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Clean water, a clean vase, and a healthy cut surface are better starting points than a household trick. Water depth and cutting technique vary by flower, so use these steps as a foundation and follow any specific advice from the florist.
Three steps before arranging
- Remove the wrapping and rinse the stems. Take off transport wrapping and rinse away dirt or slime.
- Remove leaves below the waterline. Keep foliage out of the vase water and start with a clean vase.
- Match the cut to the stem. Japan’s Ministry of Agriculture, Forestry and Fisheries gives different examples: a firm rose stem cut diagonally under water, and a softer sunflower stem cut straight across. Not every stem should be treated the same way.
Replace the water instead of topping it up
Discard the old water, wash the vase, and refill it with fresh water. Rinse the submerged part of the stems and recut a damaged end with a clean tool. MAFF guidance recommends changing the water, washing the vase, and recutting stems daily when possible.
Check water depth and the flower-food label
The right water depth varies by flower. Ask the florist if you are unsure. If you use a commercial cut-flower preservative, dilute it exactly as directed and prevent children or pets from drinking it. This guide does not recommend homemade mixtures of sugar, bleach, or detergent because concentration and safety cannot be generalized.
A one-minute daily check
- Is the water cloudy?
- Have leaves fallen below the waterline?
- Does the vase or stem feel slimy?
- Are damaged flowers or leaves still attached?
- Are the flowers in direct sun or an air-conditioning draft?
