Glossary

Pinching out means removing the unwanted side shoots that grow in the leaf axils of plants – where the leaf joins the stem. This technique is used mainly on tomatoes, but also on some other plants like aubergines and sweet peppers, in order to manage how the plant grows.

So why pinch out?

• More energy for the main shoots – the plant concentrates its energy on forming fruits rather than producing more and more leaves.
• Better air circulation – fewer leaves reduces the risk of fungal diseases.
• Larger, more flavoursome fruits – nutrients are shared among fewer shoots, which improves the quality of the crop.

How to pinch out correctly

1. Remove small shoots promptly – once they are 3–5 cm long they can be easily pinched off with your fingers. 
2. Only necessary for staked tomatoes – bush and wild tomatoes don’t need pinching out.
3. Check plants regularly – it’s a good idea to pinch out any new shoots once a week.
4. Do it when the weather’s dry and early in the day – that way the wounds heal faster and there’s less danger of infection.

Tip: The shoots you’ve pinched out can be used as cuttings or as mulch material.

Pinching out regularly produces strong plants and bumper crops!