Most mornings, I am out of the house within 10 minutes of being awake, having persuaded a snoring hound to give up his corner of the duvet for the promise of being happily chased by a randomly encountered dog, and a breakfast of rabbit poo. A few minutes from the sea, we pass a narrow garden where the postie has to duck to keep the lowest branches of a Japanese quince from dislodging his wooly hat. Over the last 6 weeks, this tree, 12 feet at its peak, has flooded with pale blossom and tight buds. Every few days its hair seems to have grown.
Love the Victorian varieties! I have both the salmon ,and the quince shrubs. They are not for the faint of heart, or a small garden. One of mine is twelve by Fifteen feet across, and wants to be bigger. Baltimore Orioles, and hummingbirds, appear as the blossoms open. It was a duh moment when I decided to make jam. My recipe search took me to Boston School of Cooking circa A1940, which actually had info, and several recipe suggestions. Iām having quince jam on my toast this morning, made with a touch of nutmeg. Yummy.
I bought the beautiful Crimson and Gold from you a couple of years ago, and was give a pink one & a white one for my birthday the same year. Theyāre slowly growing toward one another to form a hedge. Too young yet for more than a couple of fruit, but Iām lucky enough to live opposite someone who gives me several baskets full of fruit from their mature plants. Iāve taken to knocking on doors when I see gardens with the glorious fruit going forgotten on the ground. The syrup & āpasteā (fake membrillo by another name) I make with them are absolutely delicious and invaluable during cold & cough season.
Iāve got a red one by the front door, and a beautiful cream one against the hazel fence disguising the dreaded oil tank. The red one flowers earlier and for a longer period of time than the cream. The red faces south and the cream west north west. Only the red fruits.
A flowering twig looks so gorgeous in a vase. Instant ikebana.
That's so beautiful. I've just been trying to think about plants that will look good Nov-Mar in the garden as there is nothing. I might have to go and buy one of these now! Thanks for sharing
I have a white flowering Japanese quince ("Nivalis") in a shady spot among other shrubs and despite rather suboptimal conditions it has been flowering for weeks now. I brought a few branches with buds inside and they bloomed nicely.
I found more varieties with red, pink, salmon pink and white-green flowers in the latest issue of Gardens Illustrated and then online. Even though I have to explore their culinary uses yet:
A neighbour gave me some Japanese quince last year. It was the first time Iāve tried them and I was surprised at their difference from a regular quince. Beautifully perfumed and floral almost - a real treat. And now that I know what the blossoms look like I think I need to expand my orchard!
Gorgeous Mark, I really want one. What kind of conditions does it like? I have a standard (?) quince in my sunny front garden and it manages to stay alive (just) but has barely grown and it has not even contemplated yielding fruit for me. Anyway, a joy!
Last year our Japanese Quince was the gift that keeps on giving. Buckets of fruit for months. We made the Deborah Madison simple compote with chilli and star anise and used it daily on porridge. Still have loads in deep freeze. Great addition to any garden.
There is a deep pink Japanese quiche which overhangs the old red brick wall of a farmhouse at the end of our lane. It lifts my heart every morning.
Love the Victorian varieties! I have both the salmon ,and the quince shrubs. They are not for the faint of heart, or a small garden. One of mine is twelve by Fifteen feet across, and wants to be bigger. Baltimore Orioles, and hummingbirds, appear as the blossoms open. It was a duh moment when I decided to make jam. My recipe search took me to Boston School of Cooking circa A1940, which actually had info, and several recipe suggestions. Iām having quince jam on my toast this morning, made with a touch of nutmeg. Yummy.
What a beauty. You had me at 'postie's woolly hat': I don't think there's a more agile member of the human race than the humble postie.
Itās so red! I might pop one in my sisters garden , as we have no room .
I bought the beautiful Crimson and Gold from you a couple of years ago, and was give a pink one & a white one for my birthday the same year. Theyāre slowly growing toward one another to form a hedge. Too young yet for more than a couple of fruit, but Iām lucky enough to live opposite someone who gives me several baskets full of fruit from their mature plants. Iāve taken to knocking on doors when I see gardens with the glorious fruit going forgotten on the ground. The syrup & āpasteā (fake membrillo by another name) I make with them are absolutely delicious and invaluable during cold & cough season.
What are its temperature tolerances, please
Iāve got a red one by the front door, and a beautiful cream one against the hazel fence disguising the dreaded oil tank. The red one flowers earlier and for a longer period of time than the cream. The red faces south and the cream west north west. Only the red fruits.
A flowering twig looks so gorgeous in a vase. Instant ikebana.
God help me but I've just ordered two more chaenomeles.
That's so beautiful. I've just been trying to think about plants that will look good Nov-Mar in the garden as there is nothing. I might have to go and buy one of these now! Thanks for sharing
Gorgeous red blooms.
I have a white flowering Japanese quince ("Nivalis") in a shady spot among other shrubs and despite rather suboptimal conditions it has been flowering for weeks now. I brought a few branches with buds inside and they bloomed nicely.
I found more varieties with red, pink, salmon pink and white-green flowers in the latest issue of Gardens Illustrated and then online. Even though I have to explore their culinary uses yet:
I want more of these in my garden.
A neighbour gave me some Japanese quince last year. It was the first time Iāve tried them and I was surprised at their difference from a regular quince. Beautifully perfumed and floral almost - a real treat. And now that I know what the blossoms look like I think I need to expand my orchard!
Gorgeous Mark, I really want one. What kind of conditions does it like? I have a standard (?) quince in my sunny front garden and it manages to stay alive (just) but has barely grown and it has not even contemplated yielding fruit for me. Anyway, a joy!
Gorgeous blossoms!
Mark, thank you so much. This is lovely. Bless you.
Last year our Japanese Quince was the gift that keeps on giving. Buckets of fruit for months. We made the Deborah Madison simple compote with chilli and star anise and used it daily on porridge. Still have loads in deep freeze. Great addition to any garden.