Cutting Tips

When Cutting Roses:

• Harvest blooms in early morning or late afternoon.

• Cut buds that are tight for maximum table longevity but ones that the sepals (leaf-like covering on the opening bloom) are reflexed below the opening bloom.

• Cut the stems as you would prune the rose, just above a bud that will send new growth outward from the centre of the plant.

• Place the newly cut blooms in water immediately to transport them inside.

• When inside re-cut the stem (about ¼ - ½ inch is enough) while it is submerged in a tray off water using very sharp pruners. This removes any air bubbles or damaged ends.

• Place the blooms in warm water (they absorb Warm water quicker than cold water). When the water cools place them in the vessel that you want to display them in with warm water mixed with cut flower food or sugar (approx. 1 tsp per quart).

return to top