How to Make a Packaged Flower Bouquet Last Three Weeks

Select a Bouquet with Potential

• 1

  Ask the florist on duty which are the freshest bouquets. She knows when flowers are delivered. Study bouquets for signs of wilting flowers or brown leaves and stems if no one is available to help you.

• 2

  Narrow selection to bouquets that contain a majority of long-lasting flowers such as varieties of chrysanthemums or daisies mixed with alstroemeria or carnations. Other good choices are gladiolas and snapdragons. Avoid bouquets that contain numerous roses because they will wilt quickly.

• 3

  Look for bouquets that have buds in the process of opening, if they are available. Examine "filler" flowers like baby's breath to be sure they are in good condition, with little or no breakage.

Week One

• 4

  Remove plastic wrap and binding or other packaging from the bouquet as soon as you arrive home with it. Place stems in bowl or pan of cool water, leaning flowers over edge of container.

• 5

  Select a large vase that is approximately half the height of your bouquet. Fill the vase about halfway with cool water. Empty the plant food packet that accompanied your bouquet into the water, according to its directions. Allow it to dissolve while you prepare your bouquet.

• 6

  Use pruning shears to trim all stems while holding them under water in your bowl or pan, to provide fresh ends for water absorption. Take care not to crush or break stems. Remove all leaves on lower halves of stems so that no leaves will be submerged in vase.

• 7

  Place bouquet in vase. Carefully separate flowers or stems that are tangled. Arrange in a pleasing form. Cut off any branching stems that are too short for flowers to clear top of vase. Place those flowers in a smaller vase of water. Remove additional leaves that are below the water line.

• 8

  Check level and color of water in both vases every two days. Pour out and refill if water is turning brown. Trim brown ends off stems. Add water if it is clear but level has dropped.

Week Two

• 9

  Remove dead or severely wilted flowers and fillers from large bouquet.

• 10

  Fill a shorter vase halfway with water. Trim stems to remove brown ends.

• 11

  Place bouquet in shorter vase. Remove leaves below water line.

• 12

  Remove flowering stems that do not clear top of vase. Place these in a smaller vase or combine them with flowers in the smaller vase from week one. Trim stems of flowers in smaller vase(s) as needed for pleasing arrangement.

• 13

  Check water every two days in all vases. Fill or replace as needed.

Week Three

• 14

  Remove dead or wilted flowers and fillers from all vases. Remaining flowers may be of only one to three types by now.

• 15

  Select shorter and more narrow vases or jars as needed. Fill them halfway with water.

• 16

  Trim brown ends of stems and remove lower leaves as needed. Place flowers in vases or jars.

• 17

  Tie pieces of trimmings such as ribbon or raffia around necks of vases and jars containing your smaller arrangements to freshen their look.