How to Create Your Own Homegrown Citrus Garden

There is something thrilling about growing a citrus garden at home.  It almost defies nature.  I think that's because when you think of citrus, you inevitably imagine a sunny tropical oasis where citrus trees line an orchard and the fragrance overwhelms you with every step.

But citrus is sometimes grown where the climate gets a little colder.  In these climates, the trees need to be brought inside until they are mature enough to keep them from getting too cold. So, yes, citrus trees can be grown indoors.  Let's take a look at how to start growing citrus from a seedling, how to grow citrus indoors, and finally, some interesting citrus garden fun.

Choose the Seeds

Mandarin (Citrus reticulata) in flowerpot. (Photo credit: Wikipedia)

Growing citrus from seeds is surprisingly straight forward, and something that anyone can do if they have a warm, sunny windowsill. You can either get citrus seeds through a gardening supplier or, even easier, collect your own from the citrus you eat. Choose organic, naturally grown citrus fruits to eliminate added chemicals, especially the ones used to prevent seed germination, which you definitely don't want when trying to sprout your seeds.

Cut the citrus open to expose the seeds. Remove the seeds and wash lightly. Place the ‘clean’ seeds into a bowl or glass of fresh water. This is in order to sort good seeds from bad seeds.  Discard any seeds that immediately float to the surface or are cut or split, as these are probably not going to germinate. Once you have culled your seeds, they can be either germinated or dried and stored in a paper envelope until you're ready for them.

Time to Germinate

Citrus seeds require a period of dormancy in cold temperature in order to initiate germination. To get your seeds 'in the mood' to germinate, you'll need to refrigerate them.

Prepare a little germination chamber by first laying the seeds on a damp paper towel, then fold the paper towel over the seeds, completely encasing the seeds inside.  Now slip the paper towel into a ziploc plastic bag or airtight food container, then place in the produce drawer in your refrigerator.  It should take about four to six weeks to germinate the seeds this way. 

Time to Plant

When you unwrap your germinated seeds, you'll see a little sprout.  It's time to condition your seeds and prepare your pots. Put the seeds in cool, clean fresh water and allow to soak for a few hours. Meanwhile, prepare small pots, about 2 to 3 inch size, one for each seed. Choose a tray for draining that fits under the pots. If you have a somewhat sunny, not scorching hot, windowsill, a long narrow tray with several small pots works well. 

Fill the pots with a handful of pebbles in the bottom, then a light, fluffy potting soil. Moisten the soil so it's damp, but not waterlogged. Carefully take each seed, sprout side up, and push a hole in the soil, then drop the seed in, making sure most of the sprout is above the soil. Tap down lightly around the sprout and gently sprinkle a little water in each pot.

Watch the sunlight and water carefully. The sprouts need to be warm, not hot. The soil needs to be moist, not  waterlogged.

The seedlings can be left in these pots until they are about 4 to 6 inches tall.  Then you'll need to prepare bigger pots, but be sure to only go up one size.  A plant that has too much room for the roots won't spend any time growing up.  It will put all it's effort into growing more roots to fill the pot.  You need a good amount of green leaves for your plant to mature, so you want your plant to grow upward and not just into more roots.

Unripe Meyer lemon on tree. (Photo credit: Wikipedia)

Your Citrus Plants Grow Up

Once your citrus plants are in their next size pot, you can start to 'harden off' the plant if weather in your area permits.  This just means they can be moved outside to a sheltered area where they will get some warm, indirect sunlight and gentle breezes.  Remember, they're still baby plants, so avoid hot sun and strong winds. 

If you're ambitious, you can take the plants out daily, then return them to shelter overnight.  It all depends on your weather and your set up. You will want to keep in mind your citrus plant's native lands when you consider the environment you give them. Citrus plants like warm days and cool nights, so try to mimic that for them.

When the plants appear to be toppling over in their pots, you'll need to transplant them again.  Remember just to go up one pot size at a time.  You may do this several times until your citrus plant has reached the desired size.  Most people who grow citrus fruit at home choose small varieties of lemons and limes to start with because the plants are smaller and easier to handle.

Once your citrus plant has reached a healthy size, you can choose a spot outside for it to live during temperate seasons. During months where freezing weather occurs, you'll need to move your plants inside. You'll just need to make sure they get enough sunlight and water.  You'll also need to research organic fertilizers and choose one that works for you to keep the plant nourished and fed.

Blossoms and fruit may not appear for several years.  Don't be frustrated.  Let the plant mature, keep it healthy, and you will be rewarded for your patience with tasty citrus fruits for your kitchen!

Recipe: Ugli Rosemary Lamb Chops

Mmmm...lamb is such a great meat to serve with citrus! The fresh tartness of the ugli fruit helps cut the richness of the meat. This simple one-pot recipe has only a few ingredients, so it's a snap to prepare and enjoy.

Ugli Rosemary Lamb Chop Bake
(Serves 4.)

Ingredients:

4 medium-sized lamb chops
1 cup uncooked long grain white rice
1 Ugli fruit, half segmented, half squeezed
2 1/2 cups beef stock
8 rosemary sprigs
Salt and pepper to taste

Directions:

• Preheat oven to 350 degrees. Butter or oil a 9 x 13 inch shallow baking pan.
• Heat a heavy skillet until sizzles, then put chops in, searing on both sides until a golden brown crust forms; take off heat and set aside.
• Evenly sprinkle rice in the baking dish.  Lay the chops over the rice.
• Lay the segments of Ugli fruit over the chops, mix the squeezed Ugli fruit juice with the beef stock in a glass bowl, then pour over the rice in the baking dish.
• Place two sprigs of rosemary on top of each chop.
• Add salt and pepper to taste, then tightly seal the baking dish with foil.
• Bake in preheated oven for 50 to 55 minutes or until the rice is tender and the lamb is cooked through. 
• Remove from oven and let sit for 5 minutes.
• Remove the rosemary sprigs and discard. Serve hot with a green salad or steamed vegetables.

Recipe: Pomelo Lime Shrimp Salad

Pomelos are great on their own, but with their tangy, juicy citrus flavor, they are also great for fresh summer recipes like this one. This simple recipe has a touch of Asian flair, with fresh lime, cilantro, and fish sauce, and the toasted toppings add a unique crunch. This is great for a light and tasty supper or lunch.

Pomelo Lime Shrimp Salad
(Serves 4.)

Ingredients:

Pomelos. (Photo credit: Wikipedia)

2 pomelos, peeled and segments cut out
3 limes, juiced
1 Tbsp fish sauce
1 Tbsp light brown sugar
1 tsp chopped cilantro
1 Tbsp chopped green onion
2 lbs. small fresh shrimp, cleaned, tails removed
1 Tbsp light olive oil
dash of red pepper flakes
1 Tbsp toasted chopped peanuts
1 Tbsp toasted shredded coconut
salt and pepper to taste

Directions: 

• Preheat oven to 400 degrees.
• Put pomelo segments, lime juice, fish sauce, brown sugar, cilantro, and green onion in a large bowl and stir well. Cover and refrigerate.
• Put shrimp on baking sheet, drizzle with olive oil, sprinkle with red pepper flakes, and mix with your hands to coat well.
• Bake in preheated oven for 3 to 5 minutes, just until pink.  Remove and allow to cool on sheet.
• When cool, add shrimp to the bowl with pomelo mixture and stir to combine.
• Spoon this shrimp-pomelo mixture out into small shallow bowls, then top with the peanuts and coconut. Salt and pepper to taste.

4 Unusual Citrus Fruits You Should Try

We are all familiar with the most common varieties of citrus such as oranges, lemons, and tangerines, but there are probably a few other kinds you are not aware of. Either they are not grown close enough to your region so you have access to them, or perhaps you just never thought to seek them out. Let's take a look at four unusual citrus fruits that might be worth getting to know.

1. Pummelo or Pomelo

Pomelo fruit.  (Photo credit: Wikipedia)

The pummelo, also known as pomelo, is the largest of the citrus fruits. It is native to southeastern Asia and Malaysia and grows wild in Fiji and surrounding Islands. Dr. David Fairchild is credited with the introduction of the pummelo into the United States. He began trying to introduce the tasty citrus in 1899, but was unable to reproduce the satisfying fruit until 1926 when seeds of a cultivar in Kediri were collected and sent to the Citrus Quarantine Station in Bethesda, Maryland, and grown successfully.

Since then, the pummelo has never attained significant status. However, it is casually grown as a curiosity in private gardens in Florida and the Caribbean area. At least one fruit-grower in Florida raises pummelos on a small commercial scale. You can find them in some larger grocery stores in the winter and early spring.

2. Minneola

The minneola is a cross between a tangerine and a grapefruit and can be recognized by 'the little nose' that distinctly sticks out from the fruit. It is actually a very specific type of tangelo (a cross between a Duncan grapefruit and a Dancy tangerine) and is marketed as an easy-to-peel citrus fruit. 

Minneolas were first released as a sustainable fruit in 1931 by the USDA Horticultural Research Station in Orlando. It is named after Minneola, Florida, where it was originally developed.  It is also called the honeybell fruit by some growers in certain areas. The sweet and juicy fruit matures December through February, and is at its peak of ripeness during the month of January.

3. Leech Lime

The lime is one of the most cultivated citrus fruits in the tropics. Shaped like lemons, limes are generally smaller and more acidic. The leech lime is a bit bigger than the traditional limes we see in the grocery store and has a warty skin. Leech limes are believed to be one of the most detoxifying of all fruits. So, if you want to cleanse your body, squeeze some leech limes into your water.

In Malaysia, a bit of folklore surrounds the juice of leech limes, as it is said to scare away evil spirits.  In modern times, the leech lime is basically either juiced for drinking and cooking, and the leaves are kept either fresh or dried, and are also used to flavor soups, curries, and sauces.

Ugli Fruits (Photo credit: Wikipedia)

4. Ugli

The intriguing name is enough to entice you to try this citrus fruit.  Uglis are a specific kind of tangelo, easier to peel because of the loose skin. The skin may also have brown and green spots. The light green surface turns spotty and orange when the fruit is at its peak of ripeness.  In essence, it looks pretty ugly.  If you didn't know you were looking at an Ugli fruit, you might think you had a bad grapefruit in your hand.

The flesh is very juicy and the taste is often described as more tart than an orange but sweeter than a tangerine.  You might suspect from the flavor that the ugli fruit is a lemon-tangerine hybrid. The fruit is seasonal from December to April and peak distribution occurs in the United States between November and April.

You can fill the fruit bowl with oranges, lemons, limes, and tangerines, or you can surprise your family with a bowl of citrus they don't recognize.  Enjoy their puzzled expressions while you can, because it won't last once they dig in.  Then you'll see nothing but smiles, dripping with juicy citrus goodness!

Recipe: Minty Arugula Salad With Lime Dressed Quinoa And Grapefruit

If you've got loads of arugula in the garden right now like we do, this is a tasty and unique salad, full of fresh summer flavors like mint and lime. Quinoa provides protein and a nice crunch, making this a complete meal for a light lunch or supper - or serve as a side-dish with Wednesday's recipe of pan-fried Balsamic Orange Salmon!

Minty Arugula Salad With Lime Dressed Quinoa And Grapefruit
(Serves 4.)

Ingredients:

1 cup quinoa
2 cups water
1/4 tsp salt
1/2 cup fresh lime juice
1/2 cup olive oil
2 tsp honey
2 garlic cloves, minced
1 shallot, minced
salt and black pepper to taste
4 cups baby arugula leaves, cleaned and dried
1/4 cup chopped fresh mint
1/4 cup dried cranberries (optional)
1/2 grapefruit, peeled and sectioned

Directions:

• Put quinoa in a dry skillet over medium heat and toss gently until fragrant.  It should smell slightly nutty; remove from heat.
• In a large saucepan, add water and bring to a boil, then turn heat down to low.  Add salt and slowly stir in toasted quinoa. Keep heat on low, cover saucepan, and cook for 15 minutes. Fluff with a fork and dump into a bowl to cool.
• In a small bowl, whisk together the lime juice, olive oil, honey, garlic, and shallot, taste and add salt and black pepper to taste, stirring well. 
• Stir 3/4 of this dressing into the cooled quinoa, setting the remaining dressing aside.
• In a separate large bowl, toss together the arugula, mint, and cranberries (if using).
• To serve, using 4 chilled salad plates, divide the arugula mixture onto each salad plate, then top each serving with even amounts of quinoa mixture and grapefruit. Finish by drizzling each salad with equal amounts of the remaining dressing.

Recipe: Balsamic Orange Salmon

Salmon is a perfect light summer meal, and the fresh taste of citrus goes wonderfully with this meaty fish. This easy recipe is packed with fresh flavors. Fresh herbs right out of the garden will give it the finishing touch! Serve with fresh bread and a green salad for the perfect summer lunch or dinner.

Balsamic Orange Salmon
(Serves 4.)

Ingredients:

3/4 cup fresh orange juice
1/2 cup balsamic vinegar
2 tbsp olive oil
2 tbsp onion, finely minced
2 tsp chopped parsley
2 tsp basil, chopped
2 tsp chopped mint
2 tbsp orange zest
1/8 tsp kosher salt
dash freshly ground black pepper
4 fillets salmon (6 oz each)
Kosher salt
Freshly ground black pepper
2 tbsp olive oil

Directions:

• Preheat oven to 450 degrees.
• Combine the first 10 ingredients in a glass jar, cover tightly, and shake well to mix; set aside.
• Season salmon fillets with salt and pepper to taste. 
• Heat olive oil over medium-high heat in a large oven-proof skillet. 
• Place salmon fillets in the pan, skin side down, and cook until skin starts to crisp.
• Transfer skillet to the oven and bake for around 8 to 10 minutes.
• Transfer cooked salmon to a serving platter and keep warm while finishing the sauce.
• Pour the sauce from the jar into the skillet. Put on burner set on high and stir to warm through.
• Spoon sauce over salmon and serve immediately.

What You Should Know About Citrus

Everyone thinks they know a lot about citrus. After all, we eat on an average at least several servings of citrus every week. But how much do you actually know about the juicy fruit you consume? Citrus has a rich background, some amazing health benefits, and some pretty awesome facts to go right along with it. Let's examine what everyone ought to know about citrus and see how we can enjoy it even more in our summer cooking!

History

Citrus trees. (Photo credit: Wikipedia)

The various species of Citrus are all believed to be native to the subtropical and tropical regions of Asia and the Malay Archipelago, and to have spread from there to other sections of the world. Citrus has been cultivated through the ages, and in some pretty remote places.

The history of the spread of citrus reads like a romance novel. Even in very early times, the appearance of both the beautiful tree and fruit attracted the attention of travelers and received mention in their written narratives. However, no matter how loved citrus was, the spread of the citrus tree from one part of the world to another was actually quite slow.

Around 310 B.C. the first member of the citrus family was introduced to Europe. For several hundred years this was the only citrus fruit known. A tile floor mosaic found in a Roman villa near Tusculum indicates that lemons and limes were becoming known in Italy.  Another mosaic in Rome, this one designed about 330 A.D. for Constantine the Great, indicates that, at least in Italy, oranges and lemons were being grown.

It is now known that the sweet orange had been grown for many centuries in China and had apparently reached an advanced stage of cultivation before it became well known to Europeans. Han Yen-chih, wrote in 1178 A.D. and translated into English in the Monograph on the Oranges of Wên-chou, Chekiang, 1923, named and described some twenty-seven varieties of sweet, sour, and mandarin oranges. He also described citrons, kumquats, and the trifoliate orange and discussed nursery methods, grove management, and diseases.

Of course, other areas with temperate climates began to cultivate citrus as well.  Areas such as Spain and other tropical regions did their part to bring citrus to many lands, including the Americas. Through exploration and conquest, sweet juicy citrus found its way around the world.

Painting (Photo credit: Wikipedia)

Health Benefits

Citrus fruits have long been valued as part of a nutritious and tasty diet. The flavors provided by citrus are among the most preferred in the world, and it is increasingly evident that citrus not only tastes good, but is also good for you.

It's well established that citrus and citrus products are a rich source of vitamins, minerals, and dietary fiber that are essential for normal growth and development and overall nutritional well-being. However, it is now beginning to be appreciated that these and other biologically active, non-nutrient compounds found in citrus and other plants (phytochemicals) can also help to reduce the risk of many chronic diseases.

Citrus is most commonly thought of as a good source of vitamin C. However, like most whole foods, citrus fruits also contain an impressive list of other essential nutrients, including both glycemic and non-glycemic carbohydrate, potassium, folate, calcium, thiamin, niacin, vitamin B6, phosphorus, magnesium, copper, riboflavin, pantothenic acid and a variety of phytochemicals. In addition, citrus contains no fat or sodium, and, being a plant food, no cholesterol.

Fun Fact

Moro oranges are also called blood oranges because of their deep red colored flesh. But don't worry, it isn't real blood - they're really a sweet treat. After chocolate and vanilla, orange is the world's favorite flavor. Christopher Columbus brought the first orange seeds and seedlings to the New World on his second voyage in 1493.

How to Eat

 (Photo credit: Wikipedia)

There are hundreds of ways to eat citrus. One of the most popular and easiest ways to enjoy citrus is to peel the fruit and separate it into individual segments.  Or you can just cut through the peeling and slice it into wedges and peel the juicy sections out.

You can also juice your citrus for a fun and tasty drink.  Both the juice of citrus and the zest is used in cooking to create flavorful dishes.  Also, using whole segments of citrus in salads, or even grilled, adds a bright flavor to many meals.  Citrus makes a wonderful marinade for fish, meat, and poultry, actually breaking down the fibers and tenderizing it, along with flavoring the dish. With so many ways to eat citrus fruits, there is almost no way you can go wrong, or get tired of it.

Learn more about citrus by trying new varieties and using it in new ways. That glass of orange juice you enjoy in the morning is just the beginning!

Check back later this week for some tasty ways to brighten up your summer cooking using citrus.