Vegetative propagation is a form of asexual plant reproduction that can take place in both wild and cultivated environments. Methods of vegetative propagation include cutting, layering, grafting, and tissue culture.

Adventitious roots are the key


  • Well suited for growing in stable or controlled environments
  • Uses less resources such as water or nutrients
  • Reproduction requires only one plant
  • Produces “offspring” more frequently
  • Beneficial traits are passed on
  • Desirable sets of characteristics are passed on season to season


  • Lack of genetic variability
  • Lack of seed production will limit plants’ ability to spread or be “stored”
  • Harmful traits are passed on
  • Plant pathogens are more easily transferred to new environments

Food plants commonly cultivated with vegetative propagation

  • Basil
  • Strawberry
  • Blackberry
  • Mint
  • Watercress
  • Pineapple
  • Sugar cane
  • Vanilla
  • Sage
  • Lavender




Tissue Culture

Tips for taking great cuttings

  • Use clean, sharp scissors, shears, razors etc.
  • Always cut right beneath the nodes at a 45 degree angle
  • For most plants a 4 to 6 inch long cutting will be appropriate
  • Remove between 1/3 to 2/3 of the leaf matter and side branches beginning at the “cut” while working your way up
  • Have a temporary cup of water to place individual cuttings in prior to planting or plant each cutting immediately when taken
  • Select a rooting medium that is appropriate for the growing environment your cutting will be placed in
  • For “woody” type plants such as basil or lavender the most successful cuttings will always be branches taken from the main stem with cuts made in close proximity to the main stem
  • Stay positive and remember to take more cuttings than you need as a percentage of them will not always root


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