Kumquat: The Dwarf Citrus That Fruits Reliably Every Year in Our Garden

Scientific Identity

Kumquat's scientific name is Citrus japonica, though older classifications list it as Fortunella margarita. It belongs to the citrus family (Rutaceae), but unlike other citrus fruits, its peel is thin and sweet while the flesh inside is sour. So unlike a lemon, you eat it whole, peel and all.

Permaculture Value

Its dwarf size is kumquat's biggest advantage, it fits easily into small gardens or even a pot. Being evergreen, it keeps the garden green through winter too, and its dense branches work as a small windbreak. As you can see in the photo, it's currently in full bloom, and those white star-shaped flowers are an important nectar source for bees.

Edible / Medicinal Properties

What makes kumquat special is that you eat it peel and all, which isn't the case with most citrus. Most of the vitamin C is concentrated in the peel, and the sweet peel against the sour flesh creates an interesting balance of flavors. It can be eaten fresh, but I love it most in jam and marmalade, since the peel holds together well when cooked.

How to Grow It

It wants well-drained soil and a sunny spot, and like other citrus, it doesn't like overwatering. It's a bit more cold-tolerant than other citrus in our Sakarya winters, handling brief light frosts, though it's still worth protecting on harsh winter nights. Regular but moderate watering and organic fertilizer once or twice a year is enough.

From the Garden

Of all the citrus in our garden, this is the one that gives us the least trouble. We get a reliable harvest every year, and it's easier to care for than the rest. Right now, during bloom, its scent fills this whole part of the garden, and when harvest time comes, it's one of the fruits the whole family looks forward to most.