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Posted on on May 19th, 2013
by Pincas Jawetz (


The widowed Empress Wilhelmine Amalie had the orangery garden installed in Schoenbrunn with the purpose of overwintering her bitter orange plants inside a greenhouse.

The Schoenbrunn Palace in Vienna has, since the Emperors’ days, hot-houses under the Orangery name, as seemingly the Emperors were keen of the citrus plants. Here you find a large collection of citrus varieties and fruit was produced for the Emperor’s Court.

May 17-20, 2013,  were citrus-festival days at the Orangery of the Schoenbrunn Palace.

Sunday May 19th there was what amounted to a Citrus tasting class where Katharina Seiser, an Eating-culture specialist and culinary journalist, explained the three kinds of Citrus plants – the Lemon, the Mandarin and the Pamplemousse father of the Grapefruit. We were told that there was also a fourth line – that of the Asian Ichang-Papeda which was not presented. We got to taste some two dozen different varieties and a few secondary products such as marmalade and sweets. I clearly got convinced that a fresh-picked kumquat tastes immensely better then the market bought produce.

The Buddha’s Hand is a very strange looking species – tastes good.

Some other lemons were the size of cantaloupes – we saw them on trees on display.

Life Minister of the Austrian Federal Government, Mr.Niki Berlakovich, was the honorary chairman of the festival.

In Koernten (Carinthia), at Faaker Sea (Lake) one finds an actual Mediterranean Citrus Garden –

Der Zitrusgarten  – that markets locally produced Lemon marmalade, Orange cakes and other products you would not expect to get from locally produced fruit in Austria.
At second thought – above should not surprise us,.  In the Center of Vienna, on the cement floor at the side of the Danube canal, there is also a Tel-Aviv Beach were in the summer young people play paddle ball like on the Tel-Aviv beaches.
Looking up the Ichang-Papeda on the internet – I found:

“January Fruit of The Month: Ichang Papeda And Its Amazing Hybrid Offspring.

The Ichang Papeda (Citrus ichangensis) is the hardiest of the evergreen citrus, said to withstand temperatures down to 0 degrees F. It is a tough, spiny, small tree growing wild on steep hillsides in the Himalayan foothills. Though its fruit is marginally edible, small, thick skinned, seedy and somewhat bitter with limited juice, it does make  an interesting and attractive ornamental. Its most important use is in hybridizing with other citrus species to create super cold hardy, yet highly edible varieties.

One of our favorites of these here on the farm is the Shangjuan. It is a natural cross originating in China of Citrus ichangensis and C. maxima, the pummelo. Also called the Ichang Lemon, the Shangjuan, which means “fragrant ball” in Chinese, produces masses of large, juicy, yellow lemon like fruit. Somewhat rough skinned and with a generous amount of seeds that can be easily removed, each fruit can give up to ½ cup of good quality juice that can be used for fresh or for cooking and desserts. These fruits ripen October- January  for us, starting a full month before our Meyer lemons, giving us an abundant supply of high vitamin C juice at a time when it is most needed. When fully ripe the fruits have a good grapefruit taste and can be eaten as such, especially with a little sweetening. This easy to grow vigorous evergreen tree makes a great ornamental, its broad glossy dark green leaves giving year round beauty. Fragrant white spring blooms are followed by a heavy crop of fruit in the fall. The Shangjuan is considered hardy down to 5 to 10 degrees, which gives it adaptability to many areas where commercial citrus cannot be grown.

Another popular hybrid is the Yuzu, an ancient natural cross of Citrus ichangensis X C.reticulata. In the past it was called C.junos. The Yuzu originated in east Asia and grows wild in central China and Tibet. It was introduced to Japan and Korea during the Tang dynasty and has become a very popular fruit in these countries. The fruit ripens in the fall and is about the size of a tangerine. It has a fragrant juice similar to a lemon that is much esteemed in Japanese cooking. The spicy rind is also used as a flavoring. In Japan several fruits are wrapped in cheesecloth and floated in a hot bath for their relaxing scent. In Korea a syrup is made from the fruit and added to hot water as a remedy for the common cold and other winter illnesses. The upright evergreen tree is very hardy, able to withstand temperatures in the 5 to 10 degree F range. Even if defoliated the fruiting wood can survive to bear the next year. Like the Shangjuan it has lustrous green leaves, fragrant white flowers, showy fruit and many thorns.

The Ichang Papeda is also used in breeding programs to develop cold hardy citrus. It has been found to have a better ability to convey cold hardiness without compromising fruit quality than its deciduous relative the Trifoliate orange. Who knows what interesting and useful Ichang hybrids await us in the future.”

Which means to me – forget now the Mediterranean – Asia gives us the possibility to enlarge indeed citrus growing to colder climates as well!

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