Easily lasting 50 years in a garden setting, the herbaceous peony is one of the most reliable of late spring perennials.

It doesn’t hurt that the flowers are stunning and often fragrant, or that the leathery, shrub-like foliage provides an elegant counterpoint to statuesque delphiniums and sprawling roses. Some cultivars provide additional color in the fall when their leaves turn burnished shades of gold and tangerine.

Today we’re focusing on this plant’s gorgeous blooms and, more specifically, how to extend their life indoors as cut flowers.

Tales continue to circulate about this flower’s inability to last in bouquets, but nothing could be farther from the truth. Peonies actually make superb cut flowers, especially the single and Japanese forms.

The key to success is in the timing. Some experts prefer flowers that are in the so-called “soft bud” stage (when blooms are only partially open and feel like soft marshmallows). Others favor flowers that are almost fully open, which works well for an arrangements that need to look good immediately.

For a longer-lasting peony bouquet, select flowers that are in various stages of opening. Cut the stems in early morning or late evening (or during the day, if it’s cool) using a sterilized knife, shears or scissors. Allow 15 to 18 inches of stem length and be sure enough foliage is left on the plant to ensure continued photosynthesis.

All cutting tools should be well sharpened in order to cut cleanly — you do not want to crush the stems! Mangled stems restrict the flow of water and drastically reduce the life of any cut peony.

After bringing the stems inside, recut under warm water and strip any foliage that would contact water while in the vase. This helps to keep the water free of contaminants that might clog the stems. If you can, change the vase water daily.

The folks at Peonies Plus in Elma, Wa., not only sell peonies, they grow a them as a market crop. Their trick to keeping cut peonies fresh? Immediately after cutting, stems are placed in a hydrating solution (available at florists or make your own; see below), and then placed into a cooler at about 34 degrees F. until just before delivery.

This is a great technique if you have an extra fridge and want to hold a bouquet for delivery the next day. But did you know that peonies also travel well “dry”? Simply place the cut stem, dry, in an airtight (very important!) container, then into the 34 degree F. refrigerator. Experts contend that peonies stored in this manner can last beautifully up to four weeks.

Once removed from refrigeration, however, these dry peony stems need to be rehydrated. Do this by trimming off the bottom inch or two of stem and submerging immediately in a warm hydrating solution, which can be made at home by combining equal parts clear non-diet soda pop (7 Up or a similar generic brand) and warm tap water. Add one teaspoon bleach per quart of solution and stir well.

Keep in mind that peonies are long-lived plants and, as such, take a few years to get going after they’re initially planted. The experts recommend waiting at least three years after planting before harvesting peony flowers for bouquets.

Your restraint will pay off, allowing the plant’s root system to develop sufficiently to withstand the loss of foliage that comes with harvesting stems for bouquets.

Even with mature plants it’s smart to keep a close eye on how many flowers you remove over the course of a season. Never cutting more than half the blooms will insure a healthy, stable peony plant for many seasons to come.