It is your wedding, and your planning has been excellent, your execution sublime, and pardon the pun, but everything looks rosy. Your wedding flowers are ordered and available and will undoubtedly be delivered shortly. Possibly wholly and wholeheartedly and organically wrong. There is an opportunity that your flowers will soon be quite definitely dead when you even walk down the aisle if you have not maximized the likelihood of achieving complete flower longevity. Fortunately, wedding flowers are relatively robust and don't require much attention, and fundamentally, you is going to be guaranteed a more than appropriate longevity. If you wish to handle freshly cut wedding flowers such as for instance a pro, you better think and act like a pro. The choice is that no focus and appropriate attention equates to flowers that may simply wilt and die, almost progressively facing your eyes. On the set of worst possible nightmares for a bride, possibly only second to either the priest or bridegroom absconding at the last minute, is wedding flowers that won't cooperate and decide that planning to flower heaven before the particular wedding might be an option.
Clearly, this is not a choice that would delight a bride. When you are buying your flowers, be sure to scrutinize your specimens carefully. Specifically, the thing you need to target on are the following. Try and ensure most of your flowers come in bud and that the buds are reasonably firm. Flowers in buds last longer. Make sure that the stems are not fractured, damaged, slimy, or discoloured. Check that the foliage isn't wilted or showing signs of mould growth. Discard any specimens where in fact the leaves are turning yellow in colour. If your flowers are scented, ensure the specimens exhibit a solid fragrance. Before using your vase, ensure it's properly sterilized. Preferably manually clean the vase employing a mild disinfectant or hot soapy water, and thereafter wash thoroughly with hot water. Once dry, add sterilized water that has been boiled and cooled to the vase.
Add a commercial floral preservative and food mixture, or make your own. To produce your own add two tablespoons of bleach, two tablespoons of vinegar or lemon juice, and four tablespoons of sugar for every gallon of water. The bleach will deactivate the bacteria. The vinegar, that is actually acetic acid, a gentle acid, will control the pH. The sugar will behave as a source of glucose to the flower, which the flower will absorb through the stem and use as a carbohydrate source for energy. Add room temperature water to the vase. Add just as much water as you can without overfilling the vase. Adding the flowers: for a flowered wedding display using a vase, the rule of thumb is that the flowers should be one and a half times the height of the vase. You need to be mindful of the when deciding on the stem lengths of one's flowers; the longer the stems, the better. Whenever you cut your flowers, when you have any influence, try and ensure the flowers are cut as early that you can in the morning.
