Allotments 4 All

Produce => Non Edible Plants => Topic started by: star on March 05, 2008, 14:46:26

Title: How to sow...........?
Post by: star on March 05, 2008, 14:46:26
Pyracantha seed. Would you put in the whole berry, or open the berry and sow seeds? ???

Title: Re: How to sow...........?
Post by: calendula on March 05, 2008, 15:15:24
try both - unless you've only got one berry in which case open it up  :)
Title: Re: How to sow...........?
Post by: star on March 05, 2008, 15:19:22
Thanks Calendula :D..........though it was rather a dumb question 8) ::)
Title: Re: How to sow...........?
Post by: calendula on March 05, 2008, 15:23:17
not so at all  ;)

in nature the whole berry would drop and scatter eventually and also in nature the berries would be eaten by birds and seeds scattered that way, if you get my drift

so doing both is just mimicking nature
Title: Re: How to sow...........?
Post by: star on March 05, 2008, 15:26:27
....Ive it both ways now, so see which works best.

Thanks again  ;)
Title: Re: How to sow...........?
Post by: Baccy Man on March 05, 2008, 16:43:32
Seed is best sown as soon as it is ripe in a cold frame. You need to remove all the fruit flesh since this inhibits germination. Most berries are the same as the parent plant does not want seedlings growing underneath them competing for the same nutrients & water so the berries that fall just rot whereas the berries that pass through a bird should end up in a new area & have a better chance of growing.
If using stored seed it requires 3 months cold stratification.
Title: Re: How to sow...........?
Post by: star on March 05, 2008, 19:57:05
Ah, thanks Baccy Man...........fridge for you guys then!! :D
Title: Re: How to sow...........?
Post by: valmarg on March 05, 2008, 21:41:41
Pyracantha can also be grown quite easily from cuttings, either hardwood or softwood.

valmarg
Title: Re: How to sow...........?
Post by: star on March 05, 2008, 22:16:14
I have one branch layered already, and will take some softwoods when the new growth is a bit longer. Cheers Valmarg