Good pruning starts with a clean, sharp tool — a dull blade crushes stems and invites disease. Always cut at a 45-degree angle, about a quarter inch above a leaf node, so water runs off the cut rather than pooling on it.
The three cuts every gardener should know: the pinch (removing a growing tip to encourage bushier growth), the thinning cut (removing a whole branch back to its origin to improve airflow), and the hard cut-back (cutting a leggy plant down to rejuvenate it, best done at the start of a growing season). Clean your pruners with diluted alcohol between plants to avoid spreading disease.
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