Yuzu

Citrus junos

fruit

Yuzu (Citrus junos) is among the most cold-hardy of all true citrus, a thorny evergreen tree bearing small, lumpy, bright-yellow fruit with an intensely aromatic rind and very sour, seedy juice. It is treasured in Japanese and Korean cooking, where the fragrant zest and tart juice flavor sauces, ponzu, marmalade, hot baths, and drinks rather than being eaten out of hand. Its hardiness, tolerating roughly 10 to 15 F once established, lets gardeners grow citrus in climates far too cold for sweet oranges.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Comfrey — A nutrient accumulator for a mineral-rich mulch under the tree
• Marigold — Suppresses nematodes and draws beneficial insects
• Chives — Alliums near the trunk help deter aphids

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Citrus leafminer →

  Mines new leaves; protect tender flushes and avoid excess soft growth

• Aphids →

  On new shoots; rinse off and conserve natural enemies

• Spider mites →

  Stipple leaves in hot, dry spells; rinse foliage and raise humidity

🌾 Harvest & storage

Harvest yuzu in late fall as the fruit turns fully yellow and fragrant; it is used for its zest and sour juice rather than eaten fresh. Pick before hard frost. The aromatic rind can be grated or dried, and the juice keeps well frozen for use through the year.

🥗 Nutrition & benefits

Yuzu is very high in vitamin C and rich in aromatic oils. It is valued as a flavoring, not a fresh fruit, lending fragrant zest and tart juice to sauces, drinks, marmalade, and seasonings.