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The cut flowers are living organs, with very intense metabolic activity, subjected to a faster aging process compared to the flowers that are not cut from the plant, because the bonds with the mother plant, which constitute the natural source of water and food, necessary for the continuation of life. The shelf life of cut flowers is influenced by numerous factors that require knowledge to direct them in order to extend their life. By preparing this scientific book, the author offers both specialists who deal with the culture and utilization of flowers, as well as the general flower-loving public, possibilities to extend the duration and maintaining the quality of flowers after harvesting, as well as advice on arranging and combining flowers in bouquets and floral arrangements for different occasions.The work is structured in two parts. The first part, the general part, presents the shelf-life influencing factors of cut flowers at harvest, storage, transport, outlets retail and consumers. The second part presents the particularities of the main species of cut flowers.