Bountiful bonsai _ create instant indoor container gardens with edible fruits, herbs and flowers ( PDFDrive )

L BONSAI Using a pointed bamboo stick to remove soil and expose the roots of the newly carved bonsai. ut back to obtain a nice shape, which ange clusters on the branch tips. One w the main fork, and a few oranges l dozen left on the bonsai. A number oved to expose the trunk and branch of the crown. mboo stick was used to loosen soil exposing almost two inches of trunk hen exposing the trunk, but the rest rbed. The tree was then planted with

CHAPTER 2 Crea Fresh soil should be tamped down around the root ball when potting. The original soil level can be seen on the trunk. some fresh soil in a pot large enough Exposing the trunk added to the top was not pruned, the finished sp the soil level. The added trunk length val above the ground and adds to th the trunk and branches of the bonsai gravel, then topped with a multi-colo the trunk and balance the “empty” si The strawberry tree shown here one-gallon nursery pot, and had flow tips. Although it took off a large clu

ating Instant Bonsai 25 The completed myrtle-leaved orange bonsai is twenty-four inches tall. h for it to grow in for a of couple years. e height of the bonsai, and though the pecimen rises twenty-four inches above h places the first branch at a nice inter- he aesthetic effect of the curving flow in i. The soil surface was dressed with pea ored agate chosen to reflect the curve of ide of the bonsai. e was about twenty-six inches tall in a wers and buds in several of the growing uster of flowers, the tallest growing tip

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CHAPTER 2 Crea Opposite page, top left: This strawberry tree has been removed from its pot and is ready to be trimmed. Opposite page, top right: The bottom branches have been pruned, and the tall growing tip was removed. Opposite page, bottom left: The strawberry tree is now ready to place into a bonsai pot. Opposite page, bottom right: Fine pea gravel is used to cover the soil surface after the bonsai is potted. Right: Strawberry tree bonsai. This specimen is twenty-two inches tall. was removed just above the point w ing, bringing the crown of the bons needed to develop the crown, but as t they were left to grow, flower, and ho About half an inch of trunk and a lar root ball before repotting, giving the inches above the soil level. The bonsai was placed in the pot right-flowing movement in the tree’s were removed from the bottom up Two large branches were removed, o limb left on the bonsai. The scars fro but will fade over time. Even with thi remaining buds were progressively b bonsai had dropped, leaving cluster their place.

ating Instant Bonsai 27 where three nice branches were sprout- sai into balance. More pinching will be the tips were producing clusters of buds, opefully produce fruit before trimming. rge root were exposed when shaping the finished bonsai a height of twenty-two t just to the left of center to balance the ’s structure. Leaves and small branches to shape the lower level of the crown. one of which was below the large first om removing those branches are visible, is harsh treatment, one month later the blooming; the oldest flowers left on the rs of tiny strawberry fruits growing in

28 B O U N T I F U L After the surface was finished with collected in Oregon was selected to acc to anchor, balance, and reflect the flowi flowering branch. The obsidian was part black color against the white flowers an the wingtips and neck of the sacred cra painted pottery also contrasts well with of the strawberry tree bonsai. When creating these “instant” bonsa tened enough to fit in a conventional sh the roots of traditional bonsai need year low containers. The pots may depart fr Solid-colored earth-tone pottery is the c while brightly colored or painted potter These days, however, people are more c style and color matches their home déc If we are pursuing this art to please ou follow tradition, the pottery style and c ences. Some may prefer to choose each while others may want every pot in thei Although it is not as fast as carvin create a bonsai is to plant an inexpensiv herb, scented geranium, or hot pepper d has been used in traditional bonsai with the ground and encouraged to grow rap tree would be dug up and cut back to trunk on which to develop a crown. By a ing plants, a bonsai can be created in a Ideally this should be started in sprin ing season. Field-planting directly in th and ample available water will encourag inch pot of rosemary, like those availa

L BONSAI pea gravel, a piece of black obsidian cent the bonsai. The rock was placed ing movement of the trunk and main ticularly chosen for the contrast of its nd pottery; it also reflects the color of ane painted on the pot. The beautiful the bright green leaves and red trunk ai, the root ball usually cannot be flat- hallow bonsai pot. Like their crowns, rs of training to be worked into shal- rom tradition in other ways, as well. customary choice for evergreen trees, ry is acceptable for flowering bonsai. concerned with whether the pottery cor than its suitability for the bonsai. urselves, rather than feeling forced to color should reflect the artist’s prefer- h individual pot to match the bonsai, ir bonsai collection to match. ng an instant bonsai, another way to ve small plant such as a fast-growing directly in the ground. This technique h outdoor trees, which are planted in pidly for several years. A fifteen-foot less than two feet, providing a thick adapting this technique to fast-grow- single growing season. ng, at the beginning of the best grow- he ground in a space with good soil ge rapid growth. I have taken a four- able in any good garden center, and

CHAPTER 2 Crea field-grown a plant that produced a inch diameter trunk in a single sum done in a large pot while pushing g You won’t get as much growth as is p and less risky to move to a smaller p into a bonsai. Field-growing and dig the plant if conditions are too harsh not balanced. For this reason, I recom as bonsai. You may lose one or two, b a desirable herb—always makes a gre Most of these fast-growing vari ing branches than will be needed t young plant should be cut back to the trunk and a couple of main bran branch again. All extraneous new sh As your bonsai-in-training grows, a branches should be removed regula ing at the tips of the pruned “skele pinched at the point where you wis obsessive about this process. Two t summer should be enough. The p direction desired while keeping the gy developing unwanted branches. little or no trimming through the gr mid-season can make a big differe pruning for the last month or two o to dig your specimen and replant it. Digging a field-grown plant is ne ing root damage and reducing the pl days as root tips redevelop. This is i season in cool weather, before the plants or repotting in hot weather, wh

ating Instant Bonsai 29 bonsai under two feet tall with a one- mmer growing season. This can also be growth with lots of water and fertilizer. possible in the field, but it will be easier pot when carving your large herb back gging a plant carries some risk of losing h, or if the root and crown pruning are mmend growing several plants to train but an extra bonsai or three—especially eat gift. ieties put out many more new sprout- to develop the bonsai structure. Your a basic skeleton of a bonsai, with just nches pruned where you wish them to hoots and branches should be removed. all new shoots on the trunk and main arly except for the new branches form- eton.” These new branches should be sh them to branch again. Don’t be too to four pruning sessions through the oint is to push lots of growth in the plant from using too much of its ener- This process will work well even with rowing season, although one good trim ence in the final shape. Refrain from of the growing season before it is time . ecessarily a harsh procedure, likely caus- lant’s ability to take in water for several ideally done at the end of the growing first frost. Avoid digging field-grown hich will stress the plant too much. Your

30 B O U N T I F U L transplanted bonsai should kept out of t from drying it out before new roots deve You may want to consider using a traini plastic nursery pot, for six months or so display pottery. In order to balance the unavoidable r grown bonsai, a large amount of foliage plants lose moisture through their leaves balance the damage done to the roots. A Some may be cut back severely dependin bonsai shape. Lower foliage, especially l the bottom up to define the lower part o half or more of the plant’s leafy foliage from potting. These plants grow quickly look very good after just another month If you purchase your potential bon Internet—which may be the only way t tropical varieties like guavas or green te will probably get a small, young plant. M stem unbranched rooted cuttings six inc cal plant as a bonsai, the best results wi in a good-sized pot for a year or more cutting it back. Over a period of several and a more dramatic appearance than r a small pot with more frequent pruning Of the many ways to create your edibl is to purchase one already created. Perhap plant and carve an instant bonsai. Explor Talk to the greenhouse manager about yo find your desired variety locally. In more ated tens of thousands of edible bonsai us I am always on the lookout for new varie

L BONSAI the sun in a shady place to prevent it elop. You will need a rather deep pot. ing pot, like a ten-inch or two-gallon o before moving your bonsai into nice root damage when digging your field- e in the crown must be removed. As s, enough foliage must be removed to All growing tips should be removed. ng on the seasonal growth and desired large leaves, should be removed from of the crown. Expect to remove about e to keep it in balance as it recovers y enough to recover rapidly, and can h or two of growing in a pot. nsai through mail order or over the to obtain some of the more unusual ea, depending on your location—you My green-tea bushes arrived as single- ches tall. In developing a small tropi- ill be obtained by pushing its growth e with only minimal shaping before years, this will create a thicker trunk restricting your bonsai-in-training to g within that same time span. le bonsai, the easiest but least satisfying ps the best way is to find a large nursery re the recesses of your local nurseries. our interests. Search online if you can’t than twenty years of business, I’ve cre- sing the techniques described here, yet eties and sources to explore.





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CHAP Bountifu Possib here are many species a T that can be trained as can be put aside to allo much too large to have b long history of this art form. While m trees that couldn’t possibly bear eno symbolic harvest, even strict tradition bonsai up to six feet tall. To get a use are a must—perhaps beyond six fee plant’s characteristics, and the artist’s being shaped artistically and confined species would be allowed its natural h While traditional bonsai are gove lines, this book focuses on productio a more important consideration than the tree. I personally have a difficult ing or bearing fruit in order to imp decide a branch must be removed fo shape, the pruning is postponed unt guidelines here. Everyone has differe

33 PTER 3 ul Bonsai bilities and varieties of edible and useful plants bonsai. Traditional concepts of bonsai ow for varieties that have leaves or fruit been considered acceptable through the most people think bonsai are miniature ough fruit to be worthy of more than a nalists in the art will consider and create eful harvest from a bonsai, larger plants et in height if the available space, the s desires make it suitable. The tree is still d to a pot that is smaller than the chosen habitat, growing in the ground. erned by artistic forms with strict guide- on of a useful harvest, which may prove n achieving the perfect artistic form of time removing a branch that is flower- prove the artistic shape of the tree. If I or the long-term benefit of the bonsai’s til after the harvest. There are no strict ent concepts and preferences as to what

34 B O U N T I F U L artistic perfection and bountiful harvest direction to manifest the type of bonsai ble to train a bonsai for years or even lif create products like jams, jellies, and ca or wines that can be stored and savored each year’s harvest over two or three y to ferment a small batch of wine. My c have been in my training for over twen from bonsai harvests in my cellar that ar displaying a bonsai that one has traine there’s nothing quite like the satisfaction old glass of wine from the same bonsai My focus here is mostly on tropi ties which are active year-round, althou periods even when grown indoors. The round in some climates, but they all c proper conditions. I have grown and here, although not all of them have pro avocados, may never produce fruit when grown outdoors in a suitable climate. with edible and useful varieties for seve for new varieties to try. While I expect appeal to their taste, few sources will h Be open to the possibility of experime unfamiliar to you. Australian cherry (Eugenia myrtifol species has become widely used for in most locations. My bonsai nursery ha any other species I grow. There are s attractive bonsai, including the minia in shops and other sources that supp

L BONSAI ts mean to them. Let these guide your i you wish to grow. Just as it is possi- fetimes, one can also use a harvest to anned fruits, or even teas, dry herbs, for many years. It’s possible to freeze years until you have enough volume collection includes edible bonsai that nty years, and there are wines created re more than twenty years old. While ed for twenty years is very satisfying, n of pouring someone a twenty-year- that’s on display. ical and Mediterranean plant varie- ugh some species may have dormant ese varieties may thrive outside year- can be grown entirely indoors under d shaped all the varieties discussed oduced a harvest for me. Some, like n grown indoors, but can do so when I have collected and experimented eral decades, and I’m always looking most people to choose varieties that have the wide variety discussed here. enting with species that are new or lia) Also known as brush cherry, this ndoor bonsai and is easily available in as sold more Australian cherries than several varieties that make extremely ature version most commonly found ply bonsai materials. One drawback

CHAPTER 3 Bountifu to this miniature variety is that it seldom flowers, and when it does, it has only a few scattered blos- soms. In twenty years of working with miniature Australian cher- ries, I have never seen a single fruit develop on them. There are also dwarf and standard varie- ties with larger leaves that flower reliably and often fruit very heav- ily. These larger varieties can be found in many locations and are often used for big topiaries, though their internode distance and overall size makes them less commonly used as bonsai. I see them most often as large double- or triple-ball topiaries up to six feet tall in local nurseries. Their blooming season in my area is b heaviest period of flowering occu ries are really a type of berry rath exactly a sweet, juicy, delectable f tle dry and mealy, and are better u to teas rather than eating fresh. W your first choice if harvesting suc be used to create the most spectac discussed in this book, with the ad does very well indoors with brigh of water. In fact, they are difficult t and bright light. It’s best to use a la bonsai so the soil doesn’t dry out

ul Bonsai Possibilities 35 This dwarf Australian cherry, started from a five-gallon nursery plant, is now full of flower buds. This specimen is forty-six inches tall. between June and September, with the urring in August. The bright pink cher- her than a true stone cherry; they’re not fruit. Though edible, they can be a lit- used for cooking or drying and adding While Australian cherries might not be cculent fruit is your objective, they can cular “traditional” bonsai of any variety dded bonus of edible fruit. This species ht light; their biggest requirement is lots to overwater if they have good drainage arger pot than suggested for traditional quickly.

36 B O U N T I F U L Avocado (Persea americana) While m avocado pits, they may not have don Avocados are quite easy to start: sim the circumference of the pit and h The pit will split and send out root for several months in water before The shoot should be pinched to ma can be shaped like any other bonsai. best developed as a large-specimen out of place. The literature says avoc and my experience backs this up. I h no success at fruiting, but someone may be able to grow one outdoors the very least, avocados are a cheap edible bonsai, and can be a great w plants and shaping a tree. Bahama berry (Nashia inaguensis) B verbena, is a small tropical woody and a strong fragrance often descri blooms freely with tiny white flowe that make a great addition to teas. for use as bonsai and can often be herbs, it is a fast grower, gets root- of pruning. If grown indoors, it wil of water. Barbados cherry (Malpighia glab acerola, is a subtropical tree widely ornamental fruit. Though sour, the in jams, juices, wines, and baby foo best organic source of vitamin C. Th

L BONSAI many people have grown plants from ne so with creating bonsai in mind. mply insert three toothpicks around half-submerge it in a glass of water. ts and a green shoot that can grow being transferred to soil and a pot. ake the plant branch as desired, and . Avocados have large leaves, and are n bonsai so the leaves won’t look so cados seldom or never fruit indoors, have started and grown several with in a suitable climate like California s and produce fruit successfully. At p and easy way to start a potentially way to introduce a child to growing Bahama berry, also called pineapple herb with tiny bright-green leaves ibed as a pineapple-vanilla blend. It ers, and can develop orange berries Bahama berry has become popular e found at bonsai shops. Like other -bound quickly, and requires plenty ll need very bright light and plenty bra) Barbados cherry, also called grown for its attractive flowers and e fruit has good flavor and is used ods. It is grown commercially as the he leaves can be used for herbal teas.

CHAPTER 3 Bountifu Barbados cherries are a popular to find. Nurseries in milder clim that can be carved into bonsai th cherry is fairly easy to grow with w Its vitamin C content alone make Basil (Ocimum basilicum) Most p herb used in cooking that would bonsai. While basil might not su pass down through the generatio vive for years in the right condi fresh basil from a bonsai specime ond winter in my Colorado green warm temperatures to do well. solarium in cooler or northern or west window through the wi the addition of a spotlight-type f both heat and light. There are leaved specimens like bush basi most attractive bonsai. Standard fragrant lemon, lime, and cinna between wanting a perfect smal large crop. Opal basil, with its spectacular bonsai. Fast-growing useful of all edible bonsai: one n vest for use in cooking several tim pruned back when it develops flo quickly in good conditions, it ca its bonsai shape. But it can be cut will sprout out again to form a ne vest. Basil stems can get quite wo different, beautiful, and useful bo

ul Bonsai Possibilities 37 subject for bonsai and should be easy mates will likely have larger specimens hat will bear fruit right away. Barbados well-drained soil and regular watering. es it worth cultivating. people are familiar with basil as a soft dn’t seem to be a good candidate for urvive as a bonsai for long enough to ons, it is a woody shrub that can sur- itions. My dinner last night included en that is currently thriving in its sec- nhouse. Basil requires bright light and Without the use of a greenhouse or climates, it will need a bright south inter, and would benefit greatly from full-spectrum plant light that supplies many varieties of basil; the smaller- il (O. basilicum minimum) make the d sweet basil, as well as the exotic and amon basils, are a good compromise ll bonsai specimen and harvesting a beautiful purple leaves, can make a g herbs like basil are perhaps the most nice specimen can provide a fresh har- mes a week. Basil should definitely be owering spikes. Because it grows very n sometimes get out of hand and lose t back sharply, even to solid wood, and ew shape and provide a continual har- oody with age, making this a uniquely onsai.

38 B O U N T I F U L Bay laurel (Laurus nobilis) Sweet bay leaf, commonly used in the kitchen, comes from a large, slow-growing shrub that is quite attractive. One specimen can easily provide all the leaves needed, even for a cook who uses them often. Every pruning will provide leaves that can be dried and stored for long periods until needed in the kitchen. Like many other species, sweet bay will often send out side shoots or suckers from low on the trunk; these need to be pruned away along with the growing tips of the specimen. While bay leaves are used to flavor foods, they are fibrous and indigestible—in fact, th be dangerous if it pierces the wall side shoots shorter than an inch or danger, offering many new possibili Black olive (Olea europeae) Olive t trees in many locations, and also p for the table. Black olives are widely although these ornamental varietie people who want olive trees seem to using the fruit, perhaps hoping to avo ping in their yard. My experience w varieties is primarily as a staple in my Olives tolerate dry conditions in the

L BONSAI This thirty-inch sweet bay laurel has been in training for twelve years; it was started from a five-gallon nursery pot. he strong rib in the leaf can actually of a digestive organ. Tender young two can be consumed without this ities in the kitchen. trees are highly desired ornamental provide commercial olives and oils y available at commercial nurseries, es are generally non-fruiting. Many o have no interest in harvesting and oid the mess of unwanted fruit drop- with these ornamental non-fruiting y wholesale bonsai nursery business. home very well and are easy to grow,

CHAPTER 3 Bountifu though somewhat slow to develop time to develop a nice crown, but develop the characteristic gnarled olive an attractive bonsai specime have long, pointed silver-green le yellow flowers, are gaining wider can often be found in bonsai colle selection of indoor bonsai. Be awa shiny rounded green leaves, the F which is often called black olive an The two species are not related, a black olive are inedible. Blood orange (Citrus sinensis) In my experience, larger citrus varieties like oranges and grape- fruit are more difficult and less productive than the smaller cit- rus varieties discussed here, but blood oranges have worked well for me. Blood oranges are an unusual and delectable fruit, and are spectacular when used in gourmet cooking. One of my all- time favorite recipes, described in Chapter 6, “The Bountiful Harvest,” uses blood oranges. Large-fruited citrus like this will form larger trees, and will therefore require ample space and bright light. They may need supplemental artificial lighting

ul Bonsai Possibilities 39 p. It will take repeated pruning over ut at a young age the trunk begins to d, knobby bark that makes the black en. The non-fruiting varieties, which eaves and occasionally produce small use in traditional bonsai circles, and ections at nurseries that carry a good are there is also another species with Florida black olive (Bucida buceras), nd is sold in many bonsai collections. and the seed capsules of the Florida The fourteen fruits on this sixty-three- inch blood orange tree are nearly ripe.

40 B O U N T I F U L through the winter, especially in northern climates. All citrus will benefit from outdoor condi- tions in the summer; letting bees help pollinate the flowers in late spring will increase fruit produc- tion. Most citrus plants bloom most heavily in early spring, but will have scattered flowers throughout the year, providing a delightful fragrance in the house. Buddha’s hand citron (Citrus medica var. sarcodactylis) The fruit of this unique citrus resem- bles a bright yellow hand full of fingers. It has no pulp or juice; it is usually solid all the way through. The fragrant fruit can be diced and used like citrus zest in a wide variety of foods. The Buddha’s hand flowers in clusters during early spring and, in my experi- ence, often drops small fruit that apparently did not get pollinated. Because the fruits are so desir- able, I have worked hard to pol- linate my specimens. I’ve tried hand pollination with a small paintbrush, and I’ve moved them outside on warm spring days to attract the first local bees to the

L BONSAI These blood oranges are ripe enough to eat, but with more time will develop a purplish mottling on the rind. The flesh will become sweeter, turning from orange to reddish-purple. A Buddha’s hand citron. This fruit is about nine inches long and six around.

CHAPTER 3 Bountifu flowers. While most flowers drop to get a few fruits to grow. My bes specimens—enough to make two to use in cooking for the next yea shape of this fruit, and my Buddha specimens in my collection. Calamondin orange (× Citrofortu are a created hybrid, believed to be kumquats, whose origin is lost to h The entire fruit is edible: the peel is are commonly used as a garnish times frozen before use. They are d whole, removing the seeds, and ad made into marmalade or wine. Cal than a full-sized citrus, and are m growing as citrus bonsai. In my e to grow of the dozen or so cit- rus varieties I have experimented with, and are by far the most pro- lific. They bear two crops a year for me, blooming in spring with a crop of ripe oranges before Christmas and flowering again around New Year’s Day to produce another crop in the spring. These oranges are often given as gifts during the Chinese New Year, as Chinese tra- dition holds that oranges in the house bring health, abundance, and good fortune during the com- ing year. Calamondins will hang

ul Bonsai Possibilities 41 p without producing, I usually manage st year produced nine fruits from three o cases of wine and have some frozen ar. I love the name, flavor, and unique a’s hand bonsai is one of the most prized unella microcarpa) Calamondin oranges e a cross between mandarin oranges and history. They are not found in the wild. s sweet and the pulp is sour. These fruits for drinks or cocktails, and are some- delightful in cooking—simply chop them dd them to any dish. They can also be lamondins have smaller leaves and fruit more shrublike, making them ideal for experience, calamondins are the easiest Variegated calamondin oranges lose their variegation when they turn ripe. The golf-ball-sized fruits have an intense orange flavor, and can be used, peel and all, in many types of cooking.

42 B O U N T I F U L Top: Ripe calamondin oranges show up nicely against this forty-two-inch- tall variegated bonsai. Bottom: These ripe calamondins still show faint signs of their variegation. They will not turn the bright orange of calamondins from a green variety.

L BONSAI on the tree for several months after ripening without going bad, and are best “stored” on the tree until used, although they can also be frozen for use in cooking. Under proper con- ditions, a calamondin will bear ripe fruit to pick almost year-round, even in a cold climate like my Colorado mountain home. There is also a gor- geous yellow variegated variety that makes a spectacular bonsai. Even the fruit is variegated until it turns ripe. Because of its easy growth and prolific production, I would strongly recommend the calamondin as a first choice for anyone wishing to grow a citrus bonsai. Camphor laurel (Cinnamomum camphora) Camphor is a large evergreen tree with attractive, deeply fissured bark and large leaves that produce essential oils used in culinary spices and medicines. Camphor is widely used in over-the- counter medicines, and the leaves can be crushed to release the camphor fragrance. While I wasn’t impressed with the first young tree I received, which looked like a whip with giant leaves, I have found that after several years of pruning the camphor can

CHAPTER 3 Bountifu Top: Crushing the leaves of the camphor tree releases a strong camphor scent, recognizable in many over-the-counter medications. This sixty-five-inch tree with a four-foot- diameter crown has been in training for sixteen years. Bottom: The impressive root structure on the camphor tree gives it great character and an aged appearance.

ul Bonsai Possibilities 43 make a spectacular bonsai, with plenty of leaves to use for potpourri or medicinal steams. My oldest specimen flowered regularly, though it never produced berries. This is a fast-growing large tree that requires regular hard pruning to shape, but it will develop nicely, and the leaves will be smaller if a well-branched crown is produced. Carob (Ceratonia siliqua) Carob, an evergreen shrub native to the Mediterranean region, is widely used in foods, and is often consid- ered a substitute for chocolate. The leaf stems and new growth are a deep burgundy color that contrasts nicely with the shiny green leaves and brown bark. Carob also devel- ops a gnarled root system at the base of the trunk that adds a distinctive aged character to the bonsai. Like most Mediterranean varieties, carob prefers well-drained soils, tolerates dry conditions, and is well suited to growing indoors in bright areas. My carob bonsai has been in training for over a dozen years and has yet to flower or bear seed pods, but is nonetheless a beautiful and unique specimen.

44 B O U N T I F U L Above: This forty-eight-inch carob tree has been in training for about eight years. It was started from a one-gallon nursery stock plant.

L BONSAI Castilian guava (Psidium guineese) Also known as Brazilian guava, this small herbaceous shrub native to Central and South America is considered an invasive weed in other parts of the world where it has become naturalized. The pale-yellow fruit is less than an inch long, with many small, hard seeds. My specimen has flowered heavily but only produced a few small fruits. Castilian guava has a light tan bark that peels and curls away from the trunk and large branches in thin sheets, adding a distinctive aged character to the Above: Ripening Castilian guavas show a scale infestation that was treated after picking the guavas. Left: This Castilian guava has been in training for a couple years from a small five-gallon nursery plant; it now has a few small fruits. This specimen is forty-three inches tall.

CHAPTER 3 Bountifu bonsai specimen. Bright light, wel will keep a Castilian guava happy i Chilean guava (Ugni molinae) Chil green leaves on red twigs. It bears spring, and forms delightful small eter, which are more like a sweet wonderful fresh as they ripen from the smallest of the guavas, and is e can bear abundant, though small, centimeters long, giving them a sc tional bonsai that will flower and b of the myrtle family, its leaves have guava will grow well indoors as lon moist, well-drained soil and mediu Chilean myrtle (Luma apiculata) shrub with small dark-green leav crushed. Fragrant white flowers i ish-black berries in the fall. The p from the creamy white underbark trunk and main branches. This h bonsai for demonstrations, disp foliage to offer a regular aromath ing a leaf. I would do this for any see the sparkle in their eyes whe This alone would convince a ske Easy enough to grow indoors in plenty of water to support their n cies for anyone wishing to grow that will produce abundant folia and fun to use.

ul Bonsai Possibilities 45 ll-drained soil, and frequent watering indoors. lean guava is a small shrub with deep s delicate pink bell-shaped flowers in l fruits, less than half an inch in diam- t berry than other guavas. These are m pink to purple. The Chilean guava is easy to grow as a tabletop bonsai that fruit. The leaves are only one to two cale perfect for creating a more tradi- bear edible fruit. Like other members e a spicy scent when crushed. Chilean ng as it doesn’t get too hot; they prefer um to bright light. ) Chilean myrtle is a very attractive ves that give off a spicy scent when in early summer lead to edible blu- papery bright orange bark peels away k, creating a beautiful contrast on the has always been one of my favorite play, and sales. It produces enough herapeutic lift by picking and crush- yone visiting my greenhouse, just to en smelling the delightful fragrance. eptic of the value of aromatherapy! n bright light, Chilean myrtles need numerous leaves. This is a great spe- a traditional-looking indoor bonsai age and edible berries that are easy

46 B O U N T I F U L Coffee (Coffea arabica) Coffee trees are easy to find, and grow well as houseplants. Like nearly everything else these days, online sources are a click away, but I have also found coffee trees as groups of about half a dozen seedlings in inexpensive four-inch foliage plant collections in flower shops and greenhouses throughout the United States. The plants can be separated easily at this stage or grown as a grove. They will grow quickly enough to develop a nice shape in a couple of years, and will be impressive even sooner At about four years old, this coffee tree grove is not yet ready to produce beans. This specimen is thirty-four inches tall.

L BONSAI Though this forty-six-inch Chilean myrtle bonsai needs pruning, weeding, and a gravel finish, it bears fragrant mid-summer flowers. as a grove. It may take a seedling three to five years to flower. My older specimens flowered regularly and produced a few beans. A large coffee bonsai can produce enough beans to bring great satisfaction to the grower, even though the harvest will never be significant. Even a single ceremonial tasting is a very rewarding way to expand the artistic experience of bonsai.

CHAPTER 3 Bountifu Costa Rican mint bush (Sature into a very woody shrub with attr bright lime-green leaves. Tiny wh stems on a regular basis. The plan the source of mint flavoring that medicines. Barely brushing again fragrance into the air. While thi Costa Rica, it was only discovere twentieth century; it is not listed the definitive dictionary of cultiva writing my book Herbal Bonsai ( member of the expedition that d learned that the local population under grilling meats. It is also u teas, because of the menthol cont very quickly and often sends out roots, trunk, and large branches more vigorously than the growing regularly, unless the artist wishes the bonsai. All of the lower shoot quickly start to look like a multi tree. A mint bush bonsai require Being more of a woody herb tha a larger pot with more soil than will also become pot-bound mor repotting. Because of its fast gro medium-sized Costa Rican mint flavoring as any family could use. and the stems—like those of man in water and place on coals under appearance, bright lime-green lea

ul Bonsai Possibilities 47 eja viminea) This mint grows quickly ractive fissured bark and small, round, hite flowers bloom profusely along the nt contains high levels of menthol oil, is also used in many over-the-counter nst the leaves will release a strong mint is plant is widely grown and used in ed and named in the latter part of the d in my 1976 edition of Hortus Third, ated plants in the United States. When (published in 1996), I tracked down a discovered and named this plant, and n cuts branches of it to place on coals used as a medicinal herb, primarily in tent. The Costa Rican mint bush grows t strong new shoots from the ground, of the bonsai. These will grow much g tips of the tree and should be removed s to dramatically change the shape of ts must be removed or the bonsai will i-trunked bush instead of a miniature es very bright light and lots of water. an an actual tree, it will benefit from n most other bonsai discussed here. It re quickly, necessitating more frequent owth and high menthol content, one bush will likely produce as much mint . The leaves can be used fresh or dried, ny types of herbs—can be saved to soak r foods being grilled. With its attractive aves, and intense fragrance, this plant

48 B O U N T I F U L This four-year-old Costa Rican mint bush, grown from a cutting, is now thirty-six inches tall. The leaves have a very strong mint fragrance. (Citrus × meyeri), a less acidic, roun a lemon and an orange, have becom varieties are widely grown as ornam garden centers everywhere. Pondero cross between a lemon and a citron that can weigh as much as a pound; variegated pink lemon is also availab foliage and a pink tinge to new grow mon Eureka lemon except for the va fruit ripens; the pink flesh and juice taste, is a delightful surprise, and can onade. These beautiful citruses are b the large commercial ornamental pl

L BONSAI often made the biggest impression on any of the visitors to my greenhouse. Unfortunately, it is not really produced on a commercial basis and may not be easy to find, perhaps because it attracts insect pests like white fly and aphids. Despite this, I consider Costa Rican mint bush a very desirable plant to grow, and it has a place of value in my collection. Dwarf Lemon (Citrus limon) The earliest uses and cultivation of lem- ons are lost to history, but there are many varieties available today. Eureka lemons are the common grocery-store lemon; Lisbon lem- ons are very similar. Meyer lemons d fruit derived from a cross between me very popular. All three of these mentals and can be found in large osa lemons, believed to be a natural , bear large fruit with a bumpy rind they are used like regular lemons. A ble, with attractive green-and-white wth. The fruit is similar to the com- ariegated rind that disappears as the e inside, similar to regular lemons in n be used to make natural pink lem- becoming more common, as some of lant growers have been distributing

CHAPTER 3 Bountifu Top: This seventy-inch lemon tree is struggling to bear the weight of its twenty-seven lemons. Bottom: Ripe lemons ready to pick.