Scientific Secret: 5 "Flower Food" Formulas to Double the Longevity of Cut Flowers

Keeping cut flowers fresh for a long time involves more than just changing the water. The secret lies in providing the flowers with a balanced "food," consisting of three main components: water (for hydration), sugar (for nutrition), and an antiseptic agent (to prevent bacteria from clogging the vascular system). The most basic formula you can make yourself is Water + Sugar + Bleach. Sugar (about 1 teaspoon) provides the necessary carbohydrates for the flower to continue its metabolic processes. Meanwhile, a few drops of mild bleach (containing chlorine) will act as a disinfectant, inhibiting the growth of bacteria and mold in the water, which are the main culprits behind vascular blockages and premature wilting.

Another effective formula uses Water + Lemon Juice/Vinegar + Sugar. The acid in the lemon or vinegar will lower the water's $\text{pH}$ level, helping the flower absorb water more easily (as the acidic environment mimics the natural $\text{pH}$ inside the stem). Specifically, you can mix 2 tablespoons of fresh lemon juice or white vinegar, 1 teaspoon of sugar, and about 1 liter of lukewarm water. Additionally, you can also use Vitamin B1 (Thiamine). Vitamin B1 helps stimulate secondary roots and restores metabolism, assisting the flower in recovering quickly after being cut. You simply need to crush one Vitamin B1 tablet (100mg type) into the water. Regardless of the formula you use, the vital principle is to change the water and trim the flower stems (cutting at a $45^\circ$ angle) daily or every other day to remove bacteria and reopen the water pathways.