How to take pelargonium cuttings

How to take pelargonium cuttings

Pelargoniums, scented-leaf varieties are some of my really favourite plants, I just absolutely love them. I love the flowers, I love the leaves, I love using them in the kitchen, we use them to make cordial, we use them in baking to make cakes and things, to flavour sugar, for biscuits. I get a couple of stems of a variety and I hang them under the cold tap or just scatter them in the bath, and then the whole bathroom fills with the delicious aroma of a scented-leaf pelargonium. So you have kind of expensive bath essence for nothing, so that’s very nice.

Anyway at this time of year when the frosts start you want to make sure that you can overwinter them, and we’re really lucky that we’ve got this polytunnel, but you could do it in a cold frame or under the window in your potting shed, and what you’re doing is, you cut them back at this time of year anyway because they’ll get frosted. You can dig up the crowns, or if they’re in a pot just bring them in and put them somewhere, they don’t need to be in massive amounts of light because they’re in the dormant phase, but all those bits you cut off, you then literally just insert them into a gritty mix of compost around the edge of a pot, and the reason for that is as the tap root grows down, when it hits the edge of the pot, it breaks and then it means that you get lots of branching down the whole length of that root. So rather than putting them in the centre of the pot you always put cuttings round the edge. So that’s one I did a few days ago, and then this is one that was done about 6 weeks ago and look at that growth already, you can see if I knock it out of the pot, look at that, you see how easy they are to root, and that is literally all you do, round the edge of the pot, gritty mix, keep them moist, ideally we have a heated bench in here so it keeps the roots warm through the winter, but as long as it’s frost free where you’re keeping them, they’ll root anyway so it couldn’t be easier, and then you turn one delicious scented-leaf pelargonium into twenty the following year.

Shop Pelargoniums