How to grow Peach?

The peach (Prunus persica) is a deciduous tree native to the region of Northwest China between the Tarim Basin and the north slopes of the Kunlun Mountains, where it was first domesticated and cultivated. It bears edible juicy fruits with various characteristics, most called peaches and others (the glossy-skinned, non-fuzzy varieties), nectarines. The specific name persica refers to its widespread cultivation in Persia (modern-day Iran), from where it was transplanted to Europe. It belongs to the genus Prunus, which includes the cherry, apricot, almond, and plum, in the rose family. The peach is classified with the almond in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated seed shell. Due to their close relatedness, the kernel of a peach stone tastes remarkably similar to almond, and peach stones are often used to make a cheap version of marzipan, known as persipan.

Peach History

Soil Preference

How to care for Peach?

Seed Viability:

Sun: min. 6 hours daily

full sun

Conditions:Hot

Season:

Problems

Peach Types

White Peaches

White peaches tend to be variants of Asian peach trees. They are similar in flavor to yellow peaches, however they are said to be slightly sweeter due to their low acidity. They have a pale pink hue on the outside and a pale yellow flesh. Because white peaches are softer than yellow peaches, they don't hold up as well when baked. Stick to grilling or eating these peaches raw.

Yellow Peaches

Peaches come in two main flesh colors: yellow and white. Yellow peaches are most common, ranging in color from light yellow to orange yellow streaked with red. When you daydream about juicy, summer peaches, you're likely thinking of yellow peaches. These peaches have a sweet flesh that's balanced with a light acidity. As with all peaches, look for ones that are heavy for their size, but give a little pressure. And don't forget the sniff test! Ripe peaches will smell peachy.

Diseases

Anthracnose
Bacterial Leaf Spot
Powdery Mildew

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