Friday, October 24, 2014
Journal October 24, 2014 - Ascolano olive cutting
When the plant was removed from under the red/blue LED grow light I noticed that the upper leaves had lost their bright green coloring and are starting to fade to yellow. That may be due being too moist, or lack of nutrients, possibly iron. As soon as the soil begins to dry I will start the plant on a normal feeding and watering schedule, which should correct the discoloration problem.
As this is my first successful conventional cutting, I named the plant Il Primo, which is Italian for the first.
The variety is: Ascolano (Ah-sko-lah-noh) This large light green olive is native to the Marche region of Italy. The Ascolano is famous for its huge size, soft texture and delicate taste. Often served as an hors d’oeuvre, the Ascolano can also be the perfect complement to pastas and salads.
The Halkidiki olive, also known as Chalkidiki, is grown exclusively in Greece in a region that is adjacent to Mount Athos. They are also known as “donkey olives” because of their large size and make excellent table olives.