Spring Citrus Care: Planting, Pruning, Fertilizing, and Preserving the Harvest

For warm-winter gardeners, citrus trees are garden anchors—evergreen beauty, fragrant spring blooms, and sweet-tart fruit. Late winter through spring is prime time for planting, feeding, pruning, and planning for a bountiful harvest.

Noelle Johnson Landscape Consulting

Noelle Johnson Landscape Consulting

Planting

Spring is ideal (early fall second best). Avoid summer—heat stresses unestablished roots. Plant after frost danger passes; earlier planting means more root growth before summer.

• Site: Full sun, but avoid western exposure in hot/inland areas.
• Hole: 2–3× root ball width; same depth or slightly shallower.
• No amendments or fertilizer at planting—studies show they hinder root expansion and promote premature top growth.
• Mulch: 2–3 inches, kept away from trunk.

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Fertilizing

Citrus are heavy feeders—fertilize three times yearly. Easy schedule: Valentine's Day, Memorial Day, Labor Day. Follow package rates for tree size.

Related: Learn More About Fertilizing Citrus Trees

Terra Ferma Landscapes

Pruning

Start after frost danger passes. Remove dead, diseased, crossing branches. Remove suckers below the bud union (graft point)—they're thorny, different foliage, and produce sour fruit if left. Remove wayward branches; never remove >20% of foliage annually.

Two forms:

• Traditional tree form: Raised canopy—more pruning, less fruit, needs sunburn protection.
• Natural form: Lower branches to a few feet off ground—more and sweeter fruit, shades bark from sunburn.

Sunburn prevention: Exposed bark is vulnerable to sooty canker. Paint trunk and sun-exposed branches with white citrus paint or 1:1 latex paint:water.

Noelle Johnson Landscape Consulting

Noelle Johnson Landscape Consulting

Harvesting

Color isn't a reliable ripeness indicator. Test: fruit should release with a slight twist and gentle pull. Or taste-test—if not ready, wait 10 days. Citrus doesn't ripen off the tree—leave until use. Remove all fruit after season to deter pests.

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Preserving the Bounty

Juice: Freeze in ice cube trays, then bag—lasts up to a year. Great for cooking and drinks.

Noelle Johnson Landscape Consulting

Noelle Johnson Landscape Consulting

Zest: Freeze colored peel (not white pith) in bags—up to a year. Use for sauces, desserts, garnish.

Noelle Johnson Landscape Consulting

Whole fruit: Bag, remove air, freeze. Thaw 2 hours before use.

Slices/wedges: Freeze individually on parchment-lined tray 1 hour, then bag—perfect for beverages.

Tend your citrus this spring for months of sweet rewards.