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Tried cutting roses with a dull pair of shears and the stems taught me something
I was rushing a 20 stem order for a wedding in Boise two Saturdays ago and grabbed the wrong snips off my bench. Every stem came out with a crushed, frayed end instead of a clean slice, and I nearly tossed the whole bucket. By the next morning those sad stems were drinking water faster than the ones I cut clean with my good shears. Turns out a slightly crushed end opens up more of the stem to water, which I never would have guessed. I still cut clean now, but has anyone else noticed crushed ends holding up longer in the cooler?
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sam_cooper12h ago
The crushed end thing makes sense. I read a thing from a florist in Oregon who said the same, that a smashed stem end can soak up more water because there's more surface open. She said it's fine short term but the frayed bits rot faster, so the water goes bad sooner. So maybe they drink faster the first day but don't last as long overall.
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