Autumn is a great time to take semi-ripe cuttings from herbs, such as lemon verbena, rosemary, and sage. This will help you to insure against winter damage and create healthy young plants for next year.
To take semi-ripe cuttings:
1. Choose a healthy, non-flowering stem and cut just above a leaf node.
2. Place the cuttings in a damp plastic bag and label it.
3. If you're not potting the cuttings up immediately, store the bag in the salad compartment of a fridge for up to 24 hours.
4. Fill a seed tray or module with a cuttings compost made from one-third fine-shredded bark, one-third perlite, and one-third multi-purpose potting compost. Firm in well.
5. Water the tray before inserting the cuttings.
6. Using snips, remove the lower leaves from each cutting, leaving two sets of fully expanded leaves at the top. Remove the growing tip by cutting just above a set of leaves.
7. Using a small dibber, make a hole in the compost, insert the cutting, and lightly firm it in place.
8. Cover with a propagation lid or fleece to prevent scorching.
9. Keep the compost moist so cuttings don't dry out.
Once the cuttings have rooted, you can transplant them into pots or the garden.
Take cuttings in the morning, when the plants are well-hydrated.
Use a sharp knife or secateurs to make clean cuts.
Make sure the cuttings are at least 4 inches long.
Remove any flowers or flower buds before potting up the cuttings.
Keep the cuttings in a warm, bright place, but out of direct sunlight.
Be patient - it can take several weeks for the cuttings to root.
Garden design ideas:
Plant semi-ripe herb cuttings in a raised bed or container garden.
Create a herb spiral or herb walk.
Use herbs to edge a garden path or border.
Plant herbs among vegetables or flowers to attract pollinators.
- Grow herbs in pots on a patio or balcony.
Taking semi-ripe cuttings from herbs is a great way to propagate new plants and create a beautiful and productive garden.