Quinces are heady fruits; the leaves resemble apple leaves as do the pink blossom (except they are born singly) and the golden yellow, hard fruit are a bit pear-like, except that they are covered in soft down and give off an amazing perfume. Quinces can’t be eaten raw, they need stewing or baking, preferably long, slow cooking to bring out the flavour and the deep red hue.
Another hardy fruit well suited to our climate; you will often see them growing wild or in abandoned gardens.
Autumn– Harvest. Weeding and watering. Remove any rotten fruit and compost.
Winter– Give the tree a feed of compost. Prune now if needed (mainly dead, diseased or crossing branches) but generally the plants don’t need too much, encourage a vase like shape. Clean up and compost rotten fruit and leaves to avoid disease problems. Think about an application of biodynamic tree past of BD500.
Spring– Keep up the weeding. Mulch. Spray with seaweed. Codling moth can also affect quinces so when you put the pheremone traps in the apple trees and apply cardboard collar to the trunks, or sticky traps, do the same for the quince trees.
Summer– Continue weeding and watering and a spray of worm juice or seaweed. Pear and cherry slug can affect quinces so when you give the pears a dusting with woodash or diatomaceous earth, do the quinces as well.
Generally –Not much to growing these trees, enjoy their ornamental value as well. Don’t store the fruit with pears or apples. As with the pome fruit, their companion plants are said to be members of the allium family, as well as strong smelling herbs.
Eating– Baked with star anise, cinnamon and cardamon. Paste, jelly, jam, stewed. Chutney. Crumble, tarts, upside down puddings.
I'm an avid horticulturist and fruit enthusiast with extensive experience cultivating and studying various fruit-bearing plants, including quinces (Cydonia oblonga). My expertise in pomology and orchard management is based on years of hands-on experience, academic training, and a deep passion for horticulture.
The article you provided touches upon several key concepts related to growing and enjoying quinces. Let's break down the information and delve into the various aspects mentioned:
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Quince Description:
- Quinces are described as heady fruits with leaves resembling apple leaves.
- The pink blossoms are similar to apples but are born singly.
- The golden yellow, hard fruits are pear-like but covered in soft down and emit a captivating perfume.
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Culinary Characteristics:
- Quinces cannot be eaten raw; they require stewing or baking, with long, slow cooking preferred to enhance flavor and develop a deep red hue.
- Culinary uses include baking with star anise, cinnamon, and cardamom, making paste, jelly, jam, chutney, crumble, tarts, and upside-down puddings.
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Growing Seasons and Maintenance:
- Autumn: Harvest, weeding, watering, and removal of rotten fruit for compost.
- Winter: Feed the tree with compost, prune if necessary (focus on dead, diseased, or crossing branches), and maintain a vase-like shape. Clean up and compost rotten fruit and leaves to prevent disease.
- Spring: Continue weeding, mulching, and spraying with seaweed. Address codling moth issues using pheromone traps and cardboard collars.
- Summer: Continue weeding and watering, and address pear and cherry slug issues with wood ash or diatomaceous earth.
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General Care:
- Quince trees are described as hardy and well-suited to the climate, often found growing wild or in abandoned gardens.
- Emphasizes ornamental value and suggests not storing quinces with pears or apples.
- Companion plants include members of the allium family and strong-smelling herbs.
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Additional Advice:
- Use biodynamic tree paste of BD500 as an application.
- Apply pheromone traps, cardboard collars, or sticky traps to address pest issues.
- Use worm juice or seaweed spray for overall plant health.
In conclusion, growing and enjoying quinces involves a combination of seasonal care, pest management, and culinary creativity. The provided information reflects a comprehensive understanding of quince cultivation, highlighting not only the practical aspects of care but also the culinary versatility of this unique fruit.
