This study was conducted to test the effect of essential oils of savory (Satureja hortensis), clove (Zyzigium aromaticum) at concentrations of 0, 250 or 500 mgL^-1 with sucrose treatments at 0 or 2% on vase life of cut rose cv. “Velvet”.The experiment was conducted at 20±2^oC, RH: 60-70% and 12µmolm^-2s^-1 light intensity with white fluorescent tubes under daily light period of 12h. This experiment was performed in a factorial experiment based on completely randomized design comprising eighteen treatments, three replications and 3 cut flowers in each vase for measuring vase life, relative fresh weight, solution uptake, chlorophyll contents. Chlorophyll fluorescence parameters were measured in each replicate. Results showed that 500mgL^-1 of essential oils caused maintaining the vase life of cut flowers better than the rest of treatments. 250mgL^-1 of essential oils increased chlorophyll index and solution uptake in comparison with other concentrations. Treatment of sucrose 2% could cause significantly more vase life, chlorophyll fluorescence and chlorophyll index compared to 0% sucrose treatment. Savory and clove essential oils at 500 and 250 mgL^-1 concentrations caused a significantly higher relative fresh weight and a reduction in stomatal conductance.