Edible Fuchsia and Small Ballerina Flowers

The edible Fuchsia, or royal fuchsia, is a very rustic shrub species from the Onagraceae family. Native to Brazil, it is a vigorous plant. : its dark green foliage is semi-persistent, and its long flowering does not end until the arrival of frosts. It is only below -12 ° C that the branches lose they’re superb, however, the fuchsia is a perennial and easily survives winter. Its rapid growth and its branching branches cover a wall or a pergola using support to guide its training. You will, therefore, be able to enjoy abundant two-color flowers for most of the year.

Planting

Royal fuchsia particularly likes partial shade, in cool and light soil. Fertile, moist and well-drained substrates, ideally slightly acidic, are preferred. Planting can be done in spring or autumn, in well-loosened soil, every 40 to 60 cm.

Culture

Requiring little surveillance, the fuchsia easily resists diseases and remains carefree in the ground during the winter to leave the stump in the spring. It is possible to make mulch to keep the soil moisture in summer and shelter from the cold in winter. We recommend annual pruning, after flowering, in order to stimulate growth for the following year. In our climates, fuchsia reaches 1.5 or even 2 m in height, with a wingspan of 1 m.

Flowering and harvest

The fuchsia flowers are very recognizable and not very fragrant. Two colors red and purple, they are commonly called “little ballerinas” …

We can witness the flowering from June, and enjoy it until autumn. Remarkably, the fuchsia flowers also have the particularity of giving way to small black fruits from September. Without claiming to have an incomparable taste, these fruits are nevertheless edible and offer nice tart notes.

Build your edible hedge and find all our advice on berries in the next article.

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