* If you pick flowers from garden, take off leaves approx 1/3 of the lower stem, thorns or prickles. Take off any side branches to ensure actual flower gets enough water.

* All stems have to be cut with a sharp knife, scissors or secateurs.

* Hard woody stems can be squashed approx 2cm on stem and to ensure water can get into stem.

* Soft stems of Cyclamen, Hellebores can be split with a sharp knife (approx 1cm)

* Hollow stems of Amaryllis should be cello taped around stem end to stop it from rolling up.

* Milky stems of Euphorbia, Poppies should be dipped into very hot water or burnt for a sec with a candle to melt and close channels which makes milky fluid remaining inside.

* Precious flowers such as Orchids should be cut under water so no air bubbles can enter the channels.

* Always use a clean vessel, container or any type of vase.

* Flower food can be use in water which keeps water clean.

* If you just use clean water always change the water after 2 days. Clean the vase and refill with clean water.

* Bouquets can stay tied together; actual florist ties do not harm stems.

* Keep flowers in a cold room, away from fire place, TV, or opened windows (The draft from an open window will dry out flowers quicker)

* Take away dead flowers so other small buds get enough energy to open up.

* Make sure the container is always filled with water and reaches up to the tie, so that even shorter flowers or greenery get enough water.

*Arrangements usually contain floral foam where flowers are arranged in. This needs to stay constantly moisture. Add water each second day.

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Willow Floral Design - Studio 3, Robinsons Estate, 669 Main Road, Stoke.