Immediately After Harvesting:
| Cut at the right time: | The afternoon before you harvest water deeply, this hydrates the plant and blooms.
Always harvest early in the morning or late in the afternoon when it is cool, never in the warmest parts of the day.
Choose stems with most flowers open but some still in the bud. Harvest when the first 3-4 blooms have started opening. Remember that blooms that have not shown colour yet as they open will not do so once harvested. |
| Clean cut: | Use sharp, clean scissors or shears to make a diagonal cut, allowing for maximum water uptake. |
| Remove lower leaves: | Strip any leaves that will be below the waterline in the vase to prevent rot as bacteria is your bloom’s biggest enemy when it comes to longevity |
Preparing the Vase and Water:
| Clean vase: | Use a clean vase to avoid bacterial contamination. |
| Freshwater: | Fill the vase with lukewarm water. |
| Flower food: | Add flower food to the water to nourish the blooms and inhibit bacterial growth. |
Ongoing Care:
| Recut Stems: | Every few days, recut the stems at an angle. |
| Water Change: | Change the water when you recut the stems and add flower food again. |
| Deadhead: | Deadhead: Remove any wilted flowers to encourage the remaining buds to open. |
| Keep cool: | Place the vase in a cool location away from direct sunlight, heat sources, draughts, and ripening fruit (ethylene gas can cause wilting). |
| Expected vase Life: | The vase life of Lisianthus blooms is typically up to 14 days. These flowers are known for their durability as cut flowers, making them a popular choice for floral arrangements and bouquets. Their roselike appearance combined with their longevity in a vase enhances their appeal for both home decoration and professional floral work |