Appearance upon arrival
• Start with a clean sanitized vase or display bucket.
• Add the correct amount of flower food with cool tap water.
• Unpack flowers immediately.
• Remove all leaves that fall below water line to maintain cleanliness of the water.
• Make a “clean” cut about ½ inches off the end of each stem with cleaned and sanitized clippers or knife under water. (NEVER use scissors!)
• Place stems in vase or bucket immediately after cut to ensure proper hydration.
• Keep flowers at room temperature for 2 hours to “hydrate” (drink) before placing in a cooler, if possible.
• The outer petals, or “guard petals” are on the rose to protect the bloom. These petals may look green or smaller than the rest of the blooms, or in poor condition but has no effect on the vase life. Remove the guard petals at the base of the bloom. (Hint: To minimize stem breakage, hold the rose stem just below the bloom when removing petals.)
• Remove thorns on the stem, but do not cut into the stem itself. Just the tips are needed to be removed.
Maintaining the flower:
• Place flowers in a cool location out of sunlight and away from heat sources. (Optimally, flowers do best when stored in 34° F - 38° F.)
• Check water levels often and add water as needed.
• Do not keep flowers close to fruits and vegetables.
• Clean the vase, change the water and re-cut the stems every 3 days.