How to grow almond
Overview
Almond (Prunus dulcis) is a deciduous orchard tree grown for its edible nuts and ornamental spring blossom. It requires a period of winter chill for proper fruit set and benefits from a hot, dry summer for harvest.
Varieties
- Nonpareil — The most widely grown commercial variety in Australia, with thin shells and high yields.
- Price — A reliable, self-fertile variety for home gardens, with good flavour and early harvest.
- Carmel — A late-flowering variety that avoids spring frosts, suitable for cooler zones.
Soil Preparation
Almond prefers a free-draining loam with a pH of 6.0–7.5. Before planting, incorporate well-rotted compost and a handful of rock dust. If soil is heavy clay, plant on a mound or in a raised bed to improve drainage.
Growing Guide
Plant almond in a sunny, well-drained position with at least 6 hours of direct sun daily. Space trees 5–7 m apart for good canopy development. Dig a hole twice the root ball width, backfill with native soil, and stake for the first year. Water deeply every 2–3 weeks during the first summer, then reduce to monthly once established. Mulch with organic matter but keep it clear of the trunk.
Sowing
Almond is usually grown from grafted nursery trees for consistent quality. If sowing from seed, plant fresh nuts 5 cm deep in individual pots in autumn, and expect germination in 4–8 weeks after winter chill. Direct sowing is not recommended.
Care
Feed almond in early spring with a balanced fertiliser (10-10-10) at 100 g per square metre, and again after harvest with a low-nitrogen formula. Prune in late winter to remove dead wood and crossing branches, keeping the centre open for light. Thin fruit in heavy years to 10–15 cm apart to improve size and reduce branch breakage.
Companion Planting
Plant under almond with nitrogen-fixing legumes like lupins or clover, and shallow-rooted herbs such as borage and dill. Avoid planting near walnut trees (juglone toxicity) or heavy feeders like corn that compete for water.
Common Pests & Risks
Aphids and mites can cause leaf curl and stunted growth; spray with horticultural oil in early spring. Fungal diseases like brown rot and shot hole affect flowers and fruit; apply a copper-based spray at leaf fall and again before bud burst.
Harvesting
Harvest almonds when the hulls split open and the nut inside rattles when shaken. Collect fallen nuts promptly and dry them in a single layer in a warm, airy spot for 2–3 weeks before storing.
In the Kitchen
Almonds can be eaten raw, roasted, or ground into meal. Store in an airtight container in a cool, dark place for up to 6 months. Blanch in boiling water for 1 minute to remove skins easily.
Troubleshooting
Yellow leaves: often caused by overwatering or poor drainage; reduce watering and improve soil. Brown edges: may indicate salt burn from fertiliser; flush soil with water. No nuts: likely due to lack of pollination (plant two varieties) or insufficient winter chill. Split nuts: caused by uneven watering during dry period; maintain consistent moisture. Fungal spots on leaves: treat with copper spray in autumn and spring.