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
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