The different types of roses belong to the genus Rosa and are considered the queens of flowers. Their symbolic power makes them popular cut flowers that are given away on a wide variety of occasions. Large-flowered cut roses are popular. They come from species that originally grow in mountainous regions. There are other conditions in the room that affect the shelf life of the cut flowers. There are some proven ways to keep rose bouquets fresher for longer.
Keep roses fresh longer
Before the purchase
Roses are often left at the florist for a long time and are not optimally cared for. You can easily put the freshness of the bouquets to the test. Avoid cut flowers with visible damage, because they are diseased or have been standing for a long time:
- brown spots indicate rose diseases
- flowers that are open too wide are typical of aged flowers
- greasy stems are a sign of lack of care
- brownish interfaces indicate accumulation of bacteria
tip: Opt for regionally grown flowers, because they do not have to withstand long transport routes and have a longer shelf life.
Suitable vases
Roses unfold their full splendor when they are not constrained by other cut flowers. Do not place your rose in a container with older flowers as they are more advanced in the wilting process. This not only makes the arrangement unsightly, but also shortens the shelf life of the fresh flowers.
Make use of a pitcher with one whenever possible wide opening. Cut roses feel comfortable here because they stand loosely and air circulation is guaranteed. Good ventilation prevents early rotting. In poorly ventilated plant arrangements, a humid microclimate prevails. It offers fungal spores an ideal breeding ground, which promote rot.
Avoid vessels whose inner walls appear uneven. Grooves and pores offer germs and pathogens an ideal breeding ground. Since such vases are difficult to clean, the bacteria and viruses are never completely removed. You can damage the next cut flowers. Choose smooth-surfaced vases made of these materials:
- Glass
- porcelain
- glazed ceramic or clay
tip: Even vases with smooth surfaces are not sterile. Be sure to clean thoroughly with a solution of hot water and mild soap. Use a bottle brush to completely rid the inside walls of bacteria. Rinse with clear water to remove soap residue.
water supply
Prefer cut roses room temperature water, fresh off the line. The water requirement is high. Fill the jar 3/4 full. To keep your flowers fresh longer, you can add flower food to the water. No more than 1/4 teaspoon of bleach should be added per liter of water to inhibit bacterial growth. Larger amounts damage the cut flowers. A few household remedies have proven themselves for storing roses:
- put an aspirin tablet in the water
- pour in a shot of stale lemonade
- mix in some sugar
stem cut
So that you can enjoy your cut roses for a long time, you have to make sure that the interface is free of germs. Therefore, cut off the lower end at an angle. This applies to both self-cut and purchased roses. This cut allows the flowers to absorb more liquid. Use a sharp kitchen knife that has been thoroughly cleaned with clear water beforehand. Scissors are not recommended as they will crush the tissue. What you should also note:
- a cut at a 45° angle ensures optimal water absorption
- for small vases, cut between 1/2" and 1" from the bottom
- Do not flatten stems with a hammer
Hold the stalk under running water or in a bowl filled with water to cut. This prevents oxygen from penetrating the interface and closing off the pathways. Remove the bottom leaves from the stem that would be standing in the water. Otherwise, the leaf mass will be decomposed by microorganisms in the water, which promotes bacterial growth and reduces the shelf life of your flowers. In order for your roses to last a long time, you should put them in a container immediately.
tip: Make sure that the ends of the stems are at least 2.5 cm from the bottom of the vase. If the interfaces float freely in the water, optimal water absorption is possible. Leaves and flowers lose moisture through evaporation. This creates a water deficit in the meridians, so that the fresh water from the vase is automatically sucked in.
location
Roses stay fresh longer in a cool location, because there is less evaporation from the leaves and flowers than in sunny and warm places. The metabolism runs slower at low temperatures because the water cycle also works at a slower speed. Avoid a place with drafts, as the wind also accelerates water evaporation. Make sure to keep site conditions as favorable as possible by:
- to lower heaters in the room
- increase the humidity with plant sprayers
- Lower the blinds for sun protection
tip: Store your cut roses in the fridge overnight. This ensures that the organism is put into a kind of resting state. Wrap a damp cloth around the interface to store the flowers to save space. This way you can enjoy bouquets of flowers for longer. The next morning you can put the roses back in their original place.
maintenance
The water should be changed at regular intervals. As a result, the cut flowers are supplied with minerals and bacteria cannot spread uncontrollably. If you change the water every two days, you don't have to clean the vessel every time. You should only use soapy water and a bottle brush if you notice a film on the inside of the jar. The layer is formed by bacteria and deposits of the smallest particles that sink from the water surface. Irregular water changes and uncleanly cut stems promote the formation of such breeding grounds for germs.
If the roses are constantly standing in water, the stem ends will become soft. This causes the water absorption to deteriorate. To make the cut flowers last longer, you should cut the end of the stem trim regularly. This measure is recommended every two days as part of the water change. The cut is made like the first cut with an oblique approach and using clean tools.
tip: Do not place the cut roses near fruit. Apples in particular cause the flowers to wilt faster. They release ethylene as the fruit ripens, which accelerates the wilting process.
First aid
If your roses hang their heads, all hope is not lost. Take the flowers out of the vase and wrap them up tightly in newspaper, one at a time. Hold the lower end under water and again cut the stem at an angle. Immediately place the flowers in the vase that you have filled with fresh, lukewarm water.
The newspaper is not removed. On the one hand, it provides stability, so that the water flow in the limp stem is improved. In addition, the paper soaks up water and cools the stalk in this way. You should check the newspaper daily. Remove newspaper that is heavily soaked, as it no longer provides stability and promotes mold growth.
