The piriform, green and fat-rich fruits of the Avocado tree are well-known and are numerous applicable within the cuisine.
The up to 15 m high Avocado tree comes from South Mexico and belongs to the Laurel family (Lauraceae). It is evergreen and rather fast-growing.
The cultivation is not difficult. Well-drained soil, rather slight acid. Perennial light, also in winter rather warm, because it doesn’t have a dormancy period and doesn’t cast leaves. The water demand and the demands on humidity are not high. Avocado trees produce only late fruits (with circa 10 years).
Also propagation is not difficult. Extract an uninjured core from fruit. Let it dry one day, thereafter bore at about core mid three toothpicks, each shifted by 120°, horizontally a few millimetres into the core and then give the core with its lowest third in a water-filled glass. The toothpicks lie on the rim of the glass and prevent that the core immerses too much into water. Be patient and refresh water regularly. About one month later the core is splitting and a sprout is grwoing upwards from the core mid, at the same time roots are developed. After these have reached a length of five centimetres you can prick in the core halfway-through.
Until now I have made good experiences with the method I describe above. At first the Avocado is then fast-growing, but shows a poor branching, so that I recommend you to cut the plant tip at a plant height of 40 centimetres. The plant will soon produce branches. Until now I have experienced Avocados as sensitive to relocation. Mostly the plant will answer this with a zero growth a for some weeks.
In winter I lost my specimen because of spider mites.