CITRON

VARIETIES

CITRON: BUDDHA HAND
BUDDHA HAND
For Sale: 2 Gal - $77.94 || 5 Gal - $273.85 || 8 Gal - $441.16
Sunlight: FullGrowth Rate: MediumDrought Tolerance: No
Full Size (WxH): 4m x 3mIdeal Min Temp: 15'C (59'F)Min Temp Tolerated: 10'C (50'F)
Fruit Colour: Deep Lemon YellowHarvest: June-AugYear(s) to bear fruit: 2-3
Prop. Method: GraftedFertility: Self, better with second varietyChill Hours Required: 100 hrs below 15'C (60'F)
Description: Buddha's Hand citron is a tree citrus with a deep lemon yellow colour when mature. The fruit morphs from small and purple, to green, and then yellow, splitting at the opposite end of the tree's stem forming segments that have a wild finger-like appearance. A fruit will have its own unique shape and can range in size, from a large lemon to a small melon. Buddha's Hand citron features an oily rind with a fragrant sweet lemon scent. Its flesh is void of juice, pulp, and seeds, and is inedible in its raw form. Buddha's Hand citron is commonly utilized for its zest and has a flavour that is described as a blend of bitter and sweet acidity. Harvest in late fall through early winter months. 10th century AD.
CITRON: ETROG
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For Sale: 2 Gal - $77.94
Sunlight: FullGrowth Rate: SlowDrought Tolerance: No
Full Size (WxH): 3m x 2mIdeal Min Temp: 15'C (59'F)Min Temp Tolerated: 5'C (41'F)
Fruit Colour: YellowHarvest: Sept-OctYear(s) to bear fruit: 3-4
Prop. Method: GraftedFertility: Self, better with second varietyChill Hours Required: 100 hrs below 10'C (50'F)
Description: Small and shrubby with an open growth habit. The new growth and flowers are flushed with purple and the trees are sensitive to frost. The leaves are oblong but slightly pointed and somewhat rumpled with serrate margins. The fruit looks somewhat like an oblong lemon, but with a shape that approximates the flame of a candle. The mature fruit is considerably larger than a lemon. The rind is yellow, glossy, thick and bumpy. It is very fragrant, with a distinctive aroma of violets derived from beta-ion one. The fruits hold well on the tree. Etrog primarily are grown for Jewish ritual use in the Sukkot harvest festival, held in September or October. Recorded from the time of Alexander Jannaeus (104-78 B.C.). Blemished specimens, and fruits from grafted trees, are sometimes sold for culinary use. The rind is used to make preserves, and as a flavouring ingredient for savoury dishes, desserts and alcoholic beverages.

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