Peony pruning effectPruning peony can help it bloom better, make its flowers brighter and grow stronger. The methods of shaping peony include firming, pruning, removing buds, thinning buds, and cutting off dead flowers. Peonies can be firmed 2 to 3 years after planting. For vigorously growing varieties, they can be cultivated into single-stem peonies. For weakly growing varieties, strong branches should be retained and thin branches should be cut off. Peony pruning timePeony branches grow rapidly and can generally be pruned once within half a month after budding in spring. If not pruned in time, it will affect the flowering of the peony. Generally, at least two prunings are required during the growing season. How to prune peony1. During the growth period of peony, all branches should be removed, leaving only thick branches. During the bud period, only one relatively strong flower bud should be left on each branch, and the rest should be thinned out. Another point is that generally only 5-7 leaves should be retained on the branches, and all extra leaves should be removed. 2. Peonies need to be pruned every year. Some old branches can be shortened before budding, that is, the old branches can be "shrinked" and rejuvenated. This can make the plant shape neat and produce more new buds. Dense branches can be thinned out to increase ventilation and light transmittance. Don't be reluctant. Tips for pruning peony1. When pruning peonies, we not only prune the branches and flowers, but also the leaves. Generally, pruning is done during and after flowering. Especially for branches with dense leaves, we need to cut off most of the leaves on the branches and leave 5-7 leaves. This can also ensure that nutrients are supplied to the flower buds. 2. After pruning the peony, it needs careful care. It is best to move the peony away from the sun and place it in a semi-shaded environment indoors. Also, pay attention to stop watering for 2-3 days right after pruning, and resume normal cultivation after the wound has dried in the shade. |
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