Bountiful bonsai : create instant indoor container gardens by Richard W. Bender

By Richard W. Bender

Bonsai—the eastern artwork of educating vegetation to shape stylish sculptures—is an age-old craft that appeals to gardeners and non-gardeners alike. Bountiful Bonsai provides an intensive new strategy that applies bonsai innovations to daily box gardening, immediately turning houseplants and herbs into attractive and weird bonsai sculptures!
Bonsai specialist Richard Bender not just expects his crops to appear sturdy yet to yield friendly fragrances, clean herbs and end result for his desk. He indicates readers how you can create «instant bonsai» via shaping a variety of universal condo vegetation, including:
- aromatic hibiscus and jasmine
- Kitchen herbs equivalent to rosemary and thyme
- Luscious end result like cherries and oranges
- Medicinals comparable to tea tree and camphor laurel
This superbly illustrated quantity offers all of the details you want to start, from plant selection recommendation to care standards and bonsai «carving» suggestions. appropriate for indoor gardening, or shaping beautiful bonsai fruit bushes for out of doors gardens, Bender turns a finicky artwork right into a pastime obtainable to all. Bonsai have graced eastern houses for hundreds of years, now they could yield important plants that might at the same time fulfill your creative sensibility and in addition offer a few awesome nutrients!

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Extra resources for Bountiful bonsai : create instant indoor container gardens with edible fruits, herbs and flowers

Example text

Angel-wing jasmine (Jasminum nitidum) is a medium-sized shrubby evergreen vine that produces an abundance of fragrant two-inch white pinwheel blossoms that pop out of purple buds. Though jasmine is supposed to be a summer bloomer, my twenty-year-old specimen blooms at Christmas and New Year every winter, and has more days with flowers than without in any given year. The fragrance of this species is less intense than other varieties, but my large-crowned six-foot specimen can be smelled throughout my living room when it is blooming freely.

This specimen them most often as large doubleis forty-six inches tall. or triple-ball topiaries up to six feet tall in local nurseries. Their blooming season in my area is between June and September, with the heaviest period of flowering occurring in August. The bright pink cherries are really a type of berry rather than a true stone cherry; they’re not exactly a sweet, juicy, delectable fruit. Though edible, they can be a little dry and mealy, and are better used for cooking or drying and adding to teas rather than eating fresh.

In developing a small tropical plant as a bonsai, the best results will be obtained by pushing its growth in a good-sized pot for a year or more with only minimal shaping before cutting it back. Over a period of several years, this will create a thicker trunk and a more dramatic appearance than restricting your bonsai-in-training to a small pot with more frequent pruning within that same time span. Of the many ways to create your edible bonsai, the easiest but least satisfying is to purchase one already created.

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