Pruning is essential to prolong the life of cut flowers. But the type of cut differs depending on the flower. Find out more here.
Whether in the apartment, on the terrace or in a corner on the balcony - a bouquet of cut flowers puts you in a good mood and exudes a cozy flair. From early spring there is always a bouquet on my dining table and I am happy every time I walk past it. Especially in the dreary season, a little color for the mind can't do any harm.
Since nothing is blooming in my garden at this point in time, I like to use ready-made bouquets from online retailers (my favourite: www.floraprima.de). They arrive at my house fresh and even on time. And although the florists there guarantee seven days freshness for their bouquets, the plants should be supported. Because after only 15 minutes without water, the outer membranes close on the flowers. This ensures that the flowers cannot absorb enough liquid and they wither faster. To prevent this, they must be cut. You can now find out exactly how to do this, which tool you should use and what you need to know.
» Reading tip: In the report "Cut flowers: flower shops or discounters?" by ble.de (Federal Office for Agriculture and Food), it is clear that cut flowers from specialist dealers have a clear better quality.
The Bleed - How to do it right
1. The optimal tool
Because it's just easier, many use classic kitchen scissors to cut the flowers. Unfortunately, that is completely wrong. There are often germs and bacteria on the scissors because they are rarely cleaned properly. On the other hand, scissors have the disadvantage that they squeeze the interface. This also ensures that the flowers can absorb less water and accordingly they hang their heads more quickly.
Instead of scissors, you should use a smooth and above all sharp knife. In the best case, get a knife that you only use for such cutting work. After everyAfter use, you should disinfect it with hot water and rub it with a lemon to kill even the last germs.
2. The slanted cutThe classic way of cutting is the diagonal cut. You are correct in most cases. So you can be sure that all flowers that have a hard and sometimes even woody stem are cut at an angle.
If you cut at an angle, you create a wide surface through which sufficient water can be absorbed. You also reduce the chance of clogs forming.
Carry out this cut over the entire width of the stem.
» By the way: This cut is particularly important for roses because they have a higher water requirement.
3. The straight cut
But there are also flowers that prefer a straight cut. These include, for example, tulips, daffodils, gerberas, gladioli and amaryllis - plants with a hollow stem.
It is essential to use a sharp and smooth (non-grooved) knife here.
4. The right techniqueThe cut itself is ultimately very simple. Hold the flower in one hand between two fingers, position the knife at an angle and pull it down with pressure. Roses can be shortened by about three to five centimeters when they are cut. For other flowers, two to three centimeters are enough.
In this video you can take a closer look at the different variants:
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» Extra tip for roses: After cutting, place the roses in hot water for five minutes to kill bacteria and germs. After that you can then move into a clean vase with lukewarm water. By the way, they prefer to stand alone in it.
5. Sliming out
Flowers such as daffodils, hyacinths and lilies exude a slime when cut which contains substances which are poisonous to other plants. So that they don't start to wither earlier in the vase, you should slime the corresponding flowers beforehand. To do this, cut them and place them in an extra container with water, ideally overnight. Then wash off the end of the stem and place it in the vase with the other plants (do not cut again!).
6. Stop BleedingWhile some plants secrete a slime,there are also plants that bleed. This occurs, for example, with poppies and euphorbia. These lose large amounts of plant sap, which cannot be regulated via the water. So this is where you need to stop the bleeding. There are two ways to do this:
- Either briefly hold the cut end in a gas flame or
- You hold the cut end in boiling water for a few seconds.
Both variants ensure that the bleeding stops and bacteria and germs are killed at the same time.
The pruning is a crucial point in order to extend the shelf life of cut flowers and should therefore always be carried out. It is even recommended to repeat this step after about two days. In this way you always ensure that the flower can absorb enough water and therefore last much longer.