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I’ve been growing sweet potatoes in raised bed under other fruit trees and plants for years.
Janet
Seanny
your approach graft looks to have 2 different diameter branches contacting each other?? am i seeing that right?
shouldn't they be the same size so the cambien matches up
Bob,
You can think of an approach graft as a bark graft, without cutting the scion off the donor.
Peel a strip of bark off the rootstock.
Seanny what is your success rate with this method?
Slice a veneer of bark off the scion.
Wrap them.
Rootstock can be much bigger than scion.
No need to remove wood.
No need to line up.
If you do the textbook way, you need to remove wood.
So you have to line up the cambium.
I do approach a little differently.
I remove a ring of bark on the scion, right below the part for where I would graft.
I scrape off the cambium, like doing an air-layering.
I peel a strip of bark off each rootstock and each scion.
I wrap them.
Below the graft is the wood of the scion, without bark.
All the hormones from the scion goes into healing the graft instead of going down to the donor roots.
I forgot to remove ring of bark at graft time.
So I had to remove it later, lower than where I liked.
Probably left on the tree too long? Satsumas get puffy the longer they hang as well.
I grow a lot of citrus varieties, and if that was my tree, I would be nervous. Is the fruit showing the same pattern as the leaf, can't tell from your photos but it kinda looks like it.
Humidity Dome, LED grow lights, temp controlled heatmat. That is usually the standard setup. I set my heatmat at 75f to 78f.
Run grow lights half the day. I do seeds and cuttings.
Hi Simon,
Interesting you had no issues with Pineapple Pleasure at your house. At my location it is a poor performer but it could have been a rootstock issuue as well as the bark was pealing and it appeared to have disease issues.
My Pina Colada mango tree inside my greenhouse is doing very well and I finally did get my Coconut cream to fruit. Hopefully next year I will get more.
Good Luck
John can you post the picture of you pina colada tree inside your greenhouse?
Johnny
Was unable to make the drive to WPB, so had the Tong Dam shipped. Very pleased with the tree I received -- thank you, Alex and Becky!
QuoteWhat variety is this guava?
It's an SP, but the few collectors who have it call it "Skittles". It really does remind me of Skittles candy. I have two of them, one produces prolifically as shown and is very squat and small, another I have is really big but for whatever reason doesn't set any fruits even though it has flowered two years in a row.
I'm hoping to modify the date into November, my guavas are progressing faster than expected and looks like early - mid November will be peak.
Anyone else have guavas lined up for then?
Yes, all my citrus are in pots. For a 25 gallon pot I use 2ml of the concentrate in a few cups of water. I water normally first, wait a few days then dose with the drench. Now, we don't have ACPs here, but do have other psyllids, plus various other pests. I have also had good luck with a spray of LUCID in addition to the LADA. Both are made my Rotam. The LUCID has the advantage of being a good miticide too, and I have problems with spider mites sometimes.
Carolyn
My only garlic plant flowered and turn to black seeds. What you guys think of growing them from seeds?
Go for it. Garlic greens can be eaten lile chives, so you will get something to eat out of it for sure.
I'm surprised noone mentioned all the hot seedless guava variety on the market. I grow a few of them - Thai ruby seedless guava, Thai seedless, Taiwanese ruby seedless, Taiwanese seedless
Greenpasteur, can you post a picture of the leaves of the rounded guava fruit in picture#2? How big is the leaf? Thanks
Here are two variety on one tree I grafted. The round Taiwanese ruby seedless guava leaves is on the right
It has a very big leaves. Bigger than Taiwanese white seedless
I did get those saijo fruits shown in the photos from Janet who says it is the best. I tasted it when it softened and it was excellent. I usually never like to eat the Hachiya (eat very soft- astringent) but the Saijo was good and I could eat that one soft. I also dehydrated the Saijo and they tasted much sweeter than the Fuyu.
I'm surprised noone mentioned all the hot seedless guava variety on the market. I grow a few of them - Thai ruby seedless guava, Thai seedless, Taiwanese ruby seedless, Taiwanese seedless
