum growers, this is best after five days at the latest. Especially lukewarm tap water that is not too chalky is suitable.
Experts also recommend adding a sachet of flower food – sold by florists or supermarkets – to the water. Home remedies such as sugar will not help, as sugar accelerates the growth of bacteria, which will cause your flowers to wilt faster.
Cchoosing the right location
Cut flowers will wilt faster if the vase is exposed to direct sunlight, drafts or high temperatures. Make sure the bouquet is kept away from fruit, as many fruits give off a ripening gas called ethylene that causes flowers to age more quickly.
Wilting flowers also emit ethylene, so remove all wilted flowers from the arrangement to prevent a chain reaction.