Lion's Tailing

The word of the day is Lion’s-Tailing (I guess that’s 2 words, but I digress.) Lion’s-tailing is the over-pruning of a tree by removing a large number of the interior branches. The tree branches will appear long and slender with a tuft of foliage at the end, like a lion’s tail. Little or nothing is removed from the ends of the branches, and this is a mistake. This leaves too much weight at the ends of branches and causes them to over elongate, possibly resulting in drooping, or excessive sprouting. Lions-tailing also eliminates the dampening effect of interior branches and shifts the center of gravity higher where wind speed is greater. This weakens branches, which may break easily in storms or under their own weight.


I see Lion’s-tailed trees everywhere, even in other states I visit. Why? Because it is easy, takes no skill or training, and can be done standing on the ground with a pole saw. A big moneymaker. I have seen it generate large piles of brush on the ground, making it appear you got your money’s worth.


Along with topping, Lion’s-tailing is tree abuse at its worse, but it doesn’t have to be fatal. What can be done moving forward? Let the tree send out new growth where those cuts were made, and don’t start thinning out again until the sprouting slows. And then take off no more than 1/3 of the sprouts per dose. Train the regrowth into a natural form.


Good pruning is a both an art and science.

The finished product should be like a haircut: understated and natural looking. 

A severely Lion’s tailed silver maple looks unnatural and odd. 

A Lion’s-tailed tree limbs are at risk of breaking.

A Lion’s-tailed birch is now weakened because of the practice.

Lion’s-tailing serves no purpose other than generating income.

Sprouts now dominate the Lion’s-tailed tree, guaranteeing annual removal to keep limbs clean of sprunts. Limbs look terrible. 

Click for more information on Lion Tailing and it's impact on Tree Health

Sheet Pan Gnocchi with Sausage and Peppers

Ingredients


¼ cup extra-virgin olive oil

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon salt

¼ teaspoon red chili flakes

1(14- to 18-ounce) package shelf-stable gnocchi

1 large yellow or red onion, thinly sliced

1 red, yellow or orange bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 cup cherry tomatoes

1 pound sweet or hot Italian sausages, pricked with a fork

¼ cup grated Parmesan

½ cup chopped fresh basil or parsley


Instructions:

Preheat oven to 425 degrees. In a large bowl, stir together olive oil, garlic, oregano, salt and chili flakes. Add gnocchi, onion, peppers and tomatoes, and toss well. Spread evenly on a large rimmed baking sheet. Nestle the sausages among the vegetables.



Roast for 35 to 40 minutes, stirring everything and flipping the sausages after 15 minutes, until the sausages are cooked through and the vegetables and gnocchi are golden brown. Top with Parmesan and basil. Serve warm.

Thanks for Reading

and Happy Planting!

Faith
Faith Appelquist
President & Founder