SAFLAX - Garden in the Bag - Bonsai - Blue Chinese Wisteria - 4 seeds - With substrate in a fitting stand up bag - Wisteria sinensis

Worth knowing:

The Blue Chinese Wisteria grows to a joyfully blossoming bonsai plant. In most places, it produces its narrow growing, hanging grapes twice a year – in spring even before the first leaves, and then a second time between July and August – while its blossoms develop from the base to the top.

Natural Location:

The Blue Chinese Wisteria has its origin in East Asia and particularly in China. Today it is found even in North America and Europe.

Cultivation:

Seed propagation is possible between January and September. To increase the germinability, you can slightly roughen the seed with a soft file or a piece of sandpaper and place it for about 12 hours in warm water for priming. Then, press the seeds into moist potting compost and cover the seed container with clear film to prevent the earth from drying out. Don’t forget to make some holes in the clear film and take it every second or third day completely off for about 2 hours. That way you avoid mold formation on your potting compost. Place the seed container somewhere bright and warm with a temperature between 20°C and 25°C and keep the earth moist, but not wet. The first seedlings will come up after two to eight weeks.

Place:

The Blue Chinese Wisteria is rather modest in its needs, but prefers for developing a rich blossoming a sunny and warm place.

Care:

During blossoming and in the summer time, the Blue Chinese Wisteria needs to watered abundantly, so the earth never dries out completely. Always water penetratingly again, when the upper layer of the soil got dry. Your bonsai also appreciates to be water-sprayed once a day. Provide only modest fertilizing until blossoming, then every two weeks during flowering, and afterwards every week until autumn by using fluid fertilizer for bonsai plants.

During the winter:

During winter, your bonsai is ideally kept in a sheltered and cool place without frost.

Picture credits:

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