This is a question we hear frequently. Here are the basics: First and most important, start with a good product. Buy the highest quality flowers you can (How you can tell will be covered in a later post). Then, make sure the container you are using is clean enough you wouldn't mind drinking out of it-- bleach and hot water for 20 minutes or so, followed by a thorough rinse will get out a LOT of bacteria. This method of cleaning is best if you just rinsed your vase after the last bunch of flowers; or if you let the flowers decay in the vase and there was mold or mildew at the water line. Measure the commercial preservative (this is best, as there is an antibacterial as well as sugar for the flowers) in the correct amount of water. It is easiest to do this in a pitcher, and fill your container from that. Most folks really don't have any idea what the actual size of a quart is, so don't just eyeball it-- use a measuring cup! Cut all stems with your sharpest knife-- it should be sharp enough to slice the skin of a tomato without puckering the skin. Some references recommend shears or clippers, but those devices are harmful to the vascular systems of bulbs, roses, and other fine-celled flowers. When the vascular systems are damaged, it's harder for the flowers to draw water, and they don't last as long. We reccommend sharp knives always; then, you're in the habit of using knives. Finally, display in a cool area, AWAY from heaters, fans, computers, TVs and direct sun. All of these are dehydrating to fresh flowers. Use your extra water with preservative if there was any left, and then clean water after that. You only need to change the water if it becomes discolored. If you do that, recut the stems again. That's it! Enjoy,

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