Newfoundland Horticultural Society

 Cutting and Conditioning Roses

by Betty H.

It is understood that roses, unlike most blooms, have their best food supply in the evening.

1. If it is not possible to cut in the evening, cut in early morning.

2. Take a bucket of hot water into the garden.

3. Using a sharp knife make a diagonal cut. Slit up centre of stem 2 to 4 cm. A flat cut will allow the stem to sit flat on the bottom of the container and may restrict water intake.

4. Strip much of the lower foliage, allowing none to remain under water.

5. Place immediately into 2 or 3 inches of the hot water.

6. Later store roses in buckets of cool water as deeply as possible, without immersing leaves or blooms, in a cool dark area up to 24 hours. Metal buckets are said to be the best choice