I have written a detailed set of steps for prepping elsewhere in the blog but can’t locate it right now. Essentially do this:

1. Buy the freshest roses you can find.
2. Prepare a bucket filled with cool water and nothing else.
3. Cut off about an inch from the bottom of the stems and immediately submerge the bunches of roses (remove any paper, etc.) in the cool water. Its okay to even submerge the flowers themselves.
4. Try to use a sharp clean knife rather than a scissors that tends to squeeze and bruise the stems.
5. After about 2-3 hours, you can strip the roses, cut them to length desired and place in your vases, first filled with fresh cool water and some flower food. If you don’t have flower food, use a drop of clorox for say every liter of water. The clorox retards bacteria growth.
6. Change your water daily if possible.
7. Keep in a cool shaded place, out of serious drafts.
8. At PHP50 a bunch for two dozen in Dimasalang if you bargain well or there is a lot of supply, you can make one of these arrangement for roughly PHP100. At that price, they only “cost” PHP20 a day. :)

Regarding the roses in low vases, how long do they last once they’re cut that short?
Is there a special solution you put them in?
I’ve always found your table set ups so amazing…

Thanks in advance!

Andrew: I prefer the local kalabasa’s taste but it tends to be too pale to make my favorite pumpkin soup with. I usually roast the squash to a deeper char for more color (and flavor), add some carrots, or I blitz it with some malunggay for a different color.