As of: February 15, 2024, 5:31 a.m
By: Ines Alms
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Roses, tulips, carnations - so that cut flowers do not wilt so quickly, it is important to pay attention to the freshness of flowers, leaves and stems in a bouquet.
Beautiful bouquets of flowers are not cheap unless you pick them yourself from a field.
It is therefore desirable that the cut material is as fresh as possible when purchased and that it can be enjoyed in the vase at home for many days to come.
It is in the nature of plants that some types of flowers last longer than others.
Nevertheless, there are already signs in the supermarket or flower shop as to which flowers you should choose and which ones you should stay away from.
The type of flower also determines the length of its shelf life
When buying, tulip flowers should not be too open yet, as even if they are of good quality, they only last about a week in the vase.
© Arnulf Hettrich/Imago
While tulips usually drop their heads after just a few days, varieties such as carnations stay fresh and lively in the vase for over two weeks.
But none of the species is immune to signs of fatigue: flowers do not open, hang withered after a short time or the petals fall off - these are typical problems.
Maybe the flowers weren't that fresh when you bought them?
You can find even more exciting garden topics in the regular newsletter from our partner 24garten.de.
Flowers, leaves and stems – how to recognize freshness in cut flowers
When purchasing, pay attention to the following freshness criteria:
Roses: The flowers should be slightly open - this increases the likelihood that they will actually open completely.
A strong stem is important for large flowers.
However, slightly drooping heads can be saved by placing the flowers in cold water for a few hours.
The rose should have shiny, dark green leaves.
Tulips: If you rub the stems of the tulips together, you should hear a slight squeak as evidence of their freshness.
If the heads hang a little after purchase, place the bouquet in a cool place for a few hours, wrapped tightly in paper in a vase with cold water.
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Flowers with elongated flowers (e.g. carnations, tulips): Only grab them when the flower heads are at least open enough that you can see their color.
Flowers with round flowers (e.g. double roses, gerberas, peonies): The flower head should be firm when pressed lightly.
Panicle-shaped flowers (e.g. freesias): One or two flowers should be open, the others still in buds.
Leaves and flowers should not be damaged.
The stem should not have any dark discoloration and the cut surface should be light.
Once in the vase, the flowers that have been cut again should be given fresh water every day and should not be left too warm or sunny and should be supplied with a nutrient-rich and bacteria-inhibiting freshness agent.