Versatile Yuzu Plants
The yuzu is a citrus fruit of Chinese origin grown in Japan and Korea for its fruit. It is a wild plant (thorny with a few well differentiated cultivars) typically Asian. It started being cultivated for local use in consumer goods as late as 1960. Yuzu flower in April, green fruit can be harvested in August and September and are used for their zest finely grated with a ginger grater (excellent on scrambled eggs). The fruit turns yellow with cool nights, supple and juicy: the optimum time for juice is from October 8th to 30th. Yuzu juice is used as lemon juice but is less acidic and has a pleasant fruity taste (especially good on mushrooms, grilled fish or meat and of course mixed with soy sauce to make ponzu). The fruit can be stored refrigerated until Christmas. The first fresh Mediterranean lemons are available in December. Yuzu are much earlier than lemons and later than Mediterranean limes. Yuzu being less acidic than lemons, do not keep for as long and are harder to transport. The grated peel of the fruit is widely used in the same way as aromatic herbs. It is surprisingly refreshing in gin. The many pips are used either in cosmetics (infused in water to make a lotion) or can be planted after rinsing or left to sprout. The young shoots from these seeds can be harvested when they are 6-8 cm tall and used as parsley. In Japan and Korea yuzu is mostly grown on the coast. It likes a moderate climate, the temperature for its optimal development is 23 Celsius. They do not like lasting cold nor strong winds.