Grafted onto strong, fast-growing Volkameriana rootstock and hardy to –5°C, these Buddha’s Hand citrus trees are easy to establish and thrive with the right care. Each plant stands about 60–80 cm tall (including pot) and was expertly grafted over 2 years ago.
Generally, these trees are low-maintenance and will flourish in bright, sunny conservatories, greenhouses, or well-lit rooms - the sunnier the better, but ensure they have adequate ventilation on very hot days. Container grown trees can be grown outdoors during the warmer months but should be brought indoors during the coldest part of winter.
In very mild southern regions or sheltered coastal microclimates, these trees can be planted directly in the ground. Choose a well-drained, south-facing site with neutral to acidic soil, that is protected from strong winds. During colder snaps, extra insulation around the base and a fleece cover will help the tree withstand harsher winter conditions.
Buddha’s Hands are spectacular looking fruits that are prized for their appearance and the powerful aroma of both the blossom and the fruit. Believed to have originated in India and travelled to China with Buddhist monks, their use is still popular in religious ceremonies. They are a symbol of good luck and happiness making them a popular New Year's gift in Japan.
Blossom usually appears in the spring, local environments will influence timing so flowers can appear throughout the year. Buddha's Hands are self-fertile, fruits are very dark green initially, even a little purple, they quickly take on their unique many fingered appearance. Maturing as days shorten and temperatures drop, the fruits will usually ripen to large, yellow fruits in time for Christmas.
Wildly aromatic the fruit emits strong citrus notes that emanate from this alien looking centrepiece. Fruits have no juice, just peel and pith! Zest is added to vegetables or in baking and infuses very well into vinegar, salt, sugar, syrup and sweet alcohol like 'cellos. The pith is less bitter than the pith of other citrus and can be used, raw, baked, pickled, preserved or infused.
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