Bonsai means ‘plant in a tray’ and is the ancient Japanese art of stunting a trees growth by skillful branch and root pruning. The tree is prohibited from developing by keeping it in a small container.
When you begin to bonsai, you are shaping the idea of a tree, that belongs somewhere in the future. Bonsai are often passed down through generations as heirlooms, leaving a legacy of hope, serenity and grace.
Comes in a traditional ceramic pot wrapped Furoshiki style in Shibori dyed cloth.
Will tolerate indoor growing conditions as long as humidity levels remain reasonably high, a humidity tray will help a lot. Give it lots of light but not direct afternoon sun.
Bonsai trees live in small pots and their world dries out much quicker than plants in the ground or in bigger pots, so close attention should be paid to watering. Check and water your bonsai every day. Striking a balance between not enough water and too much water can be a bit tricky but is very important.
Water thoroughly and deeply when it needs water and let it catch its breath before watering again. An old bonsai watering trick is to place the entire pot in a sink of water an inch or two deep and let the water absorb from the holes in the bottom of the pot. Another favourite way to know if it needs watering is to lift it. You can get a sense for whether it needs watering by its weight.
Leaves want humidity to keep them green and healthy. Mist often during the day. Avoid putting your Bonsai near a draft or vent, which dries out the foliage.
When new growth appears in the spring it’s time to start feeding your bonsai. Use an organic liquid fertiliser or a chemical fertiliser diluted to one half strength. Fertilise every two weeks during the growing season and once a month in the winter.
Trim to shape through the growing season; remove overlarge leaves and shoots with overlong internodes. Heavy pruning should be done during the late winter or early spring before new growth starts.