Does Sugar Affect the Color of a Carnation?

Feed and Water

• Once carnations are cut, they no longer have the roots to draw water from the soil. The stem will draw water through the cut edge when placed in water to keep the carnation hydrated. Cut flowers lose the ability to photosynthesize and produce carbohydrates, however. When the carnation uses up its carbohydrate reserves, the flower will wilt and die. Adding sugar to the water will give the carnation a supply of carbohydrates and extend the life of the flower without changing its color.

Clean and Preserve

• Other organisms, such as bacteria and fungi, also find sugar a food source. Having these organisms growing in the water can kill a cut carnation quickly. Adding vinegar and chlorine bleach as well as sugar will keep bacteria and fungi out of the water. Too much can be harmful, however. It only takes 2 tablespoons of white vinegar, 2 teaspoons of sugar and 1/2 teaspoon of bleach added to a quart of water to preserve a cut carnation. This small amount of bleach will keep bacteria out of the water but will not fade the color of the carnation.

Custom Color

• You can dye white carnations with 20 to 30 drops of food coloring added to ½ cup of water. The color will be paler with 20 drops and darker with 30. The food coloring draws into the stem with the water and will color the white petals. Colored carnations already have pigments in the petals and so will not show the absorbed dye. You can add sugar while the flower absorbs the color; however, you should not add vinegar or bleach during the dying time, as they will affect the color.

Wash and Design

• Remove the dyed carnation from the colored water once it is the desired color to keep it from absorbing more food coloring. It can take a day or two for the carnation to reach the desired color, depending on the food coloring used and how deep the desired color is. Rinse the stem before using the flower in an arrangement to keep residual dye from getting into the water. You can use the preservative mixture at this point to keep the carnation fresh.