I was apprehensive about cutting back my tiny Zinnia plants. Everyone advised cutting them back to help them branch out and produce more flowers, and after doing a lot of research and watching several videos on YouTube, I decided to follow their advice. I shuddered and removed them all. Let me tell you, cultivating zinnias was the best choice I ever made! They multiplied like weeds! I have enormous, overgrown plants that have simply continued to bloom all summer!
Zinnia plant pruning is quite simple. Simply wait until they are between 10 and 12 inches tall; you want to ensure that they have a few sets of leaves. You should remove the plant tops when they get to this stage. With a good pair of pruners, I removed the top two sets of leaves by about 4 inches. (See the image above) It’s that simple to prune zinnias!
How can zinnias be prevented from growing taller?
Pinching young zinnias is the key to pruning them back and achieving the longest stems possible from your blossoms. The plant must be cut off at the top, just above the set of leaves, when it is between 8 and 12 inches tall. This will instruct the plant to grow additional stems from the spot where the cut was performed, leading to a more robust display of blossoms.
Another vital piece of advice is to always water your plants in the morning if you want your zinnias to grow as much as possible. The leaves of your zinnias will stay wet if you water them in the evening, making them considerably more susceptible to fungal illnesses. You can encourage the leaves to dry out in the sun by watering your plants in the morning.
The plant will require assistance after a few weeks of development if you are planting a tall variety of zinnia. Fix a stake in the ground near the plant stem and leave a few inches between the plant and stake to offer this. The plant will be able to expand in this manner.
How are bushy zinnias made?
An armful of zinnias are the epitome of the summer. These cheerful blossoms, which come in a vibrant spectrum of colors, are a must-grow for any flower enthusiast.
Since they are among the simplest cut flowers to raise, they make an excellent first crop for new growers and are a consistent, prolific performer for the majority of flower farms and gardeners.
Since the beginning, we’ve grown zinnias, and each year, I fall more and more in love with them.
Because they dislike the cold, zinnias prefer to be planted once it has warmed up a little. However, in chilly Washington, we start our plants in 72-cell trays in the greenhouse 4 to 6 weeks before our last spring frost. Many gardeners in warmer regions of the world are successful at direct seeding their zinnias out into the field.
Around the middle of May, after the weather has sufficiently warmed up and any threat of frost has passed, plants are tucked into the field. On our farm, we work to give each blossom the greatest possible start. Find out more about preparing the soil here.
After preparing the planting beds, we install four drip irrigation lines that are spaced about a foot (30.5 cm) apart, and we then cover the beds with a layer of pre-burned landscape cloth to keep weeds at bay. With five rows per bed, plants are spaced 9 inches (23 cm) apart.
Plants can grow enormously large and require some sort of support if given suitable soil and a consistent supply of water. We employ a layer of horizontally stretched Hortonova netting that is 12 inches (30.5 cm) above the surface. Metal hoops that we bent using our Johnny’s Quick Hoops Bender are used to hold the netting in place. Any stake, whether made of wood or metal, will do. As the plants develop, they push through the netting grid and receive the support they require.
Because they prefer the heat, zinnias must be grown in full sunlight. I always grow them in cloth for the extra heat in addition to choose a sunny location.
Since they are cultivated in such rich soil, there hasn’t been a problem with disease, which I was concerned about when we first started planting zinnias this close together. Every two to three weeks, we succession sow zinnias to provide a constant supply of these lovely blossoms throughout the summer.
Pinching your zinnias when they are young is the key to getting the longest stems from them. Here is how to accomplish it: Use sharp pruners to remove the top 3 to 4 inches (8 to 10 cm) of the plant when it is between 8 and 12 inches (20 and 30 cm) tall, right above a set of leaves. This instructs the plant to grow more stems above the point of the cut, increasing both bloom production and stem length. The image up top shows pinching with a different kind of plant.
Deadhead any spent blooms if you don’t routinely pick your zinnias in order to direct the plant’s energy toward growing new blossoms rather than setting seed.
Zinnias must be selected when they are completely ripe in order to stay fresh in the vase. Use the to determine if a zinnia is ready to be harvested “Waggling test Just gently shake the stem while holding it approximately 8 inches (20 cm) down from the blossom head. The stem is not ready to be cut if it droops or bends. It is time to harvest if the stem is rigid and continues to stand upright.
Zinnias are regarded as a “Adding a few drops of bleach to their water will help clean up soiled flowers. Given that the flowers are quite sensitive to cold, do not place them in the cooler.
There are an astonishing variety of zinnias available in every imaginable size, color, and shape. Whatever your requirements, there is undoubtedly a zinnia for you.
Consider how many options there are if you’re looking for flowers in the peach-salmon color spectrum, for instance.
Giant Salmon Rose, Cinderella Peach, and Queen Lime Orange are in the top row, from left to right.
Do zinnias bloom more after being cut?
The extreme heat and dry conditions have forced many growers to scramble to tend to and harvest their stressed fields and gardens, including here on our farm in the Skagit Valley and throughout much of the Western United States. While many flowers bloom profusely in this kind of weather, it is crucial to know the optimum times to harvest and ways to care for your fresh cut blooms immediately after they are cut if you want your flowers to last as long as possible—especially with the added stress of high temperatures. (This is referred to as “stage of harvest” and “post-harvest handling” in the language of flower farmers.)
Here are some of my favorite hints for avoiding heat waves and getting the longest vase life possible from 10 high summer flower varietals.
Zinnias: To ensure a long vase life, zinnias must be harvested at the proper time. Wait too long, and the blossoms will swiftly fade; harvest too soon, and the stalks will sag and droop. The “wiggle test” is a pretty easy way to determine whether your zinnias are ready for harvest. Simply take hold of the stalk a few inches below the flower and gently shake it. The stem will be delicate and flexible if it is young. When you wriggle the stem, it should stay rigid and straight if the plant is ready to be harvested. Cut time has come! To create a long, sturdy stem, deeply cut the plant. Don’t be hesitant to clip off lateral sprouts on the main stem you just plucked; remove the foliage as well. Because zinnias are “cut and come again” flowers, they will continue to grow all season long even after being severely pruned.
We cut zinnias and place them directly into clean, fresh water that has either been supplemented with a drop of chlorine or a CVBn pill. The little conditioning pills, which are frequently marketed for gerber daisies, are actually ideal for all of the “dirty flowers with hairy stems that easily gather dirt and bacteria that can muddy up the water.” The hottest time of the year is when zinnias blossom continuously, and they also enjoy heat throughout the post-harvest period. One of the few flowers we don’t treat in the cooler before delivery or design work is this one. Simply said, we keep them out of direct sunlight in a dark, shaded area of our studio. These few easy steps will give you gorgeous, long-lasting blossoms that last 7–10 days in a vase.
Note: In general, certified organic agriculture does not permit the use of commercial flower food. Using bleach or hot water and harvesting at the right stage are crucial if you have certification. To give your flowers the longest possible vase life even if you are not certified organic, CVBn tablets and other hydration and conditioning options are worth the extra money.
Basil: During the height of the summer, we nearly always add at least one or two stems of Cardinal, Oriental Breeze, Lemon, or Cinnamon basil in our mixed bouquets of flowers for grocery store clients. When the flower heads start to appear and the stems start to harden, I pick the basil. To keep them from wilting, I treat them with Quick Dip (a non-organic alternative) or boiling water (an organic alternative). As these plants wilt quickly, be cautious to harvest them in the cool of the morning or evening. Basil doesn’t like the cold, just like zinnias, so keep them out of the refrigerator to finish their conditioning. The vase is frequently where stems root, and they should last 7 to 10 days.
The fuzzy, aromatic leaves of scented geraniums are a must-have for bouquets, but if you don’t take a few simple precautions, they could wilt easily. In order to avoid the heat of the day, I always attempt to trim the scented geraniums first thing in the morning. I sliced them, placed them in cool water, and gave them 3–4 hours to rest and condition before arranging them. Dip the bottom 2-3 in boiling water for 5-7 seconds or dip the stems in Quick Dip if they are still wilting.
Another flower that is prone to wilting is the hydrangea. Perhaps more significant than the harvesting stage is how you hydrate the produce after it has been sliced. My secret is to cut them when they are still chilly, use Quick Dip quick hydration solution, or cut them into hot water for organic production. I am familiar with some flower growers who swear by dipping the just-cut stems in alum powder (found in the grocery store’s spice aisle), while others would soak the entire bloom in water before use to prevent wilting.
Cosmos: Cosmos generally don’t have a very long vase life, but if you cut them at the proper point, you can extend their beauty. Cosmos should be cut when just one petal is beginning to unfold, and once that happens, let the vase’s other buds and blossoms bloom.
Sunflowers: Harvesting the blooms just as the first few petals begin to lift off of the central disk and removing all but the top few leaves will give your sunflowers the longest vase life possible. This can be challenging for beginners since it still appears to be “closed” and not ready to pick, but if you cut them early, you can prevent bug damage and enjoy longer vase life. These people, who are referred to as “dirty flowers,” may benefit from some bleach in the water or from being cut into a pail of water that has been CVBn-treated.
Celosia: When harvesting crested celosias, also known as “cock’s comb,” wait until the crests are fully grown (or a bit sooner is good too), but before the plant begins to produce seeds. Before plucking celosias with feathers, let them stretch and become feathery. Make sure to remove around 3/4 of the leaves after cutting and submerge them in cool water.
Cerinthe: Harvest during the coldest part of the day, then immediately treat stems by putting the bottom 2-3 inches in boiling water for 7–10 seconds, followed by a cool water bath. After harvest, stems become extremely floppy, but once hydrated, Cerinthe can last up to a week in a vase.
Harvest rudbeckia when the flowers start to unfold. Black Eyed Susans are infamous for fast turning their water murky. By reducing this and extending their vase life, you can expect a vase life of 7 to 10 days by adding a few drops of bleach to the water.
If you have any more advice or methods for gathering high summer blossoms and extending their vase life, please let me know. Please share any more advice in the section below.
Should zinnias be pinched?
Should I or shouldn’t I pinch? The query is that. With the use of the pinching technique, you may shape a plant, produce more fruits, flowers, and herbs, control the size of the fruit and blooms, and even prolong the blooming period in your garden. But not every plant responds well to pinching. What plants and how should you pinch them?
Pruning in the form of pinching. You only need your fingertips and fingernails for this task, though if you need to perform a lot of pinching, clean scissors or shears will save your manicure. When I say “pinching,” I truly mean cutting off the fresh, sensitive growth at the stem’s end.
Pinch as closely to the leaf nodes as you can while taking care not to harm the delicate buds below. Your plant will attempt to generate two new stems beneath the pinch or cut every time one of the primary stems is removed. This simple method promotes fullness and aids in controlling plant size. Instead of focusing their energy on growing higher, it forces the majority of plants to grow bushier and fuller.
Pinching works nicely on marigolds, basil, aromatic geraniums, tarragon, thyme, and sage. Thyme and oregano grow best when they are plucked or reduced to about half their original length. During their spring growth surge, rosemary and lavender can be kept to a moderate size with frequent pinching, giving you an abundance of herbs for cooking. Woody stems should only be pruned back by a third.
With most herbs, you get more the more you pinch. Pinch basil, either Genovese or Thai, for a summer-long yield.
You can see new leaves growing in tiny pairs at the base of the leaves where they attach to the stem. Just above that, pinch, and each pair of leaves will shortly develop into a new branch. This approach prevents your plant from going into blossom and seed mode and keeps it in leaf production. Keep in mind to feed and water your culinary herbs so they can work as hard as possible for you.
Many flowers respond well to pinching or cutting, giving you armfuls of blossoms in return. The few flowers that do not enjoy this treatment are worth getting to know, though, as an unexpected pinch can ruin your entire season’s crop. Campanula, cockscomb, delphinium, dill, stock, larkspur, and the majority of sunflowers shouldn’t be pinched.
Pinch early in the season to promote bushing and spreading in annuals like coleus, impatiens, salvia, most snapdragons, and petunias. More side branches result from pinching, which means your garden or pots will have more flowers and color.
Always pinch at a node, and depending on how compact you want the plant to be, choose how low to pinch. With pinching, sweet peas will branch into a more fuller plant. When you are satisfied with the shape of your plants, stop pinching them and let them grow.
If squeezed, zinnias and cosmos bloom exceptionally profusely. Early branching is encouraged by pinching; after that, pinch by cutting blooms. You will have more flowers for your tables and your friends the more often you pick bouquets. It is a lovely thing.
A plant’s blossoming is delayed with each squeeze. A plant with more side shoots but smaller flowers is the end outcome. You can choose whether you want a few enormous flowers or numerous smaller ones while growing chrysanthemums. Remove side shoots and laterals early in the season, when they are still green and juicy, if you desire dinner plate-sized blossoms, and leave only the few stems you wish to bloom.
By pinching back half of the plants in your flower bed by roughly one third, you may space out the bloom seasons of some late-flowering perennials like Russian sage, phlox, and asters. A few more weeks of summer splendor will be yours thanks to the delayed blooming of the clipped plants.
When peony blossoms are gone, remove them so the plant can concentrate its energy on blossoms for the following year rather than seed production. For healthy flowers the following year, cut back foxglove after it blooms, or leave it alone and allow it self-seed. The following year, you’ll undoubtedly have fewer flowers but possibly more plants.
If you want flowers and seeds for the local birds and insects, avoid pinching. Allowing the final, late blooms to go to seed or designating a select plants as your seed producers for pollinators, birds, and self-seeding are acceptable compromises.
Workshop: On Saturday, April 21, from 9:30 a.m. to 11:30 a.m., the University of California Master Gardeners of Napa County will provide a workshop on “Make Room for Salvias” at their office on 1710 Soscol Avenue in Napa. Every gardener ought to be able to locate a salvia that is ideal for that small (or large) area. Salvias feature lovely leaf, are long-lasting, and draw pollinators like butterflies. Find out how to choose and take care of these adaptable plants. Mail-in/Walk-in registration; Online registration (credit card only) (cash or check only)