Sarah Cohen: Now I'm going to show you howto make cut roses last longer.
It's all in the preparation.
So here I have some roses,just fresh from the bodega.
And when you take them out of the package, they may have a lotof foliage on the stem.
I'm lucky here because this rose doesn't have very many thorns, butyou may encounter some thorns along the way, so just be careful when you grab the flowerout of the package that you haven't hit anything sharp or spiky, and try and hold it somewherewhere you know your fingers are going to be safe.
Now you can use a very sharp clippers, ora very sharp knife.
And in this case it might be easiest to use the clippers.
Just removeall of the foliage that's going to fall below the waterline.
If you do find any thorns orany prickly leaves along the way, you can actually take, and this is a really fun insidertip, the back of the knife, the part that's not sharp, even if you're not going to beusing the knife to cut the flower, and just shimmy the knife along the stem and it canremove anything tiny and prickly.
Just rub it back and forth.
Now you have all the foliage removed fromthe bottom of the stem.
Anything that's going to fall below the waterline.
That's goingto help keep the rose fresh because any greens or foliage that are draping in the water orsticking in the water are going to be another place where bacteria and fungus can attackthat flower.
Now, keeping a rose fresh is all about thecut.
You want to increase the surface area on the stem so as much water can travel upto the bloom as possible.
Now, if you feel really savvy and want to use a knife, makesure that the knife is incredibly sharp and be very, very careful.
You want to make a45-degree angle cut, and remember that your hand should be acting like a clamp.
Your handdoesn't move.
The knife moves and your arm moves and you want to make one sweeping motion.
Take the flower, hold it away from your body,get a firm grip and pull to make the 45-degree angle cut.
And you can see at this angle thereis a great amount of surface area.
And within about 90 seconds you want to make sure thatyou have cut the flower and placed it in the water where you'll be using it, so that itcan start to drink immediately.
As the flower is exposed to air, as the stem is exposedto air, the pores start to sort of seal up and close.
So you want to make sure that watergets in there as quickly as possible.
Another way to keep roses fresh for floralarrangements, it sounds a little strange, but you can add a few drops of bleach intothe fresh, cool water that you're using.
The bleach eats away at that fungus and bacteriathat is the thing that really starts to kill the flowers and make the stems slimy, so acouple of drops of bleach will really go a long way.
And in general, as the flowers starts to openand bloom, you're going to want to change the water about every other day to keep itreally fresh.
Nice cold water for roses, and that is how you keep roses fresh and lastinglong in floral arrangements.