The flowering quince ‘Geisha’ (Chaenomeless speciosa) as if dressed in a silk kimono with refined patterns, is adorned with double flowers in shades of pink with hints of ripe apricot. The blooming is slightly staggered, less early than ‘Crimson Gold’, prolonging the party for pollinators. Even in the shade, the quince tree is spectacular in a hedge, concealing a few prickly thorns but represents much more than an ornament.

Its apple-shaped fruits, the quinces, similar to golden lemons, in addition to vitamins, are perfumed when ripe and make up the cheeks with a rosy shade as if to make up for excess acidity. It is used anywhere where you want to replace lemon. Simply prepare them like preserved lemons, in salted brine. Lactic fermentation softens and softens this very hard, tooth-breaking fruit, although the action of the first frosts greatly improves it. This method, as lazy as it is delicious and healthy, is almost essential from the moment you discover it, knowing that otherwise, you have to arm yourself with sugar and patience with a long, long… long cooking. All that remains is to cut it without forcing into pretty quarters that accompany and water rice and oriental grills.

It suckers without escaping, even in heavy, humid soil, also tolerating drought and urban air pollution. It lasts more than 40 years.

The flowering quince ‘Geisha’ is partially self-fertile, its fruits are numerous and larger when planted in the company of the quince tree ‘Crimson Gold‘.