I have had my Himrod Grapevine in a large pot but planted it out yesterday. After 2 days of rain, and a 5 gallon bucket of water in the planting hole, in he went.
This photo was taken this morning and he seems okay for the moment.
Per information from jgeerlings (homeflavorschattanooga.wordpress.com), I planted Himrod under a tree so he can scramble up the support. In addition, this is a dead tree that I see from my kitchen window.
The dead tree is just far enough it won’t hit any structure if it goes down in a windstorm. I have seen Wisteria vines grown in dead trees in Dallas, and have wanted to grow a vine on this one, although I had not thought about grapes.
One advantage I see for using the dead tree is that after at least 4 years, the roots are now decomposing and have a nice, water retentive, nutrient dense, easy path for Himrod’s root system. Pinyon Pines commonly grow into a Juniper’s root system in this manner. Grapevines can sink roots down 9 feet, and that helps in my dry climate.
Himrod is a seedless white grape, a cross between Ontario and Thompson Seedless. It is sweet and crispy, and winter hardy to zone 4. I love seedless grapes, but the downside is losing the health benefits of grapeseed.
I have read that Himrod does make excellent table grapes and raisins. It can even be used for wine although most labrusca grapes do better as fresh or juice. My interest is in raisins, which require seedless grapes. Fresh, too, of course. Sun dried raisins… mmmmm… all year good.
One vine only produces 10-15 pounds of grapes, so I will need more. Per jgeerlings again, labrusca is easy to make cuttings from, so if I keep this one alive long enough to get a good root system, cuttings it is.
I do want other varieties also, and have room for them.
Himrod is my grape du jour in my food forest, may he live and prosper in his new location.