Roses are tougher than they look — with the right water, cut, and spot, a fresh bunch stays beautiful for well over a week. Here is the routine we use before dispatch, and the one worth repeating at home.
Start with a clean vase and the right water
Wash the vase thoroughly — leftover bacteria shorten vase life more than anything else. Fill it with room-temperature water, and use flower food if it came with the bunch.
Cut the stems properly
Trim about a centimetre at a 45-degree angle under running water. The angled cut opens more drinking surface and the underwater snip stops an air bubble forming in the stem.
- Recut the stems every two days
- Remove any leaves that would sit below the waterline
- Keep the water level topped up — roses drink steadily
Find the flowers the right spot
Keep roses away from direct sun, heaters, AC vents, and the fruit bowl — ripening fruit gives off ethylene that ages cut flowers faster. A cool, shaded corner is ideal, especially through Delhi's hot season.
Revive a tired bunch
If blooms are drooping, recut the stems and plunge them into deep, cool water for a few hours. Roses are good at coming back from a slump once they have water and shade.