Beet & Yarrow

Plant nerds, this one’s for you 🌿

Cutting the stems:
You’ve probably heard that you should cut your stems at an angle every single time you touch the flowers. The truth? You should definitely cut the stems, but no need to cut at an angle. Here’s what we recommend instead. For wrapped designs that you’re placing into your own vase, a fresh cut when you first get them home (and again at each water change) makes a real difference. Use a sharp knife or floral shears — scissors crush the stem rather than cut cleanly, restricting water uptake. Cut about an inch up from the bottom, and do it under running water if you can to keep air bubbles out.

Cold, clean water:
Fill your vase with cool, fresh water—not hot, not warm, and ideally not straight from a very chlorinated tap. Room temperature is fine. Cold is great for most varieties. If your arrangement came with a little packet of flower food, use it. That packet isn’t just marketing, it contains a sugar for energy, an acidifier to help water travel up the stem, and a biocide to slow bacterial growth. All three matter.

Smashing the ends of woody-stemmed flowers: there’s some debate about whether these flowers benefit from having the bottom inch of stem smashed with a hammer or scored with a knife before placing in water. Personally, we don’t see the need to be so rough with our delicate arrangements.

Want to know a few more tips? Visit our flower care guide on our website nested under our flower offerings.