From the moment a lily stem is cut, it enters a state of acute water stress. The plant's vascular system, the xylem, which is responsible for transporting water from the roots, is severed. Your first critical task is to re-establish this water uptake pathway. Recut the stems at a sharp 45-degree angle under lukewarm running water or in a bowl of water. This angled cut prevents the stem from sitting flat on the bottom of the vase, creating a larger surface area for water absorption. Performing this cut underwater is crucial as it prevents an air embolism (an air bubble) from immediately entering the xylem vessels and blocking the flow of water, which would cause the flower to wilt prematurely.
Observe the stem; you will notice leaves running along its length. It is imperative to remove any leaves that would be submerged in the vase water. From the plant's perspective, these submerged leaves are now dying organic matter. As they decay, they leach organic compounds into the water and become a prime breeding ground for bacteria. These bacteria will rapidly multiply, colonizing the open wound of your stem cut. They form biofilms that physically clog the xylem, effectively strangling the flower by cutting off its water supply, leading to a rapid decline and a foul-smelling vase.
Use a clean vase filled with fresh, lukewarm water. Warm water contains less oxygen and is more readily absorbed than cold water. While the plant can no longer perform photosynthesis to create sugars for long-term energy without its roots, it still requires sustenance. The commercial flower food provided is not merely a suggestion; it is a tailored nutrient solution. It contains three key components: a sugar source (like sucrose) to provide the energy the flower needs to open and maintain its metabolic processes, an acidifier (like citric acid) to lower the water's pH, making it easier for the stem to take up water, and a biocide to suppress the aforementioned bacterial growth. If you lack commercial food, a homemade substitute of a teaspoon of sugar and a few drops of lemon juice can provide some benefit, though it lacks the antibacterial agent.
Place your vase in a cool location away from direct sunlight, heating vents, radiators, and fruit bowls. As a plant, the lily's rate of respiration and transpiration (water loss through its petals and leaves) increases dramatically with heat and light intensity. A cooler environment slows these processes down, conserving the flower's energy and water reserves, thereby extending its lifespan. Furthermore, ripening fruit, such as bananas and apples, release ethylene gas. Ethylene is a natural plant hormone that triggers aging and senescence; exposing your cut lilies to it will accelerate petal drop and wilting.
The plant's environment is not static. Every two days, you must change the vase water entirely. This is the single most important maintenance step. Even with flower food, bacterial levels will eventually rise. Changing the water flushes out these bacteria and replenishes the nutrients. Each time you change the water, recut the stems by an inch to remove any bacterial-clogged ends and to open a fresh pathway for hydration. This simple, repetitive act mimics a constant, clean water source, which is the closest you can get to the plant's natural state once it has been cut.
