Jasmine cutting tips: fast rooting and vigorous new shoots

Jasmine cuttings are generally taken from May to October, preferably in the evening; during the peak growing season, cuttings root easily.

Jasmine cutting method:

(1). Cut a one-year-old branch that has already flowered as the cutting; the rooting rate will increase by more than 20%. The length is 10-15 cm. Keep 4-5 nodes and at least 2 pairs of buds on the cutting, and keep 1-2 pairs of leaves at the top; cut the leaves in half, which can improve the success rate of jasmine cuttings. When cutting, pay attention: cut close to the node, with the upper cut about 1 cm above the node and the lower cut about 1 cm below the node; cut the cuts at an angle, place them in a cool place, and let the wounds dry before use.

(2). Prepare the soil: choose a slightly acidic sandy soil that is loose, well-draining and airy. Coarse vermiculite, perlite or river sand will all work.

(3). Use a chopstick to make a hole, then insert the cutting into the hole to prevent damage to the cutting; the depth is about 5 cm. Press the surrounding soil firmly with your fingers to secure the cutting.

(4). After inserting, water thoroughly until water drains from the drainage holes. Place a tray under the container to keep it moist, which helps rooting and survival.

(5). Place it in a cool area away from direct sunlight, mist it often to keep it moist but not overly wet; it will root and sprout new leaves in one month.