How to keep cut flowers in a vase looking good for a long time? These methods are essential

1. Pruning method

Every one or two days, use scissors to trim the ends of the cut flowers so that the cut surface of the stems stays fresh. This keeps the stems' water-absorbing function in good condition and extends the life of the cut flowers.

2. Burning method

Burn the ends of the flower stems with fire until the last 2-3 cm of the stems change color, then immediately immerse them in cold water and place them in the vase. This method can disinfect the fresh wounds and enhance water absorption. It is suitable for fresh flowers with harder stems, such as plum blossom, peach blossom, rose, hibiscus, and white orchid (Michelia alba).

3. Scalding method

Put the last 2-3 cm of the flower stems into boiling water and scald them for about 2 minutes, then immediately immerse them in cold water and place them in the vase. This method is suitable for fresh flowers with softer stems, such as tulip, dahlia, and peony.

4. Salt water soaking method

First add a little table salt to the vase and stir well, then insert the fresh flowers. This method is suitable for alkaline-loving flowers such as camellia and narcissus.

5. Sugar water soaking method

Before arranging the flowers, first add a little white sugar to the water in the vase and stir well, then insert the fresh flowers. This method is suitable for sugar-rich fresh flowers such as lily and balloon flower (Platycodon grandiflorus).

6. Menthol crystal coating method

Before arranging the flowers, first apply menthol crystals to the cut end of the flower stems, then place them in the vase. This method is most suitable for autumn chrysanthemums and the like.

For different types of flowers, there are also specific reference methods according to the nature of the flowers

White orchid (Michelia alba): Wrap with a wet cloth at night and uncover during the day; this can delay wilting by 2-3 days.

Hibiscus: First insert into hot water for one or two minutes, then insert into cold water.

Dahlia: Dip the cut end into hot water for a moment, then insert into cold water.

Peony: First soak the cut end in hot water, then insert into cold water.

Camellia: Insert into lightly salted water.

Lily: Insert into sugar water.

Gardenia: Add 1-2 drops of fresh meat juice to the water.

Plum blossom: Cut the end into a cross shape and soak in water.

Azalea: Flatten the cut end with a hammer, then soak in water for 2 hours first; this can keep it fresh for quite a long time.

Tulip: Tie several stems into a bunch, wrap the outside with newspaper, then insert into the vase.

Lotus: After cutting, plug the air holes with mud, then insert into lightly salted water.

Narcissus: Keep in lightly salted water at a ratio of one part per thousand.

Rose: Singe the cut end with fire, then insert into the vase.

Autumn chrysanthemum: Apply a little menthol crystal to the cut end.

Chrysanthemum: Add a trace amount of urea or soil extract (the liquid obtained by adding fertilizer soil to water, stirring, and filtering) to the clean water for keeping chrysanthemums. This can make vase-held chrysanthemums last up to 30 days before wilting, more than ten days longer than with ordinary clean water.