Scarification: Soak in water, let stand in water for 24 hours
Stratification: cold stratify for 90 days
Germination: sow seed 1/16" deep, tamp the soil, mulch the seed bed
The Pyrus pyrifolia, also known as the Asian pear, Chinese pear, Japanese pear, and many other names, is a species of pear tree native to East Asia. The fruit is distinctively different from its European counterparts, with a crisp, grainy texture and high water content. The fruit is commonly served peeled and raw, making it an excellent snack, especially when wrapped carefully to prevent bruising due to its juiciness. With an average yield of 83kg per year, these pears are grown throughout East Asia, Australia, New Zealand, and the United States. They are a popular symbol of early spring, and the tree's flowers are a common sight in gardens and the countryside. Pears belong to the Akanashi or Russet pears group, with yellowish-brown rinds, and the Aonashi or Green pears group, with yellow-green rinds. These pears are best suited for serving to guests, giving as gifts or eating together in a family setting. While they aren't typically used for pies or jams due to their texture and water content, they make an excellent sweetener in sauces, especially for marinating meat. These delicious pears are also known for their numerous health benefits, providing a significant amount of dietary fiber, vitamins, and minerals.