Lisianthus (Eustoma grandiflorum L.) is one of the most popular cut flowers worldwide due to its multi-flowered stems having single, semi-double and double rose-like flowers in a variety of colors. However, its postharvest life can be short if not handled properly. A study was conducted to evaluate the effectiveness of various homemade folk floral preservative solutions applied as pulses or vase solutions on cut lisianthus stems. Both experiments were laid out individually in completely randomized design, with five replications of two stems each and evaluated in a vase life evaluation room set at 20±2 °C temperature and 50±10% of relative humidity along with 12 h of light from white fluorescent tubes. Results revealed significant differences among different pulsing treatments as 2% sucrose + 150 mg L−1 citric acid had longest vase life (10.3 days), whereas, 2% sucrose + 3 mL L−1 lime juice, 2% sucrose + 5% aloe vera gel, 2% sucrose + 30 mL L−1 moringa leaf extract (MLE) and 2% sucrose + 15 mL L−1 bleach had best flower quality (8.3) and were statistically similar. Moreover, (50:50) lemon/lime soda and water had highest water uptake (98 mL) and ion leakage (326.8%), whereas, 2% sucrose had highest (735 µs cm−1) change in electric conductivity. Among vase treatments when compared to commercial solutions, Floralife Clear Professional Flower Food, Chrysal Clear Universal Flower Food and 2% sucrose + 4 mL L−1 lime juice had longest vase life (16.6, 15.9 and 15.7 days, respectively) and were statistically similar, whereas, highest microbial colonies (6.14 CFU mL−1) were observed in solution having 5% sucrose only and the lowest with the commercial solutions. In summary, lisianthus stems placed in vase treatments had longest vase life, while those pulsed ones had better visible quality and use of sugar with lemon/lime juice as a vase solution produced a similar vase life as commercial preservatives.