Dan's Papers - August 3, 2007 - Tricks For Trimming Roses

Why is it that freshly cut roses in a flower shop always seem more vibrant and shaped than those picked from the backyard? And why is it that only a short while after roses have been cut and given a floral preservative, they lie wilting and drooping in a vase, sucking all the beauty out of a room? Although this happens too often when cutting roses, if a detailed list of guidelines are followed, those backyard roses will be just as good, if not better, than those sitting in superior floral shops. When cutting roses, in order to make them look their best and brightest, details ranging from time of day to the exact area where to make an incision are key elements of the strategies one should follow.

Although it may not seem important, the time of day in which roses are picked is crucial to their outcome. Roses are usually at their highest food reserves during the early morning or evening. Because the maximum amount of water is in the stems and petals at this time, rose blossoms can be removed with an assurance of a longer life expectancy.

When choosing a blossom to cut, it is important to select a rose with petals that are partially opened or just beginning to unfold. Numerically, roses that are cut with buds one-third to one-half of the way open usually have the best long-term results. For those who are interested in making dry potpourri, roses with thick and dark-colored petals most often preserve their fragrance best. The tools used to cut roses must always be clean and sharp to prevent damaging the canes and spreading disease. Choose an outward facing bud and cut the stem at a 45-degree angle. Removing old wilted flowers from the stem keeps the flower from producing seeds and removing essential sustenance, which weakens the overall plant. However, before making an incision, it is vital to check and make sure there are at least two leaves below the location where the cut is made on the stem. In addition, to increase survival length in an indoor environment, be sure to take caution when purging the rose of thorns and leaves. Removing too many can interfere with water uptake to the petal.

After a rose is cut, it is crucial to immerse the flower into lukewarm water as soon as possible. If roses are cut outside without a bucket of water nearby, the stems can be re-cut underwater about an inch up the stem. This prevents air bubbles from plugging the cells in the stem's tissues and, at the same time, creates a larger surface area for water absorption.

Adding a preservative to a bouquet of roses is another step one should follow after the cutting is done. The three main purposes of a preservative are to kill bacteria, acidify water and provide sugar for nourishment. Some simple homemade concoctions include 7-Up and mouthwash or even a combination of lemon juice and sugar. However, regardless of the preservative chosen for the roses, be sure to change the water routinely to prevent fungi from growing. Also, removing dead flowers is a good way to prevent bacteria from developing.

After the cutting and grooming is done, the area in which the roses are placed is critical to their existence. It is important to keep roses away from direct sunlight because flowers already have a high rate of respiration. Placing a rose near a computer or television set will inevitably set the flower up for a quick and unattractive death. At the same time, however, positioning cut roses near a fan with cold air blowing in their direction, which accelerates the flowers' respiration, is also a way to quickly end the life of a rose. For best results, place the roses in a neutral area, such as a centerpiece on a table with partial sunlight and minimal draft.

The adhesive to these steps should result in a beautiful arrangement with bountiful blossoms, which will last for a week or more. With luscious fragrance, shape, style and abundance of colors, roses are the perfect flower to plant in a garden, use to brighten a room, create a delicate scent or bring enhanced beauty to any setting.