Grafting Fruit Trees: Combining Strength and Flavor

Tending a garden in Central Texas can be as temperamental as weathering the wild swings between drought and deluge. Guidance from seasoned growers is essential, which is why I’m so lucky to have met Fig Beard. Ever since that air layering workshop, his deep knowledge of sustainable gardening and traditional propagation methods left a lasting impression on me. Today, I’m thrilled to feature another piece of his wisdom: grafting fruit trees. It’s an age-old technique that might sound intimidating at first, but in Fig’s hands, it becomes both approachable and deeply rewarding. Whether you’re an experienced gardener or a curious beginner like me, you’re in for a treat.

What if you could combine the vigor of one tree with the delicious fruit of another? Grafting makes this possible! This propagation technique lets you create fruit trees that are productive, resilient, and true to their parent’s best qualities.

What is Grafting?

Grafting is the process of joining a branch from one tree (the scion) with the root system of another (the rootstock), to grow them together as a single plant. The scion carries the desirable fruit qualities, while the rootstock provides a strong foundation and can influence the tree’s size, disease resistance, and adaptability. 

Why Propagate with Grafting?

Most fruit trees grown from seed do not produce good quality fruit, and some trees can’t reproduce by rooting a cutting. Grafting guarantees you’ll get the same delicious fruit as the parent, preserving unique or heirloom varieties for generations.

Combine Desirable Traits

Grafting allows you to pair the best fruiting wood with rootstocks that offer disease resistance, cold hardiness, or tree dwarfing characteristics. 

Speed Up Fruit Production

Seed-grown trees can take many years to bear fruit, but grafted trees often fruit much sooner. The mature scion “remembers” its age and can begin producing fruit within a few years of grafting.

Change or Add Varieties

Want to upgrade an old tree or try something new? Grafting lets you add new varieties to an existing tree, even creating “fruit salad” trees with multiple types of fruit on a single trunk.

Best Fruit Trees for Grafting

Grafting is especially important for fruit trees that don’t root well from cuttings or don’t come true from seed. Top candidates include:

  • Apples & Pears
  • Stone Fruits (like cherries, plums, peaches, apricots)
  • Persimmons
  • Citrus

Materials Needed for Grafting

  1. Sharp Pruning Shears: To cleanly cut scion and rootstock.
  2. Grafting Knife: A blade with only one side sharpened (aka, single bevel). This is incredibly important to get a flat smooth cut on the materials.
  3. Grafting Tape: Holds the graft union securely and protects it from moisture loss.
  4. Rootstock and Scion Wood: Choose healthy, compatible material—scion wood is typically collected while dormant in winter.
  5. Labels: To keep track of varieties and dates.

Guide to Grafting Fruit Trees

There are many different styles or methods of grafting. One popular method is called “cleft grafting,” which you can easily learn to do.

  1. Collect and Prepare Scion Wood: Gather healthy, dormant scion wood in winter. Cuttings should be about pencil-thick and 4–6 inches long, with at least two or three healthy buds.
  2. Prepare the Rootstock: Select a compatible rootstock and prune it to the desired height. Remove the top of the rootstock and make a cut down the center to create the “cleft” that will receive the scion.
  3. Prepare the Scion: Use a grafting knife to cut both sides of the scion into a wedge shape. 
  4. Join Scion and Rootstock: Carefully align the cambium layers of the rootstock and the scion. Good contact is crucial for a successful graft union.
  5. Secure the Graft: Wrap the graft union tightly with grafting tape or a rubber band. Apply grafting wax or sealing compound to protect the cut surfaces from drying out and to keep out pests and disease.
  6. Label and Monitor: Label your graft with the variety and date. Keep an eye on the graft over the next few weeks—successful grafts will begin to heal and eventually push out new growth.

Aftercare for Grafted Trees

Keep the grafted area shaded, and protect young trees from wind and pests. Remove any shoots that sprout from below the graft union so all the tree’s energy goes into the new scion.

Be Patient. It can take several weeks or longer for the graft union to heal. Once the graft is established and new growth appears, you can gradually acclimate the tree to its final planting spot. With proper care, your grafted tree will bear fruit true to its parent in just a few years.

Figbeard is a fruit tree specialist who consults and advises home growers and commercial orchards. Don’t miss his series of educational fruit tree workshops in Austin, Texas. And if you haven’t followed Figbeard’s Instagram, you’re missing out on some gorgeous fruit in your feed!

Tongue Thai’d

It’s hard to believe that this time last year, I was still fresh off the plane from Thailand. For weeks, I still dreamed of stone temples and skyscrapers, street markets and tuk-tuks, elephants and endless green plains.

Even now, so many months removed, the taste of numbing chilies lingers on my lips, a haunting memory that teases at the tip of my tongue. Northern California is not lacking in exceptional eateries, yet none can quite match the full experience. Actually being in Thailand to enjoy the native cuisine probably has a lot to do with the flavor, more so than the mere ingredients.

Taking into account that one can never quite match the full bouquet of flavors, complemented by the nuances that each cook uses to season their dish, as passed down by generations of chefs and mothers and eaters alike, I was able to take away quite a few lessons on Thai cookery that have served me very well since then. It’s truly selfishness, and laziness, that has kept me from sharing the secrets abroad. Well, the time has come to divulge at least a taster of those truths! It all comes down to the expertise from May Kaidee‘s legendary cooking school.

Alongside about a half-dozen other hungry students, we learned straight from the source how to make the best Thai food anywhere in the world. It all comes down to balance, like everything else in life, and quality ingredients. That should come as no surprise, but it was the tiniest little things that shook me to the core, completely changing the character of a dish in unexpected ways. Whereas I had always thought that the delicate perfume of lemongrass, that fibrous stalky aromatic, was the key to essential “Thai” taste, it turned out that makrut lime leaves were actually the silent source. Otherwise known as kaffir lime, the zest and juice add their own piquancy of course, but those tender green leaves, difficult to source fresh overseas, held the key. Grassy yet mild, sweet but subdued, they’re the vanilla extract to every savory success; adored yet rarely identified and properly celebrated.

Furthermore, tom kha paste, a shortcut ingredient I would have looked down my nose at on grocery store shelves, comes to life in a completely new palate when made from scratch. Every home cook has their own blend, just like a curry paste of any color, but May Kaidee’s stands alone as more than mere soup stock.

We smeared it atop sliced seedless cucumbers piled high with sticky rice and pumpkin hummus, lending a gentle burn, a comforting warmth, to the whole assembly.

Then there was the pad Thai, one of the last dishes I would ever order at a restaurant. Nothing against the noodles, but most renditions I’ve twisted around my fork have been gluey, sugary lumps of starch, with vegetables being few and far between. No, this isn’t how it should be! Replacing the egg with an startling splash of coconut milk, of all things, we were taught that this keeps the strands of rice vermicelli lubricated while enriching the light coating of sauce. Never would I have dreamed of trying such an incongruous addition, but there it was, advised by the experts and working its magic in real time.

Som tum is a light starter salad that I have certainly dabbled with in the past, but never put the proper muscle into. Lazily mixing raw vegetables in a bowl, it turns out that technique is everything in this application. Do not give in to the food processor and think you can just blend the base for an equivalent outcome. It takes just as much time, if a bit more elbow grease, to bust out that mortar and pestle to do a proper pounding.

At first, I was aghast at the inclusion of exotics such as pineapple, corn, and the suggestion of apples, even grapes! Previously these items would have struck me as “inauthentic” interlopers that had no place on this plate, but it goes back to balance. Yes, while green papaya salad should be primarily sour, bitter, and spicy, it still needs a dose of sweetness to balance everything out. Don’t forget the peanuts for a satisfyingly crisp crunch. That’s not just the western love of the legume speaking; Thais truly love the goober, too.

Hungry for more than the basic sustenance of these staple foods, we devoured platters of spring rolls, vats of curries and stews, steamer baskets heaping with rice, trying to take in the knowledge as if it could be directly consumed. From start to finish, the revelations arrived with a smile, a spoonful, a laugh and a dance. If there’s one thing you do in Thailand, let it be a lesson on how to bring this cuisine back home in its full-flavored, unabridged glory. If that’s still a venture too far to consider, I’ve heard May Kaidee has setup shop state-side in New York City, too…

Better study up to keep the ball rolling, along with your tender wheat wrappers or softened rice papers, to get a taste of Thailand in any kitchen.

May Kaidee Restaurant and Cooking School
59 Ratchadamnoen Avenue
Talat Yot, Phra Nakhon, Bangkok 10200
Thailand