The cuttings of Japanese Rose start as soon as the rooted sprout was moved in into pots. I’m actually talking about pinching. Most of the time is done 2 pinches for branching to enjoy beautiful flowers.
For plants with high stem the pinching is deferred and executed at a higher height of the cutting, depending where you want to branch out the plant.
The cutting of Japanese Rose for mature plants is done in early spring to reshape the plant. By cutting you will shorten vigorous sprouts to 2-6 knots. The fragile sprouts will be eliminated, because they won’t be able to support the flowers. Also, you must cut the badly-placed sprouts which are growing through the interior of the plant or the ones that get into contact with other sprouts.
Always cut over a knot, because there is where the next sprouts will appear. Always use sharp tools that have been disinfected before each cutting.
Only after you cut the Japanese Rose the transplantation is done. If you changed the soil a year ago, just replace the surface substrate.
It’s very important that after doing these operations, you should water the plant properly. The watering is done depending on the season, anyhow, overwatering must be avoided, as well as watering it with cold water, because it will cause leaf yellowing and flower drop.
Don’t fertilize it immediately! The fertilization is done throughout the warm season, more precisely, every 15 days using complex mineral fertilizers. Ensure that the ratio of NPK elements always has higher potassium levels (K). A large amount of nitrogen will favor the development of rich foliage at the expense of flowers.
From the sprouts resulting from the cuts you can make saplings to be rooted. They easily root into soil mixed with sand or perlite or even in jars of water.
Image Credits: Plantedwell