How to Cut Roses

Cut roses in the early morning, late afternoon or early evening -- these are the times the blossoms and stems will contain the most plant sugars, according to the Seattle Rose Society. Cut open blossoms or buds that have begun to open -- look for green sepals that have folded back and exterior petals that have slightly loosened, recommends the University of Florida IFAS Extension. Tightly closed buds won't open after cutting.

Cut the rose stem cleanly at a slant, about 1/4 inch above a leaf with five leaflets. This encourages growth toward the outside of the bush. Make sure the stub isn't too long, or dieback can result.

Stick the stem of a cut rose into a bucket of hot tap water. Cut off the bottom 1/2 inch of the stem at an angle, under water, with your pruning shears. Leave the stem under the water for 10 seconds, then transfer it to another bucket of hot tap water that contains a floral preservative, recommends the Seattle Rose Society. Repeat the process with each rose you cut from the garden.

Let the water in the second container cool to room temperature. Arrange your roses in a vase of water that contains a floral preservative.