- Hand pruners to cut the branches.
- A bucket or tub and water for soaking.
- A cool holding-spot of about 60-65°F that’s out of direct sunlight.
- A sturdy vase to display your branches in once they burst into glory.
- Do not cut branches until they’ve had at least 6 weeks of winter cold (in most places this is probably around late January).
- Cut the branches from areas of the shrub or tree where they won’t be missed. Choose branches with lots of flower buds.
- It can help to cut the ends of the stems at a sharp angle or crush them lightly with a hammer. This can improve water uptake by increasing the surface area for absorption.
- Fill your bucket or tub with water and put the cut end of the branches into the water.
- After bringing the bucket of branches indoors, you can either keep them in the bucket until the buds start to “pop” or arrange them in a vase filled with water. Branches are best kept in a cool location, away from direct sunlight during this time.
- Change the water every few days to keep it fresh. Once the flower buds start opening you can move your vase of branches to a warmer location for display.
- To prolong flowering, you can add commercial cut flower food to the water.
|Birch||Flowering Almond||Flowering Cherry||Wisteria|
|Flowering Crabapple||Japanese Quince||Lilac||Mock Orange|
When cutting branches, it’s important to protect the health of your trees and shrubs by using proper pruning techniques. To learn more, see our article on How to Prune Landscape Trees and Shrubs.