Rare Apricot Seeds: Incredibly Delicious & Sweet, Easy Planting: 10 Seeds.
To Germinate: Take the seeds and soak them overnight and then put them in a pot with potting mix. Keep watered so that the soil is moist but not wet. Once seedlings have emerged, keep in a shady area out of direct sunlight. For the first 1-2 years keep in a pot in partial shade until growth is strong, otherwise if planting out in the garden, cover with some shade cloth for its first early years.
Incredibly easy to grow, these apricot seeds not only bear beautiful declicious fruit, but the tree itself is also great for shade in summer. It is deciduous, so leaves are only apparent in spring/summer. They will fall in autumn, which will give you a chance to lightly prune end of autumn, early winter, when tree is most dormant.
Anyone that has bought an apricot from the supermarket, and then eaten one grown wildly & natural from the tree will discover a night and day difference in taste and quality. You will never want to buy another apricot from the supermarket again!
Fruit is ready to eat from mid-December to mid January- be sure to add protection, for the birds will try to get in before you and eat your crop.
The apricot is a tree, 8–12 m (26–39 ft) tall, with a trunk up to 40 cm (16 in) in diameter and a dense, spreading canopy. The leaves are ovate, 5–9 cm (2.0–3.5 in) long, and 4–8 cm (1.6–3.1 in) wide, with a rounded base, a pointed tip, and a finely serrated margin. The flowers are 2–4.5 cm (0.8–1.8 in) in diameter, with five white to pinkish petals; they are produced singly or in pairs in early spring before the leaves. The fruit is a drupe similar to a small peach, 1.5–2.5 cm (0.6–1.0 in) diameter (larger in some modern cultivars), from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth (botanically described as: glabrous) or velvety with very short hairs (botanically: pubescent). The flesh is usually firm and not very juicy. Its taste can range from sweet to tart. The single seed is enclosed in a hard, stony shell, often called a "stone" or "kernel", with a grainy, smooth texture except for three ridges running down one side
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