How to Prune Vegetable Plants

Overview

There are many reasons to prune vegetable plants. Pruning will eliminate dead or weak branches, reshape them, promote further growth, create a bushier form, increase air and sunlight circulation and limit the plant size. Careful monitoring and maintenance of vegetable plants results in a better fruit yield. Every type of vegetable plant can be pinched and pruned--from tomatoes to cucumbers.

Step 1

Pinch off the ends of branches or vines (the terminal bud) by hand. This will cause the bud closest to the end to become dominant and start growing, thus promoting new foliage growth.

Step 2

Remove dead, diseased and damaged branches any time of year. They are stealing energy from the rest of the vegetable plant. Cut the entire branch off, or cut it back to where there is healthy growth.

Step 3

Pinch off 1/3 to 1/2 of the flowers as they appear in order to increase the vegetable crop yield. The remaining blossoms will grow larger vegetables and mature faster because there are fewer competing for nutrients.

Step 4

Prune entire branching stems on vining plants such as squash and cucumber. Cut the branches as close to the root ball as possible. Leave a single runner to spread on a trellis.

Step 5

Cut branches that are thin and spindly, right down to ground level. Make the vegetable plant bushier in appearance by pruning older branches down to their bases. This will cause new growth to fill in.

Step 6

Pull off vegetables that crowd others or appear to be diseased or deformed. Wait until the fruit sets. They are not receiving adequate sunlight and air circulation. Pinch off all the leaves that touch the fruit, too.