For the longest vase life, harvest timing, bud stage and temperature are the key factors to consider.  Time of day is crucial for extending the vase life for your cut roses. Early morning is preferred but the very late afternoon will do in a pinch. In the morning roses are hydrated, and cooler temperatures ensure the bud will stay closed. My rule of thumb is that if it's above 75 F degrees then it's too warm to harvest roses.

 

Harvest at the right stage using sharp pruning shears and make a clean cut just above a 5 leaflet set. For Queen of Sweden, which has cup-shaped blooms, aim to cut when the flower is in the "marshmallow" to closed bud stage — when the bud is soft, and the petals are just starting to open but not yet fully unfurled and the sepals (those little triangle shaped green things) that surround the bud are reflexed down. Cutting at this stage allows the bloom to continue developing in the vase. You do not want to cut an open rose bud if your goal is to maximize vase life. If you can see stamens, pistils and pollen in the center of the bloom it is too open to cut!

 

After cutting, condition the stem placing it in a bucket of water, with floral hydrator or flower food added, in a cool, shaded area or place in a refrigerator to allow them to hydrate before arranging them in a vase. 24 hours is best for hydration but plan on a minimum of 4 hours if you're short on time. Follow these steps and you will have long lasting rose bouquets for 5-10 days!