Native to China, the Yuzu has been used and cultivated in this region for thousands of years. The fruit is tart, resembling a grapefruit with mandarin overtones. It is rarely eaten as a fresh fruit but is used to makes sauces, preserves and a popular yuzu vinegar. In Korea thinly sliced fruits are combined with sugar and honey to make a think marmelaide like syrup. Yuzu kosho is a spicy Japanese sauce made from green or ripe yellow yuzu zest, chillis and salt.
The yuzu is more cold tolerant than most other citrus, being able to tolerate to -5 degrees
Lemongrass is one of the most versatile of herbs. It makes a delicious herbal tea, is often used in cooking, as an effective pest repellent and an almost impenetrable weed barrier. Tie the outer leaves in a loop and cook with food to impart flavour. Be sure to remove before serving. Incredibly fast to become established and drought tolerant.
A large, deep purple-red fruit. Flesh is deep crimson in colour, juicy and of a delicious vinous flavour. Seeds not very hard. Good for juicing and eating out of hand. Plant is vigorous and productive. Best commercial variety in California.