Take semi-ripe cuttings from herbs

The following steps can also be used for myrtle, rosemary and sage.

In this clip from Gardeners' World, Monty Don shows you how to take semi-ripe herb cuttings and keep them fresh, what compost mix to use, and how to position them in the pot to improve their chances of rooting. You'll also find out how to tell if a cutting has rooted and how to look after it to ensure it grows well:

Learn more about taking semi-ripe herb cuttings, below.

You Will Need

• Secateurs
• Damp polythene bag
• Seed trays or modules
• Multi-purpose, peat-free compost
• Pencil or dibber
• Fleece
• Perlite
• Shredded bark

Step 1

Choose your cutting material from a healthy, non-flowering stem, and cut just above a leaf node. Place the cuttings into a wet bag (use a water spray bottle) and label it.

Step 2

Once you've collected enough cuttings, seal the bag and place in the salad compartment of a fridge for up to 24 hours, until you are ready to pot the cuttings up.

Step 3

Fill a module tray with a cuttings compost made from one-third fine-shredded bark, on-third perlite, and one-third multi-purpose potting compost. Firm in well.

Step 4

Water the tray before inserting the cuttings so as not to disturb the new stems with zealous watering. Allow excess water to drain away before planting the cuttings.

Step 5

Using snips, prepare the cutting by removing the lower leaves, leaving two sets of fully expanded leaves at the top. Remove the growing tip by cutting just above a set of leaves.

Step 6

Using a small dibber, make a hole in the compost, insert the cutting, and lightly firm it in place. Cover with a propagation lid or fleece to prevent scorching. Keep the compost moist so cuttings don't dry out.