How Do You Cut Floral Stems?

Cutting floral stems is an essential step in floral design and arranging that helps prolong the vase life of flowers. Properly cutting stems provides maximum water uptake and prevents blockages, allowing flowers to stay hydrated and last longer (source). Cutting creates a new “open wound” at the base of stems so they can continue taking in water. It also removes any crushed or blocked vascular tissue from the bottoms of stems. Additionally, using a sharp blade for a clean cut prevents bacteria growth. Overall, correctly cutting flower stems is crucial for floral longevity and maintaining beauty.

Gather Necessary Tools

Before cutting any floral stems, you’ll want to gather the necessary tools. Having the right equipment makes the process easier and helps extend the life of your flowers.

The most important tools for cutting stems are:

• Floral shears – These specialized shears have short blades and are ideal for cutting thicker stems. Look for stainless steel blades that will stay sharp.
• Knife – A sharp knife is useful for slicing through woody stems. Opt for a serrated edge.
• Scissors – Keep a pair of dedicated floral scissors for delicate stems and thinner foliage. Sharp, stainless steel blades work best.

Having all three of these cutting tools on hand will prepare you to trim any type of floral stem properly.

Remove Foliage

Before placing cut stems in water, it’s important to strip away most of the leaves that will fall below the waterline. Removing leaves allows the stem to take in more water and helps prevent bacterial growth in the water [1]. Leaves left underwater will rot, blocking the stem’s ability to absorb water.

The best method is to hold the stem underwater and use your fingers to gently strip away leaves, leaving just a few leaves at the top [2]. For herbs like thyme, strip leaves by holding the tip and sliding your fingers from top to bottom [3]. Be careful not to damage the stem.

Cut Stems at an Angle

When cutting flower stems, it is recommended to cut them at a 45-degree angle rather than straight across. Cutting stems on an angle allows for greater surface area exposure and increased water uptake by the stems (How to Cut Your Flower Stems Correctly). The angled cut opens up more of the stem’s vascular tissue and allows more water to be pulled up through the xylem more efficiently. According to research, “The idea behind the advice is that an angled cut exposes a bigger surface” (A little wiser: Why are you told to cut flowers at an angle?). Cutting stems at a 90 degree angle seals off some of the vascular tissue and reduces the stem’s ability to take in water.

Use Sharp Blades

When cutting flower stems, it is crucial to use a very sharp blade. Dull blades will crush the stems, damaging the water-conducting vessels inside (American Horticultural Society). Using a sharp blade creates a clean, angled cut that allows the stems to uptake water more efficiently.

Floral knives, snips, or pruners specifically designed for cutting flowers have very sharp blades for this reason. Garden shears or scissors often have serrated edges that will shred and smash stems. The clean slicing motion of a sharp blade reduces injury to the stem and leaves behind an even surface for water absorption (American Horticultural Society).

A sharp cut also seals the stem to prevent air bubbles travelling up the stem. Air bubbles can block water flow, so a crisp cut is vital. Regularly sharpening or replacing floral cutting blades ensures flawless, non-damaging slices every time (ProFlowers).

Cut Underwater

Cutting flower stems underwater helps prevent air bubbles from entering the stems. When air bubbles get trapped inside the stem, they block the flow of water to the bloom. This leads to the flower wilting sooner. According to Tips – How to prolong flower vase life, cutting stems underwater helps remove any air bubbles already trapped inside the stem.

To cut stems underwater, fill a bucket or sink with room temperature water. Take each stem and cut it at a 45 degree angle underwater using a sharp knife or floral shears. Allow the stem to sit in the water for a few minutes after cutting to ensure no air bubbles remain trapped inside. Cutting underwater helps maximize water uptake through the stem, leading to longer lasting flowers.

Trim Bottom of Stems

It’s important to trim the bottom 1-2 inches off the stems before putting flowers in a vase. Cutting the stems opens up the stem ends so they can take in water more efficiently. Leaving too much stem length means the bottom parts will die off and start rotting in the water, which can breed bacteria.

According to the article on Salisbury Greenhouse, trimming the stem ends creates a fresh surface for maximum water intake. The article recommends using a sharp knife or garden pruners to trim off 1-2 inches from the bottom of the stems.

Similarly, the bloomon article advises cutting the stems on an angle before putting them in water, which opens up the stem and allows more water to flow through it. This helps maximize hydration and extend the vase life of your flowers.

Clean the Stems

Before arranging flowers, it’s important to clean the stems to remove any dirt or debris. Dirty stems can clog the flower’s veins, preventing them from taking in water and nutrients properly. Here are some tips for cleaning flower stems:

Start by filling a bucket or vase with warm water. Add a small amount of bleach, vinegar, or floral cleanser to the water – about 1 teaspoon per quart of water is sufficient. These help sanitize the stems and prevent bacterial growth [1]. Swish the stems around in the mixture to dislodge any dirt or sap.

Use a soft brush or cloth to gently scrub away any visible dirt or residue on the stems. Pay special attention to the cut ends. Rinse the stems thoroughly under running water to wash away any debris. Make sure no green leaves will sit in the water, as they promote bacterial growth.

Recut each stem at a 45 degree angle with a sharp knife or flower shears. This creates a fresh cut surface for the stem to absorb water. Avoid crushing or bruising the stems, as this damages their water-conducting tissues.

Once cleaned, place the freshly cut stems back in clean, room temperature water until you are ready to arrange them. Cleaning flower stems helps prevent blockages, bacteria, and damages that can shorten a bouquet’s vase life.

Use a Preservative

Adding a preservative to the water is crucial for promoting hydration and extending the longevity of cut flowers. Floral preservatives contain three key ingredients – sugars, biocides, and acidifiers – that work together to nourish flowers and inhibit bacterial growth (source). The sugars provide food for the flowers to continue the respiration process. Biocides prevent microbes from blocking the stems and causing rot. Acidifiers help maintain an optimal pH level in the water. According to experts, using a commercial floral preservative can double the vase life of flowers compared to plain water (source). The key is to add the preservative powder or liquid as directed on the packaging and replenish it whenever you change the water.

Change the Water

It is crucial to change the water for cut flowers regularly, ideally every 2-3 days. The water will gradually become filled with bacteria that can block the stems from taking in water. According to How Florists Keep Flowers Alive Longer, you should change the water every few days, especially when re-trimming the stems to maximize their water uptake. Flowers drink a lot of water, so Flower Care Tips recommends changing the water entirely every 2-3 days, as a large flower arrangement can quickly deplete the water supply.

Changing the water regularly prevents bacteria build up and provides the flowers with fresh, clean water to hydrate in. Aim to replace the water every 2-3 days for the best results.