Citrus Apple, Wild Lemon, Yellow Citron, Etrog, Sitroen (Afr.)
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This ancient citrus is distinguished by its fragrant fruit, leaves and flowers. It bears fruit that few are familiar with, as it is seldom seen or used in its natural unprocessed form. With its trailing branches, its lemon-scented green leaves, its clustered flowers and its large, yellow egg-shaped fruits the Citron plant has been an important attribution to the culinary and medicinal applications and is even considered as ornamental - grown as patio plants or even Bonsai.
Summer, Autumn, Winter
The citron tree blooms nearly all year, but mostly in spring and the spring blooms produce the major part of the crop. The fruit is dark green when young, takes 3 months to turn yellow. To retain the green color, firmness and uniformity desired by the dealers in candied citron, the fruit must be picked when only 12.5 - 15cm long and 7.5 - 10cm wide.
Cuttings taken from branches 2 to 4 years old and quickly buried deeply in soil without defoliation.
Suitable to grow in containers, note that container must have enough drainage holes.
Attracts useful insects
Attracts insects such as honeybees.
Can be grown inside in a container given enough sun.
Sub-tropical and Tropical
Full Sun, Partial Shade, Partial Sun
Clay, Loam, Sand
Soil PH preference
From ancient through medieval times it was used to combat seasickness, pulmonary troubles, intestinal ailments, scurvy, etc. Used today as an anthelmintic, appetizer, tonic, in cough, rheumatism, etc.
The practically inedible fruits are used to make candied citrus peel, jams, marmalade and even liqueur.
Culinary. Medicinal. Perfume
The citrus bud mite (Eriophyes sheldoni), citrus rust mite (Phyllocoptruta oleivora), snow scale (Unaspis citri) and branch knot are problematic. As with any fruit bearing tree, spider mites, scales, caterpillars and other insects are common.