Long story short, I use Alum. You can find it in the baking aisle at your local grocery store.

I’ll cut my hydrangeas in the morning before it’s too warm and bring them inside. I then recut them at an angle, dip them in water, then dip them in my alum. I then set them aside until I’m ready to put together my bouquet.

When I put together my bouquet, I like to cut my hydrangeas just so that they are on top of the canister I’m putting them in. I like the mound it makes.

My hydrangeas stay fresh and look like they were just cut for at least 7 days. That’s a win in my book!

This is day 7. Still going strong!