As mentioned in our previous Floristry School blogs, flowers receive the food through Photosynthesis. ( The process where plants create sugar from carbon dioxide (air), water and sunlight)

When flowers are harvested, the food source is cut and you can replace it with adding preservatives to vase water. This is how we can extend the life of flowers.

For most flower varieties normal cane sugar is the best choice.

Some Florists use preservatives that contain sugar, usually the percentage is between 1% and 2%. Remember to educate your clients and also adding an extra sachet of food to go along with their arrangement and flowers, as it is crucial to prolong the flowers life.

There are some rules you have to follow if you are to make your own preservative.

Rule 1:

Never add sugar to vase water without a germicide as bacteria feeds on sugar. Placing flowers in vase only with sugar it will kill the flowers in short period of time.

Rule 2:

Always use acidifier (vinegar or citric acid) it will make sure that all flowers can take more of the solution through their stems and straight to the flower head.

There are two kinds of sugar solutions:

Pulsing solution

Usually it is used by Growers or Florists who need to open flowers (buds) quickly.

This solution has very high 10% sugar value and is used after flowers have been picked ex- (Gypsophila, Carnation, Chrysanthemum and Gladioli or any other flower with tight buds except roses) that and to be open quickly.

Normally flowers are placed in solution for 16 hours or overnight for one day only.

Preservative solution

This solution consists of 1% sugar and germicide.

It is available in most flower preservatives.

By adding 10 g (2 tea spoons)of sugar per litre of water with germicide and acidifier will prolong the flower life.

Most florists buy preservatives but, if you would like to do make up your own just follow the simple instructions bellow.

Don’t forget to use protection gloves and a face mask.

Flower Food