Spring-flowering shrubs are great for cutting to bring joy in when it’s dreary out

MARCH IN the Pacific Northwest can be a breath of warmth and wan sunshine, or wintry and mired in mud. Often it is both. Foraging a few stems from flowering trees and shrubs is a wonderful way to bring spring indoors when dismal weather curtails outdoor gardening efforts.

Pro Tip: However tempting it might be to “harvest” generously, when cutting branches be sensitive to the plant’s natural shape and growth habit and always prioritize the health and form of the plant. Before you begin eyeing the woody plants in your garden, clippers in hand, familiarize yourself with the following harvesting tips and aftercare techniques for the greatest success.

Moisture is critical. A well-hydrated stem will have the longest vase life. Fortunately, (is it?) we can rely on soggy spring weather on that score. But if we’re having a dry spell, water well the day before cutting branches.

Harvest stems at the correct stage of bud or bloom — timing varies from plant to plant. As with all pruning cuts, clean sharp tools are a must to avoid spreading disease. Cut stems where they attach to the main branch, don’t leave a remaining stub, and immediately place cuttings in a bucket of water.

Once indoors, recut stems at a 45-degree angle to maximize surface area for hydration. Splitting stems vertically allows water to move up through the woody branch, whereas mashing stems ruptures plant cells and leads to quicker decay in the vase. Allow branches and stems to rest in a bucket of water in a cool, dark location for a couple of hours before arranging in a vase.

Remove all foliage that falls below the water level in your vase. Cool temperatures extend the life of your blooms, so keep stems and branches out of direct sunlight and away from heater vents. Freshen vase water every few days.

• While we generally think of deciduous blooming stems, the glossy evergreen foliage and electric blue buds and blooms of California lilac (Ceanothus) are a dramatic sight. Harvest stems when buds are in color and the first flowers are opening.

• Harvest cherry, plum, crabapple, and other fruit tree branches (Prunus and Malus) when buds are beginning to show color; already open blooms may shatter when brought indoors. To thoroughly hydrate the buds, provide a deep tepid soak — the bathtub works great if your family is tolerant of your spring fever.

• Like forsythia, Japanese kerria (Kerria japonica) has a natural cane-like growth habit. Prune to encourage graceful wands of regrowth and bring your cuttings indoors to enjoy.

• Lilac (Syringa) bloom season is brief but glorious; however, the lush fragrant panicles are prone to wilting when cut. Harvest stems when ½ to ¾ of the flowers in each bloom cluster are open, and remove foliage to conserve moisture. If your blossoms wilt, recut stems and place in cold water in a dark place to rest.

• Magnolia (Magnolia) flowers are the elegant queen of spring, but the plush petals bruise easily and are quick to dry out in low humidity. Harvest budded stems, place them in a vase with cool water and watch them unfold indoors.

• The lily of the valley shrub (Pieris japonica) offers both textural flower buds and dangling blooms. Cut stems when in tight bud for the longest vase life; flowers already in bloom may shatter when brought indoors. New leaf growth, tempting in shades of butter yellow or flaming red, is tender and quickly wilts when cut.