1400–50; late Middle English prouynen < Middle French proognier to prune (vines), variant of provigner, derivative of provain scion (< Latin propāgin-, stem of propāgō; see propagate)
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| a calculus or concretion found in the stomach or intestines of certain animals, esp. ruminants, formerly reputed to be an effective remedy for poison. |
| the offspring of a zebra and a donkey. |
Based on the Random House Dictionary, © Random House, Inc. 2012.
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prune
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pruning
in horticulture, the removal or reduction of parts of a plant, tree, or vine that are not requisite to growth or production, are no longer visually pleasing, or are injurious to the health or development of the plant. Pruning is common practice in orchard and vineyard management for the improvement of flowering and fruiting. In home gardening (e.g., rose culture), pruning enhances plant shape and flowering potential; new growth emerges from the bud or buds immediately below the pruning cut. The once-common practice of cutting off a branch so that its base is flush with the limb is now recognized as inadvisable. Instead, the pruning cut should be made just above the collar, or swelling-essentially a protective callus-that surrounds the base of the branch. Ragged bark at the edge of the wound should be carefully trimmed. The application of pruning paint, or dressing, also a once-common practice, is unnecessary, but thin coasts may be applied for cosmetic reasons. Incorrect pruning can cause flower and fruit loss and leave the plant weak and vulnerable to disease or insect damage
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