Virtually all citrus plants are grafted. According to SunsetÂs Western Garden Book, grafted trees will begin to bear fruit in a few years (MeyerÂs Improved lemons are unusual in that they will bear heavily even when young). But ungrafted trees will take from 10-15 years to bear fruit. Citrus will live for decades, so they aren't in any rush to mature fruit. Even when you get fruit, it can take weeks or months to ripen, and can then hang on the tree or bush another few months before finally falling off. Yes, citrus have thorns, really nasty ones, in fact! Meyers are popular also because their thorns are much less ferocious. If you are growing a supermarket lemon, it is probably ÂLisbon which is similar to, but more vigorous than Eureka. Pruning is usually done in the early summer, when the growth is less vigorous. Heaviest citrus production is November-March.

As a general rule, citrus are *not* pruned like other fruit trees are. They need to have enough nodes to bloom/fruit and if pruned too much it really reduces the crop or you get none. Most pruning of citrus is just to remove dead branches. If you want to shape it a bit, then just take off enough to make it pleasing to your eyes. I think you are describing "water sprouts" which are very fast growing, vertical branches. I leave them on trees that need to fill in, such as my trees that lost their tops from hurricanes. eventually the wild new growth will become more normal looking (will have brown bark)and will fruit. If you trim the interior, you may get sun damaged fruit. The leaves give the fruit a little shade. I don't trim my citrus unless I have to. I like the natural weeping look. My Meyer had a very wild looking, upright branch last year, I left it alone, now it has balanced itself out quite nicely. Bottom line is, trim it if you want to, but it is fine to not trim, or just minimally trim citrus. Lisa

When planting an herb garden, keep in mind that herbs are very forgiving as long as you don’t pinch them to the ground. Each herb has different requirements for pinching or pruning. For example, with Basil, as the plant begins to get tall and lean, you can count up 2 pairs of leaves from a branching point and pinch the stem back. You can apply the same principle to Lavendar, Rosemary and Sage. Thyme and Oregano should only be pinched back by 1/3 the plant. The more you pinch the more herbs you will have!

John, I know you make your Myancello have you ever tried a small batch with the Ponderosas? I am sure its not as exciting as what is made with the Meyers but it may be a use for it. I love a tart lemon flavor and used them often in lemonades (my favorite right now is a rose water lemonade), cakes, pies, marinades, marmalade, grilled and squeezed on top of meats and fish, etc but I am sure that only goes so far when you have so many lemons to use. I buy the large bags at Costco and always run out before they go bad. I have some preserved lemons in the fridge now that I made a few weeks ago, though I do believe I used Meyers for those.