Boutonnieres are easy to make - but the line separating the amateur from the professional is the steps you take to ensure that the flower stays fresh for as long as possible.
Always hydrate your roses immediately after receiving by cutting the stems under water that has been treated with a fresh flower food. Stems cut out of water that are in dry stasis will gulp in air instead of liquid. This can cause an air bubble in the stem that blocks additional water from drawing up to the flower head. This is why you sometimes see a rose head drooping . . . likely is that the stems were cut out of water.
Clean off the thorns and leaves and allow the flower to condition in a bucket of water for an hour or more before using. Remove any outer protective petals that appear bruised or discolored.
Soak your rose picks in water that has been treated with a cut flower food. Too much food in the water is just as bad as not enough. Follow the directions on the label for proper amounts.
Roses are thirsty flowers. A rose pick is a tightly wrapped cotton like material that continues to give water up to the flower head. Cut the stem short, directly under the base of the calyx (bulb) of the flower.
The rose picks have a chenille covered wire extending out the end, allowing you to push it up into the stem of the flower head.
Make sure the cut stem is pushed firmly against the cut edge of the flower stem.
Although you can begin to tape at this point, I like adding a 24 gauge wire, inserting it sideways into the flower stem directly above the rose pick.