A simple homemade preservative can keep a cut bouquet looking fresh for days longer than plain water alone, using little more than a bit of sugar, acid, and something to control bacteria.
Commercial flower food works by combining these same three elements — sugar to feed the blooms, an acidifier to help stems absorb water, and an antibacterial agent to slow the bacterial growth that clogs stems — and a kitchen version can approximate the same effect.
Combine 1 quart of lukewarm water, 2 tablespoons of lemon or lime juice, 1 tablespoon of sugar, and 1/4 teaspoon of household bleach. Re-cut stems at an angle before placing them in the solution, and change the water (with a fresh batch of solution) every two to three days.
Keeping the arrangement away from direct sun, ripening fruit, and heat sources like a windowsill or appliance noticeably extends how long cut flowers stay fresh, regardless of which preservative recipe is used.
