Figs are very easy to root from cuttings. In the beginning of the rooting process, we moisten the rooting media to stimulate the root development. Water can be uptake by the roots. The consumption of water will be further accelerated by the development of leaves. In additional, we will also need to water to compensate water evaporation. To sustain the growth of the cutting, we need to add fertilizer once the root is well developed (The actively growing roots are white. After the roots mature and harden, the color of the roots will become darker).
Although adding water is essential for the development of the cuttings, adding too much water can be detrimental. Too much water can encourage root rot. Root rot is the number one reason for the rooted cutting to failed. It’s important to control the amount and frequency of watering to support the growth of the cutting without causing the root rot. There are several ways to determine the amount of water:
- Visually inspect the rooting media (or using the moisture meter to measure the moisture content), the media appears to be dark when wet. If the clear up is used, we can see the moisture condensation on the wall. Do not add water when there are moisture condensation. Add water using turkey baster. For 32 oz contains, I add 75 ml which is about two and half turkey baster of water.
- Lift the rooting container up to see whether the rooting container is light, add water when it’s light. Add two and half turkey baster of water.
- Add water by weight, use the balance to record the initial weight. Add water when the weight dropped down to certain level. For example: The initial weight is 400g for a 32 oz cup (using 3:2:1 soil conditioner: peat moss: perlite). My lower limits is 320g, For a newly rooted cutting, I added water about every four to five days. for established cutting, I had to add water every couple days. (Note that the weight depends on several factors: size of containers, rooting media. It’s essential to wait until the weight drop to the lower limits.)
