- Recognize stinging instincts and remove them unerringly - this is how it works
- Don't let the urge to compete
- tips and tricks
Tomato plants do not produce large fruit that easily. Only regular outbreaks defy the tropical plants with the longed-for magnificent specimens. Just wondering what exactly to break out and how to do it? Find the answer here.

Recognize stinging instincts and remove them unerringly - this is how it works
The goal of every tomato plant is to branch out profusely and develop a multitude of fruits with seeds from a multitude of flowers. The plant invests all of its energy in this propagation strategy. It takes persistent and consistent intervention to steer a plant's growth toward opulent fruit. This countermeasure succeeds by breaking out superfluous side shoots, the stingy shoots. How to proceed:
- locate small side shoots in the leaf axils
- pinch with two fingers from a height of 3-5 centimeters
- Hold larger specimens between thumb and forefinger and move them back and forth until they break out
- never pull on it without kinking and cause large wounds
- leave the spent plant parts on the ground as mulch
Since even the smallest wound on tomato plants harbors the risk of infection with late blight, it is immediately dusted with rock flour (14.13€) or wood ash. If a stinging instinct grows too high, it will not break out completely. In this case, only remove the shoot tip to prevent further power consumption at this point.
Don't let the urge to compete
It's not just the sterile stinging shoots that rob a tomato plant of its strength. Competing instincts constantly want to shoot up from the ground to the main instinct. So it's a good idea to keep an eye out for them whenever you run out. All shoots below the lowest umbel are also broken out. A tomato plant with one or two main shoots yields earlier harvests, larger fruits and is significantly more vital.
tips and tricks
So that the stately tomatoes taste even better, they are poured with garlic broth every 2 weeks. To do this, puree two cloves of garlic and leave them in 10 liters of water for 24 hours.