I love the colour of these red zonal pelargoniums so much, and the colour of the ivy-leaf trailing ones too which are a delightful pink. The ones I have now are descendants of a few plants that I bought many years ago. Each spring I take pelargonium cuttings and perpetuate them that way. I know many gardening websites, including the RHS (external link), advocate taking cuttings in summer but spring works for me and I don't want a houseful of plants and cuttings taking up space all winter. I've been taking cuttings in early spring for years, bringing them on in the house for a week or three, and putting them outdoors when the weather warms up. The cuttings root in no time at all in a warm environment with plenty of light, and by early summer they are in flower. I don't fuss with hormone powder or anything such, but I do water the cuttings from the bottom (I just pour water into the tray when they need watering) in order to avoid rotting on the stems.
Pelargonium cuttings, March 31, 2017 |
Below, my pelargoniums' colourful ancestors, photo taken 2011.
There are often exceptions to the rule. At the front of my home, in the partially sheltered doorway, I have two small corner troughs in which I grow two pink ivy-leafed trailing pelargoniums. For the last two winters I have left the plants right there, in the corner trough. I just cut the trailing plants right back so they cannot be blown about in the wind and now and again I check them to ensure they have not become absolutely bone dry. Each year, I take down the corner troughs, remove the plants, repot them in fresh compost, and put the troughs back into place. This year the trailing plants adorned my home's from entrance. One year, they were even in flower when there was snow! Seriously. See below. This happened, I believe, because the roots are protected from the elements in troughs that are high up and not exposed to extreme weather.
Ivy-leaf pelargonium growing from a corner trough in the shelter of an open porch in winter |
Ivy-leafed pelargoniums in corner trough, 2013. |