It is easy to grow an avocado house plant by rooting the stone of a shop-bought avocado pear, plus It’s a bit of fun too…
1) Holding the stone (often referred to as a ‘pit’) with its narrow- or pointed-side up, stick four toothpicks into the middle section at even intervals. They should go in to the stone to a depth of about ¼in (6mm).
2) Add water to a small glass until it reaches the rim. Sit your avocado stone over the glass; the toothpicks should sit on the rim of the glass, leaving the rounded base of the stone under in the water. Put on a north-facing windowsill.
3) Change the water every other day so that the base of the stone is always submerged in clean water (otherwise the rooting process is hindered). After 3-4 weeks, a tap root should emerge, followed by other fibrous roots.
4)Soon, the avocado will sprout at the top, with one or two leaves. Remove it from the glass, and gently take out each toothpick. Use a small pot filled with houseplant compost. Bed in the roots and half-bury the stone. Firm it in.
5) Place the avocado back on the windowsill. Water enough to keep the soil moist: if leaves turn brown at the tips the plant needs more water; if they turn yellow it is getting too much water and needs to dry out for a day or two.
Good luck – and have fun!
The birth of the Hass avocado was essentially a stroke of luck.
Rudolf Hass, a California mailman, and amateur horticulturist purchased and planted three avocado seedlings in 1926. One grew into a tree whose fruit had never been seen.
The skin of this new avocado was dimpled and thicker than most. The color changed from green to purplish-black as it ripened.
Today, every Hass avocado is a direct descendent of what became known as the “Mother Tree.”
That’s because branches from that tree were used to grow more Hass avocados, rather than planting the seed. Growers found that grafting small stems onto the seedling of another type of avocado produces a tree that matures faster and bears far more fruit than one grown from a Hass seed.
Ripened to Perfection
Hass trees are harvested gently by hand. To separate the fruit from the tree, workers carefully cut the stem of the avocado, using a pole pruner to pick those above arm’s reach. Attached to the pole is a catching basket or bag that captures the harvested Hass, preventing it from falling to the ground and bruising.
Controlling the ripening stage is critical to ensure that Hass avocados arrive in supermarkets and restaurant kitchens at the peak of perfection.
Warm temperatures speed ripening. To slow that process in the packing house, the avocados quickly go through one of two processes. Some packing houses put them in pools of cool water, washing the avocados while lowering their temperature. Others chill them in specialized rooms and use machinery to brush the field dust off the avocado skin.
Once cleaned, the fruit is sorted by size and boxed in cartons. Hass avocados then are ready for shipping – all in less than a day after they’re harvested.
Most will quickly go into refrigerated trucks that take them to their destination. Depending on the distance, Hass avocados generally arrive at grocery stores, restaurants and other foodservice locations in two to four days.
Within another day or two, most are ripe and ready to eat.
Many people are enquiring about growing avocados and you will find answers to most questions in the Comments section below. So please look there first before contacting SGA.
Helen’s Rockin’ Guacamole Recipe
2 Avocados Mashed1 Roma Tomato Diced1 Eschalot Diced2 tsp Lime Juice2 tsp Cumin Powder1 tsp Dried Thyme1 tsp Salt (or to taste)1 tsp Ground or Cracked Pepper (or to taste)
1 tsp Tabasco Sauce
Mix it all together… you might not need to add all of the eschalot depending on how big the avocados are. If you are using this as a spread or similar on toast, you may want to add a bit of mayo as well. Enjoy!