Submerge wilted blooms in cool water for 30-45 minutes to rehydrate the petals fast — just like reviving a dried-up lettuce in cold water.
Trim stems at a sharp 45° angle under water, just like slicing celery to help it absorb broth more easily.
Dip the cut stem ends in hot water (about 180°F) for 30 seconds, similar to blanching green beans to refresh them.
Place the flowers in a cool, shady spot (not the fridge) — think of how spinach wilts in heat but stays crisp when chilled.
Spray petals lightly with water to perk them up, just like misting fresh herbs (like basil) to extend shelf life.
Dip freshly cut stems into alum powder (like you'd use in pickling cucumbers) to help block bacteria and boost water intake.
Add a spoon of sugar and a drop of bleach to the vase water — it works like adding lemon and honey to tea: sweetens and keeps it clean.