GRAFTING

Grafting is the most common way of propagating a fruit tree. A branch, which will replicate the fruit exactly, is taken from the mother tree and stored in a moist and cool place until spring. This is called the scion wood.

In spring, the scion is joined (grafted) to the roots of another plant, known as the rootstock.

Both bring attributes to the tree. The rootstock determines the height, diseaseresistance, branching angles and speed at which the new plant will bear fruit. The scion dictates the characteristics of the fruit.

Grafting is surprisingly simple, particularly with apple trees, and the time to harvest scion from your favourite apples is now, in the middle of winter.

1 TAKE CUTTINGS

of strong new growth, ideally about pencil thickness and length, wrap with a damp paper towel, seal well in a plastic bag, label and store in the fridge. This keeps the scion moist and in winter hibernation.

2 ORGANISE YOUR ROOTSTOCK.

This can be a seed you have grown, an existing plant or selected rootstock from a nursery whose attributes (size etc) will be known.

3 IN EARLY SEPTEMBER,

when the sap starts flowing through the rootstock, you cut and join the two so the cambium (the green layer just under the bark) is touching as much as possible. You then bind with tape or strips of clingwrap and let the join heal together. There are numerous different ways to do the cut but I find the simplest is the cleft join. Use a really sharp knife and don’t touch the cut edges. The goal is to line up as much of the cambium layer as possible but you usually can only get one side to match.

GRAFTING IS BEST DONE IN EARLY SEPTEMBER WHEN SAP IS FLOWING.

Grafting onto an established tree. The peg holds the cut open so you can position the scion wood.

Wrapping the graft in special tape to support it.

Scion wood gathered from a known variety (Monty’s Surprise apple) and put into storage for spring.

You can graft another variety onto an established tree.