Cutting methods and precautions for Wanli Piaoxiang vine

The vine is native to tropical America and has the characteristics of tropical plants. It likes sunlight and a warm and humid growing environment. Its flowers are large, bloom frequently and abundantly, and are highly ornamental. The propagation method of the vine is cuttings, usually selecting strong branches and inserting them into the prepared soil.

1. Cutting time

The fragrant vine likes a warm environment. There are two suitable times for cuttings in a year, one is spring from May to June, and the other is autumn from September to October. Generally speaking, when the temperature is between 15-28 degrees, the fragrant vine can be cut.

2. Cutting steps

Branch processing : Select relatively sturdy branches with a higher survival rate and good growth. Also note that it is best to use semi-lignified branches grown in the same year, with a length of about 20 cm. Next, disinfect the wounds of the branches to prevent infection, and then store them in a sealed plastic bag.

Cutting method : First, we need to prepare the container for cutting, rinse it clean, select some soil with good air permeability and drainage and put it in it, then take out the treated fragrant vine branches from the sealed plastic bag, cut off the leaves, apply rooting liquid on the bottom and then insert it into the prepared soil.

3. Maintenance after cutting

Place the grafted Sedum schefflera in a cool and well-ventilated place. Water it thoroughly and then put it in a plastic bag. Open the bag 1 to 2 times a day to prevent the remaining leaves from turning yellow. If you find the medium is dry, water it in time.

If you use a small pot to propagate the fragrant vine, you can place it in a tray with water to ensure that the soil is moist and the temperature is suitable. After about half a month, it will take root and begin to grow. Don't rush to transplant the fragrant vine cuttings after they take root. Wait until the roots grow to about 5 cm and new buds grow before transplanting.