+61 3 5329 4168 choiceactiongrid@gmail.com 476 Anzac Hwy, Camden Park SA
Mon–Sat 8:00–18:00
Menu
Care guide

How to make cut flowers last a week longer

Most bunches die early for three boring reasons. The cut, the water, and where the vase sits. Fix those and you double the life of almost anything we sell.

Hands re-cutting stems at an angle over the studio sink

Walk into the studio any morning and you'll hear the same advice given three different ways: recut the stems, change the water, move the vase. It sounds too simple, which is exactly why nobody does it. Here's why each step actually matters.

The cut is a wound, not a formality

A stem seals over within an hour of being cut. The plant is trying to stop the leak. When it arrives at your place, that seal has to come off. Cut two centimetres off at a sharp angle with a clean knife or secateurs, never scissors, which crush the drinking vessels shut.

Close-up of an angled cut on a rose stem
A clean 45-degree cut doubles the drinking surface.

Water is a food source, not a bath

Bacteria in old water is what actually kills cut flowers. It clogs the stem and the head starves. Fresh tap water every second day beats any additive. The little sachet we include helps, but it's backup, not a substitute for clean water.

Strip every leaf that would sit below the waterline. Submerged foliage is bacteria food.

Placement does the quiet damage

Direct sun, a heater vent, or a fruit bowl. All three shorten vase life fast. Ripening fruit breathes ethylene, which tells flowers to hurry up and finish. Move the vase two metres from the bananas and you might get four extra days.

The two-minute routine

Every second day: dump the water, quick rinse of the vase, recut a centimetre, back in fresh water. That's the entire routine. Do it and a $65 bunch from us will still look deliberate on day nine.

From the bench

The visual version

scroll sideways

Angled stem cut, close-up
The cut — 45 degrees, clean blade
Vase of fresh water being filled
Bouquet placed away from a fruit bowl
Two metres from the bananas
Questions

Asked about this

The follow-ups this guide always triggers.

Mostly no. A drop of bleach slows bacteria; sugar feeds flowers and bacteria equally. Clean water outperforms every kitchen remedy we've tested on the bench. And we've tested most of them for fun.
If you have room, yes. Florists' fridges exist for a reason. Keep them away from fruit in there too. Most homes won't bother, and they still get a week out of a good bunch.
Usually an air lock in the stem. Recut underwater, literally submerged, and stand them in deep warm water for an hour. About half of 'dead' roses revive that way.
Ruth Kessler at the studio bench
Ruth Kessler
Senior florist — Choice Action Grid, Camden Park

Want a bunch worth keeping alive?

Order before 1 pm and it's cut, arranged and delivered today.