It takes on average, 6 years to have fruit from seed. It's late, but
if you can still find plants, you can cut that to 4 years. The growers
in South Georgia plant close, then take out the weaker plant as they
What kind did you buy? I have a very small Issai, which is apparently
the type which can produce fruit by itself after it ages a bit - I was
reading up on it recently though and apparently it produces fruit
better if there is a 'male' kiwi vine somewhere in close proximity.
Since Issai's are all 'female' I was looking at Arctic Beauty, which
is the other type which might grow in my area (zone 3 - pushing the
envelope a bit). I've also seen seed for Chinese/Siberian types which
apparently aren't hybridized, but am waiting to see if ANY of the seed
I've bought from the company that had them actually sprout.
I tried hardy Kiwi. One male and two female. In about there years had
large vines and many fruits. This from 10 " starters not seed.
But the fruit was twice the size of my thumb if lucky, smooth green and
did not look or taste like a Kiwi at all. I ripped them out.
Actinidia arguta -- Hardy Kiwi.
Yeah, I saw that about M/F and wonder how the heck you tell a male from
a female plant. Starting from seed.....so???
Thanks for the link you posted.
If nothing else, I always like vining plants. :-)
Oh yes. I have Actinidea arguta Issai which I transplanted. I've been
looking at the seed for Actinidia komomikta.
The female plant has a bulbus portion in the middle of the flower from
which the fruit develops. The male, apparently not.
Soooo......I need to start enough to assume/hope I have both sexes and
interplant. Would you go to ground the first year or pot them and
overwinter in cold storage? Then go to ground the second year after
they were going well. I'm zone 5.
As you might have gathered, I am completely clueless about these.
Go n-eνrν an bσthar leat.
(May the road rise with you)
I've read comments from people in zone 6 that the claim that hardy
kiwi can be grown in zone 4 verges on retail fraud. So on that basis
I'd go the cold storage route. Once established they're probably OK. I
mulch over winter like a tender rose, but as I said, I'm in zone 3A.
On Mar 16, 9:36 am, firstname.lastname@example.org (Jan Flora) wrote:
I'm in Calgary Alberta Canada
My understanding is that most of the commercially available hardy
kiwis originate from the wild kiwis in Siberia and China. I'm not sure
how seriously to take 'zone' ratings on various plants to tell the
truth. I've come across native plants sold commercially which
originate from this area and are rated zone 4, or 6, In recommending
that Charlie baby his plants for the first couple of years, I'm on the
side of caution.
I've enough seed to experiment with this. I'll try both, just for the
fun and education.
I agree that the zone ratings are pretty general, and are subject to
seasonal variations as well. I've been of the understanding that your
seed/plant source should approximate the zone in which you will plant
it, as climate is built into subsequent generations. Not really sure
Who knows, climate change has likely re-written the zones.
Well, one of Calgary's challenges is the high altitude, which makes
the nights very cool. We only really have one month of the year where
the temperature might reliably (knock on wood) be above 15C at night.
Makes it hard to grow tomatoes. We fewer growing days than other
areas farther north, and at lower altitude because of that, but we're
in the same zone.
Ah. Nice country! Tell Ian Tyson I said hello, if you see him at The
Stampede : )
Raintree Nursery sells hardy kiwi. They are pretty proud of their stock,
but at least they
have it. They're in Oregon or Washington.
I take zone ratings as advisory. Lots of seedsmen are too cautious with
their ratings, IMO.
I'm a sink or swim gardener. I'll mulch something and baby it a little,
while it gets it's feet
in the ground, but after that, it needs to acclimate and survive my
conditions without a
whole lot of bother. I'm busy. (We run beef cattle and put up a couple of
hundred acres of
hay every summer.)
If you enjoy fermented barley juice (beer), the price of hops is going to
soar, so you may
want to plant a few vines of your favorite type of beer, so you can
homebrew in the coming years.
I'm going for "Cascade" hops, as I prefer cheap American lagers. (Guiness
tastes like an oatmeal
cookie in a glass, to my plebian palate.)
As long as we have a Canadian on the line, I'll repeat something that I
was asked in a tavern in
Dawson City, Yukon Territory, Canada a few years ago. He said, "Why can't
a country that can
put a man on the moon brew a decent beer?" Indeed.
Jan in Alaska
Lagunitas? Get out!
Try Alaska Amber when you get a chance. It's not bad. Their seasonals are
occasionally brilliant and sometimes even sublime.
We have a little homegrown brewery -- Homer Brewing. Great beer and we get
the spent malted barley to feed to our beef cows. The cows think it's ice cream.
We throw the occasional handful of the wet barley into bread dough, when
and it makes a yummy loaf of bread.
I think what the Canadian rancher I was talking to was referring to was
the fact that
tappers in most American bars (working men's taverns) have Budweiser on
about swill! And in every Canadian tavern I've been in, they have Molsen
Golden on tap.
For a cheap lager, a pint of Molsen Golden is hard to beat.
Is it spring in the Napa/Sonoma Valley? It's spring here. I'm still
wearing snowshoes to
walk anywhere we haven't plowed around the yard, but I'm wearing shorts, a
sunscreen while snowshoeing : ) This is the best time of year -- warm
weather, no mosquitos,
no tourists and the king salmon are biting in the bay. (Go look at
and see the feeder king that Norm Anderson caught the other day. It's a
dandy, even by our
standards. Feeder kings have pink flesh that cooks to white. It's a
genuine food of the Gods.)
How about an Alaska Brewing co. Smoked Porter to go with the salmon? They
smoke the malt over alder in the same place they smoke the fish. It's one of
my all-time favorites, but impossible to get in the Southeast.
(Jan Flora) wrote:
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