Get your fingers green, pinch to grow

Get your fingers green, pinch to grow

Gardening enthusiasts wish to grow thick, sturdy and leafy herbs. The plants however grow tall very quickly. With this type of appearance rarely go together with human aesthetics and culinary needs. Don’t worry: we can slightly manipulate the plants’ natural way of growing.

Plantui herbs that should be pinched…

…are basils, marjoram, mint, oregano, sage, summer savory, thyme, shiso. Other Plantui plants are harvested by simply collecting the largest leaves.

Pinching means removing the growing tip

The growing tip is a meristem at the tip of a seedling. The tip should be removed slightly above the pair of leaves located below the tip. Because of pinching, the plant will start producing more branches and leaves below the tip, therefore this makes the plant bushier. When the lateral shoots have grown enough, they can also be pinched in the same way.


Continuous pinching slows down the flowering

This suits herb cultivators: even though the flowers of herbs are edible and often beautiful, the leaf yield of the plant is significantly bigger when it’s not allowed to bloom. In some herbs the production of flowers might also cause some bitter taste in the leaves.


How and when to pinch and harvest

Pinch the seedling for the first time when it reaches the height of 3 to 5 centimeters. Remove the topmost leaves either by snapping them by hand or cutting them with scissors. When harvesting, pinch shoots and collect the largest leaves around the plant. Rather do not harvest more than 1/3 of a plant at once. If a plant grows too large, you can cut it in the middle or even lower, as long as you check that some leaves remain at the lowest part of the stem so that the lateral shoots can continue growing.