Loquat (Eriobotrya japonica) - Seeds

Do you dream of a tropical flair, evergreen leaves, and a fruit that tastes like summer—all from a tree that, of all things, blooms in winter? Then meet the Loquat!

An absolute highlight for plant lovers, conservatory owners, and anyone looking for a truly extraordinary container plant.

Scope of delivery: 3 seeds each

One tree, many names

Since this plant is loved all over the world, it is known by many different names. If you are looking for it or hear about it while on vacation, you will often encounter these terms:

• German: Japanische Mispel, Wollmispel

• English: Loquat

• Spanish: Níspero (or Níspola)

• Italian: Nespolo (the fruits are called nespoli)

• Japanese: Biwa

• Chinese: Pípa

• (Note: It is often simply called a "medlar," but botanically it should not be confused with the native common medlar / Mespilus germanica!)

Origin: A widely traveled exotic

Despite its name, the loquat originally comes from the temperate mountain forests of Central China. From there, it reached Japan over 1,000 years ago, where it is cultivated and beloved under the name "Biwa." Today, it can be found throughout the Mediterranean region, where it grows as a popular source of shade and fruit tree in gardens and courtyards.

Growth: Tropical elegance for the whole year

The loquat is an architectural masterpiece of nature:

• Growth habit: An evergreen small tree or large shrub with a spreading crown.

• Leaves: An absolute eye-catcher! The leaves are huge (up to 25 cm long), leathery, deep dark green, and covered on the underside with a soft, white-brown fuzz ("wool").

• Floral splendor: It blooms when everything else is sleeping! Between November and February, the cream-white flower clusters, which smell of almonds and vanilla, appear.

Care: Mediterranean flair for containers and conservatories

Although it looks exotic, it is surprisingly robust:

• Location: Sunny, warm, and sheltered from the wind.

• Winter hardiness: Mature plants can tolerate short periods of frost down to approx. -8 °C to -10 °C. However, since they bloom in winter, the flowers often freeze outdoors in our latitudes, meaning there is no fruit. Keeping it in a large container is ideal, which should be overwintered in a bright and cool (but frost-free!) location. In very mild wine-growing regions, they can also be planted out with winter protection.

• Water & fertilizer: Water regularly and thoroughly in summer (avoid waterlogging). During the growth phase, provide with a high-quality container plant fertilizer every two weeks.

Taste: Summer on your tongue

Anyone who has tried them fresh from the tree during a Mediterranean vacation will never forget this taste:

• Size & appearance: The fruits are plum-sized, oval to pear-shaped, and glow in a warm yellow-orange.

• Flavor: A juicy, sweet-and-sour taste explosion! A heavenly mixture of peach, apricot, apple, and a hint of citrus.

• Usage: Best enjoyed fresh off the tree (the skin peels off easily). They are also fantastic for jams, chutneys, or fruity desserts.

Sowing instructions: How to grow your own tree

Growing from seeds is fascinating and very promising with the right tricks!

1. Seed preparation Loquat seeds are naturally sensitive to excessive drying out. You will receive them from us in top quality so you can start sowing soon.

• Place the seeds in lukewarm water for 24 hours before sowing. Since the seeds do not have a hard shell, this is not to soften them, but rather to give the seedling an optimal moisture boost to wake it from its dormancy.

2. Sowing

• Substrate: Use loose, nutrient-poor seed compost, preferably mixed with some sand or perlite.

• Sowing depth: The loquat is a dark germinator. Place the seeds about 1 to 2 cm deep in the soil.

• Climate: Keep the soil evenly moist (not wet!). Place the sowing container in a very warm spot (ideally 22 °C to 25 °C). A mini greenhouse or clear plastic wrap stretched over the pot (ventilate daily!) helps to keep the humidity high.

• Patience: Germination usually occurs after 3 to 6 weeks. As soon as the first true pair of leaves has formed after the cotyledons, the small trees can be carefully pricked out into their own pots.

Special features, curiosities & facts

Tea from tree leaves: In traditional Chinese and Japanese medicine, the large, leathery leaves are dried and brewed as "Biwa tea." It is said to have a calming effect for coughs and stomach ailments.

• Do not eat the seeds: As with many fruit varieties of the rose family (which also includes apples and cherries), the large brown kernels of the fruit contain hydrogen cyanide and should not be eaten.

• Drought-tolerant: Once the plant is older and well-rooted, it also tolerates long dry periods remarkably well – a real plus for hot summers!