(1/1) Dwarf Apple - Gala For Sale (10-15cm)
Scion Wood Apple - Gala
Malus domesticaGala apple scion. Graft on MM102 or MM106 rootstock for a dwarf tree or onto granny smith rootstock for a full sized tree.
$9.75
When will it be in Stock?
We previously had the most to buy in Jul and Sep. They are unlikely to be available in Jun and Aug. Remember to click above to get notified when it is available once more.
Specifications of Scion Wood Apple - Gala
Grown From Learn About Propagation Methods
Quarantine Restrictions to these Areas WA
Suitability in Pots Yes
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Cross between the blackberry and the red raspberry. The long cylindrical berry is a delightful dusky purple-red when ripe. The aromatic fruit becomes sweeter when sun-ripened and is delicious eaten fresh or used in preserves and desserts. The plant is propagated by cutting and is taken from the thornless parent and is a clone. The roots, however, can still occasionally revert to producing thorny stems and these must be managed.
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A primocane variety producing fruit on canes that arise from the ground during one season. Often referred to as low chill since canes do not need chilling to produce flowers. A most sought after variety as it fruits in Autumn thus extending the traditional fruiting period. It has a picking period of 8 - 12 weeks beginning in February. Heritage is a hybrid of European and American subspecies of Rubus idaeus
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Papayuelo
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Cassava
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The tuberous root is white and has a satisfying but bland taste. Harvest can start from earlier than 12 months. Tubers are best dug when small and used within a couple of days or stored in the ground on the plant.Cassava is a shrubby plant growing to about 1-3m, with thin stems and attractive large palm-shaped leaves. A perennial shrub cassava produces a high yield of tuberous roots in 6 months to 3 years after planting. The tubers are the main part that is eaten, but the leaves can be enjoyed as a vegetable dish. Cassava is an important daily source of starch for 300-600 million of the poorest people around the world. It is among the most productive uses of subsistence land, producing 40% more starch than rice, and 25% more than maize. Note that all cassava is poisonous!! In some bitter varieties, all parts of the plant are laced with a highly toxic poison (hydrocyanic or prussic acid). Sweet varieties have lower or marginal concentrations of the toxin. But the more toxic varieties produce bigger tubers! Plants from the tropics have evolved toxins as a defence against predators more so than those from temperate climates which is why they require cooking in order to eat them. Thorough cooking dispels or denatures the harmful toxins, and makes the remaining portion safe to eat. Powdered cassava is treated like a flour and made into cakes, unleavened bread, pasta, crackers. Sliced cassava is also made into crisps. Flat bread made from cassava meal can keep for a year without spoiling. Dried chips or pellets are used as animal feed. Young tender leaves are rich in Vitamin B and protein, but also has more of the toxins. They are eaten as a vegetable. Like the tubers, they have to be boiled for minimum 15-20 mins in an open topped vessel to remove their toxins.Best grown without the use of fertilisers as too much vegetative growth is promoted at the expense of tubers
