A few simple things keep your bouquet at its best for seven to ten days.
A gentle sequence — drawn for you so the first moments are easy.
Slowly. The kraft + silk wrap is part of the gift, not packaging.
A diagonal cut opens more surface for water uptake.
Cool tap water. If a food packet came, dissolve it in.
Keep away from fruit + direct sun. 7–10 days, slowly.
Unwrap gently — the kraft and silk paper are part of the gift, not packaging. Lay it flat on a clean counter.
Trim two centimetres from the bottom of each stem at a 45-degree angle. Use sharp scissors or a clean knife. A diagonal cut opens more surface for water uptake.
Fill a clean vase with cool tap water. If your bouquet came with a flower food packet, dissolve it now.
Arrange the stems gently in the vase, keeping the spiral hand-tie intact — the shape was built that way.
Garden roses — Outer petals are called guard petals. They protect the bloom in transit and may look bruised. Peel them away gently. The rose underneath is whole.
Ranunculus — These open over four to six days, each one at a different rhythm. Patience pays. Keep stems shorter as they soften.
Lisianthus — Long-lasting. Multiple buds on each stem — they open in turn over a week.
Tulips — Continue to grow in the vase. Re-cut and refresh water every other day. Bend toward light naturally — embrace it.
Peonies (seasonal) — Arrive often as tight buds. Warm room helps them open. Once open, move to cooler air to hold the bloom longer.
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