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in Fruit & veg
I am a fan of quince jelly, and thought I might grow a quince tree on my allotment, the problem is I have no idea of how to care for a quince tree, has any one got any hints or tips to help me?
Hi Allotmentmad, quinces need a long growing season and some protection in more northern climes so it depends on where you are. RHS advice is here:
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thats brilliant - thank you for your help. do you think it will grow ok in the midlands - where I live.
We are in Devon and our quince tree is doing very well. But they do get quite big, with long, spreading branches, and it might be a bit much for an allotment after a few years. We love it as a garden tree, as it's one of the first to come into leaf and the last to lose its foliage, as well as having pretty blossom and, in a good year, quinces. Ours just grows in the lawn in a reasonably sunny spot, with no special care.They don't even need regular pruning.
If you know anyone who has a quince tree, ask them how their crop is and they'll probably give you some - it's been a very good year for quinces here (unlike last year, when there were none!).
Can you grow it in a pot?
I have a Vranja in my orchard which is about 10 years old and 25 ft high. It's in heavy clay and a sheltered spot, and produces a modest but not bountiful crop of around 40-50 fruits each year. It gets some shade from nearby hawthorns. I have pruned it once to try to improve the shape because it's a vigorous grower. Nice pink flowers in May.
Yes, ours is Vranja. I think if you wanted to grow one in a pot you'd need a more compact variety, as Vranja is quite vigorous.
Can you eat the fruit from Japanese quince? I've had a very good crop this year & they are a beautiful golden yellow now - do you need to wait until after the first frost to pick them or is that just for medlars?
Yes, you can eat them but you really need to cook them or do something with them, they're too hard otherwise. I've picked all mine and am just enjoying the scent at the moment. I'll make jelly with them.
Some said on GW on Firday that a vigorous rootstock is better for growin in a pot. Ther logic made sence.
Thanks Jim Macd - I'll search for some recipes!
I use quince - both the large 'tree' variety and the shrubby Japanese ones, when pot-roasting pheasant. Just chop one into quarters and pop them into the slow-cooker for the day with some veg and a little cider and a pheasant. At the end of the day stir a little cream into the juices (whizz with a whizzer if wanted) to make a lovely sauce and there you have it. Pheasant Normande - ish