#pomelo pruning
Explore tagged Tumblr posts
Visit Tumblr Blog
Explore Tumblr blogs with no restrictions, modern design and the best experience.
Last Seen Tumblr Blogs
Fun Fact
The Tumblr office adopted Tommy, an 11-year-old Pomeranian.
Text
35 fruits indispensable : Abricot, Ananas, Banane, Canneberge ou cranberry, Cassis, Cerise, Citron vert ou Lime, Clémentine ou Mandarine, Coing, Figue, Fraise, Framboise, Fruit de la passion, Goyave, Grenade, Groseille, Kiwi, Litchi, Mangue, Melon, Mirabelle, Mûre noire, Myrtille, Nectarine, Orange, Papaye, Pastèque, Pêche, Poire, Poire, Pomelo (dit Pamplemousse), Pomme, Prune, Raisin et Rhubarbe
11 notes
·
View notes
Text
Dyed Banana Imbued Breaded Fluffy Crunchy Jelly Exterminated Frozen Yogurt Guava Citron Prune Plantain Mulberry Rose Apple Apricot Dragonfruit Currant Boysenberry Olive Pomelo Quince Gooseberry Cantaloupe Strawberry Citrus Pear Raisin Kiwi Melon Hazelnut Almond Acorn Cashew Walnut Macadamia Worm Cheeseball Granola Thick Vegetable Curd Buttermilk Marmalade Miso Beer Oil Cookie Vinegar Dough Egg Yolk Melted Butter Milk Roux Orange Water Alcohol Soup Grease Caramel Fruit Juice Matcha Popcorn Bone Bubblegum Tofu Cornstarch Gallium Jello Himalayan Baking Soda Reuben Sandwich Grilled Cereal Cheeseburger Mozzarella Blue Cheese Cheddar Provolone Parmesan & Cracker Sour Cream Cheesedog Ganache Biscuit Screwdriver Rice Brookie Yoylecake Sauerkraut Brussels Sprout Lentil Eggplant Cabbage Black Seaweed Cocoa Garlic Coffee Mashed Kohlrabi Oat Tea Leaf Bell Chickpea Vanilla Bean Onion Pepper Corn Pumpkin Potato Kebab Sussy Sushi Feijoada Shepherd's Pie Le Fishe Au Chocolat Twice-cooked Ham Pork Liver Spider Donut Churrasco Marine Biologist Fried Red Herring Eel Salmon Anchovy Mackerel Tuna Nachos Barbecue Ketchup Gravy Chocolate Salsa Chili Mustard Meat Soy Tomato Sauce Butterscotch Icing Sundae Carbonara Chicken Pho Minestrone
2 notes
·
View notes
Text
🇫🇷❓❓Hello les amoureux du tire-bouchon. Et vous, quel est votre pronostic pour le match de ce soir ❓❓🇫🇷
🍇🍷AOP Crémant de Bourgogne cuvée France Rugby Brut de @veuveambal 🍇🍷:
🍇 :
Pinot Noir
Chardonnay
Aligoté
Gamay.
🏺:
A l'issue des vendanges entièrement réalisées à la main, seules les premières presses sont gardées, plus riches et plus complexes. Le vin vieillit ensuite pendant 12 à 18 mois sur lattes.
💰:
10,40€ / bouteille
👁️ :
Une robe de couleur or brillante
👃 :
Un nez expressif sur des notes de fruits jaunes, agrumes
💋 :
En bouche, on a un Crémant équilibré, aromatique, avec des bulles fines et vives. Sur des arômes de poire, pomme verte, pêche jaune. Une bonne longueur en bouche avec une finale sur des notes d'agrumes (citron, pomelo) qui amène avec merveille une touche de fraîcheur aux papilles et de prune jaune.
📜En résumé📜 :
J'ai vraiment beaucoup aimé ce crémant de Bourgogne qui allie fruité, finesse en bouche. Un excellent rapport qualité-prix plaisir. En espérant que cette cuvée portera chance à nos bleus dans ce Mondial. Bon match à tous.
🧆Dégusté en apéritif 🧆.
📌N'oubliez pas, boire un canon c'est sauver
un vigneron. Allez voir le site internet du domaine pour voir toutes les cuvées et promotions du moment📌.
🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞 La plupart des
vins ont été dégustés et recrachés. Dégustation non rémunéré.
#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink
___________________________________________
🇫🇷🗣️Description du Domaine 🇫🇷🗣️
A ce jour, la Maison est dirigée par Eric Piffaut et son fils Aurélien. Tous deux perpétuent avec talent cette tradition familiale de vins haut de gamme.Fort du succès de ses vins, le site d'élaboration est installé depuis 2005 aux portes de Beaune, aux bords de l'autoroute A6. Le niveau qualitatif des vins VEUVE AMBAL a toujours été un objectif. Un palmarès issu des concours les plus prestigieux atteste de la qualité de ses cuvées. Notre maison dispose également de cuvées certifiées par le label Agriculture Biologique.A la pointe de la technologie Veuve Ambal est certifiée IFS et BRC.
___________________________________________
⏬🇫🇷Français dans les commentaires🇫🇷🇮🇹Italiano nei commenti 🇮🇹⏬
🇬🇧❓❓Hello corkscrew lovers. And you, what is your prediction for tonight's match ❓❓🇬🇧
🍇🍷AOP Crémant de Bourgogne vintage France Rugby Brut from @veuveambal 🍇🍷:
🍇:
Pinot Noir
Chardonnay
Aligoté
Gamay.
🏺:
At the end of the harvest, carried out entirely by hand, only the first presses are kept, richer and more complex. The wine then ages for 12 to 18 months on slats.
💰:
10.40€ / bottle
👁️:
A shiny gold colored dress
👃:
An expressive nose with notes of yellow fruits and citrus
💋:
On the palate, we have a balanced, aromatic Crémant, with fine and lively bubbles. With aromas of pear, green apple, yellow peach. A good length on the palate with a finish of citrus notes (lemon, pomelo) which wonderfully brings a touch of freshness to the taste buds and yellow plum.
📜In summary📜:
I really liked this Crémant de Bourgogne which combines fruity and finesse on the palate. An excellent value for money pleasure. Hoping that this vintage will bring luck to our blues in this World Cup. Good match everyone.
🧆Tasted as an aperitif🧆.
📌Don't forget, drinking a barrel is saving a winemaker. Go to the estate's website to see all the current vintages and promotions📌.
🔞“Alcohol abuse is dangerous for your health, consume in moderation”🔞Most wines were tasted and spat out. Unpaid tasting.
#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink
_____________________________________
🇬🇧🗣️Domain Description 🇬🇧🗣️
To date, the House is managed by Eric Piffaut and his son Aurélien. Both of them skillfully perpetuate this family tradition of high-end wines. Building on the success of its wines, the production site has been established since 2005 on the outskirts of Beaune, on the banks of the A6 motorway. The quality level of VEUVE AMBAL wines has always been an objective. A list of prizes from the most prestigious competitions attests to the quality of its vintages. Our house also has vintages certified by the Organic Agriculture label. At the cutting edge of technology, Veuve Ambal is IFS and BRC certified.
___________________________________________
🇮🇹❓❓Ciao amanti dei cavatappi. E tu, qual è il tuo pronostico per la partita di stasera❓❓🇮🇹
🍇🍷AOP Crémant de Bourgogne vintage France Rugby Brut di @veuveambal 🍇🍷:
🍇:
Pinot Nero
Chardonnay
Aligoté
Gamay.
🏺:
Al termine della vendemmia, effettuata interamente a mano, vengono conservate solo le prime pressature, più ricche e complesse. Successivamente il vino affina per 12-18 mesi su doghe.
💰:
10,40€/bottiglia
👁️:
Un abito color oro lucido
👃:
Un naso espressivo con note di frutta gialla e agrumi
💋:
Al palato abbiamo un Crémant equilibrato, aromatico, con bollicine fini e vivaci. Con aromi di pera, mela verde, pesca gialla. Buona persistenza al palato con un finale di note di agrumi (limone, pomelo) che apportano meravigliosamente un tocco di freschezza alle papille gustative e di prugna gialla.
📜In sintesi📜:
Mi è piaciuto molto questo Crémant de Bourgogne che unisce fruttato e finezza al palato. Un eccellente rapporto qualità-prezzo. Sperando che questa annata porti fortuna ai nostri azzurri in questo Mondiale. Buona partita a tutti.
🧆Degustato come aperitivo🧆.
📌Non dimenticare, bere una botte fa risparmiare un enologo. Vai al sito dell'azienda per vedere tutte le annate e le promozioni del momento📌.
🔞“L'abuso di alcol è pericoloso per la salute, consumalo con moderazione”🔞Most i vini venivano degustati e sputati. Degustazione non retribuita.
___________________________________________
🗣️🇮🇹Descrizione i Dominio 🗣️🇮🇹
Ad oggi, la Maison è gestita da Eric Piffaut e da suo figlio Aurélien. Entrambi perpetuano abilmente questa tradizione familiare di vini di alta gamma e, forte del successo dei suoi vini, il sito di produzione è stato stabilito dal 2005 alla periferia di Beaune, sulle rive dell'autostrada A6. Il livello di qualità dei vini VEUVE AMBAL è sempre stato un obiettivo. Un elenco di premi dei concorsi più prestigiosi attesta la qualità delle sue annate. La nostra casa dispone anche di annate certificate dall'etichetta Agricoltura Biologica.All'avanguardia della tecnologia, Veuve Ambal è certificato IFS e BRC.
0 notes
Text
Spanish Vocabulary - La cocina y los alimentos / Cooking and food
Please be aware beforehand that food is incredibly regional in Spanish, and certain words will have multiple translations or regional variations. The ones I know of will be included, but just be aware that there are many regionalisms at play, and depending on the region certain things will have different names
For example - and this is a very notable one to be aware of - in general, el limón refers to “lemon” while la lima is “lime”; but there are places where el limón will also be “lime”
Spanish also has many cases where there will be accepted variations just kind of like a secondary word for the food
And be careful of words for “beans” since there are a lot and some of them are different, or used widely
La Fruta / Fruit
la fruta = fruit el fruto = fruit [in the sense of “what a plant produces or yields”]
la manzana = apple
la naranja = orange la mandarina = orange [in some countries la mandarina is the standard; it technically means “Mandarin (oranges)” but it’s sometimes more common than simply la naranja]
la cereza = cherry
la uva = grape
la pera = pear
el melocotón = peach [Spain] el durazno = peach [Latin America]
el pomelo / la toronja = grapefruit
la ciruela = plum
la pasa / la pasita = raisin [in some contexts, la pasa just refers to “dried fruit”, so you may see la pasa as “raisin” or “prune”; specifically though you’d say la uva pasa for “raisin” aka dried grape, or la ciruela pasa for “prune” aka dried plum]
la frambuesa = raspberry
la fresa = strawberry [some countries] la frutilla = strawberry [some countries; in some countries fresa means “posh” or “snobby”]
el coco = coconut
la piña = pineapple
el albaricoque = apricot [Spain] el damasco = apricot [most of Latin America] el chabacano = apricot [Mexico, primarily]
la mora = blackberry / mulberry la mora (azul) = blueberry
el arándano (azul) = blueberry el arándano rojo = cranberry
la banana = banana el plátano = banana / plantain [depends on the country]
el higo = fig
el dátil = date
el melón = melon
la sandía = watermelon
la cáscara (de fruta) = peel, rind / zest
Las Verduras / Vegetables
la verdura = vegetable el vegetal = vegetable
el apio = celery
la cebolla = onion
el ajo = garlic
el pepino = cucumber
el pimiento = pepper (vegetable)
el chile = chili, chili pepper
la papa = potato [Latin America] la patata = potato [Spain]
la batata = sweet potato / yam el boniato = yam / sweet potato [some countries will say el camote]
las lentenjas = lentils
los garbanzos = chickpeas
los guisantes = peas
la legumbre = legume, bean la habichuela = bean [usually kidney beans and red beans] el frijol = bean [often black beans] la alubia = bean [often white beans] la judía = bean [often green beans or string beans] [often habichuela and frijol are used in similar contexts in Latin America, and la alubia and la judía are more common in Spain; they get used a lot for beans in general, so note that you might see alubia for black beans etc in specific countries... it’s a mess; usually there’s some word for bean + a color or adjective to make it clearer, but legumbre is very default though]
la col / el repollo = cabbage la col rizada = kale el repollito (de Bruselas) / las coles = brussel sprouts
la espinaca = spinach
la coliflor = cauliflower
el broccoli, el brócol / el brécol = broccoli
el nabo = turnip
el rábano = radish
la alcachofa = artichoke
la aceituna = olive [in some contexts la oliva]
el aguacate = avocado
el puerro = leek
la remolacha = beet
la calabaza = pumpkin
el calabacín = squash / zucchini
la berza = collard greens
la lechuga = lettuce
el tomate = tomato
la berenjena = eggplant
el hongo = mushroom el champiñón = mushroom [edible mushrooms, especially in Spain]
la zanahoria = carrot
la ensalada = salad
Los Cereales / Grains
la harina = flour
el trigo = wheat
el centeno = rye
la avena = oat
el pan = bread el pan de molde = sandwich bread / sliced bread [also called el pan lacteado or el pan de sándwich]
la pasta = pasta los fideos = noodles
el maíz = corn la mazorca = ear of corn / cob, corncob la maicena = cornstarch
el arroz = rice
el almidón = starch
la masa = dough / pastry
el hojaldre = pastry, puff pastry [sometimes “dough” for tarts or pies]
la galleta = cookie (sweet) la galleta salada = cracker (savory)
La Carne / Meat
la vaca = cow / beef la carne de res = beef [Note: In some contexts, la carne “meat” also is understood as “beef”]
el bistec = steak
el filete = filet / steak
el asado = a roast
la chuleta = chop (cut of meat)
el cerdo = pig / pork
el pollo = chicken (animal) / poultry (meat)
el pescado = fish (to be eaten)
el salmón = salmon
el bacalao = cod
la platija = flounder
el atún = tuna
la trucha = trout
los mariscos = seafood / shellfish
el pulpo = octopus
el calamar = squid
la almeja = clam
el mejillón = mussell
la ostra = oyster
el camarón = shrimp / prawn (regional) la gamba = shrimp / prawn (regional)
el cangrejo = crab
la langosta = lobster
la ternera = veal
el huevo = egg la yema = yolk la clara (de huevo) = white, egg white
el tocino = bacon
el jamón = ham
el pavo = turkey
la salchicha = sausage
la albóndiga = meatball
crudo/a = raw
poco cocido/a = rare [meat]
al punto = medium, medium-rare [meat]
bien cocido/a, muy cocido/a = well-done [meat]
Los Lácteos / Dairy
la leche = milk la leche condensada = condensed milk
el queso = cheese
la crema = cream la crema batida / la nata montada = whipped cream
la nata = cream
el yogur = yogurt
el helado = ice cream
la natilla, las natillas = custard
el pudín = pudding
Los Frutos Secos / Nuts
la nuez = walnut / nut (general term / may also be “pecan” in some countries) [la nuez is also “Adam’s apple” in anatomy]
la almendra = almond
el castaño = chestnut
la avellana = hazelnut
el cacahuete = peanut el maní = peanut
la pecana / la pacana = pecan
el pistacho = pistacchio
el piñón = pine nut
la semilla = seed la semilla de girasol = sunflower seeds la semilla de calabaza / la pepita = pumpkin seeds
El Aceite y La Grasa / Oil and Fat
la grasa = fat
el aceite = oil (cooking) el aceite vegetal = vegetable oil el aceite de cocina = cooking oil el aceite de oliva = olive oil el aceite de sésamo = sesame oil el aceite de coco = coconut oil el aceite de cacahuete = peanut oil el aceite de cártamo = safflower oil el aceite de girasol = sunflower oil
la manteca = lard / butter [some countries]
la mantequilla = butter [some countries]
Las Hierbas / Herbs
la albahaca = basil
el romero = rosemary
el perejil = parsley
la savia = sage
el tomillo = thyme
la menta = mint la hierbabuena = mint
el laurel = bay (leaf) [lit. “laurel”] la hoja de laurel = bay leaf
el anís = anise
el estragón = tarragon
el orégano = oregano
el hinojo = fennel la semilla de hinojo = fennel seed
el fenugreco / la alholva = fenugreek
el eneldo = dill
el cilantro / el coriandro = cilantro
la hoja = leaf
el tallo = stem
el ramito / la ramita = sprig [it depends on where you are, but both make sense el ramo is a “bouquet” or small branch and la rama is a “limb (of a tree)”; they’re related in] etymology
Las Especias / Spices
la canela = cinnamon
el jengibre = ginger
la nuez moscada = nutmeg
la pimienta de Jamaica = allspice [lit. “Jamaican pepper”] la pimienta inglesa = allspice [lit. “English pepper”]
el clavo = clove [also means “nail” in other contexts]
el cardamomo = cardamom
el comino = cumin
el cilantro = coriander la semilla de cilantro = coriander [since “cilantro” is the plant/herb, and “coriander” is the seed/spice, the term cilantro is used equally, but la semilla de cilantro is very spicifically “coriander”; or you may see it as el cilantro molido “ground coriander” specifically as opposed to the plant]
la cúrcuma = turmeric
la paprika = paprika [usually Hungarian style, on the sweeter side] el pimentón = paprika [usually Spanish style, smoky and spicy]
el pimiento rojo triturado / el pimiento rojo en escamas / el ají molido = red pepper flakes [tbh depends on where you are; for reference though triturado/a is “crushed”, and en escamas is “flakes”]
el ajo en polvo = garlic powder
la cebolla en polvo = onion powder
el grano de pimiento = peppercorn
el curry = curry / curry spice
el adobo = adobo / marinade or spice mix
la semilla = seed
la corteza = bark / crust
la raíz = root
molido/a / en polvo = ground
Small Side Note: With la canela “cinnamon”, you’ll also see la canela en rama/ramo which is “cinnamon stick”; just like above, both make sense since the words ramo and rama are related. You may also see en palo/palito which is literally “stick”
Técnicas de Cocina / Cooking Techniques
cocinar = cook
cocer = to cook, bake, braise, stew [honestly it means a lot of things]
preparar = to cook / prepare
hervir = to boil hervido/a = boiled
asar = to roast / to sear asado/a = roasted
abrasar = to sear / to burn
hornear = to bake, to put in the oven [especially used with baking and desserts]
escaldar = to scald / to blanch
guisar = to stew / to cook
estofar = to stew / to cook
quemar = to burn quemado/a = burned / burnt
tostar = to toast tostado/a = toasted la tostada = a piece of toast
empanar = to bread, to cover in breadcrumbs
encurtir = to marinate / to pickle [note: you may also see el curtido which is something like “coleslaw” or “sauerkraut”, but it also comes up in things like “ceviche” or regional things like leche de tigre where the curtido can mean a “slaw” or a sour pickling liquid; but in general something like un pepinillo encurtido “a pickle” lit. “pickled cucumber” is with the en-; normally curtir is more used with leather as “to tan” and so it’s a fabric-making or textile context usually]
allanar = to flatten
aplastar = to crush, to smash
moler = to grind
mezclar = to mix / to stir
untar = to smear or spread (butter/jam/jelly)
revolver = to stir
batir = to whip (cream) / to beat (eggs) / to churn (butter) / to cream (adding sugar to butter, for example) [batir has a bunch of uses in culinary stuff, but it really means “to stir forcefully” or “to beat/smack”]
voltear = to flip, to turn over
agregar = to add
añadir = to add
ablandar = to soften / to tenderize
cortar = to cut / to chop
picar = to dice, to mince
pelar = to peel
(cortar) en juliana = julienne, thin slices (cortar) en aros = in rings, slices
freír = to fry frito/a = fried
al horno = baked, oven-baked [in Italian context this would be “al forno”; same root word here]
la cazuela = casserole dish / skillet en cazuela = in a casserole dish / in a skillet
al vapor = steamed el vapor = steam / vapor
a la plancha = on a griddle / grilled [commonly inside] a la parrilla = grilled [commonly outside]
la brocheta = skewer / kebab
la barbacoa = barbecue, BBQ
en adobo / adobado/a = marinated
congelar = to freeze congelado/a = frozen
enfriar = to chill, to cool
calentar = to heat, to preheat
a fuego lento = simmering / on low heat / slow cook
saber = to know / to taste saber a (algo) = to taste like (something)
probar = to taste, to try, to sample
morder = to bite
lamer = to lick
masticar = to chew
Cosas Importantes / Important Things
comer = to eat
beber = to drink
tomar = to take / to drink [often said of things you enjoy, like tea or coffee etc, more colloquial than simple beber]
el sabor = flavor
la comida = food / meal
el desayuno = breakfast
el almuerzo = lunch la comida = lunch [lit. “meal”]
la cena = dinner
los restos / las sobras = leftovers
(comida) para llevar = takeout, takeaway
(comida) a domicilio = delivery [a domicilio means “home delivery” so it can apply to mail and packages too]
el agua = water [technically el agua is feminine]
la sal = salt la sal marina / la sal de mar = sea salt la sal de apio = celery salt
la pimienta = pepper [spice]
la mezcla = mix, mixture la mezcla de especias = spice mix
el azúcar = sugar
el jarabe / el sirope = syrup el jarabe / el sirope de arce = maple syrup [sometimes la miel de arce “maple syrup” which is literally “honey”]
el almíbar = syrup / compote almibarado/a = covered in syrup
la conserva = preserved food
la mermelada = preserves, jam / marmalade
la jalea = jelly
la gelatina = gelatin
la sopa = soup
el caldo = broth / soup
la ensalada = salad
el pastel = cake la tarta = cake / pie / tart la torta = cake / pie / tort
la tortilla = omelet / tortilla
la empanada = dumpling / empanada
el aperitivo = appetizer
el plato = dish el plato fuerte / el plato principal = main dish / entree
el postre = dessert
la vainilla = vanilla
el chocolate = chocolate
el caramelo = caramel / a piece of candy los caramelos = candy
la golosina, las golosinas = candy [regional]
los dulces = “sweets”, candy
el vino = wine el vino tinto = red wine el vino blanco = white wine
el vinagre = vinegar
el té = tea la hoja de té = tea leaf
la tetera = teapot
el café = coffee el grano de café = coffee bean
la cafetera = coffeepot
el vaso (de agua) = glass (of water)
la taza (de té/café) = teacup / coffee cup [or “a cup of tea/coffee”]
la copa (de vina) = glass (of wine) una copa = “a drink” / “drinks” [alcoholic] ir de copas = to go out drinking
la miel = honey
el ketchup, el kétchup / el catsup = ketchup
la mostaza = mustard
la mayonesa = mayonnaise
la salsa = sauce / salsa / gravy [in some contexts it could mean gravy; I’ve seen people say el bechamel for “gravy” which is literally a “bechamel” or cream sauce... and I’ve also seen el caldillo for gravy, it really depends there’s no exact translation] la salsa de tomate = tomato sauce
la escama = flake / scale (fish or reptiles) en escamas = flaked, flaky la sal en escamas = flaky salt
el polvo = dust en polvo = “ground” [in some contexts]
el hueso = bone
la cáscara = shell (eggs and nuts) / husk (grains/corn) / skin, rind (fruit), zest (fruit, cooking) [la cáscara has a lot of uses, but it literally means “outer layer” which is why it’s used so widely; so whether it’s la cáscara de huevo “eggshell” or la cáscara de limón “lemon zest”, the idea is still the same]
la pasta = paste [or “pasta”]
la masa = dough
el puré = puree / mashed puré de papas/patatas = mashed potatoes
salado/a = salty / savory
grasiento/a = greasy
frito/a = fried
crudo/a = raw
seco/a = dry / dried
dulce = sweet
picante = spicy
agrio/a = sour, tart / bitter
amargo/a = bitter
agridulce = bittersweet / sweet and sour
curtido/a = pickled / marinated (often for vegetables or seafood)
adobado/a = marinated (often for meat)
relleno/a = stuffed el relleno = filling
molido/a = ground, ground up
triturado/a = crushed, smashed
rajado/a = sliced, grated
deshidratado/a = dehydrated, dried
blando/a = soft
duro/a = tough, chewy
gomoso/a = chewy, rubbery
pegajoso/a = sticky
espeso/a = thick (liquid)
cremoso/a = creamy
crujiente = crunchy
la ración = portion, helping / ration
el comedor = dining room / dining hall / cafeteria / mess hall
la olla = pot, soup pot
el / la sartén = frying pan, skillet [depending on the country it could be masculine or feminine, but it’s the same general word]
el fregadero = kitchen sink
el plato = plate los trastes = the dishes
el bol / el cuenco = bowl el tazón = bowl (regional)
el tenedor = fork
la cuchara = spoon
el cuchillo = knife
los palillos / los palitos = chopsticks
la cubertería, los cubiertos, la vajilla = silverware, utensils, cutlery
la servilleta = napkin el pañuelo / el pañuelito = napkin [otherwise it’s “handkerchief”]
la estufa = stove, stovetop, range
el horno = oven
el microondas = microwave
el/la chef = chef
el cocinero, la cocinera = cook
la cocina = cooking / cuisine / kitchen la cocina italiana = Italian cuisine/food la cocina china = Chinese cuisine/food la cocina japonesa = Japanese cuisine/food la cocina mexicana = Mexican cuisine/food la cocina francesa = French cuisine/food la cocina india = Indian cuisine/food [and so on with nationalities]
Other miscellanous things I didn’t mention:
For sweets, glaseado/a means “iced” or “glazed”, and may also mean “frosted”. Another term exists la escarcha “frosting” where la escarcha quite literally means “frost”. This tends to be preference, but to me glaseado/a means “like ice” given that it comes from French “ice”, and so I imagine it as a thinner glaze... while “frosting” on a cake I think of as either la cobertura [lit. “coverage”] or escarcha. - Please know that these terms are used interchangeably to a frustrating degree so it really depends on your style and what you imagine it to be
confitado/a is “candied”, or “confit”
la seta is another word for “mushroom” but you don’t use it much for cooking... seta is more like a “toadstool” or “poison mushroom” EDIT: Apparently it might be regional or I misunderstood. I’ve only seen el hongo/los hongos for “mushroom” or el champiñón used this way but I’m getting some comments that it’s different for other people
a punto de nieve is “to stiff peaks”; you’ll see it any time you are looking at things that call for meringue. It literally means “to the point of snow”. Usually it’s montar/batir las claras a punto de nieve “whip egg whites to stiff peaks”
Cooking terminology in Spanish is a demonstration of the silent war between French loanwords and English loanwords, particularly in the realm of la pastelería “pastry / pastry-making”. French influence in cooking is unavoidable, particularly if you’re interested in cakes and pastry, so you may see quite a bit of French... and in other areas you’ll see a lot of English loanwords
There are also plenty of regional things in Spanish especially breads so just be aware
Other languages have their own loandwords and impact on Spanish, as you’d expect; la hamburguesa is “hamburger” from German, el sushi from Japanese, el salami and la pizza from Italian. Outside of French, expect to see a lot of Italian loanwords or Italian-inspired words like el ñoqui “gnocchi” or la lasaña “lasagna”
-
As always please let me know if there are things I should add or correct, or if you have any comments!
351 notes
·
View notes
Text
Romance languages comparison (Spanish - French - Catalan - Italian - Portuguese [English])
Frutas y frutos secos - fruits et les fruits secs - fruites i fruita seca - frutta i frutta secca - frutas e frutos secos (fruit and nuts)
el aguacate - l’avocat (m) - l’alvocat (m) - l’avocado (m) - o abacate (avocado)
el albaricoque - l’abricot (m) - l’albercoc (m) - l’albicocca (f) - o damasco (apricot)
la almendra - l’amande (f) - l’ametlla (f) - la mandorla - a amêndoa (almond)
el arándano - le bleuet - el nabiu - il mirtillo - o arando (blueberry)
la avellana - la noisette - l’avellana (f) - la nocciola - a avelã (hazelnut)
el cacahuete - la cacahuète - el cacauet - l’arachide (f) - o amendoim (peanut)
el caqui - le kaki - el caqui - il cachi - o caqui (persimmon)
la castaña - la châtaigne - la castanya - la castagna - a castanha (chestnut)
la cereza - la cereise - la cirera - la ciliegia - a cereja (cherry)
la chirimoya - le chirimoya - la xirimoia - l’anona (f) - a anona (custard apple)
la ciruela - la prune - la pruna - la prugna - a ameixa (plum)
el coco - le coco - el coco - il cocco - o coco (coconut)
el dátil - la datte - el dàtil - il dattero - a data (date)
la frambuesa - la framboise - la gerd - il lampone - a framboesa (raspberry)
la fresa - la fraise - la maduixa - la fragola - a morango (strawberry)
la granada - la grenade - la magrana - il melograni - a romã (pomegranate)
la grosella negra - le cassis - la grosella negra - il ribes nero - a groselha negra (blackcurrant)
la grosella roja - la groseille - la grosella vermella - il ribes rosso - a groselha vermelha (redcurrant)
la guayaba - la goyave - la guaiaba - la goyava - a goiaba (guava)
la guinda - la griotte - la guinda - l’amarena (f) - a ginja (morello cherry)
el higo - la figue - la figa - il fico - o figo (fig)
el kiwi - le kiwi - el kiwi - il kiwi - o kiwi (kiwi)
el lichi - le litchi - el litxi - il litchi - a lichia (lychee)
la lima - le citron vert - la llimona tendra - il lime - a lima (lime)
el limón - le citron - la llimona - il limone - o limão (lemon)
la mandarina - la mandarine - la mandarina - il mandarino - a tangerina (tangerine)
el mango - la mangue - el mango - il mango - a manga (mango)
la manzana - la pomme - la poma - la mela - a maçã (apple)
el maracuyá - la fruit de la passion - el maracujà - il maracuja - a maracujá (passion fruit)
el melocotón - la pêche - el préssec - la pesca - o pêssego (peach)
el melón - le melon - el meló - il melone - o melão (melon)
el membrillo - le coing - el codony - la mela cotogna - o marmelo (quince)
la mora - la mûre - la mora - la mora - la mora - a amora (blackberry)
la naranja - l’orange (f) - la taronja - l’arancia (f) - a laranja (orange)
la nectarina - la nectarine - la nectarina - la nettarina - a nectarina (nectarine)
el níspero - le nispero - la nespra - la nespola - a nêspera (medlar)
la nuez - la noix - la nou - la noce - a noz (walnut)
la papaya - la papaye - la papaia - la papaia - a mamão (papaya)
la pasa - le raisin sec - la pansa - l’uvetta (f) - a uva passa (raisin)
la pera - la poire - la pera - la pera - a pêra (pear)
la piña - l’ananas (m) - la pinya - il ananas - o abacaxi (pineapple)
el pistacho - le pistache - el festuc/pistatxo - il pistacchio - a pistache (pistachio)
el plátano - la banane - el plàtan - la banana - a banana (banana)
el pomelo - le pomélo - el pomelo - il pompelmo - a toranja (grapefruit)
la sandía - le melon d’eau - la síndria - il cocomero - a melancia (watermelon)
la uva - le raisin - el raïm - l’uva (f) - a uva (grape)
I have only compared the languages I have studied/dabbled in, not all the Romance languages.
28 notes
·
View notes
Note
I'm so glad she is growing™!!! If you don't mind could you tell me more about lemon trees? And if it's not so personal could you maybe tell me why you like them so much? Sorry if this is invasive I just like hearing people talk about the things they're passionate about 🥺. I hope this question reaches you hydrated and well :) (also do you have a :) anon?)
I don’t mind at all!!! I’m v v excited I love citrus of all kinds! I’m not really sure where to start, honestly, but here goes! My daughter Pneuma is a potted Meyer Lemon tree. She was a birthday present back in May, and her age is unknown. Meyer lemons are a hybrid fruit between the citron and ANOTHER hybrid between a mandarin orange and a pomelo. Citrus in particular is fun, botanically, because citrus FUCKS. That shit hybridizes super easy, to my understanding. I wasn’t expecting to get lemons in my first year, but so far Pneuma’s had six lemons start to grow. Two had to be pruned because they were all in the same spot and overcrowded, and two were lost to the mites I’m currently fighting.
I think that lemons in general have an amazing flavor when worked with correctly! Although a lot of people shy away from the lemon flavor or back out due to their own cowardice, any dish containing lemon that doesn’t try to HIDE the lemon flavor and instead presents it in its true form or tries to highlight it is likely to be one of my favorite things to eat. Not only that, but I just like the aesthetic! Lemons are very very pretty, and I like all manner of clothing with lemons patterned on it, either whole or as slices!
I mean, just look at this picture I took last month.
THAT is the exact aesthetic I love. I’ve got lemon dish towels, bandannas, shirts, dresses, socks, hats, and hopefully soon even a mask!
as a bonus, here’s a song that loosely describes my gender ideals:
https://youtu.be/-itZVX-SUkI
also no, I don’t believe I do have a :) anon! I’d be happy to have you ^u^
4 notes
·
View notes
Photo
The Plant That’ll Make it Feel Like Summer in Your Home All Year Long
Yes, you can (and should) have a Lemon tree in your home.
Domino Lydia Geisel
When life gives you lemons, you make lemonade. But what about when life gives you a whole damn lemon tree? Well, if you’re a proud plant parent, come winter, you bring said lemon tree inside.
Contrary to the popular belief that citrus plants belong exclusively outdoors, with enough sunlight and proper drainage, your little lemon love can actually live and thrive inside your home. And, aside from the obvious bonus of getting to enjoy fresh fruit whenever you want, their sunny yellow offerings promise to extend summer vibes all year long.
To get the low-down on all things lemon tree care, we asked our friends at The Sill and Little Leaf for their fail-proof tips and tricks for growing citrus. Compared to your Fiddle Leaf Fig, keeping your lemon tree healthy isn’t as scary as you would think.
“The real key to success with lemons is giving them enough light and letting them thoroughly dry between waterings,” explains Christopher Satch, head of plant education at The Sill. “The indoor, full direct sun will correct all their problems. As long as they are in a window that gets a few hours of direct sunlight, they will be fine.”
From watering and pruning to the most common problems to watch out for, here’s what Satch and Jennifer Wallace and Mollie Lee, managers at Little Leaf in Washington, D.C., have to say about caring for your lemon tree indoors.
🌱What do people need to know about potting lemon trees?
Satch: Lemon trees are interesting plants with specific requirements. Miss those requirements, and they will be difficult to keep. Meet them, and they’ll be one of the easiest, most prolific plants you can have. Lemon trees like well-drained soil; general potting mix is fine if you’re regular with watering and it’s getting enough light, but you may want to consider amending the mix with sand to aid in drainage. Citrus/lemons like to get all their roots wet, then dry fairly quickly. They do not like to soak, and do not tolerate standing water or lingering moisture. Since terracotta is so porous, it tends to work best. We’ve only seen the best citrus indoors grown in terracotta pots. It helps the soil dry faster, which the citrus likes.
Wallace: Lemon trees love nutrient-dense, well-draining soil. Make sure the pot has a hole on the bottom to eliminate excess water.
Tip: The Sill’s Organic Potting Mix is a great soil option for lemon trees and other tropical plants.
🌱Are there different types of lemon trees?
Satch: There are many many types of citrus. In fact, lemons are not a species, but a hybrid of citrus. Limes too. There are only three species of edible citrus that are the ancestors to all the citrus we have today. C. medica (citron), C. maxima (pomelo), and C. reticulata (mandarin orange). Everything else—navel oranges, lemons, limes, and even grapefruits—are all hybrids of one or more of these species. Even within the hybrids, there is great diversity from the range of planting and span of cultivation. Citrus has been cultivated for thousands of years, and in that time, traits were selected, and genes have mutated. There are even real pink lemons, variegated lemons, and variegated plants too!
Wallace: The most common varieties of lemon trees grown indoors include the Meyer Lemon and Eureka Lemon tree.
🌱 https://getpocket.com/explore/item/the-plant-that-ll-make-it-feel-like-summer-in-your-home-all-year-long?utm_source=pocket-newtab
3 notes
·
View notes
Link
This little-known Japanese fruit now has a cult following As the group vice president of produce and floral at the grocery store chain Albertsons, Callahan is essentially a produce trend-spotter by trade — and he’s eaten a lot of fruit. But he described Sumo Citrus as unique. “The eating experience, there’s just nothing like it,” he said. The fruit may appear unappealing at first: It looks like a small, wrinkly orange with a knob akin to the top knot worn by the Sumo wrestlers for which it’s named. But it’s actually a hybrid of navel oranges, pomelos and mandarins and tastes like an extra-sweet mandarin. It peels easily, thanks in part to that knobby handle, and doesn’t make your fingers too sticky. But Sumo Citrus didn’t go crazy in the United States, at least not right away. In the years immediately after Callahan took that first bite, the fruit’s popularity grew slowly. There wasn’t much of the fruit to go around, anyway — AC Brands, the company behind Sumo Citrus, started selling its produce here in 2011 and increased its crop over time. But as more hit stores, more sold. And then once production hit a critical mass, Callahan’s prediction started to come true. Now, once you start paying attention, it may feel like the Sumo Citrus is everywhere. That could be because over the past two years, AC Brands — confident in both its relationship with retailers and in the size of its crop — invested in a major marketing push to place Sumo in front of the right consumers. It has built (and built off) buzz from Instagram influencers, and placed splashy magazine ads and targeted billboards to attract consumers willing to shell out up to $4 per pound of fruit. Over the past year, consumers spent nearly $62 million on Sumo Citrus fruits, according to Nielsen, still a small sliver of the $2.1 billion mandarin market. To make sure people try the product — and back up that price — AC Brands has been spreading the Sumo Citrus gospel. In its branding, it nods to the fruit’s heritage and to how it’s grown (painstakingly, carefully, with attention paid to each fruit). The short selling season that could be a drawback has also been used as an upside, helping the company to build buzz. Before the fruit hits the shelves for a period from January to April and again during a brief window in the fall, the brand can generate hype, and then encourage shoppers not to miss their chance to get it. US sales have jumped around 35% each year since March 2018, according to Nielsen data. “When you walk in our stores, in a lot of cases, you’re going to see them right at the front door with a great big display,” Callahan said. “Because we know the customers are hungry for them, and they want them.” But fruit marketing can be a fickle business. People who love Sumo Citrus today might find a new fruit to love tomorrow. And professionals like Callahan are always looking for the next big thing. So AC Brands has only a little while to ensure the product has the staying power to keep selling when the next hot fruit starts to trend. Sumo comes to America Sumo Citrus is the brand name for a type of fruit called shiranui, which is commonly referred to as the Dekopon, itself a brand name, in its home country of Japan. The fruit was born in the early 1970s. By the 1990s, it had become a popular, beloved fruit in Japan, selling for as much as $10 a pop, the self-described “Fruit Detective” David Karp wrote in a 2011 Los Angeles Times article titled “The Dekopon arrives in California.” Karp described a years-long effort by American growers to get their hands on the seedlings. Some smuggled the product over and were forced to cut trees down by the government, which feared that they would spread harmful plant viruses in the country. Eventually, Suntreat, which has since become AC Brands, was able to legally set up shiranui groves in California, an effort it undertook in secret. The growers involved “had signed confidentiality and exclusive marketing agreements with Suntreat,” Karp wrote. “No one was supposed to even breathe the word ‘Dekopon.'” By 2011, the company was ready to make its secret public and to introduce the new fruit to Americans under a different name. AC Brands didn’t think that the name shiranui or Dekopon would make sense to US consumers. So it came up with something new. “The Sumo Citrus brand was created because of … what the fruit looks like,” Sunnia Gull, director of brand management at AC Brands, told CNN Business. “It’s this giant fruit” compared to a traditional mandarin, she said, with “that top knot, which is sort of like what a Sumo wrestler has in the ring.” When branding something new, like a hybrid fruit, you want to go with something that is “approachable, easy to spell [and] easy to ask for in a store,” said David Placek, founder and president of Lexicon Branding, which helps companies name products. Plus, he said, by turning that knobby top into a feature, AC Brands is taking “what would be possibly a disadvantage, the way the fruit actually looks, [and] turning that into an advantage.” Ultimately, marketers are “looking for a story,” he said — something that will explain to consumers why this product is better than the rest, and why they should buy it. The most pampered fruit in the world Sumo Citrus is “probably the world’s most pampered fruit,” said Albertsons’ Callahan. A lot goes into making sure that the Sumo Citrus fruits that reach grocery stores are tasty enough to convince customers that they’re worth the price. “The trees are hand-pruned and trimmed,” said Gull. “The skin of the Sumo Citrus is actually so delicate that there’s this sort of clay that is put on, a sunscreen, over the summer,” for protection, she said. “We’re talking about every piece of fruit,” she emphasized. Each fruit is hand-picked and packed in pallets to make sure they don’t bruise on the way to stores. Other, sturdier citrus fruit don’t need quite as much attention. Scaling that process up could be challenging, said Roland Fumasi, a food and agribusiness research analyst at Rabobank, an agriculture focused bank. People won’t spend on a pricey fruit if they’re disappointed by the product. “You have to be careful that your quality control is maintained.” And, he noted, there’s a careful balance of supply and demand for AC Brands to consider, as there is for any product. Grow too little and it could miss out on potential sales. Grow too much and it might have to cut prices — or watch as that pampered fruit rots unsold. Influencers and New Yorker ads Some people may have first learned about Sumo Citrus through the Instagram of Eva Chen, director of fashion partnerships at Instagram and an influencer in her own right with 1.6 million followers. Chen has been raving about the fruit online since 2019. One recent photo shows Chen in her classic #evachenpose — feet casually up on the back seat of a car, with shoes, purse and a snack, often a fruit, on display — with a Sumo mandarin. One post from last year shows Chen illustrated in the manner of the surrealist artist Magritte, a floating Sumo blocking her bowler hat-topped head. Another shows her pulling a stack of Sumo Citrus crates, looking stylish in an Oscar de La Renta top and Chanel flats. The all-caps, multi-exclamatory caption reads “SUMO CITRUS FOR THE WHOLE OFFICE!!!” Chen’s initial interest in Sumo was “all organic,” Gull said. “There was nothing paid around that.” But over the past few years Sumo has started paid partnerships with influencers in an effort to reach more millennials. Online, influencers with slim bodies and wide smiles post photos of themselves with the fruit, promising giveaways. They often use the hashtag #healthyobsession, positioning the fruit as a health food. Sumo also sent Jenna Fischer, known for her role as Pam on “The Office,” a tree of her own. On the Sumo Citrus instagram account you can see a smiling Fischer kneeling beside the young tree, sporting a bright orange “Sumo Citrus” beanie. AC Brands declined to say how much it spends on marketing. In addition to social media campaigns, it has launched targeted ads to reach high-income individuals — those who might not bat an eye over the cost of the fruit. “We partnered with New Yorker magazine as well as Bon Appetit,” Gull said. “There’s electronic vehicle charging stations outside some key retailers, we’re advertising there and testing that,” she said. Sumo has also posted small billboard advertising in Boston, LA and Minneapolis, “key” markets where Sumo consumption grew last season. AC Brands also distributes marketing materials to retailers to help advertise the product in stores. Last year, it introduced new purple displays to grocers. Sumo also holds a contest, with prizes, for retail partners that have put together the most creative in-store display. Getting top billing in the grocery aisle Creating buzz online is one thing. Making a splash in grocery stores is an entirely different challenge. That depends in large part on convincing retailers to place products in highly-visible, well-trafficked locations. A big, prominent display can encourage people who may not have heard of the fruit to try it. At Stop and Shop, which has been carrying Sumo Citrus for over four years, customers can often find the product near the front of the produce section, said Joe Connolly, the chain’s category manager for produce. “If we brought them in and we just displayed them in the citrus section, amongst everything else, they’d probably be lost,” he said. So far, the strategy is working. “Each and every year we’ve been selling more and more of them,” he said. That doesn’t mean it’ll work forever. Sumo Citrus is starting to see competition. Fowler Packing, which sells mandarins under the Peelz brand, announced last month that it is adding a Dekopon product to the Peelz portfolio, which is already well known among mandarin lovers. Trinity Fruit Company, which sells peaches, pomegranates and mandarins among other fruit, recently started selling Big Honey Dekopons. Big Honeys, which have the same taste profile as Sumo Citrus, have gotten some buzz in niche markets: Earlier this year, the Produce Moms blog named the Big Honey one of the its 21 Must-Try Produce Items in 2021, after the “plumsicle” but ahead of the PinkGlow Pineapple, which is pink on the inside. And one day, Sumo Citrus could be dethroned by an even trendier citrus. Items that were hot one year can go out of vogue, and grocers have no reason to try to revitalize the sale of a flailing product — they can just move on to the next big disruptor in the space. It’s happened before, Albertsons’ Callahan said. “Seeded watermelons used to be the watermelon to buy,” he said. “And we were able to develop a seedless watermelon, and all of a sudden the seedless watermelon basically took over.” (Of course, trends can be cyclical: seeded watermelons are starting to make a comeback, he noted.) Another example? Red apples, which have been squeezed by more popular varieties. “There’s so many apples that are better than red apples today. Honeycrisp really changed the apple industry, it was really that first apple that just exploded across the country.” Already, Callahan is excited about a new product. “We’ve got this new lemon plum that we’re just starting to get ahold of that we’ve had really for the last couple of years,” he said. “It’s certainly not something that’s across the country and every one of our stores, but it’s really gaining popularity,” he said. “That’s one that I can see coming on.” Source link Orbem News #cult #Fruit #Japanese #Littleknown
1 note
·
View note
Text
Fertilized the two lime trees, orange, buddha hand, avocado, kumquat, and the lemon tree and pruned more of the pomelo tree so the branches won’t snap in the wind
0 notes
Text
Plant pathology Articles in JBGSR
Citrus Melanose and Quality Degradation of Fruit by this Disease: A Review by Fazal ur Rehman* in Open Access Journal of Biogeneric Science and Research (JBGSR)
Abstract
Citrus melanose, caused by Diaporthe citri Wolf, is a worldwide fungal disease that is prevalent in many citrus growing areas of Pakistan as well as in the world. Out of two stages of Diaporthe citri Wolf i.e. perfect stage and imperfect stage, the perfect stage causes the citrus melanose disease in many citrus species. Extended rainfall with warm environmental conditions favours the disease initiation and development. This disease result in degradation of fruit quality that results in reduction of marketing and export values of fruit. Proper pruning and use of copper based fungicides are advisable for the treatment of citrus melanose. Plantation of susceptible varieties should be avoided in high rainfall areas. In this article, history of citrus melanose, symptoms of disease, pathogen, epidemiology of disease, quality degradation of fruit and integrated management practices has been discused.
Keywords: Diaporthe citri Wolf; Mud cake Melanose: Teleomorph; Anamorph; Copper-based fungicides
History of Citrus Melanose
The perfect and imperfect stages of Diaporthe citri Wolf cause two different citrus diseases with perfect stage causing citrus Melanose and imperfect stage causing Phomopsis stem-end rot Swingle and Webber firstly described citrus melanose disease near Citra, Floridain 1892 [1]. In 1912, Floyd and Stevens published with evidences that stem-end rot and melanose were caused by the same fungus. At that time they were unable to produce the isolates of fungus from the infected leaves showing the symptoms of citrus melanose on inoculation. The comparison of P.citri and D.citri was made by Fawcetin1932 [2].
In 1940, Ruchle and Kuntz demonstrated that the spores of both P.citri and D.citri had anability to cause the symptoms of citrus melanose [3].Initialy, D.citri was given the name of D.melusaea. But on later, D.citri was given the priority over D.melusaea by Fisher in1972 [3].P.cytosporela was also used for P.citri and it was also proposed that P.cytosporella should be used in place of P.citri. But this proposal was never adopted. The genus Diaporthe/ Phemopsis was place dinphylum Ascomycota with class and order as Sordariomycetes and Diaporthales respectively [4][5]. Four species were found to be different from F.valgure based on their molecular, morphological and cultural data [6]. According to the studies of Gome they have a wide range of host and have ability to form colony on the host that may be diseased plant or dead plant [7]. It was recognized as them most actively transmitting pathogen of citrus.
Symptoms of the Disease
The citrus melanose disease, which is superficial and has no effects on internal quality of fruit but cause the external quality degradation, produces its symptoms on fruits, leaves and small twigs. In case of foliage, the symptoms appear with the formation of small water-soaked speaks that on later become centrally depressed and surrounded by undepressed translucent yellow arcas [8]. After a week, the exudation of gummy substances occurs due to the rapture of leaf cuticle that on later become brown in colour and hardened. These areas have sandpaper- like texture. In case of severe infection, the leaves become pale green to yelow.
The infections may occur on the green twigs .In case of severe infection, the defoliation Occurs that induces the twigs dieback [9].On fruit, scattered speaks are formed in case of high infestation. The infection on young fruits may causet the premature abscission of fruit. In case of late infection, flater pustules are produced. In severe cases, firstly the formation of solid patches of blemish and then cracking of fruit surface occurs, this condition is called mud cake melanose [10]. On the fruit surface, there is also formation of tear-streaks and water droplets patern. The formation of star melanose occurs by the late application of copper based fungicides on the diseased portion of plant because of formation of dark and corky lesions, more prominent then normal and are in star shape [11].
Pathogen
The Teleomorph of fungal pathogen is Diaporthe citri Wolf and anamorph is Phomopsis citri Fawc. Mostly leaves and fruits are infected by Diaporthe citri Wolfand Phemopsis citri attacks on stem and causes the stem-end rot [11]. In citrus, fungal pathogen also acts as saprophyte for the infestation on dead twigs. The hyline ascospores of Diaporthe citri produced in each cell are slightly constructed at septum and are in the form of oil droplets. Ascospores are produced in flask shape perithecium. The average size of ascospores is 12.85 microns by 3.85 microns with the perithecium size on average is 500 microns by 50 microns at beak and the base is of diameter125to160microns[12].
The perithecium are projected outward from the stem. The ascospores are ejected from the perithecium forcefully and then they become air borne and spread out over the large distance [1]. On culture media, fan-shaped, white colored mycelia are produced [13]. When spores get substrates, they produce septate hyphae [12]. In disease cycle, the most important state of fungal pathogen is its conidial state. Two types of conidia i.e. alpha conidia and beta conidia are produced by the pathogen. The primary source of spread of fungal pathogen and with the size range from 5-9 microns by 2.5-4 microns are alpha conidia tha are hyaline and single celled. The beta conidia that are slender-rod shaped and hook-like at the end, are spread with great efficiency during rainy condition over nearby substrate and from mycelium [12].
Epidemiology of Disease
The attack of fungal pathogen causing citrus melanose is during the immature stage of foliage, fruits and twigs. Because when the tissues are matured, they mostly become more resistant to the attack of pathogen. Therefore, the susceptibility period for the attack of pathogen over the plant is the period of first 8 to9 weeks after their formation. The formation of symptoms of melanose can vary according to the level and the time of infection. The flyspeck melanose symptoms are produced at the end stage of susceptibility period [14].
As the discharge of ascospores is forcefully and they can be dispersed over the long distance, therefore, the inoculums of fungal pathogen can be spread over the large distance. That's why, there is an increase in the cases of infection be cause of wide spread of large number of ascospores [15]. The disease wil be initiated when the ascospores or conidia of Diaporthe stage or Phemopsis stage land on the surface of plant tisue. The favourable environmental conditions for the infection include dry conditions and the temperature ranging between 17 to 35°C. Above or below this temperature the spores mostly die and the chances of infection reduced [16].
About 10 to 24 hours of moisture are required for the germination of spores but approximately 36 to 48 hours are required for the germination as well as the formation of germ tube that directly penetrates into the tissue of cuticle layer [16]. Then the infection of citrus Melanose pathogen starts.
Quality Degradation of Fruit
Melanose is a serious disease of citrus plant which results in small spots on the surface of citrus fruit. These spots increase in number as the disease reaches its serious stage. These spots cover the entire surface of fruit and reduce the aesthetic quality of fruit. When the disease affects the young fruit, they remain small in size and fall of before reaching maturation stage. In this way, it also results in quality reduction. Atadvanced stage of disease, the spots produced are more solid and the surface of fruit becomes cracked. The fruit affected by melanose disease is not preferable for marketing and export purpose due to quality degradation and thus the market value and export of citrus reduced because the quality of citrus fruit is reduced. However, the disease does not affect the pulp so the fruit for processing purpose is not generally affected but the marketing and export of the diseased fruit is reduced due to the quality degradation and this may cause serious economic losses.
Melanose is a severe disease of citrus in most citrus producing countries and mostly the grape fruit and lemon are affected by this disease [17]. The quality and value of disease afected fruit is reduced and it is not accepted by consumers as a fresh fruit and marketing value is also reduced. The diseased fruit is used as low grade fruit for processing purposes. Farmers and exporters are economically affected due to value loss of citrus fruit by melanose disease.
Integrated management practices
Although, there is no any impact of disease over the yield, so the juice and processing also Remains unaffected But the quality of the fruit for marketing and export purpose is adversely afected. So following integrated management practices should be done for the control of quality losses and fruit degradation by citrus melanose. a. Dead branches should be prune out periodicaly. The pruning will help to increase the circulation of air through canopy of plant to keep it dry and the sites for the survival of saprophytic pathogen will also be reduced. It will also enhance the effective penetration of fungicides through for foliage [18]. b. The fungicides should also be applied for the the disease control. Mostly the application of Copper-based fungicides is done worldwide. The symptoms of star melanose can also be produced over the application of Copper-based fungicides that are not the actual symptoms of this disease [19]. c. The plantation of susceptible varieties including sweet orange, grape fruit and pomelo should be avoided in high rainfall areas [20]. d. Other management practices should be done including plantation of citrus in low rainfall and sunny areas, proper sanitation should be done, and intercropping should be avoided.
Conclusion
The symptoms, signs, signals of fever are only seen at the presence of fever. During cancer, the symptom, signs, and signals of cancer are shown every time. A patient having cancer and fever at the same time, symptoms, signs, and signals of both cancer and fever are shown every time. A symptom of cancer never becomes a symptom of fever or a symptom of fever can never become a symptom of cancer.
If fever is a symptom, one symptom has no ability to make other symptoms
Fever makes numerous symptoms, signals, and actions, etc.
If fever is a symptom we cannot call a person as a fever patient
If fever is a symptom no treatment is required to reduce fever. Treatment is required only for disease and its cause. Our immune system never increase elevated the symptom in the hypothalamus.
https://biogenericpublishers.com/pdf/JBGSR.MS.ID.00081.pdf
https://biogenericpublishers.com/jbgsr.ms.id.00081.text/
For more Articles: Plant pathology Articles in JBGSR click on JBGSR
To know more about our Journal click on
https://biogenericpublishers.com/ Open Access Journal of Biogeneric Science and Research (OAJBGSR)
0 notes
Text
“LA CIVILISATION DES PESTICIDES”
Nouveau rapport sur les résidus de pesticides dans les fruits et légumes.Le 6 juin 2019
Résidus de pesticides
ONG Générations Futures
Rapport - Résidus de pesticides fruits et légumes 2019
Après une première édition en février 2018[1], Générations Futures publie ce 6 juin 2019 une nouvelle édition de son rapport sur les résidus de pesticides dans les fruits et légumes consommés en France.
CONTEXTE.
Les résidus de pesticides présents dans les aliments préoccupent les consommateurs et consommatrices français(es) et européen(ne)s. Ainsi la présence de résidus de pesticides dans les fruits, légumes et céréales apparait au tout premier rang des préoccupations en matière de risque alimentaire en Europe ! En France ces résidus dans les fruits, légumes, céréales, infusion, aliments pour bébé font l’objet de plans de surveillance annuels réalisés par la DGCCRF(Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes). Malheureusement les consommateurs ne retirent pas une information réellement utilisable de ces plans de surveillance. En effet les résultats détaillés, aliment par aliment, ne font pas l’objet d’une communication grand public, seuls des résultats globaux étant la plupart du temps mis en avant. De plus, les résultats fournis sont irréguliers et pas forcément représentatifs : tous les aliments ne sont pas analysés tous les ans, ou alors le sont en nombre trop faible pour que les résultats trouvés soient réellement significatifs. Une grande ONG américaine (EWG) diffuse également des rapports sur les résidus de pesticides dans les aliments, mais ces rapports ne rendent pas compte de la situation française car les substances actives pesticides autorisées aux Etats-Unis ne sont pas les mêmes qu’en Europe et les pratiques agricoles sont différentes. C’est pourquoi aujourd’hui Générations Futures souhaite aller plus loin pour répondre à l’attente des consommateurs/trices français.es en leur permettant de pouvoir avoir accès à une information aussi complète et à jour que possible sur la présence de résidus de pesticides dans les fruits et légumes non bios réellement vendus et consommés en France.
DONNEES ET METHODOLOGIE.
Nous avons donc réalisé ce nouveau rapport en intégrant les données des plans de surveillance de 2012 à 2017 de la DGCCRF, ce qui représente une période d’étude de 6 années ! De plus, pour pouvoir fournir des résultats réellement significatifs nous n’avons retenu que les végétaux analysés au moins 5 années sur 6 et dans un nombre significatif d’échantillons. Le résultat est un rapport exclusif bâti sur les résultats de plus de 13 000 analyses ! En tout ce sont 18 fruits et 32 légumes qui ont pu être étudiés sur la base des données fournies par la DGCCRF.
Quels résultats ?
Présence de résidus de pesticides : Valeurs moyennes pour les fruits et légumes
Sur les 6 années, ce sont en moyenne 71,9% des échantillons de fruits qui contenaient des résidus de pesticides avec 2,9% de dépassement de la Limite Maximale en Résidus (LMR). Pour les légumes, la moyenne est de 41,3% des échantillons concernés et 3,4% de dépassement de LMR.
Présence de résidus de pesticides quantifiés : Valeurs détaillées par fruits et légumes
La cerise (pour 89% des échantillons), la clémentine/mandarine (88,1%), le raisin (87,3%), le pamplemousse/pomelos (86,3%), les nectarines/pêches (83%), les fraises (82,9%), et les oranges (81,2%) sont tout en haut du classement pour la présence de résidus de pesticides quantifiés dans les échantillons analysés par les fraudes entre 2012 et 2017. Les fruits qui sont les moins concernés par cette présence de résidus de pesticides sont les prunes/mirabelles (50,8%) suivis des avocats (27,8%) et des kiwis (25,8%).
De la même manière pour les légumes, ce sont les céleris-branches (84,9%), le céleri-rave (82,5%), les herbes fraîches (69,3%), les endives (67,2%), ou encore les laitues (66,5%) qui se retrouvent dans le haut du classement pour la présence de résidus de pesticides quantifiés sur cette période. En fin de classement, pour cette présence des résidus de pesticides, on trouve : les betteraves (6,9%), les madères/ignames (3,7%), les asperges (2,1%) et enfin le maïs doux (0,8%). Voir ci-dessous.
Quid des limites maximales en résidus ? Concernant les dépassements des limites maximales en résidus de pesticides, ces seuils légaux fixés par l’UE et qui ne doivent pas être dépassés, la palme revient :
Pour les fruits aux ananas (9,6% des échantillons), suivi des cerises (5,2%), des kiwis (4,2%), des pamplemousses/ pomelos (4,2%) et des clémentines/mandarines (3,9%).
Pour les légumes, ce sont les herbes fraîches qui dans 21,5 % des cas présentent des dépassements de LMR, suivi du céleri-branche (15,7%) puis du céleri-rave (10,8%) et des navets (8,8%).
Enfin, dans les légumes, l’ail, le maïs, la pastèque et les potirons ne présentent aucun dépassement de LMR. En revanche, pour les fruits, tous ont été concernés par des dépassements de LMR.
DEMANDES.
Après la publication du précédent rapport de Générations Futures sur les résidus de pesticides en 2018, des professionnels avaient regretté que notre travail ne présente pas des données selon la zone de production des végétaux : France, UE, hors UE. Nous n’avions pas pu à l’époque réaliser ce type de présentation car les données fournies par la DGCCRF ne contenaient pas les éléments nécessaires. Nous avons donc demandé à la DGCCRF qu’elle nous transmette des données mentionnant les lieux de production des denrées analysées en 2018 et en 2019. Nous n’avons malheureusement reçu aucune réponse à ces demandes à ce jour. De même, nous souhaiterions pouvoir accéder aux données brutes afin de connaitre le détail des molécules retrouvées et le nombre de résidus par échantillons, informations qui font aussi défaut. Gageons que nous aurons ces éléments pour la mise à jour de notre rapport en 2021.
« Nous espérons que ce nouveau rapport apportera toutes les informations que les consommateurs français attendent sur la réalité de la présence de résidus de pesticides chimiques de synthèse dans leurs fruits et légumes non bios. » déclare François Veillerette, Directeur de Générations Futures « Bien sûr il faut encourager la consommation de fruits et de légumes. Mais aujourd’hui les consommateurs veulent bénéficier de leurs bienfaits sans avoir à ingérer en même temps des résidus de pesticides aux propriétés inquiétantes. Au-delà de constituer une source d’information utile au consommateur dans ses choix, nous souhaitons que ce rapport permette à tou.te.s de prendre conscience de la nécessité de changer les pratiques agricoles en sortant de notre dépendance à ces polluants dont certains présentent un danger pour notre santé et notre environnement. » ajoute t’il.
0 notes
Text
Vietnam has one of the highest shares of women in work in the world
DONG THI VINH strides proudly across a patchwork of green fields at her farm just south of Hanoi, Vietnam’s capital. Every now and then she pauses to yank up a weed or prune a pomelo tree. Along with a friend, she started an organic fruit-and-vegetable company seven years ago. Since then, the annual tonnage of produce sold has increased tenfold, partly thanks to contracts the firm has won to supply nearby schools. Women are the financial “pillar of the family”, says Ms Dong. She employs 19 full-time workers, all women. Her daughter has quit a job in the civil service to join the family firm.
Vietnam has one of the highest female labour-force participation rates (ie, the proportion of women who are in paid work or looking for it) in the world. Some 79% of women aged 15 to 64 are in the labour force, compared with 86% of men. That figure is higher than in all the members of the OECD except Iceland, Sweden and Switzerland, and ten percentage points above China, Vietnam’s northern neighbour (see chart).
In this section
Many scholars believe that Vietnam was a largely matriarchal society before a period of Chinese conquest that began in 111 BC. A long history of wars with China, and later France and America, sucked women into the workforce, as more men than women were maimed or killed. In 1960 there were 97 Vietnamese men aged 25 to 54 for every 100 Vietnamese women. By 1975 the war between north and south had reduced that number to 93. Many survivors find it hard to hold down a job. Ms Dong says the war has left her husband with a weak immune system. Even short periods of manual labour trouble him. There are hundreds of others like him in their village.
Vietnamese-style Confucianism also plays a part. Combined with nationalism fostered by war, it helps to create a feeling that women have a moral duty to make money. Communist ideology reinforces this norm. Government posters exhorting women to work show them wearing hard hats or military uniforms. Supportive government policies help, too. Maternity leave was increased to six months in 2013, high by regional standards.
The different sexes gravitate towards different types of work. Men tend to take jobs in corporations or organisations that confer status, whereas women tend to be more enterprising. The Global Entrepreneurship Monitor looks at, among other measures, the sex of new business owners across 54 countries. Vietnam had the highest ratio of women to men: 1.14 to 1. This is partly because mothers still do most child care, so they have to work flexible hours.
Businesses owned by women tend to be informal. Women make up 55% of the self-employed. They typically start a business just to make ends meet. Nguyen Thi Hong chops up and sells chickens for ten hours a day in a sweltering market in Hanoi. Along with her husband, she supports three children, her parents-in-law and her husband’s brother. As she puts it, if she did not work, “How else could we live?”
Even in the formal sector, work is not always smooth. Misogyny is rife. Many women complain about the glass ceiling, even though young Vietnamese women are now better educated than men. Wives still do the bulk of the housekeeping, too.
But as the economy shifts from farming to manufacturing, working women are becoming more independent. A recent report from the Mekong Development Research Institute, a think-tank, finds that new roads in the Mekong Delta over the past decade have made it easier for women to work in nearby textile and packaging factories, while their husbands stay at home and tend the family farm. Women in the region now earn more than men, and the balance of power between them and their husbands has shifted. Divorces have become more common and reported rates of domestic violence have fallen. Vietnamese women’s labour may at last be beginning to work for them. ◼
https://econ.st/2XuMZBb
0 notes
Link
Chapters: 1/1 Fandom: Doctor Who (2005) Rating: General Audiences Warnings: Creator Chose Not To Use Archive Warnings Relationships: Tenth Doctor/Rose Tyler Characters: Tenth Doctor, Rose Tyler Additional Tags: Fluff, silliness, Flirting, Fruit, Vegetables, AU Series: Part 2 of I love AUs Summary:
It's been said that the produce aisle is a great place to meet new friends.
Originally posted 5/18/2015. Prompted by @kelkat9. Rescued by captaingrahamcr.
The first time they spoke, she was staring at a pile of lemons. "The round and heavy ones are the best," he said.
"Eh, what?" she stuttered.
The chipper and decidedly male voice had come from behind her back. Very Closely. And the source of that voice was still there. Hovering. She could feel his hair tickling her ear, and his warm breath on her neck.
"Lemons," he said brightly, looking over her shoulder. "Pick two lemons of equal size. Well," he drew out the word and then sidled alongside her. "Relatively equal in size as best as you can guess. The average human eye isn't going to have the ability to discern the volume of the object simply by looking at it. Me, on the other hand, I might be able to pick two lemons of nearly equal size, and discern not only their volume, but their level of ripeness and freshness, and give a fairly accurate estimate of their juice yield."
"So you're a lemon expert, then?" She looked at him directly for the first time. She swore his eyes twinkled — an actual proper glimmer of starlight that sparkled from deep within his gorgeous brown eyes. And those freckles across the bridge of his fine nose.
"Lemon expert? Naw," he said, scrunching his perfect nose. "Numbers. That's my expertise. Well," he drawled again, looking up at the ceiling for a moment, "among other things." He grinned at her.
"Go on then,” she said, sounding much calmer than she felt, “pick me some perfect lemons. I’ll be needing about six of em, ta."
He filled a bag, and offered up the perfect citrus specimens with a gallant little bow. Before she could thank him, he’d already trotted away, hands shoved deep into the pockets of his tightly-tailored brown pinstriped trousers.
oOo
She was studying an assortment of stone fruit. The display of peaches, plums, nectarines, apricots, prunes, and pluots had her mouth watering for a sweet treat.
And again he appeared. This time, he was balancing a cantaloupe in one hand and a pineapple in the other. Two large bunches of kale were tucked under one arm, and he had an enormous bag of carrots under the other.
"Why don't ya just use a trolley?" She tipped her head to the side, and frowned slightly.
"Why would I go and do a thing like that for?” he protested. “I have perfectly useful hands and arms. A trolley would be a waste of human energy."
"Alright..." she drawled. "So do you think less of me for using a basket?"
"Not at all!" he enthused. "You are efficiently maximising your human physiology by utilising a basket." He peered into the canvas basket she had looped over one arm. "You have six different types of fruit and veg. I only have four. Oh! Pluots! You have pluots! I didn't know Tesco carried pluots! Brilliant fruit."
"Yeah, thought I'd give them a go. Never had a pluot before. So what are ya planning on doing with all of that kale and those carrots, then? Juicing?"
"Nope." He offered her a smile.
“What then?” she pressed.
“Can’t rightly say.” He frowned to himself, turned on his heel, and hurried away.
oOo
Time number three they bumped -- literally -- into each other at a farmers market. "Perusing the purple potatoes, I presume?"
She startled, even thought it was just a friendly shoulder bump.
He sidled up next to her and watched her hand skim over the potatoes.
"Do you have any sense of personal space?" she asked, half laughing as she turned to look at him.
"Perturbed?" he comically enunciated.
"Probably should be." A slow, wide grin took over her face. She tipped her head to the side. "Purple bananas?"
"Technically, they are red bananas, aka Jamaican bananas. But they really do look more purple than red, don't they?" He crinkled his brow. "Absolutely brilliant for baking purposes, they really are. I'm John Smith, by the way. Who are you?"
“I’m Rose. Rose Tyler. It’s almost like we’re old friends by now."
"Nice to meet you, Rose Tyler. The Doctor and Rose Tyler. Proper produce pals?"
"Probably," she continued the alliteration.
He tugged on his ear and looked away for a moment. "I saw a juicing stand a few booths down. Want to grab a drink? I mean, only if you want to..."
She chewed her lip for a moment, but then smiled. "Sure. Sounds great. Just let me purchase these purple potatoes."
He grinned.
oOo
Their next meeting was planned. Sort of. She may have (not so) subtly let him know that she had a habit of picking up fresh fruit and veg on Mondays, Thursdays, and Saturdays on her way home from work. Usually around six.
“Hello Rose Tyler. Fancy bumping into you in the produce aisle. What’s on your list today?”
“Mineolas, pomelo, lemon grass, red pepper, basil, cucumbers, and ginger.”
"Fresh is best, you know. Oh! I love ginger! Did you know that the best way to remove the tough outer skin of the ginger root is to use the tip of a spoon? Scrapes right off.”
“Thanks for the tip.” She smiled as she reached for a root. “Cooking Thai food tonight.”
“Hence the basil, ginger, pepper, cucumbers, and lemon grass?”
“Yep.”
“There's one thing I have never seen you buy, Rose Tyler."
"What's that?" She smiled brightly.
"Bananas."
"Bananas? I never buy bananas. They're very bad for you," she said, eyes wide.
"What? What?! Who told you that?!" His voice was at least two octaves higher than normal.
"I read it on the Internet.“
“Just because it’s on the Internet doesn’t make it true. Bananas are one of the universe's most perfect foods. The health benefits are... are... beyond compare! Potassium, fibre, mood elevation, vitamins B6 and B12. They're good for hangovers, heartburn, and hypertension."
"Really?" she asked, turning to look at the display. She reached for a small bunch of speckled bananas.
"No, no, no, no, not those. Allow me." He grabbed the bunch she was holding, and tossed them to the other side of the pile. Reaching into his pocket, he pulled out a pair of paper 3D glasses.
She gawped.
"Aren't you going to ask what's with the glasses?" He pointed to his face.
"What's with the glasses?" She giggled.
"I can see any blemish on the skin that might be invisible to the naked eye!"
"You have banana glasses.”
“I take my bananas very seriously, Rose Tyler." The look on his face matched the seriousness of his voice. “Oh, now look at this! Here we have an amazing bunch of bananas! Perfect!” He put three bananas in her basket. “This will hold you over until your next produce day. Make sure you eat at least one a day.”
“I’ll make sure to do that,” she replied, nodding obediently.
oOo
"You know, not once in all the times we've marketed together have you told me what you do." She reached for a starfruit. “You’ve bragged about your superior abilities to know how to pick the ripest melon, which pomegranate is ripe, finding the best beets and turnips and green beans. And oh! Thanks for the tip about carrots — buying the ones with the tops still on — they really do stay crisp and fresh much longer.” She tipped her head to the side. “Are you the produce manager?”
“Nope. I’m a scientist. That is, I’m a doctor of, well, several things. Currently, I'm working on alternative energy sources." He held a bunch of radishes at eye level, squinting as he studied. "It's why I buy so much produce. I’m researching the possibility of plant-based fuels.”
"Blimey, I had no idea. Here, I'm just a shop girl, and you're trying to change the world with fruit and veg.”
"You're not just anything, Rose Tyler," he reprimanded.
She reached for a pear.
"Stop!" he screeched.
Rose jumped at the curt command.
"Don't you dare,” he said darkly.
"Why?" she asked, shrinking away from him.
"Pears are despicable. And I promise, if you ever, ever eat a pear, I won't kiss you for at least a week."
"Kiss me?" she raised one eyebrow.
"Erm... right. Yes." He cleared his throat. "After we, you know, have a few.. erm... dates. And I don’t mean eating the fruit.”
"Are you asking me out on a date, Doctor Smith?" She moved a step closer, and held the pear close to her lips, almost touching.
"Yes. Yes I am. But please, would you put that pear down? Or I will rescind my offer."
With a wicked gleam in her eyes, she put the pear in her basket, and then added a few more.
"I take it that's a no, then?" His shoulders rounded, and he looked to the side.
"Of course not," she said, laughing. "I'd love to go out with you. The pears are for my mum. Actually, I really don't fancy pears."
He released the breath he was holding. "Well that's a relief! How about tonight?”
"Yeah, I'd like that. I just have one more thing on my list. I’ll be right back.”
She slipped on a pair of 3D glasses and jogged to the large display of bananas.
#i wrote this#ten x rose#ficandchips#grocery store au#produce aisle au#lol#are those even things?#fluff
18 notes
·
View notes
Photo
The Plant That’ll Make it Feel Like Summer in Your Home All Year Long
Yes, you can (and should) have a lemon tree in your home.
Lydia Geisel When life gives you lemons, you make lemonade. But what about when life gives you a whole damn lemon tree? Well, if you’re a proud plant parent, come winter, you bring said lemon tree inside.
Contrary to the popular belief that citrus plants belong exclusively outdoors, with enough sunlight and proper drainage, your little lemon love can actually live and thrive inside your home. And, aside from the obvious bonus of getting to enjoy fresh fruit whenever you want, their sunny yellow offerings promise to extend summer vibes all year long.
To get the low-down on all things lemon tree care, we asked our friends at The Sill and Little Leaf for their fail-proof tips and tricks for growing citrus. Compared to your Fiddle Leaf Fig, keeping your lemon tree healthy isn’t as scary as you would think.
“The real key to success with lemons is giving them enough light and letting them thoroughly dry between waterings,” explains Christopher Satch, head of plant education at The Sill. “The indoor, full direct sun will correct all their problems. As long as they are in a window that gets a few hours of direct sunlight, they will be fine.”
From watering and pruning to the most common problems to watch out for, here’s what Satch and Jennifer Wallace and Mollie Lee, managers at Little Leaf in Washington, D.C., have to say about caring for your lemon tree indoors.
What do people need to know about potting lemon trees?
Satch: Lemon trees are interesting plants with specific requirements. Miss those requirements, and they will be difficult to keep. Meet them, and they’ll be one of the easiest, most prolific plants you can have. Lemon trees like well-drained soil; general potting mix is fine if you’re regular with watering and it’s getting enough light, but you may want to consider amending the mix with sand to aid in drainage. Citrus/lemons like to get all their roots wet, then dry fairly quickly. They do not like to soak, and do not tolerate standing water or lingering moisture. Since terracotta is so porous, it tends to work best. We’ve only seen the best citrus indoors grown in terracotta pots. It helps the soil dry faster, which the citrus likes.
Wallace: Lemon trees love nutrient-dense, well-draining soil. Make sure the pot has a hole on the bottom to eliminate excess water.
Tip: The Sill’s Organic Potting Mix is a great soil option for lemon trees and other tropical plants.
Are there different types of lemon trees?
Satch: There are many many types of citrus. In fact, lemons are not a species, but a hybrid of citrus. Limes too. There are only three species of edible citrus that are the ancestors to all the citrus we have today. C. medica (citron), C. maxima (pomelo), and C. reticulata (mandarin orange). Everything else—navel oranges, lemons, limes, and even grapefruits—are all hybrids of one or more of these species. Even within the hybrids, there is great diversity from the range of planting and span of cultivation. Citrus has been cultivated for thousands of years, and in that time, traits were selected, and genes have mutated. There are even real pink lemons, variegated lemons, and variegated plants too!
Wallace: The most common varieties of lemon trees grown indoors include the Meyer Lemon and Eureka Lemon tree.
Can lemon trees actually thrive indoors?
Laemers: Lemon trees prefer to grow outdoors, but can live happily inside under the right conditions. They love high humidity and good air circulation, so opening windows on warmer days is always a good idea. If grown outside during the summer, your tree should be moved back inside at the end of the growing season to avoid cold winter temperatures.
Wallace: Lemons are probably the easiest fruit to grow indoors. In fact, they’re often the first recommended for beginners. They are native to a Mediterranean climate in Indochina, at the foothills of the Himalayas. They like to be where you like to be. They are not hardy, so bring them inside when the low temperatures start to dip into the 50s.
For people bringing their plant from the outdoors in, are there any changes they should expect to see?
Satch: Expect some leaf drop, as they will be getting less light indoors, meaning that they cannot support as many leaves as they did outdoors with the bright light.
How big should people expect their lemon trees to grow?
Satch: They are a full tree, actually, and can get as big as you let them! Prune them back if you don’t want to repot, or want them to be a smaller size. Don’t be afraid—cut anywhere. These plants, if getting enough sunlight, will grow back in no time.
Wallace: With lots of light and love, lemon trees can grow up to 12 feet indoors!
What about watering?
Lee: Keep the soil evenly moist, but not soggy. Try sitting your lemon tree on a pebble tray with water to increase humidity.
Satch: Water when the soil is completely dry. For different apartments and conditions, this may range from 5-10 days. Unsure? Feel the soil! The soil will tell you when you need to water. Another great thing about lemons/citrus is that they will wilt a little when they need water. Water them before they wilt too much, and you’re golden.
Tip: Be wary of their leaves. “They do like humidity, but they do not like getting their leaves wet too much. You can spritz them, but you run the risk of a foliar infection,” adds Satch. How much sun exposure do they need?
Satch: Indoors, blast them with as much sunlight as possible. Don’t kid yourself: They cannot (and will not) tolerate anything less, and will do very poorly if not directly in a window. The more direct sunlight you give them, the fuller and more blooms they’ll produce. Those blooms will fill your house with the smell of sweet lemonade… definitely worth it.
Lee: Lemon trees love basking in the sun, and require 8 to 12 hours of sunlight, daily. South-facing windows are best.
How often should you fertilize?
Lee: Lemon trees should be fertilized April through September, using a balanced fertilizer every two weeks.
Satch: Fertilize once a month with a general purpose fertilizer. You can fertilize once every two weeks if the tree is in bloom or producing fruit. What are some of the most common problems someone may encounter with a lemon tree?
Satch: If the leaves turn yellow and drop off, and you don’t know why, either the roots are too wet, or the plant is too cold. If perfectly green or yellow leaves fall off, it’s not receiving enough light. They tend to get spider mites, so keep an eye out for them. Occasionally mealybugs, but otherwise, not too many things bother it.
Lee: When grown indoors, insufficient light may cause some trouble. Lemon trees do best if you can mimic outdoor growing conditions, so we recommend letting your tree vacation outside during the summer. If the soil gets dry during the growing season, lemon trees tend to drop leaves. They key is water, sun, water, sun, water, sun, water, sun, repeat! When caring for citrus trees, the juice is definitely worth the squeeze! What about pruning and caring for the fruit? Are citrus trees, in general, more tricky to care for?
Lee: Pruning the branches back once in awhile will result in better fruit and encourage branching for more potential lemons. After a bloom, the tree will grow fruit; wait for it to get nice and plump, then pick! In general, citrus trees require a good amount of care to grow indoors, but ample light and water are essential.
Satch: Citrus don’t really need to be pruned unless they’re growing in a way that is not going to look good. If they’re super happy, they may grow into themselves, in which case, then you do prune. They really don’t need anything special other than that.
Lydia Geisel is a Digital Editorial Assistant at Domino.
https://getpocket.com/explore/item/the-plant-that-ll-make-it-feel-like-summer-in-your-home-all-year-long?utm_source=pocket-newtab
0 notes
Photo
some late #pruning of our #orange and #pomelo #trees #firsttimeforeverything #橘子 #天然 #仙境 #橫山 #竹東 #新竹縣 #台灣 #台湾 #臺灣 #農業 #朴門 #hengshan #jhudong #hsinchu #taiwan #nature #farming #permaculture #smallfarm #organicfarming (at Hengshan Township)
#pomelo#smallfarm#hengshan#臺灣#hsinchu#新竹縣#nature#朴門#橘子#pruning#organicfarming#farming#orange#天然#jhudong#竹東#仙境#taiwan#台湾#農業#firsttimeforeverything#trees#permaculture#台灣#橫山
0 notes