Camellia sasanqua – Sasanqua Camellia

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Scientific Name

Camellia sasanqua Thunb.

Common Names

Sasanqua Camellia

Synonyms

Camellia miyagii, Camellia tegmentosa, Sasanqua malliflora, Sasanqua oleifera, Sasanqua vulgaris, Thea sasanqua

Scientific Classification

Family: Theaceae
Subfamily: Cactoideae
Tribe: Cacteae
Genus: Camellia

Flower

Color: White to dark pink
Bloom Time: Late summer through fall and into winter

Description

Camellia sasanqua is an evergreen shrub growing up to 16.4 feet (5 m) tall. The leaves are broad elliptic, up to 3 inches (7.5 cm) long and up to 1.2 inches (3 cm) wide, with a finely serrated margin. The flowers are up to 3 inches (7.5 cm) in diameter, with 5 to 8 white to dark pink petals. Depending on the selection and where you live, it can bloom anytime from late summer through fall and into winter.

Camellia sasanqua - Sasanqua Camellia

Photo via easternshoregardener.com

Hardiness

USDA hardiness zone 7a to 9b: from 0 °F (−17.8 °C) to 30 °F (−1.1 °C).

How to Grow and Care

Choose a large rugged pot, terracotta, wood or stone, and part fill with ericaceous compost and then add your plant and back fill so that the level of the pot is level with the soil. Water well, preferably with water taken from a water butt. If you do use tap water, which tends to be alkaline, allow it to stand for a morning first.

Re-pot every other year into fresh potting compost. In the intervening years remove the top 2 inches (5 cm) of compost and add fresh compost. You can re-pot back into the same pot if you trim off up to a third of the roots to make room for fresh potting compost, or go up into a larger pot. This regime will keep your Camellia happy.

Camellias are fast-growing tap-rotted plants and the new growth can snap off in windy positions so staking is advisable for the first few years until the Camellia becomes bushy. They do tolerate windy conditions however, once established, and are often used as windbreaks in gardens where they thrive… – See more at: How to Grow and Care for Camellia.

Origin

Native to China and Japan.

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