Satsuma (Citrus reticulata) is really a class of mandarins, within which
there are several cultivars. Among them are Kimbough, Owari, and Early
St. Anne, which differ primarily in the time of ripening. As a class, Satsumas
ripen very early, with most having best quality before the peel
turns orange, and all nearly finished by Thanksgiving. Fruit do not hold
well on the tree, becoming large and puffy. However, they do store well
once picked. The fruit are easy to peel and have a rich tangerine flavor
when fresh, though not so much as some other mandarins. Satsuma does
very well along the coast in the Southeast, and commercial groves have
existed, and still do, in southern Mississippi, Alabama and Georgia.
While Satsuma has a reputation for being the most cold-hardy commercial
citrus, it isn’t hardy much below 18°F and anything below 15°F for
prolonged periods will severely damage it.
Flavor: Sweet tangerine, no off-flavors, excellent quality.
Uses: Dessert.
Note: One of the best all-around cold-hardy citrus for the Southeast.
As Tom posted above this is copied from Page 29
Millet