The first time it happened, I blamed the vase.
A perfectly respectable vase. Clean. Elegant. Not chipped. Not cursed. And yet, by day three, the roses had slumped like Victorian poets in a fainting spell.
“Flowers just don’t last anymore,” people say.
They do. They absolutely do. But flowers are like guests at a dinner party. Treat them well, and they’ll stay late, glowing. Ignore their needs, and they’ll wilt in quiet protest.
Let me take you behind the scenes of a florist’s world. The part you don’t see. The buckets, the snips, the strange powders, the rituals that quietly add days and sometimes a whole week to your bouquet’s life.
The Truth About Cut Flowers (No Sugar-Coating. Except There Is Sugar.)
Once a flower is cut, it is officially homeless.
No roots. No support system. No access to water unless you provide it properly. A cut flower is running on stored energy, fighting bacteria, dehydration, and ethylene gas like it’s in a botanical Hunger Games.
This is where most bouquets fail.
Not because the flowers were poor quality. But because they weren’t conditioned.
What Florists Do in the First 30 Minutes (That Change Everything)
When flowers arrive at my studio, they don’t go straight into a vase for a pretty photo.
They go into triage.
Step 1: A Clean Cut
Stems are re-cut at a sharp angle. Always.
Blunt scissors crush vessels. Crushed vessels cannot drink. Flowers die of thirst while standing in water. Tragic.
Step 2: Leaf Removal
Anything below the waterline goes.
Leaves in water create bacteria. Bacteria block stems. Blocked stems equal limp flowers and emotional disappointment.
Step 3: Professional Flower Food
This is where myths creep in.
Sugar alone is not enough. Aspirin does nothing. Vodka belongs in you, not the vase.
Proper flower food contains:
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Sucrose for energy
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Antibacterial agents to keep water clean
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pH adjusters so stems can actually drink
Studies show professional flower food increases vase life 25–75%. This is not folklore. This is chemistry.
The Question Everyone Asks
Do I really need flower food?
Yes. In the same way you need breakfast.
Without it, flowers burn through their reserves. With it, they open slowly, properly, beautifully.
Florists don’t use it because it’s fancy. We use it because it works.
The Hidden Enemy: Dirty Buckets and Lazy Water Changes
Here’s a florist confession.
Buckets are cleaned obsessively.
Like surgeons before theatre.
Why? Because bacteria multiplies fast. One dirty bucket can wipe out an entire delivery.
At home, change the water every two days. Re-cut stems every time. Rinse the vase properly. Hot water. Soap. No shortcuts.
Why Supermarket Flowers Feel Like a Gamble
Supermarket flowers often:
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Sit dry for hours
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Miss early conditioning
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Travel long distances without hydration
They can still last beautifully. But they need extra care when they get home. Think of them as jet-lagged.
Ethylene Gas: The Silent Flower Assassin
Fruit releases ethylene gas.
So do dying flowers.
Never place flowers near:
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Fruit bowls
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Radiators
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Sunny windows
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Fireplaces
Your bouquet is not a fan of drama or heat.
Sustainable Floristry and Why It Matters for Vase Life
Sustainability isn’t just ethical. It’s practical.
Foam-free mechanics encourage better water flow. Cleaner stems. Healthier flowers.
That’s why organisations like the Royal Horticultural Society have banned traditional floral foam at the Chelsea Flower Show. It’s not fashion. It’s progress.
The Real Florist Rulebook (Steal This)
✔ Fresh cut at an angle
✔ Clean vase every time
✔ Flower food always
✔ Cool placement
✔ Water refreshed regularly
Do this and your flowers will not simply last.
They will perform.
Final Thought
Flowers aren’t disposable.
They’re temporary art.
Treat them like something precious and they’ll reward you with days of quiet joy, open petals, and the smug satisfaction of knowing your bouquet outlasted expectations.