Cut flower spikes with one to three open blossoms using a sharp knife or pruners. Flowers continue to bloom once in the vase. Cut early in the morning before the spikes begin to dry in the sun. Make a diagonal cut, leaving at least four leaves on the plant to provide nutrition for next year's blooms.
Place the cut spikes in a bucket of lukewarm water immediately. Place the bucket in a cool, dark location for several hours once you finish collecting flowers.
Arrange the flower spikes in a vase containing water and floral preservative.
Snip off spent flowers daily to keep the bouquet looking fresh.
Change the water daily and cut off 1 to 2 inches from the bottom of the spike every day or two to improve water absorption.