- Increase The Vase Life of Your Fresh Cut Flowers: Chrysal Cut Flower Universal Food is the perfect solution to extend the vase life of your fresh cut flowers! This liquid flower food for fresh cut flowers helps increase significantly the vase life, making it an essential item for any florist or flower enthusiast.
- Provides Optimal Nutrition for Your Fresh Flowers: Our cut flowers food formula contains essential nutrients and minerals that help nourish your floral fresh flowers, promoting bud and flower development and keeping leaves and stems firm and green. It is odorless, providing all the necessary ingredients for full development of buds and blooms.
- Suitable for Every Flower Variety: With its powerful formula, the Chrysal Cut Flower Universal fresh cut flower food is able to nourish your cut flowers ensuring that they stay healthy and vibrant, no matter the type of flower, making it a versatile option for anyone working with cut flowers. Reduces the pH and stimulates water uptake and food consumption.
- Easy to Use: Simply add 10 ml of the solution to a liter of water, and watch as your flowers bloom and thrive. Our cut flower food mixes easily and clearly in water. No need to change the water or to re-cut stems during the period in the vase
- Sustainable Option: By extending the life of your cut flowers, you can reduce waste and help promote a more sustainable approach to floristry. The Chrysal flower food for fresh cut flowers is a must-have for florists who want to provide long-lasting, great quality floral arrangements to their customers.
From the brand
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How did we get our start?
Over 90 years ago, Chrysal started by enhancing cut flower quality with innovative formulas, like one that doubled vase life in 1949.
What makes our products unique?
Why do we love what we do?
Our passion lies in enhancing floral and plant performance, promoting sustainability, and creating a more beautiful world. We tackle customization in the flower and plant industry through innovation and support for growers and retailers.
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