After taking time and energy to take care of plants for a while, your garden is

in peak bloom, filled with vibrantly colored flowers. And now it's time to pick up an article urging you to cut those beautiful blossoms. This is precisely the time to create a stunning bouquet from the fruits of your labor, so you can enjoy the sights and smells of the garden inside your home as well as outside it.

When to Cut

Early morning is the ideal time to cut fresh flowers. The flowers have had the benefit of cool night air and morning dew. Their stems are filled with water and carbohydrates and so are firm to the touch. As the day warms up, flowers gradually dehydrate. Midday is the least auspicious time to cut, as transpiration rates are at a peak and plants are rapidly losing moisture through their leaves. Flowers become limp; their necks become bent. If cut, they will not recuperate well and their vase life will probably be short.

When harvesting, have a bucket of water on hand to put the flowers in. Don't dillydally; place the cut flowers in the bucket immediately. I like to use a plastic pail rather than a metal one because metal can affect the pH balance of the water.

Different types of flowers must be harvested at appropriate stages in their development. Flowers with multiple buds on each stem should have at least one bud showing color and one bud starting to open before being cut. This is true for spike flowers (salvias, agastaches, delphiniums, Eremurus, gladioli, snapdragons, stocks, larkspurs, and the like) as well as cluster flowers (agapanthus, Alstroemeria, baby's breath, Clarkia, lilacs, phlox, Queen Anne's lace, verbenas, yarrow, and silenes, for example). If gathered too early—while they're still tightly budded—these flowers will not open in a vase of water.

By contrast, flowers that grow on individual stems (such as asters, calendulas, chrysanthemums, dahlias, Datura, gerbera daisies, marigolds, sunflowers, Tithonia, and zinnias) should be cut when fully open.

When selecting foliage, look for firm leaves and stems with strong coloration.

Cutting Tools and Techniques

Always use clean, sharp utensils when cutting flowers. Knives, clippers, or shears can be employed. Never use ordinary household scissors. The gauge on scissors is set for paper or fabric, not for flower stems, which are bulkier. Using scissors will crush their vascular systems and prevent proper water uptake.

Flower and foliage stems that have been left out of water, even for a short period of time, seal up and inhibit the absorption of water. Air bubbles sometimes enter the stem and prevent a steady flow of water. In order to prevent this from happening, some people cut their flowers under water before transferring from bucket to vase. However, I have found this to be awkward. Custom-cutting the flower stem in open air and immediately placing it in the vase of water is usually fine.

Cut all flowers and foliage about one inch from the bottom of a main stem. Make the slice at an angle of about 45 degrees. Cutting at an angle provides a larger exposed area for the uptake of water. It also enables the stem to stand on a point, allowing water to be in contact with the cut surface. Remove all the lower foliage that would be submerged in water. This will retard bacterial growth, which shortens the vase life of flowers and makes the water smell foul

Read More about: Water temperature, Preservatives, Preparing the stems, Designing the Arrangement, Care of Cut Flowers in an Arrangement