The trifoliate orange, known scientifically as Poncirus trifoliata, is a fascinating and distinctive plant native to the temperate regions of East Asia. This deciduous small tree or shrub, part of the Rutaceae family, is easily recognised by its sharp thorns and characteristic three-lobed leaves. It is particularly appreciated in botanical gardens, such as the one at the Au Bois Vert restaurant and lodge, where it combines ornamental charm with ecological value.
Poncirus trifoliata, or the trifoliate orange, can grow to a height of between two and four metres and is known for its relatively fast growth. Its dense, bushy habit makes it an excellent choice for creating natural barriers or impenetrable hedges. In spring, typically around April, it produces fragrant white flowers that attract a variety of pollinators. These blossoms give way to small, spherical fruits that turn a bright yellow when ripe, resembling miniature oranges. While technically edible, the fruits are extremely sour and are more commonly used in processed forms rather than eaten fresh.
This hardy species can withstand temperatures as low as -20°C, making it well-suited to a wide range of climates, including those around Ivato and Antananarivo. It thrives in well-drained soils and can tolerate moderately challenging conditions, such as occasional drought. As part of the Bois Vert botanical garden, this plant not only adds an ornamental dimension but also plays an important role in supporting local biodiversity.
Plant use
Poncirus trifoliata is widely valued for its versatility, both in garden design and in agricultural practices. In botanical gardens, it is often employed to form natural defensive hedges, thanks to its sharp thorns. Its hardiness and resistance to cold also make it a popular choice for landscaping in regions where traditional citrus trees would not thrive. Within the citrus industry, this species plays a crucial role as a rootstock. It is commonly used to enhance the resilience of grafted varieties, helping them withstand disease and challenging climate conditions. Although the fruits are not typically eaten fresh, they are transformed into marmalades or used in artisanal recipes for their distinctive tart flavour. Gardeners also appreciate the plant’s leaves and flowers for their ornamental value. At Bois Vert, where the botanical garden sits alongside a restaurant and hotel, visitors can explore the cultural and ecological significance of this unique plant. It stands as a fine example of the harmony between nature and innovation, integrating seamlessly into a range of environments. In this way, the trifoliate orange goes beyond mere practicality, offering a sustainable and aesthetically pleasing vision of nature.
Key information
| Common name | Trifoliate orange |
| Scientific name | Poncirus trifoliata |
| Origin | East Asia (China, Korea, Japan) |
| Natural habitat | Temperate and wooded areas |
| Life cycle | Perennial |
| Flowering period | Spring |
