Roses, especially hybrid tea roses, are made to be cut and they can last a very long time in a vase if you know what you are doing .
Sharp, Clean Scissors/Shears are a must. Make sure that you cut your roses with a sharp and clean pair of shears. Dull shears crush rather than cut the rose’s stem and dirty shears can transmit disease to your other blooms.
Hold off cutting your roses until later in the afternoon when their nutrient levels are the highest. (Roses store and process their nutrients on a schedule.) Choose rose buds which have started to open, but are only third to half of the way through the process. When it is fully open its too late.
Cut off all leaves that will be below the water level of the vase. Don’t remove all of the leaves from the cut stem and leave at least three to help feed the bloom.
One of the problems for a cut rose’s health is the air that it sucked up when you cut the stem outdoors. This “air pocket” which entered the cut stem works its way up to the bloom where it ultimately shortens the blooms life. That air needs to be replaced with water. The easiest way to do that is to fill a bowl with hot tap water, as hot as you can stand to put your hands into, but not scalding hot. Place all of the rose stems into the bowl making sure not to let the buds touch the hot water.
Use your clean shears and cut approximately 1/4 inch off the end of each stem and leave the roses in the bowl until the water cools to room temperature.
Fill your vase with warm water, add a drop or two of bleach and a bit of preservatives. Then add your roses and arrange until you are happy with how they look.
Whenever the water starts to get cloudy remove the roses, rinse the stems under running water, refill vase with hot water, add a drop or two of bleach, and return the roses.
When your bloom begin to show signs of wilting, re-cut about an 1/8 of an inch from the stems and place the stems into hot water for about an hour before returning them to the vase.
Dont throw out the rose heads – try drying them!