Fresh cutting roses, instructions for cut roses, and how to keep fresh cut roses fresh longer, and what roses are best for cutting.
These are the questions I will answer here.
One of the joys of rose gardening is to bring cut roses indoors.
Many gardeners grow roses just so they can cut them. They actually create cutting gardens, so they always will have fresh roses and flowers for bouquets and flower arrangements.
In fact, I myself love filling up vases and bowls with roses and flowers and placing them all around my home.
The question is 'what roses are best for cutting'? Most hybrid tea roses and grandiflora roses are excellent cutting roses.
But some rose varieties hold their blooms, when cut, longer. Here is a list of names of roses that are great for cutting.
Memorial Day rose * Sunset Celebration rose * St. Patrick rose * About Face rose * Barbara Streisand rose
* Neptune rose * Stainless Steel rose *
Cut roses when the plants are well hydrated.
This is usually in the morning. It's a good idea to deep water the rose bushes the evening before cutting.
Bring a clean bucket or a large pitcher partially filled with lukewarm water.
Select plump buds that are on the verge of opening, they'll open more fully than tight buds.
You can cut opened roses, of course, but they'll have a shorter vase life.
Use clean, sharp pruning shears, floral snips, or a florist's knife.
Cut the stem on a 45 degree angle right above the first five-leaflet leaf under the flower.
You can cut some longer stems if you wish, but avoid taking off too much foilage, because thr rose bush needs plenty of leaves to produce energy for more flower production.
Immediately place the cut stem into the bucket of water.
Once you have cut as many roses as you need, bring
the bucket inside, refill it with clean water, and re-cut the rose stems at an angle under water.
|Rose Dethorner - $ 18.99|
The easy-to-use solution to a thorny problem. This thumb-depressed cutter effortlessly removes thorns and leaves from roses, carnations, and more. The thumb lever with spring actions adjusts to all sizes of stems and is the florist's best friend!
Put the bucket of roses in a cool dark place. This step is known as conditioning.
Florists use refrigerated coolers for conditioning.
After the roses have conditioned for at least several hours, they are ready to be placed in vases.
Make a vase solution, using warm water and an equal amount of a lemon-lime soda can.
Stir the mixture and pour it into the vase.
Carefully remove any leaves that would be below the waterline in the vase to prevent decay.
Cut stems at an angle to the appropriate length and quickly place in the vase before the pores cut open can close again, diminshing the roses ability to take up water.