When you order flowers, the beauty you see is only half the story. What happens before an arrangement is put together is often the difference between blooms that wilt in days and flowers that stay firm, fresh, and vibrant for a week or more.
At Laura King Flowers, every stem goes through a specific conditioning process before it's ever added to an arrangement — and the process is different depending on the flower. Here's a look behind the scenes at how we prepare the flowers that go into every arrangement we make.
Why Flower Prep Matters
Freshly cut flowers are still living. The moment a stem is cut, it starts trying to draw water to keep the flower hydrated — but air bubbles, bacteria, and improper handling can block that process before it even starts. Proper conditioning clears the path, so the flower can drink properly and last as long as possible.
The difference between a properly conditioned flower and one that hasn't been prepped is significant: prepared flowers are noticeably firmer, stronger, and fresher — and they simply last longer.
How We Prep Each Flower
Chrysanthemums
Trimmed, given a hot water treatment, then moved into cold water with flower food added.
Roses
Thorns and most of the foliage are removed first, then stems are trimmed at a 45-degree angle. They're hot watered, then placed into cold water with food and stored in the cooler.
Lilies
Most of the stem foliage is stripped away, and stems are cut at a 45-degree angle. Unlike roses, lilies skip the hot water step — they go straight into cold water with food and into the cooler.
If an arrangement calls for lilies in full bloom, sometimes we leave them out of the cooler so they have a chance to open. Once they do, we remove the stamens — this stops the pollen from staining the flower itself, and keeps it from staining your clothes or furniture at home.
Gerberas
These get a bit of extra care. Stems are trimmed at 45 degrees and then wired to reinforce the stem and help water travel more effectively to the flower head. They're hot watered, then placed into cold water with food and into the cooler
Stock
Hot watered, then placed into cold water with flower food.
Snapdragons
Similar to stock, but we skip the hot water step entirely.
Freesias, Irises & Tulips
These get the simplest treatment — cut and placed straight into cold water with flower food, no hot water needed.
Sunflowers
Cut and hot watered like roses and gerberas, then moved into cold water with food. Sunflowers are thirsty, so we make sure they always have plenty of water on hand.
Daffodils
Cut and placed straight into cold water, but with a caveat that they need their own separate holder from other flowers. Daffodil stems release a sap that can be toxic to other cut flowers, so they're always conditioned in isolation before joining an arrangement.
Orchids
Stems are cut and placed into fresh water or vials, but unlike most of the flowers above, they're left out at studio temperature rather than going into the cooler. Orchids have excellent natural longevity, so they don't need the cold treatment the others do.
Inside the cooler, we're always mindful of spacing — giving flowers enough room for airflow between stems so condensation doesn't build up on the petals. Too much moisture sitting on a petal is a common cause of rot, so improper spacing can ruin the good work you've done conditioning.
Vessels used to hold flowers are replaced regularly then sanitised before use. Bacteria, a major cause of disease and premature wilting, can build up around stems in a vase or bucket so again a lot of prep work can be wasted if the vessels aren't regularly sanitised.
The same goes for our tools. Shears and snips are cleaned and sanitised regularly too. A dirty blade can transfer bacteria straight into a fresh cut stem — undoing all the careful conditioning before the flower even reaches the vase.
Once the Arrangement Is Made
When we build an arrangement, we add extra flower food into the water at the outset, which means once it's in your home, you just need to consider placement and water top ups. There's usually a trade off between where to place an arrangement and where it will be enjoyed. While arrangements prefer cooler areas away from heat sources and windows, they are also meant to be enjoyed, and we usually hang out in warmer areas. That being said, if you want the longest life from your flowers then keep them cooler, maybe simply by being out of direct sunlight, and top them up with water — usually about once a week but sometimes more during summer, and enjoy.
The Takeaway
Good flower prep isn't a shortcut — it takes time, and every variety has its own quirks and requirements. It's why flowers from Laura King Flowers hold up well. When you're investing in flowers for someone special, that extra care behind the scenes makes the difference.
Laura
Laura King Flowers
Florist Rangiora & North Canterbury