Bergamot

Bergamot (Citrus bergamia) is a small, evergreen citrus tree. It has a compact growth habit and can reach a height of approximately 2–5 metres, depending on growing conditions and the rootstock used.

Bergamot is an aromatic citrus fruit, best known for its use in perfumery, essential oils and Earl Grey tea. 

The most important characteristic of bergamot is the high concentration of aromatic compounds in the fruit’s peel, which is why it is mainly cultivated for the extraction of essential oil, as well as for other food and cosmetic uses.

The leaves are evergreen, deep green in colour, oval and glossy, with a slightly winged petiole. When crushed, they give off a characteristic citrus aroma. The flowers are white, aromatic and generally appear in spring. The fruit is round to slightly pear-shaped, about 6–8 cm in size, with a thick green rind that turns yellow as it ripens. The peel is highly aromatic and rich in essential oil. The trunk develops a greyish bark; the branches are dense and may have thorns, particularly on young trees. The root system is typical of citrus trees, sensitive to waterlogging and requiring well-drained soil.

With a warm Mediterranean to subtropical climate, it grows best at temperatures of approximately 20–30 °C. Frost can cause serious damage. Fertile, deep and very well-drained soil, slightly acidic to neutral (approx. pH 6–7). Full sun, although some protection from strong winds is advisable. Water regularly, maintaining moisture without waterlogging. This is particularly important during flowering and fruit development. Fertilise with organic matter and citrus fertiliser, paying particular attention to nitrogen, potassium and micronutrients. Light pruning, mainly to shape the tree and remove dry or poorly positioned branches.

Rootstock: Bitter orange, Citrus aurantium.