Vase life is won or lost in the first hour after flowers arrive. The techniques professionals use are simple, but the discipline is what separates a five-day bunch from a twelve-day one. Here is the conditioning routine our warehouse team follows on every stem that passes through.
Cut on the angle, every time
Always recut stems at a 45-degree angle with a clean, sharp blade. The angle increases the surface area for water uptake and stops the stem from sitting flat against the bucket base. Cut underwater where possible to prevent air bubbles from blocking the stem's vascular system — a single embolism can starve an entire bloom.
Strip foliage below the waterline
Any leaves sitting in water will rot, breed bacteria, and cloud the vase within a day. Strip everything below the waterline. Clean water is the single biggest factor in vase life, and submerged foliage is its biggest enemy.
Feed the water
- Use commercial flower food at the correct dilution — it balances sugar (energy), acidifier (water uptake), and biocide (bacteria control).
- No food on hand? A few drops of bleach plus a teaspoon of sugar per litre is a workable stopgap.
- Change the water every two days and recut stems each time.
Respect the cold chain
Heat is the enemy. Keep flowers out of direct sun, away from AC vents that dry petals, and well clear of any ripening fruit — fruit releases ethylene gas, which ages flowers prematurely. If you can store them in a cool room overnight, you will visibly extend their life.
Clean water, a sharp cut, and a cool spot away from sunlight will do more for vase life than any expensive additive on the market.
Every order that leaves our cold room is already conditioned and hydrated, so you start from the best possible baseline. Look after them well and they will reward you.