Growing Fruit - Latest posts

I’ll do a soak in bleach for about 4-6 hours, followed by a rinse and then cold stratification in the fridge for 1-2 months depending on the species.

judging from the zip tie guys, tight is good.

I often use removable zip ties cinched down tight for the first 2 - 3 weeks. After that I loosen them off a bit, but still leave them in place.

Well, here is what ucr says about its ripeness.
“Color break for Kabosu occurs between the first and third week of September.”

Then again, maybe it would be better to get the blood pigment from red finger lime…

Duchesse d’Angoulême