Flowers

This 3-Ingredient DIY Flower Food Makes Bouquets Last (Almost) Forever

August 31, 2018

If there's one design tip I've picked up while living in New York City, it's that a bouquet of flowers instantly elevates a space—no matter how small. When I invite friends over for drinks, I'll put together a simple glass vase of white and green hydrangeas in my living room for a touch of elegance. And sometimes, after a stressful week, I'll pick up bundles of dusty pink roses from the corner bodega. I like to make little arrangements using stemless wine glasses and dot them throughout my apartment to create a relaxed, yet sophisticated vibe.

There's just one downside to buying bouquets: In a matter of a few days, they go from bright and beautiful to sad and withering. Hence, flower food was born—you know, those little packets that come wrapped up in the rubber band of a grocery store bouquet. A sprinkle of the stuff can work like a magical anti-aging serum (you know, the really expensive kind) for days-old flowers. But what do you do when you don't have any?

Well, according to Christina Stembel, the founder of Farmgirl Flowers, there's a simple DIY solution hiding in your kitchen. We spoke with Stembel to get her secret-sauce formula, plus tips on keeping your favorite flowery arrangements flourishing.

EA: What type of flower food do you use for your bouquets?

CS: When we first started making flower food, we followed an older recipe from Martha Stewart (the queen!). Since then, we’ve made a few tweaks to suit our production and the ingredients we have on hand. The formula goes like this:

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Top Comment:
“I don't add anything to the water. I cut the ends and put them in cool water and change the water every few days they last for at least 10 days.”
— BerryBaby
Comment

1 gallon of water
+
4 teaspoons bleach
+
4 teaspoons vinegar
+
4 tablesppons sugar

Here's how you can scale that down: 1 quart water, 1 teaspoon bleach, 1 teaspoon vinegar, and 1 tablespoon sugar.

EA: Is adding flower food the best method for keeping bouquets fresher, longer?

CS: This is a question we get a lot. The truth is flower food is most effective for flowers that are fresh cut. As the flowers age, they still get a boost from this DIY food (don’t we all with a little sugar!); the bleach component also helps to kill bacteria as it’s generated in the vase. (Replacements like lemon juice or vinegar will do the same.) But there are actually a few simple steps you can take to ensure freshness that are more effective than food.

EA: Ohh, tell me about those.

CS: One, daily trims. Two, daily water changes. Three, keep your flowers in a cool location, out of direct sunlight and away from any heat sources. And finally, four, remove any stems as they die!

All of these tricks help prevent the accumulation of bacteria in the water, which will kill your flowers faster. Just like people, flowers don’t thrive when they’re drinking stagnant, dirty H20. Fresh water changes flush out any bacteria, and daily stem trims ensure the stems most effectively absorb the moisture. Pruning dead stems will remove sources of excessive bacteria—decaying flowers release bacteria into the water faster than fresher stems. Last, keeping your flowers out of extreme conditions [like super-hot window sills] will prevent them from dying faster and, as noted above, causing build up in their water source.

EA: Generally, how long do these methods extend the lifespan of the bouquet?

CS: This is really hard to say. Different flowers have different bloom lives. Some stems, like carnations, can last weeks. Others, like peonies, last sometimes as little as a few days. That said, proper care can ensure your bouquet lasts as many days as possible, and depending on the stems, up to a week!

EA: I've read that 7-up or Sprite also makes a good flower food—is that true?

CS: It can be! We still recommend a little bleach (in the same proportions as earlier stated), but when subbing soda in for sugar, go with one part clear soda to three parts water.

Remember, if you’re going this route do not use diet soda and make sure it’s a clear variety, like Sprite. Different types of colas or even ginger ale don’t work for this!

EA: Any other words of wisdom?

CS: We can’t overstate the importance of the water changes, stem trims, proper location, and removing dead stems. These will dramatically improve the life of your bouquet. We also recommend removing any foliage from the stem that falls below the waterline.

When you’re trimming the stems, time is of the essence: Put fresh cut stems back in the water ASAP after trimming. Once cut, the stems will begin to seal up. Delaying putting them in the vase will inhibit their ability to hydrate properly. We also strongly recommend using either a dark glass vase or ceramic vessel. Darker glass or ceramics won’t allow sunlight into the water, which can increase the rate at which the stems decay.

Last, clean your vase! It’s important to do this after removing a dying bouquet and right before you put a new one in it. A lot of people don’t consider the bacteria that can be in the vase before the bouquet goes in. A good rinse with warm water and soap will make sure the flowers have a clean start.


Another Quick Pick-Me-Up (for you!)

What's your favorite way to keep bouquets looking fresh as a daisy? Tell us in the comments below!

12 Comments

rbrock1225 September 2, 2018
If you're changing the water on a daily basis, a gallon is not that much water.<br /><br />The best two tips I learned for cut flowers:<br />1. Heat is the enemy. Or, there's a reason why florests keep their flowers in refrigerators. If you don't have space to put your flowers in your refrigerator overnight, take them outdoors and bring them back inside the next morning. I've actually seen tulips close back up overnight.<br /><br />2. Neuter your blossoms from bulbs. The minute you can reach inside a lily (or tulip or ....) pick off the stamen.<br />https://en.wikipedia.org/wiki/Stamen<br />
 
Andreüs D. September 1, 2018
Bleach = base<br />Vinegar = acid<br />Base + acid = zilch, nada, nope<br />Highschool much?<br />Junk science is ruining the world, one stupid article at a time.
 
isw September 1, 2018
Um, with a pH of about 12, bleach is most certainly NOT an acid.
 
Katie M. August 31, 2018
Love this, Erin! Fresh-cut flowers are the very best 😍😍
 
BerryBaby August 31, 2018
I don't add anything to the water. I cut the ends and put them in cool water and change the water every few days they last for at least 10 days.
 
Anne T. August 31, 2018
Thank you. Was using warm water, changing every day, cutting ends on the diagonal also every day. Lucky when blooms lasted five days,
 
Anne T. August 31, 2018
Any tips for hydrangeas?<br />
 
BerryBaby August 31, 2018
Unfortunately they realky aren't a cutting flower. I dry them in the garage, hand them upside down. They are beautiful in a fall arangement.
 
Merry September 1, 2018
A friend in the flower business says hydrangeas take in water through their petals and to mist them daily to keep them fresh. If they start to wilt, dunk the whole head in warm water for a few minutes.
 
Sandy A. August 31, 2018
Great article! - right to the point - also I like your scaled down receipe - who wants to make a gallon 🌺
 
abbyarnold August 31, 2018
How much flower food goes into the vase of plain water?
 
Author Comment
Erin A. September 5, 2018
Hey there! Here's an answer direct from Christina: "It totally depends on the vase. For a standard vase that holds one to two cups of water, add three to four teaspoons of the flower food! Our recipe makes more than this, so for storage we recommend keeping it in the fridge. We used an old iced tea pitcher when we first started, but any clear glass vessel will work!"