How to Cut Tulip Flowers

Choose tulips that have developed full color but have not opened. Tightly budded tulips that have not developed color may not open. Those on the verge of opening or already in full bloom quickly fade.

Cut the tulips with sharp garden clippers or knife, using care not to damage the stem. The angle doesn't matter at this point, as you will recut them later.

Trim the stems to the desired length once inside. Cut on a 45-degree angle to allow a greater surface area to contact the water.

Bundle six to eight tulips together and tie loosely with twine or plant ties. Some prefer to create a paper cone to hold the bundle together. This keeps the stems straight while preparing the tulips for display.

Place the tulips upright in cold water (32 to 35 F) immediately after cutting. This forces the flower petals to close tightly and reduces the risk of visible bruising from handling and forcing stems to remain straight and erect. Leave the tulips in the cold water at least 30 minutes. If stored in cold water, tulips can be held for up to two days before displaying.

Remove the tulips from the water and recut the bottom 1/2 inch to 1 inch of the stem, again using care not to crush the stem and cutting on a 45-degree angle. Holding the stem underwater reduces the chance of air bubbles forming and blocking the pores in the stem.

Arrange the tulips in the desired vase filled with lukewarm water and floral preservative. This water travels up the stem quickly, reviving the blooms.

Place in a cool location out of direct sunlight.