Out in the greenhouse, I found many of my garden starts and cuttings were already needing to be repotted into larger pots. Apparently a warmer-than-normal Pacific Northwest winter has encouraged some rapid growth in some usually pokey plants. In this case, my tayberries (a sweet-tart, raspberry-blackberry cross) were ready for new digs–time to repot!
Let me share my step-by-step repotting guide and an easy way to repot plants by treating the old pot as a template for the new pot.
A Simple Way to Repot Plants
1. New pot should be at least double the size of the old pot.
2. Remove plant from old pot, and fill old pot with new soil.
3. Add potting soil to the bottom of the new larger pot.
4. Add only enough soil in the new pot to bring the old pot even once placed inside it.
5. Then, fill the empty areas of the new pot with soil until both pots are even.
5. Firmly press down the soil in the new pot and add more soil if necessary.
6. Gently remove the old pot from the middle of the new pot, leaving a hole.
7. Place the plant’s root ball, like a plug in a bathtub, in the resulting cavity.
8. Gently press down the root ball and make sure the soil levels between plant and new pot are even.
9. It’s important to keep the plant at the same soil level as the old pot, not too deep, not to shallow.
10. Water gently, and watch it take off to new heights.
More about Tayberries…
Normally, I plant starts directly out in the soil once the roots have developed thoroughly, but the tayberry starts I received were particularly small. I thought a little greenhouse pampering would improve their odds of survival and future vigor.
Tayberries, first bred in Scotland, are right at home in the Pacific Northwest, thriving on mild winters and cool summers. I first discovered the tayberry at Remlinger Farms in Carnation, Washington, in the days when the place was more about its farmstand than company picnics and private parties. The berry grabbed me by the tongue, slapped around some taste buds and dripped down my chin in juicy defiance. Dang, this was not a blackberry; this was not a raspberry. It was a most unique little gem bursting with tangy flavor and unapologetic juiciness, almost as if the cross included a strawberry. I’ve been a fan ever since, and find it best eaten fresh (in opinion), but also exceptional in jams and jellies. (Great with shortcake and cream, but tends to sog out pies if used a a filling.)