Kinkan, kumquat - houseplant / description, useful properties /
The family is root.
Another name is fortunella, kumquat (from the Chinese "gam gwat" - "golden orange").
Description. Kinkan is a genus of evergreen dwarf trees. In indoor conditions it grows up to 1 m 20 cm in height. The kinkan has thin twigs, without thorns. The leaves are dark green, up to 10 cm long. Flowering time is September.
The fruits are oval berries, sometimes round, small (4 cm), bright orange color, smooth edible sweet peel, ripen in winter. It looks like a small orange, and tastes like tangerine, slightly sour.
How to care for a kinkan (kumquat).
Kinkan (kumquat) is a light-loving plant, so choose a room for it on the sunny side. In winter, a cool content of 4 - 6 ° C is needed. In summer, you can take it out into the garden, onto the balcony. The plant loves humid air, so it requires spraying, or you can put wet pebbles in a pan and put a pot on it.
In the summer, watering is plentiful, in the winter - moderate, but do not allow the earthy clod to dry out. Kinkan is fed during the growing season (April-September) with full mineral fertilizers. Transplanted every 2 years.
The composition of the soil for kinkan (kumquat): sod land - 2 parts, leafy earth - 1 part, humus - 1 part, sand - 0.55. or other citrus fruits). Due to its weak root system, it is rarely grown from seed.
How to treat kinkan (kumquat).
If you notice stationary brown shields on the plant, then the plant is affected by the scutellum. The shields must be removed by hand with a cotton swab dipped in soap or alcohol solution, then sprinkle the plant with "Karbofos".
If a thin cobweb is visible on the kinkan, then the plant is affected by the red citrus mite, which appears in dry rooms. It is necessary to increase the humidity of the air, rinse the plant with warm water, if the plant is severely affected, treat the plant with "Decis".
Useful medicinal properties.
Kinkan fruits are rich in vitamins such as A, B, C, D, E, and also contains citric acid and sugar. The rind of the plant is also valuable in the treatment of cardiovascular diseases, as it contains vitamin P.
The fruits are widely used for making juices, jams, preserves. Also, kinkan (kumquat) contains essential oils that have a bactericidal effect, is a natural antibiotic, therefore it is used to treat diseases of the upper respiratory tract.
Kinkan pulp contains furocoumarin, which has antifungal properties. In the homeland of the plant, the fruits of the kinkan are eaten with alcohol intoxication, since they are an anti-alcoholic agent.
Like other citrus fruits, kumquat strengthens the protective functions of the body, improves digestion and metabolism. Essential oils contained in kumquat help in the treatment of neuroses, depression, apathy, chronic fatigue syndrome, relieve tension and stress. It is also useful for people with increased mental activity.
Recipe.
Kinkan fruit salad.
Slice kinkan, banana, kiwi, strawberries, seedless grapes, add honey or yogurt, stir. Refrigerate.
Citrus Fortunella has oblong, pointed leaves and smooth green shoots. The plant blooms in spring and summer.
Flowers small light pink. In autumn, closer to winter, fortunella produces fruits called kumquats. Literally from Chinese, kumquat means "golden orange".
Fruit have a pleasant aroma. They are eaten both raw and processed. The skin is also edible and has a sweet taste. The pulp is sourish. Most often, jams, preserves, marmalade are prepared from kumquat.
The fruits are rich in vitamins and minerals (vitamin C, zinc, phosphorus, calcium). "Golden Orange" contains essential oils that are used as a healing agent and in aromatherapy.
These substances strengthen the immune system and can help the body cope with infections, fungal infections and bacteria.
Fortunella is not capable of rapid growth. After a few years, the tree grows only a meter or a little more.
Photos
Kinkan: photo of the plant and its fruits.
Home care
Kinkan: care and cultivation at home.
Care after purchase
After purchasing the plant, it is placed in a room with good lighting. It is advisable to choose a window facing south.
Watering
Water the kinkan regularly: in spring - every other day, and in summer - every day. Intensive watering. In winter, fortunella is watered much less frequently and more moderately. One or two times a week is enough.
It is better to use warm water that has already settled.
Fortunella can get sick when poured with cool or cold water. This manifests itself in the form of yellowing of the leaves and their dropping.
Bloom
Fortunella usually blooms in July and August during the week. After the kinkan blooms for the first time, the tree sometimes blooms a second time. Pollination of flowers is cross, but there may be self-pollination.
Crown formation
In order to form the crown and speed up the fruiting process, it is necessary trim and pinch shoots of the plant.
Priming
For fortunella, a mixture of turf, soil, humus and sand is usually used. Components are taken in the ratio: 2 parts of turf, one part of soil and one part of humus, half of sand.
A lighter mixture is more suitable for a young kinkan, and a weighted soil is recommended for a mature fruit-bearing tree. In this case, the sod or ordinary soil is doubled.
Landing, transplanting
The process must be neat, you need to try to injure the root system as little as possible, otherwise the tree may get sick.
Do not forget about drainage... Sand (four centimeters) is poured onto expanded clay. And the soil is laid on top. Try to replace the top old layer of earth with a new one.
The cracks between the earthen lump with roots and the walls of the pot are covered with fresh mixture with a slight compaction.
After transplant fortunela is watered intensively and placed in a darkened place with a warm air temperature for a couple of weeks. You can also spray the crown with water.
Reproduction
Kinkan propagates by cuttings, grafting or layering.
More often at home, this type of plant is propagated cuttings... This process can be carried out at any time of the year, but still the most favorable time for cuttings is April.
The cuttings are treated with a solution containing a growth stimulant. For grafting, lignified shoots are taken, which is divided into cuttings up to eight centimeters long. The cuttings should have at least three buds. It is better to sprinkle the lower part with charcoal, and the upper, sheet part is removed by a third.
Rooted in a pot, covered with an ordinary transparent glass jar. Drainage is poured into the pot, then moss is laid, soil is on top. You can pour a little river sand on it (about 3 cm).
Kinkan cuttings are planted in small pots to a depth of 2 cm and placed in a well-lit, warm place. The cuttings should be watered with warm water. If all conditions are met, the roots may appear in two weeks.
Then a plastic container (about eight centimeters in diameter) is taken, cut lengthwise. On the resulting parts of the bottom of the container in the central part, a pair of semicircles are cut out, corresponding to the thickness of the shoot. Next, the container is attached to the shoot so that the cut is in the central part of the container.
Both halves are held together with wire and filled with a mixture of peat and sand, which should be irrigated regularly. Within a month, roots appear above the incision. After a couple of months, the shoot is cut off just below the bottom of the container. A young plant with the same soil should be transplanted into a pot. Next, you need to moisten the soil well.
The pot does not need to be left in a brightly lit place for the first two weeks.
When propagated by grafting the procedure is carried out during the period of intensive development of shoots. Grafted fortunella is more hardy than kinkan grown from cuttings and cuttings.
Growing at home
Kinkan (kumquat) prefers warm air around 30 degrees, but in winter it is more suitable for temperatures up to 15 degrees. In summer, fortunella can be taken out into the fresh open air. This type of plant does not like overheating and hypothermia.
Kinkanu humid air is more suitable, therefore, the plant must be regularly sprayed, and in winter, small containers with water should be placed nearby to humidify the air.
Temperature
During flowering and fruit formation the best temperature for a kinkan is 16-18 degrees.
Benefit
Kinkan has a variety of effects on the human body. It stimulates, deodorizes, and also has an anti-inflammatory effect. The fruits themselves contain many beneficial substances.
Scientific name
Kinkan is often called Japanese fortunella or "Fortunellajaponica"... Fortunella oval has the name "Fortunellamargarita".
Diseases and pests
The main pests that infect kinkan are citrus mites and scale insects. A sooty fungus is sometimes formed on the products of pest excretion.
If the air is too dry, leaves may fall off. When Fortunella is poured, the root system undergoes rotting, which leads to the death of the plant.
Fortunella is a beautiful tree-like plant that bears tasty and healthy fruits that are used both raw and processed. Fortunella requires care and compliance with certain conditions.
The tree not only serves as a decoration for houses and premises, but also has properties useful for the human body.
And here is a video about the citrus plant Fortunella.
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Nagami Kumquat (Fortunella margarita)
Introduced in due time from the countries of the Far East - China and Japan, decorative and fruit kinkan has a lot of other names. These are the golden apple (Chinese - kumquat) and golden orange (Japanese kin-kan), which characterize the bright edible fruits. In Latin, he is beautifully called Fortunella - Fortunella, referring to a special subgenus of citrus fruits.
At home, two types of kinkan are grown: the oval Nagami Kumquat (Fortunella margarita) and the Japanese Marumi Kumquat (Fortunella japonica). For all the seeming complexity in the names, a beautiful evergreen tree, reaching a height of up to 1.5 meters during home breeding, is quite comfortable to grow and not capricious in its care.
Features of kinkan care
The plant responds gratefully to regular summer watering with good moistening of the earthen coma and to fertilizing with mineral fertilizers and slurry. And also for spraying the crown with settled water at room temperature. The latter measure also protects it from attacks of pests: spider mites and scale insects.
In winter, watering is reduced to moderate and is reduced to 1-2 times a week. When placed in a room with central heating, it is necessary to ensure sufficient air humidity: increased dryness can lead to the shedding of leaves by the plant.
Kumquat (from whale. golden orange) Is a yellow-orange tropical fruit of the citrus family of an evergreen plant. This fruit also has other names - kinkan and fortunella. Outwardly, the kumquat looks like a very small oval orange. In length, it reaches a maximum of 5 cm, and in width - 4 cm. The fruit is consumed completely with the peel. The taste of the fruit is very close to the sour tangerine, but at the same time the rind has a sweet-tart aftertaste. The kumquat is native to the southern part of China.
The first literary mention of the kumquat dates back to the 12th century. in China. The fruits came to Europe thanks to the English botanist Robert Fortune, who brought them to the annual London Horticultural Exhibition in 1846. Initially, the fruits were classified as citrus fruits, but in 1915 they were separated into a separate subgenus - fortunella.
Export kumquat plantations are located in Southeast Asia, China, Japan, Greece and the southern United States. There are several types of kumquat: Hong Kong, Malay, Marumi, Meiwa, Nagami and Fukushi.
Selecting and storing kukwat
When buying a kumquat, you should pay attention to its appearance. The peel should have a deep orange color, be shiny, smooth and free from visible mechanical damage, dark spots and cracks. Also, the fruit should be moderately soft. Excessive softness may indicate over-ripeness of the fruit, and hardness - about immaturity.
Store the kumquat in the refrigerator in the fruit and vegetable compartment for three weeks. But before that, the fruits should be thoroughly washed from dirt and dried so that not a drop of moisture remains on the surface. If whole fruit or processed fruit is placed in a freezer at a temperature of -15 to -19 ° C, then the beneficial substances can be stored for up to six months.
Cooking use
Kumquat is widely used in cooking. In most cases, it is consumed raw and used to decorate dishes: salads, sandwiches, buffet snacks, cocktails, mulled wine and as a snack for strong alcoholic beverages. In thermally processed dishes, kumquat is used to prepare sweet and sour sauces for vegetables and meat, for meat or fish baked in the oven, as well as for making desserts: candied fruits, jams, juices, curd-yogurt casseroles, etc.
Calorie content of kumquat
The product is characterized by a rather low calorie content, since 100 g of this fruit contains 71 kcal, however, it is not recommended to abuse it strongly, as it can provoke obesity due to the high content of carbohydrates, especially in dried form. In 100 g of such a kumquat - 284 kcal.
Nutritional value per 100 grams:
Useful properties of kumquat
Composition and presence of nutrients
Kumquat contains a fairly diverse set of vitamins (,,, B1, B2, B3, B5, B6), minerals (calcium, potassium, iron, copper, magnesium, sodium, phosphorus, zinc), fatty acids and essential oils. The high concentration of vitamin C in kumquat fruits makes it indispensable for enhancing immunity and general body resistance to viruses and bacteria.
Useful and medicinal properties
Due to the content of fiber, pectin and natural enzymes, the fruits are used to normalize the digestive tract, prevent gastritis and ulcers. Kumquat also has a beneficial effect on the nervous system. People who consume this fruit are less prone to depression, irritability, nervousness, and chronic stress. It helps to increase emotional sensitivity, get rid of apathy, give strength for active activity, and not passive existence.
In oriental medicine, dried kumquat peel is used to treat colds, flu, runny nose and coughs. To do this, inhalations are carried out with brewed crusts 2-3 times a day. This method of using kumquat allows the essential oils to be released freely and maximally absorbed by the oral mucosa.
Diet product
Kumquat is one of the dietary products that help break down and eliminate bad cholesterol, cleanse the body of toxins, radionuclides and heavy metals. Cleansing blood vessels from fatty plaques, which occurs during the systematic use of kumquat, is an excellent prevention of stroke, heart attack and atherosclerosis.
Dangerous properties of kumquat
Also, it is not desirable during pregnancy and lactation, as it can cause allergies in the child.
You can see how kumquats are grown in greenhouses. Small bushes are completely strewn with bright orange fruits. They are very similar to clementines and tangerines, which are also featured in the video.
The kumquat plant captivates with its exoticism. Growing and propagating this fruit is possible at home. Having planted it and provided proper care, you can not only grow a very decorative tree, as in the presented photos, but also enjoy the exquisite taste of its fruits.
The homeland of the kumquat is China. From there, the plant was later introduced to America and Europe. Its name is translated as "golden orange". In Japan, another name for the fruit is common - Kinkan (golden apple).
Kumquat is a very beautiful plant with delicious fruits. The plant is a small tree. At home, it grows up to 1.5 m, and in the wild - up to 4.5 m. The kumquat crown is highly branched, dense, densely leafy. The leaves are small, smooth, dark green. The kumquat blooms white with pink fragrant flowers. Flowers are located singly or in inflorescences. The fruits are somewhat reminiscent of a tangerine, only much smaller. Their weight does not exceed 30 g, the skin is thin, bright orange. The taste of kumquat fruit is balanced, thanks to the aromatic sweet skin and pulp with sourness.
2-3 months after flowering, the tree begins to bear fruit. The fruits ripen in late winter - early spring. During this period, the kumquat becomes more decorative, which can be seen in the presented photos.
Kumquat nagami Varieties and varieties of kumquat
The most common cultivation at home is the Nagami Kumquat. Outwardly, it is a very ornamental plant and is used in the design of bonsai gardens. Its crown is compact and covered with bright orange fruits during the fruiting period. There are garden forms of kumquat Nagami:
- Nordmann Nagami- seedless subspecies, outwardly similar to Nagami.
- Variegated- its distinctive feature is yellowish or creamy leaves. The fruits initially have longitudinal green stripes, which disappear when ripe.
Variegated kumquat - Kumquat Marumi(Marumi Kumquat) is distinguished by the presence of thorns on the branches. The size of a tree of this species is somewhat smaller. Fruits are golden orange when ripe, with small seeds. The plant is conditionally winter-hardy. In the southern regions, it can grow outdoors.
Kumquat Marumi - Lesser known species of kumquat Meiva(Meiwa Kumquat) bestows fruits with the brightest taste. The tree is very decorative, dwarf, with a dense crown and small hard leaves. The fruits are relatively large, resembling lemon in appearance. The rind is golden, sometimes with shades of yellow.
Kumquat maiva - The largest fruit boasts a variety Fukushi(aka Changshu, Lat. Fucushii Kumquat). The tree grows in height by a meter or a little more, while its crown is spreading, dense. Its leaves are larger than those of the rest of the genus. The fruits can be either oval or pear-shaped. The juicy flesh of a dessert flavor is surrounded by a thin, very sweet orange-colored skin.
Fukushi kumquat - Kumquat Hong kong(Hong Kong Kumquat) is distinguished by dry fruits, the size of a pea. The fruit of this kumquat is practically not eaten. Its branches have numerous long thorny thorns.
Kumquat hong kong - There is another type of kumquat that is not grown at home - Malay(MalayanKumquat). At home, it is grown as green hedges. It is distinguished by its impressive size and large golden fruits.
In addition to the kumquat varieties, there are a number of interspecific hybrids:
- calamondin is a hybrid obtained by crossing a kumquat with a tangerine;
- limequat - a hybrid of kumquat with lime;
- oranjevat is a hybrid of kumquat with orange.
Planting and caring for kumquats
The growth period of kumquat lasts 1-2 months, starting in April. The annual growth is up to 10 cm. A young plant gives two growths per year, which distinguishes the kumquat from other citrus fruits. The tree blooms in the middle of summer for a week. Flowering can occur again after 2-3 weeks. At home, the flowering of the tree needs to be normalized. By the end of winter, exotic fruits ripen on the kumquat.
With proper care, the tree will bear fruit in winter. Location. Kumquat needs the sunniest spot in the house. In the summer - create conditions for diffused lighting, you can take it out to the street or balcony. In winter - as much direct sunlight and, if possible, cool air.
Attention! In order for the kumquat to have a miniature size, they take a small container for planting. For the full development of the tree, volumetric pots are used.
The soil. For planting kumquat, a soil mixture of sod and garden soil, leaf humus and river sand is used.
Water the kumquat abundantly Watering. The kumquat is very fond of watering. They should be abundant and regular without moisture stagnation. In the summer heat and the period when central heating is on, the plant needs frequent spraying and wiping the leaves with a damp cloth. With excessively dry air, the tree begins to ache and shed its foliage. It will also be useful to "take a shower" with a kumquat, imitating natural rain.
Attention! Watering should be done only with warm water. Otherwise, the tree will shed its foliage.
Pruning... Spring is the period of kumquat crown formation. For this, 2-3 shoots are left on the main branches, the rest are removed. The shoots left are shortened a little, thereby stimulating the growth of young shoots.
Transfer. Once every two to three years, the plant needs a transplant. They do this by transshipment so as not to disturb the earthen lump. The soil and drainage layer in the pot must be changed to new ones.
Attention! The transplant is carried out in early spring before the start of growth.
Top dressing and fertilization
Without regular feeding, the kumquat will not bear fruit. The frequency of fertilization depends on many factors:
- the age of the tree and its condition;
- used for growing soil;
- the size of the pot.
So, if the pot for the kumquat is small, fertilizing should be done more often.
During the growth period, kumquats are fed every ten days with phosphorus-potassium fertilizers. During the rest period, the amount of dressings is reduced to once a month.
Fertilizers are also essential for fruiting and normal plant development. The optimal composition of the complex fertilizer (per 1 liter of water):
- ammonium nitrate - 1/4 teaspoon;
- potassium chloride - 1/8 teaspoon;
- simple superphosphate - 1/2 teaspoon.
Kumquat is also responsive to the introduction of wood ash infusion.
Diseases and pests
Kumquat is affected by a variety of citrus diseases. Trouble symptoms can include:
- spots on the leaves;
- change in the shape and color of leaves;
- paniculate shoots;
- drying out of the tree;
- the formation of growths.
Spotting on kumquat leaves Fungal and bacterial diseases (anthracnose, wart, gommosis, etc.) can be cured. If there are buds or fruits on the plant, they must be removed to save the strength of the kumquat. Further, repeated treatment with fungicides is carried out. During this period, it is important to properly care for the tree, restoring its vitality.
Advice. To prevent the development of fungal and bacterial diseases, kumquat can be treated with 1% Bordeaux mixture solution 2-3 times during the growth period.
A tree infected with a virus (xyloporosis, trispeza, etc.) cannot be cured.
In an unfavorable indoor climate, kumquats are attacked by aphids, spider mites, scale insects and other sucking pests, which are controlled with special preparations.
Breeding kumquat
There are several ways to propagate a kumquat:
- seeds;
- cuttings;
- rooting of cuttings;
- inoculations on rootstocks.
Grown from seeds, young plants do not retain their maternal qualities; they begin to bear fruit late. This method is mainly used by breeders for breeding new varieties and growing rootstocks.
Kumquat seedling At home, propagation by cuttings is most acceptable. Cuttings are cut in the spring, picking up short young shoots of the last year on a fruiting kumquat. The leaves are cut in half. Cuttings are rooted in wet sand, covering the container with glass or film. An impromptu greenhouse is opened from time to time to ventilate the seedlings.
Advice. For quick rooting of cuttings, the planting material can be treated with any growth stimulant.
Rooted cuttings are planted in pots with soil. Further care of the seedling is carried out as for an adult plant.
It is quite possible to grow a kumquat at home, providing it with proper care. As a result, you will receive not only an elegant decorative tree, but also tasty, healthy fruits.
Growing kumquat: video
