As we quickly approach Valentine's Day (our pre-book roses were actually ordered 2 weeks ago), our thoughts turn to roses.The old saw is to put roses into cold water. While there are benefits to water - and air temperature - being cool, it is important not to shock your cut-flowers, whether they be roses or any other type of flower. The ideal temperature for refridgerated cut-flowers is around 42 degrees, and that's where commercial operations (farms, shippers, wholesalers & florists) target. Maintaining that temp through the channels of distribution are essential to longevity.
In reality it is the continuity of temp as much as the temp itself. Like food items and beer, cut flowers tend to fail rapidly in "temperature-cycling." The shock is too much.
Back to the point at hand. Cool water -rather than cold - is best for your newly arrived roses. Ideally, being winter, if you have the choice of a warm room versus a cooler one, you will get significantly longer vase-life in the latter. Caveat here is to make sure the room is well above freezing at all times.
Cut your roses at an acute angle before putting them into water, and perform this step every 2-4 days for longer vase-life. Always use the preservative packaged with your fowers, and besure to use clean water and containers. If you have an old vase, wash it first. Bacteria is the #1 enemy of cut-flowers.
Lastly, on occasion, rose stems will "wilt." They will actually bend over and face their drink like so many people I know 2 hours after the ball drops on New Year's Eve. The exception to the above is in this case. Cut back the woody stem hard, and place the stems into HOT tap water. Say a "Hail Mary." Your roses are pretty well gone by this point, but if you pray and follow this step, you might well "resurect" them. .
It happens...
