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Pyracantha bonsai 30 cm | Blue square pot
Pyracantha bonsai 30 cm | Blue square pot
Pyracantha bonsai 30 cm | Blue square pot
Pyracantha bonsai 30 cm | Blue square pot

Pyracantha sp. RED - 30 cm

Pyracantha bonsai characterized by a height without pot of 24 cm, trunk size of 1 cm and nebari of 6,5 cm. The plant is grown in a square glazed stoneware pot whose dimensions are 9,5x9,5xH6 cm.

Style exposed roots (Neagari)
Height da 25 a 45 cm
Species Pyracantha
Typology Fruit bonsai
Origin Japan
Photo taken in Ottobre
Cod. Prodotto: Y68NE-6926
Photo taken in : Ottobre
Out-of-Stock
€86.36
No tax


DESCRIPTION

This bonsai of Pyracantha sp. RED belonging to the evergreen fruiting variety is prized for its white spring flowering and the production of bright red berries in autumn-winter. Cultivated in an exposed root style (Neagari) it gives movement and naturalness, adding character to the composition. The slender, sinuous trunk supports a deep green, well-branched foliage. It is grown in a square blue glazed stoneware pot, which lends elegance and highlights the deep green foliage and red berries.

SPECIES : Pyracantha
How to keep your bonsai healthy
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Location

Grow bonsai outdoors all year round in full sun, taking care to place it in a sheltered spot during the colder months and in partial shade during the warmer months.

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Watering

Always respect the dry and wet cycles: whenever the soil feels dry to the touch, water abundantly. Then wait for the soil to dry before watering again in the same way.
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Fertilization

Fertilize from spring to fall, avoiding the hottest months of July/August; it is best to fertilize at the end of flowering and after pruning, using an organic, liquid, or solid fertilizer.
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Repotting

Repot between March and April. Young plants should be transplanted every year, while more mature trees should be transplanted every two years. The most suitable soil for this species is akadama.
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The best way to

WATER

the Pyracantha

The best way to

FERTILIZE

the Pyracantha

The best way to

REPOT

the Pyracantha

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