Japanese quince — growing

Japanese quince - growing

Japanese quince (japonica) is a shrub whose height is no more than 50 centimeters.

It is growing not too fast, but warm, rainy summers may increase in size in half by area.

Japonica blooms very beautiful bright orange flowers that the branches are just covered.

Therefore, to grow the Japanese quince can be a double benefit: as an ornamental shrub and as a fruiting culture.

It is very resistant to our harsh cold and almost never freezes. It only harmful, if the branches do not cover with snow, because they are afraid of frosty air.

Therefore, we suggest that during the winters to ensure that the bushes have always been dusted with snow. I usually at the very end of autumn, covering bushes on top of little squares of spunbond and tie its ends at the base.

Then make around the roots of the groove depth of 15-20 cm and covered with a mixture of peel onions and minced garlic (1-2 medium heads on the groove).

On top of a little sprinkle the ground. It will protect shrubs from rodents.

To propagate japonica can the seeds before sowing in early spring need to store straight from the fruit.

Or you can take the bone and slightly prikopat in the small hole, if your ground needs frequent watering.

If you have no problems with moisture, you can plant shrubs on the plot. If you want to plant Japanese quince in a row, the distance should be not less than one meter between plants. But I, for one, in your garden put them in the inconsistency throughout the area.

It turns a beautiful combination of green leaves interspersed with bright orange spots japonica. There are bushes with red and ruby colors.

This hardy shrub can be planted and composed with floral crops in the flower beds and flower beds.

He is not prone to diseases, and the leaves of that tree remain green until late summer. The fruit of the Japanese quince is the quince in miniature.

Their weight is from 20 to 50 grams, and the color of Mature fruit yellow or yellow-pink. If you have to remove the fruit due to the weather ahead of time, they will ripen at a temperature of from 6 to 10 degrees Celsius.

The japonica is very rich in vitamin C, which is more than the lemon. Its fruits can be fresh or add to hot tea instead of a lemon or to prepare jam.

But for jam, the fruit must be pre-soaked in boiling water for 20-30 minutes so they become soft.

You can add 2-3 of the fruit of the Japanese quince in the soup, or soup instead of citric acid. The taste will be the same, but to store this soup, or the soup will be better.

You can also cook quince paste, jams and marmalade. And for the lovers of house wines and liquors will advise you to make a liqueur or nalivochku japonica.

The taste is very pleasant, not cloying, and slightly exotic.

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