So today we're going to the coffees, the orangatries. You can see that when the orangatries get to a certain height it becomes entirely unfeasible to harvest the leaves. You always want to make sure you cut at an angle so that there's no rainwater pooling on the cut, which can cause stem rot. Of course propagating always means harvesting as well. So we're going to take all the leaves we can get separate those. You always want to make sure that the bark is gray. You'll find a little foam solar when the gray part that means it's old enough to root. It's green, the tree is too young and it won't be able to cut it off. It's not that there are trunchies as they're called in large branches like this. Break off these limbs and leave. This will be a truncheon. The diagonal cuts at the bottom, diagonal cuts at the top prevent the rainwater pooling. The diagonal cuts at the bottom allows lots of candy and mayor for roots to come out of. So from that tree we have four trunches. Now you can have to take your trunches and stick them in pots or you can just stick them in the ground. We're at the root and they come in new tree. You can see new sprouts coming out of trunchons that I made previously. After a couple of weeks shoots will come out of your coppest trees. Now they're at a height which you can actually harvest. So what I like to do is take the young tips and snap off. Whatever snaps is the tenured break. This also helps the plant to get a lot busier. Cook up these tips like asparagus, steamed or stir-fried. You can put them in salads. With the older leaves you can take them and hang them up. Some place dry on a string and let them dehydrate. Once they get brittle then you can grind them up and make a leaf powder. We're going to leave powder and put it in a little salt shaker or spice shaker. In the flowers you can just cook up as is, stir-fried or steamed and they're pretty tasty.