cold hardy citrus
insteng
10 years ago
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HOWARD Martin
3 years agoHOWARD Martin
3 years agoRelated Discussions
cold-hardy citrus in the Pacific Northwest - update Dec 2019
Comments (18)I did get a scion off his Changsha tree. He grew five Changsha plants from seed, left the small seedlings outside one winter, only one of them survived. He later grafted that Changsha plant onto a rootstock (he can't remember which, probably either poncirus or citrange) and eventually planted it in the ground outside, up against his house. He covered the tree for the first two years, giving it a chance to grow without suffering too much cold damage. But I made sure to specifically ask and he told me he had not bothered to cover the tree the last time (it was not a mild winter that year). The tree you see in the picture is that tree. He believes this seedling of Changsha that he selected might be slightly hardier than regular Changsha. But he is not really sure, and there's no real way to know at this point. Just in case anyone was wondering, this is zone 8. I don't think any of these trees would make it in zone 7 this far so north, with the exception of course of Poncirus trifoliata, and possibly citrumelo in zone 7b. So if you live in a colder climate zone designation, this is likely not going to be possible for you. Trying to grow these here in zone 8 in this cool climate region is already pushing things....See Morecold hardy citrus
Comments (12)Yes, you can grow hardy orange, Poncirus trifoliata, in a zone 6 climate. This zone 5 citrus relative is often used as rootstock for citrus grafting and it does produce a small orange fruit that is edible but very sour. Also is extremely thorny. Most named forms of citrus will not be hardy for you in the ground. And they can be expensive to experiment with. Maybe you could try growing citrus from the seeds of store bought fruit. They are very easy to germinate and grow and although they will not be exactly like their parents, you may very well end up with something tasty during this process. You may also find that some seedlings may be hardier or more cold tolerant than others. Here is a listing of the most cold hardy citrus types: Cold Hardy Citrus. And some tips for helping you to extend their survivability....See Morerare cold hardy citrus collection
Comments (17)I can give a review of the Kabosu Cutting into it, this smells like the best very high quality Meyer lemon (and I'm not much of a fan of Meyer lemons) mixed with some very aromatic Satsuma smell. There might also be a tiny hint of Yuzu aroma, barely perceptible. The inside is a little bit more fragrant than a lemon, has a little bit of Yuzu smell. Eating it, it tastes like a lemon. Not bad at all, but it doesn't have the most flavor, and it's just a little dry, like Yuzu. But it is still fairly juicy. The flavor is like lemon, maybe not the best quality lemon but not that bad, kind of watery, mixed with a little bit of tangerine and Satsuma flavor. I do not see any seeds inside. I think Kabosu is supposed to be picked green in Japan, so these may have been considered too over-ripe. Although they tasted like they might be underripe to me. In this cool climate (Pacific Northwest), they probably wouldn't be the most sweet. The peel was about as edible as a normal lemon, maybe just a little bit more. One probably could use the peel in cooking, although it might not be the most ideal. The peel reminds me a lot of the flavor of Satsuma peels, although maybe just a little bit softer like Yuzu. The white pith appears to be edible, only the tiniest bit of bitterness, not that much inferior to the pith of citron. The fruit quality inside is better than Yuzu, but I suspect the peel is still very important for the flavor, if you were making a sauce. One last thing, I do want to emphasize that this review may not be representative of what Kabosu is really like, but rather a single account of Kabosu grown in the far north in the Pacific Northwest climate. I think the peel is where most of the flavor of Kabosu is. The peel is less edible than that of Yuzu, somewhere between Yuzu and Satsuma mandarin, but I guess it cannot be too bad since I am finding myself eating the peels. The flavor of the peels is mostly like somewhere in between the peels of Satsuma mandarin and lime. Maybe just a little bit of Ichang papeda / Yuzu flavor, but the orange part of the flavor of Yuzu is not really there. I think the peels of Kabosu could definitely be candied to be made into a snack....See MoreMy cold hardy citrus trees.
Comments (3)Steve, Curious what the expectations are of the Cleopatra X FD? Anticipating it be edible or just a better rootstock?...See MoreHOWARD Martin
3 years agoDave in NoVA • N. Virginia • zone 7A
3 years agoHOWARD Martin
3 years agolast modified: 3 years agoponcirusguy6b452xx
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3 years agolast modified: 3 years agoHOWARD Martin
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3 years agolast modified: 3 years agoHOWARD Martin
3 years agoHOWARD Martin
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3 years agoHOWARD Martin
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3 years agosocalnolympia
3 years agolast modified: 3 years agoHOWARD Martin
3 years agoHOWARD Martin
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3 years agoHOWARD Martin
3 years agoponcirusguy6b452xx
3 years agoHOWARD Martin
3 years agolast modified: 3 years agoponcirusguy6b452xx
3 years agoHOWARD Martin
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3 years agoHOWARD Martin
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3 years agobklyn citrus (zone 7B)
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3 years agolast modified: 3 years agoHOWARD Martin
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3 years agoponcirusguy6b452xx
3 years agoHOWARD Martin
3 years agoponcirusguy6b452xx
3 years agoDave in NoVA • N. Virginia • zone 7A
3 years agolast modified: 3 years agoHOWARD Martin
3 years agoHOWARD Martin
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HOWARD Martin