Are you looking for a cold-hardy fruit tree that produces an abundance of late-season fruit? If so, try growing Nanking cherry bushes. In this article, plant expert Matt Dursum covers how to plant, grow, and care for Nanking cherry bushes this year. Nanking cherries have a long history of use in food, medicine, and ornamental gardening. They’re a member of the rose family of plants and the same genus as cherries, plums, and apricots. These cold-hardy shrubs produce small, white to pink flowers in the spring. In the summer, dark red edible stone fruits (drupes) appear en masse. They stay on bushes until late in the season, making them some of the earliest and latest fruits you’ll harvest. If you live in the coldest regions of the U.S. and have trouble growing fruit, this remarkably resilient shrub will be a great choice. Let’s dive in to learn how to plant and care for nanking cherry bushes in your area. What Is It? In the frigid gardens of Siberia, Mongolia, Tibet, and northern China, few species of fruit trees can survive. Nanking cherries, however, thrive in these frigid zones. This is where some of the planet’s driest and coldest air masses move east. For fruit trees to come from here, they have to be resilient. The first trees arrived in the U.S. in 1882. The horticulture writers of the Yearbook of Agriculture 1937 praised their future in US agriculture. Because of their small and sweet drupes, farmers were interested in their potential as a major fruit crop. Today, few farmers grow nanking cherries, and even fewer market their fruit. The drupes have a short shelf life once they’re harvested. Still, for gardeners who grow them, they’re an exciting fruit that makes incredible jams, pies, juices, and wines. Characteristics Nanking cherry bushes (Prunus tomentosa) are deciduous shrubs and members of the rose family. They’re part of the Prunus genus which includes popular stone fruits such as cherries, plums, and almonds. They go by several names, including Manchu cherry, mountain cherry, and Mongolian cherry. They’re one of the toughest stone fruits you can grow. They’ll handle droughts, severe cold, wind, and rain with ease. These striking bushes grow to 10 feet high. They produce an abundance of white to pink flowers in the spring, followed by dense green foliage and edible red drupes. The flowers attract beneficial pollinators such as hummingbirds and bees. They make gorgeous alternatives to Yoshino cherry trees for enjoying a ‘hanami’ party at home. Native Area These stunning shrubs originated in the cold plains of northeast Asia. In these semi-arid regions, long winters plunge temperatures below 0°F (-18°C) for months. Nanking cherries adapted to this cold, dry climate by developing a long taproot and downy fuzz on their foliage. People spread them to Japan, Russia, and Korea. They became popular in gardens across the region because of their edible fruit and ornamental flowers. Today, they are grown throughout northern Asia, Russia, Northern Europe, and Canada. Planting These shrubs grow easily from seed. Many gardeners harvest their seeds from the drupes by washing, drying them, and cold-stratifying them for over 100 days. They can grow in large containers, 100-gallon BPA-free grow bags, or directly sown into the ground. You can plant them in the spring after cold stratification or in the fall. Fall-sown seeds will naturally stratify and germinate in the spring. Nanking cherries need cross-pollination to produce fruit. You should plant two within 100 feet of one another for proper fruit set. They’re somewhat hard to find in the US. Some suppliers and nurseries sell bare root plants as well as seeds. Occasionally, you may find starters in containers.

The ground cherry is a unique fruit that is easy to grow. The tasty fruit is eaten fresh or made into pie filling or jams. Physalis peruviana is a large shrubby perennial for temperate and subtropical zones. Kaleigh Brillon will take you through the steps to growing this useful shrub. They’re on the ground, but they’re not cherries! This unique fruit is in the nightshade family, offering a little sweetness and umami flavor. Some varieties are sweeter than others, and the ‘Aunt Molly’s’ cultivar is reminiscent of a pineapple, so you’ll definitely want to try out more than one ground cherry plant to see if there’s one you like. Unlike the tomatillo that ground cherries closely resemble and are related to, ground cherries grow close to the ground. Ripe ground cherries will fall out of their husks, so you’ll have to harvest them from the ground. You’ll probably want to heavily mulch the area if you don’t want your fruit on the dirt! Ground cherries are a unique addition to any garden that you should try out if you haven’t already. Let’s take a look at how to grow so you can start finding the varieties you like best. What is a Ground Cherry? The paper husks of ground cherries may make you think of Chinese lanterns, but don’t confuse them with Physalis alkekengi, the plant actually called Chinese lantern! The ground cherry, Physalis pruinosa, is related to the tomatillo. Its scientific name means “bladder,” which refers to the outer husk. Lanterns are certainly a better visual! Native Area Ground cherry is native to parts of the Americas, including Argentina, Costa Rica, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Paraguay, and Venezuela. It is a perennial that returns each year in USDA hardiness zones 8 and higher and can be grown as an annual in cooler climates. Characteristics Ground cherry is indeterminate and will continue growing until it dies. Unlike tomatoes and tomatillos, ground cherries stay close to the ground, so you’ll need some space to let them sprawl. Start the seeds indoors in late winter, transplant them outside in the spring, and you’ll get fruit in late summer and into fall. People grow ground cherry for the ripe fruit that falls to the ground. Every variety tastes a little different, but you can expect some sweetness from each one. Some varieties will seem savory, and others may taste like fruit with a hint of vanilla! You can use ground cherry fruits in pies, salsa, jams, and other dishes you might use tomatoes or fruit in. Varieties The Virginia ground cherry is native to the northeastern United States and is one of the few varieties that is a perennial down to zone 6. It’s slightly sweet, making it a decent option for jams and pies. ‘Aunt Molly’s’ is another sweet variety that tastes a bit like pineapple. The husks are much rounder than other varieties. Physalis peruviana is known by several nicknames, like goldenberry, poha berry, Inca berry, and Peruvian ground cherry. It’s not as sweet as the ‘Aunt Molly’s’ variety, and it has a taller growth habit, reaching up to four feet. The husk comes to a point at the end. Often called ‘Goldie’, Physalis pubescens has smaller fruit than other varieties, but it’s quite sweet and pairs well with chocolate. Physalis grisea is often nicknamed the strawberry tomato or the grey ground cherry. It’s not as common as other varieties, but it’s fun to grow because the tiny little hairs make it look grey. Planting Start ground cherry seeds indoors six to eight weeks before the last frost. They need a long growing season, so it’s good to get a head start. Set the seeds an eighth of an inch deep and lightly cover them. The soil should be 70-90°F (21-32°C) and should stay moist to help the seeds germinate. The germination process should take one to three weeks. You can keep your seedlings in a sunny window or use a grow light to make sure they get at least eight hours of light each day. Transplant seedlings outside after all danger of frost has passed. If you want to move them to a container, choose something with a drainage hole so excess water can drain out. For best results, the container should be at least eight inches deep and twelve inches wide. If you to grow your ground cherries outside, space them one and a half to two feet apart so they can have plenty of room to grow. Give them a thick layer of mulch to retain soil moisture, but make sure the soil is well-draining.

Are you a green apple lover? ‘Granny Smith’ is the variety for you! It grows versatile apples that taste great, either fresh or cooked. Learn all there is to know for a successful harvest each year with this apple guide from gardener Jerad Bryant. If you love apple pie and caramel apples, ‘Granny Smith’ is the variety to grow at home. The fresh-picked apples taste delicious and are hard to compare to store-bought ones. Grocery stores sell apples before they ripen, and they lack the sugar content that makes homegrown produce preferable. Of all the apple varieties, ‘Granny Smith’ is iconic for its green fruit and tart flavor. If you’ve eaten a green apple in your life, chances are you ate a ‘Granny Smith.’ From its humble beginnings in an Australian homesteader’s orchard, this tree now grows in orchards throughout the northern and southern hemispheres, from Australia to the United States. Have you heard that fruit growing is a challenge? There are chill hours, ripening seasons, and pollination buddies to consider. Fear not, as we’ll learn everything there is to know about growing a thriving ‘Granny Smith’ tree below. What are ‘Granny Smith’ Apples? ‘Granny Smith’ is an apple tree that produces bright green, tangy, and juicy apples. Unlike most other varieties, the fruits are ripe when they’re green. They make excellent caramel apples, applesauce, and other prepared apple dishes. When cooked, the zesty flavor complements the sugar content. Each September, they ripen on my backyard tree. Right before the tree’s leaves change color, I pick the green apples to make apple jam. If you like sharp-tasting apples, they are also excellent fresh. Just know you might pucker up a bit after eating one! Apple trees not only create delicious produce, but they also form graceful statures in maturity. They sprout sweet-smelling flowers that are a boon for pollinators, as the bees and bugs in your area benefit from the surplus of apple nectar. Native Area For more than 100 years, apple breeders have crossed and bred species to produce the hybrids we know and love today. Species like Malus sylvestris from Europe and Malus coronaria from America shared pollen and created new hybrids. To make classification easy, most cultivated apple species are now considered Malus domestica. Apples are native to central Asia and Afghanistan, although they now grow in Australia, the Americas, Europe, and Asia. They are a worldwide fruit phenomenon beloved by many different cultures. Each variety has growing preferences, and with hundreds of options, there is surely an apple that will thrive in your garden. The ‘Granny Smith’ parent tree originally grew in Australia at the hands of Maria Ann Smith. It prefers a long and hot growing season, and ripens later than most apples. In the United States, the West, the East Coast, and areas of the South have optimal conditions for growing this variety. Characteristics I value my ‘Granny Smith’ tree for its ornamental beauty and its bountiful fruit production. It is deciduous, and the leaves turn a buttery yellow each fall. In the spring, it sprouts pinkish-white blossoms that bees and pollinators love. This variety grows to 12 feet tall as a dwarf, and 16 as a semi-dwarf. Standard ‘Granny Smith’ trees can grow over 20 feet tall! Dwarfs make excellent espaliers. Semi-dwarfs and standards spread to be anywhere from 15 to 20 feet wide. ‘Granny Smith’ apples ripen to a distinctive glossy green color. Tiny white spots speckle over the bright green skin. Pick them in the late fall after they’ve swelled to a good size. If left on the tree, the apples may turn yellowish-green and lose their tang. Dwarf trees may need additional staking when young and are more susceptible to storm damage than semi-dwarfs and standards. Choose the right type for your garden size, and you’ll treasure your tree for decades to come. While ‘Granny Smith’ apple trees are self-pollinating, apples benefit from another pollinator tree nearby for maximum fruit production. Propagation How do you best propagate an apple variety? To achieve the same genetics as your parent tree, you’ll need to take cuttings from a ‘Granny Smith.’ Apples grow from seed in the wild and are hybrids of their two parent trees. Growing apples from seed is a fun activity, but not a reliable means for fruit production. I am not discouraging you from growing apples from seed! Just know that your daughter tree will not look like ‘Granny Smith’, and its apples may look and taste completely different.