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When you cut flowers, you remove them from their root base. This immediately deprives them of both the moisture and nutrients necessary for survival. A cut flower that is not given these necessities in some way will rapidly wilt and die
Putting cut flowers in water quickly ensures that the time they are deprived of these necessities is minimal. Water should then be changed on a regular basis to ensure that the flower continues to get the moisture that keeps it fresh without introducing disease.
The water cut flowers are placed in can harbor bacteria and fungus that cause the flowers to wilt faster. This risk can be minimized by removing all leaves that will be below the water line before the flowers are placed in a vase.
The food florists provide to buyers for cut flowers plays two vital roles in their survival: It has preservatives that help prevent the growth of bacteria and fungus, and it puts nutrients essential to plant development in the water, so the plant continues to be fed after it is cut from its root system.
When a flower is cut, air enters and seals the end of the stem. This air pocket helps prevent the flower from wilting immediately but will also prevent it from absorbing water if the stem is not recut. Flowers placed in warm water also will regain moisture more readily than those placed in cold water.
University of Minnesota Extension: Keeping Cut Flowers and Flowering Plants
Toronto Star New In Homes: Flower Power--Caring for Cut Flowers
Santa Clara County Master Gardeners: Extending Life of Cut Flowers
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