How to prune pelargonium 'chocolate mint'

Spring as new growth resumes; trim again after flowering. Pinch or cut soft stem tips just above a leaf node with clean scissors. After the main flush of flowers, shorten longer stems by one-third to encourage fresh, aromatic foliage and a compact habit.

2–3 times per growing season. Pelargonium 'Chocolate Mint' is a scented-leaf trailing herb that benefits from tip-pinching in spring to stay bushy rather than straggly. Trim stems back by one-third after flowering. Remove dead or damaged leaves as they appear. Without pruning it becomes open and leggy fairly quickly.

Pinch or cut soft stem tips just above a leaf node with clean scissors. After the main flush of flowers, shorten longer stems by one-third to encourage fresh, aromatic foliage and a compact habit.