Hardy to –5°C and grafted onto a vigorous Volkameriana rootstock, these yuzu trees are quick to establish and thrive when provided with the right growing conditions. Each tree stands approximately 60-80 cm tall (including pot) and was grafted over two years ago.
Citrus trees are happy growing indoors when provided with sufficient natural light, a conservatory or greenhouse provide optimal conditions. Container grown trees can spend spring and summer outdoors but should be brought in over the harshest months of winter.
Planting directly into the ground is possible in mild, southern regions or coastal microclimates, provided the site is well-drained, south-facing and protected from strong winds. Extra insulation around the base of the tree and a fleece cover during cold snaps, will help it survive harsher winters.
These trees typically flower in the spring, producing fragrant white blossoms that give way to fruit ripening gradually throughout the year. The main harvest period is from October to December, when the aromatic yellow fruits are at their best.
The yuzu is a natural hybrid of a sour mandarin and the lemon-like Ichang papaeda, the latter contributing its exceptional cold tolerance. Revered in Japan, yuzu offers a complex flavour that blends grapefruit and mandarin with a floral, perfumed zest.
The fruit’s juice and rind are essential in Japanese cuisine, used in ponzu, miso, vinegar, honey and chilli sauces. Yuzu has been embraced by European chefs for desserts, sauces and cocktails. A yuzu gin and tonic or splash of yuzu juice can completely redefine familiar flavours with its distinctive citrus brightness.
See some free yuzu recipes here.
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