Clemenules Clementine
History & Description Origin The Clemenules clementine, also known as Nules, arose from a spontaneous natural mutation of the Fina […]
8a
Bouquetier de Nice Sour Orange
Bouquetier de Nice sour orange is a traditional French selection historically grown on the Côte d’Azur for the production of orange blossom water and neroli essential oil. Its hardiness reaches about 18°F (−8°C) on the tree, with a USDA zone 8a climate benchmark used in this entry, indicative and to be confirmed for this cultivar; a sheltered location and frost protection remain necessary. The vigorous tree reaches 10 to 16 ft (3 to 5 m) with a compact, rounded habit, evergreen foliage, and exceptionally abundant, highly fragrant white flowers in spring, the main use of the variety. Its bitter orange fruits, medium-sized, with thick, rough skin, ripen in winter. The variety is grown for its flowers (floral water, Grasse perfumery) more than for its fruit, which remains excellent in marmalade. Graft onto Poncirus trifoliata, south wall, well-drained soil.
Gold Yuzu
Gold Yuzu (Citrus junos ‘Gold’) is a modern selection of yuzu chosen for its smaller fruits, orange-tinged at full maturity, and its particularly intense golden yellow coloring at maturity. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground growing in USDA zone 8a. The tree reaches 10 to 13 ft (3 to 4 m) with a rounded, spreading habit, aromatic evergreen foliage, and very fragrant white flowers. Its deep golden yellow fruits, smaller in size (about 3.2 oz, or 90 g, according to Vessières), with bumpy, thick skin rich in essential oils, ripen in October to November and hold authentic yuzu juice with aromas blending mandarin, grapefruit, and orange blossom. Very tart and fragrant. Excellent as zest, juice, ponzu vinegar, and in niche pastry. Must be grafted onto Poncirus trifoliata to maximize hardiness; plant against a south-southwest-facing wall.
Dragon Yuzu (Tortuosa)
Dragon Yuzu (Citrus junos ‘Tortuosa’), also called Tortuosa Yuzu, is a Japanese variant of yuzu notable for its twisted, dragon-like branches, a highly ornamental genetic trait. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground growing in USDA zone 8a. The tree reaches 7 to 10 ft (2 to 3 m) with a compact, rounded habit and characteristic spiral branches, aromatic evergreen foliage, and very fragrant white flowers. Its golden yellow, round and bumpy, medium-sized fruits, with thick skin, ripen in October to November and hold authentic yuzu juice with a taste quality comparable to classic yuzu, very tart and fragrant. Ideal in pastry, sauces, and ponzu vinegar. Particularly decorative in winter after the partial leaf drop, showing off its spectacular twisted branches. Graft onto Poncirus trifoliata.
Sweet Yuzu N30
Sweet Yuzu N30 (Citrus junos ‘Yuko’ N30) is a Franco-Japanese selection of sweet yuzu, a less acidic and sweeter variant than classic yuzu, suited to fresh eating. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground growing in USDA zone 8a. The tree reaches 10 to 13 ft (3 to 4 m) with a rounded, spreading habit, aromatic evergreen foliage, and very fragrant white flowers. Its golden yellow, medium-to-large fruits, with thick, bumpy skin, ripen in October to November and offer a juice less acidic than standard yuzu, rounder on the palate, with the typical complex aromas blending mandarin, grapefruit, and orange blossom. Excellent fresh for enthusiasts, as juice, as sorbet, and in pastry where the aromatic signature of yuzu is wanted without its sharp acidity. Graft onto Poncirus trifoliata.
Yuzu Citron
Yuzu Citron (Citrus junos ‘Citron’) is a particular selection of Japanese yuzu, a hardy citrus among the most cold-resistant. Originally from China and acclimated in Japan for over a thousand years, it withstands temperatures down to 10°F (−12°C) on the tree, which makes it suitable for in-ground growing in USDA zones 8a and 8b. The vigorous tree reaches 10 to 13 ft (3 to 4 m) at maturity, with a slightly spreading habit and evergreen foliage. Its golden yellow, bumpy, thick-skinned fruits ripen in October to November and offer a very tart juice with unique aromas blending mandarin, grapefruit, and orange blossom. Sought after by French pastry chefs since Pierre Hermé, it is used as zest, juice, confit, or marinade. Must be grafted onto Poncirus trifoliata to maximize hardiness. Prefers a south-facing wall, well-drained soil, and generous winter mulching.
Seneca Sudachi
Seneca sudachi (Citrus sudachi ‘Seneca’) is an American selection of the Japanese sudachi, grown in the northeastern United States for its adaptation to cool continental climates. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground growing in USDA zones 7b and 8a, among the hardiest of the Japanese citrus. The tree reaches 7 to 13 ft (2 to 4 m) with a rounded habit, aromatic evergreen foliage, and fragrant white flowers. Its round-flattened fruits, bright green or yellow at maturity, small (1.6 to 2 in, or 4 to 5 cm), with thin skin, ripen in September to October and hold a very tart, fragrant juice with notes of lime and yuzu, without bitterness. Indispensable in Japanese cooking (fish, soba, ponzu sauces). Graft onto Poncirus trifoliata, plant against a south-southwest-facing wall; well-drained soil is essential.
Reddish Bud Jaune Sudachi
Reddish Bud Jaune sudachi (Citrus sudachi ‘Reddish Bud’) is a Japanese selection of sudachi notable for its reddish buds at spring budbreak, an ornamental trait that adds visual interest to a tree already appreciated for its fruit. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground growing in USDA zones 7b and 8a. The tree reaches 7 to 13 ft (2 to 4 m) with a rounded habit, aromatic evergreen foliage, and fragrant white flowers. Its round-flattened fruits, bright green (harvested green) or golden yellow (at full maturity), small (1.6 to 2 in, or 4 to 5 cm), with thin skin, are mainly harvested in October to November according to the Vessières catalog, green or at the start of yellowing, and hold a very tart, fragrant juice with notes of lime and yuzu. Indispensable in Japanese cooking (fish, soba, ponzu sauces). A few seeds. Graft onto Poncirus trifoliata, south wall.
Xie Shan Satsuma Mandarin
Xie Shan satsuma mandarin (Citrus unshiu ‘Xie Shan’) is a Chinese satsuma selection from the Xie Shan mountains, grown for several generations by local producers for its exceptional earliness. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground growing in USDA zone 8a. The tree reaches 7 to 10 ft (2 to 3 m) with a characteristic spreading, weeping habit, evergreen foliage, and fragrant white flowers in spring. Its bright orange fruits, medium-sized (3.5 to 5.3 oz, or 100 to 150 g), seedless, with thin skin that is very easy to peel, ripen as early as September to October, among the earliest satsumas in the world, with very juicy, sweet, low-acid flesh. Ideal for regions where the first frosts arrive early. Excellent fresh, as juice, and as sorbet. Graft onto Poncirus trifoliata, south-facing wall.
Wase 230 Satsuma Mandarin
Wase 230 satsuma mandarin (Citrus unshiu ‘Wase 230’) is a numbered clonal selection of early satsuma (‘wase’ meaning early in Japanese), from a Japanese or French breeding program. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground planting in USDA zone 8a. The tree reaches 6.5 to 10 ft (2 to 3 m) with a spreading, weeping habit, evergreen foliage and fragrant white flowers in spring. Its bright orange fruit, medium-sized, 3.5 to 5.3 oz (100 to 150 g), seedless, with thin skin that is very easy to peel, ripens from late October with particularly juicy, sweet, low-acid flesh, with a flavor quality comparable to classic Owari satsuma. Ideal for regions with early winters where the harvest window is short. Excellent fresh, as juice and as sorbet. Graft onto Poncirus trifoliata; plant against a south-facing wall.