plantfolks at charter.net
Fri Dec 14 19:01:49 EST 2007
Yuzu is shaped like a mandarin, yellow in color, with a rough peel. It
peels easily, and the segments separate much like those of a satsuma. The
flesh is sour, and, like you have heard, the juice and zest is used in
cooking, especially Japanese cooking. It is not something I enjoy eating
out of hand, but I think, in many cases, it would make a passable substitute
for a lemon.
It is subject to many of the same problems as other citrus, but I would
guess that it is better able to contend with such problems than most others.
Here at my nursery, the Yuzu's seldom have problems. I would expect that
deer would eat the foliage. Here they will nibble on virtually any citrus,
especially new growth.
They will grow on trifoliate, and are also fairly easy to root. They
should do fine on their own roots. I have read that, in Japan, they are
sometimes used as rootstock for Satsuma. I am sure mature wood could be
budded on Yuzu seedlings as well
I would expect it will survive brief dips to 10 degrees, if properly
hardened off. I would not expect it to survive prolonged dips below 10, but
I will have to say that where I live we have not seen that kind of cold in
quite a while. Stan McKenzie normally has Yuzu.
-------------- next part --------------
An HTML attachment was scrubbed...
More information about the nafex