Once flowers are cut, they are deprived of the water, food and growth hormones that are provided to them by the mother plant in the pre-harvest stage. In order to allow the cut flower to still bloom in a natural way, while retaining its form, flower colour, scent and leaf colour, we need to supply it with flower food in the vase water. This must happen at every phase of the distribution chain: at the grower, the wholesaler, the florist and the retail level and finally at the consumer level. Interruption of this ‘food chain’ will irrevocably lead to loss of vase life.

Hi flower friend! 

We’ve all been there—those flowers looked great when they came in but they’re drooping way too fast. Wilted petals, limp stems, and that “just not right” vibe. It’s frustrating, especially when you know how much care went into growing and shipping them.

You’ve probably seen it: a gorgeous rose that suddenly starts to droop, its head bending right under the bloom like it’s given up. Whether you’re a grower, wholesaler, or florist, that dreaded Bent-Neck is more than an eyesore, it’s lost product, lost sales, and lost trust.

But here’s the good news: Bent-Neck isn’t a mystery… and it’s definitely not inevitable.

Let’s talk about why it happens, how to stop it in its tracks, and what products can make all the difference, starting from that very first cut.

Direct sunlight and high temperatures should be avoided as much as possible. This may sound contradictory, because light and heat are essential for the growth of plants, for the so-called photosynthesis. For the best growth there should be a good balance in climate between temperature, light and humidity. A plant in direct sunlight and high temperatures also needs a high humidity, which is often lacking in room conditions. Without the combination of these three elements, the photosynthesis process quickly decreases or stops altogether.

Most households have more than one vase, so the appropriate one may be chosen for the size of the bouquet and the vases will be stored for some time while not in use. Therefore vases are often at least slightly, and sometimes greatly, contaminated by bacteria. For this reason it is always a good idea to scrub and rinse each vase before use. This gives both the flowers and the vase water a fresh and clean start in order to help vase life performance.

Draughts can be a problem throughout the flower journey, from grower to consumer. They cause the flower’s moisture to evaporate to a greater degree than it can absorb and it will go limp. The stomata on the underside of the leaf regulate not only the moisture and heat that is put out, but also the carbon dioxide and nitrogen exchange with the surrounding air. If there is little air movement, the air layer around the leaf forms a protective cushion against excessive evaporation.

There are 3 main reasons for cutting the stem:

To protect themselves from drying out, plants and trees drop their buds, blooms and leaves. For cut flowers and potted plants this dropping is often the result of over-production of the growth hormone ethylene; the only known gaseous, naturally occurring plant growth hormone. Ethylene gas regulates the ripening/ageing of cut flowers, potted plants, fruits and vegetable fruits. Ethylene gas is therefore purposely used to promote the ripening of fruit and the blooming of potted plants.

Leaves contaminate the vase water, just like stems do. The stem has to be in the water; the leaf, however serves no purpose in the water, in fact, it has a negative effect! Therefore, it is recommended to remove the lower which would otherwise be in the vase water. The additional positive effect of this is that it decreases the amount of evaporation because the total leaf surface is decreased.

Fresh cut flowers look beautiful and bring joy, but they are delicate and need proper care to stay fresh. One of the most important steps to keep them healthy is using vase flower food, and using the correct dose is key.

Flower food is specially formulated to give flowers the nutrients they need, such as sugars for energy, biocides to prevent bacterial growth, and acids to help water move up the stem. If the right amount is used, flowers can open fully, stay colorful, and last longer in the vase.