Grafting is an old and well-established technique by which parts
of two separate plants are joined and then grow into one. The
lower part, called stock or rootstock, typically provides a
hardier or more disease-resistant basis to the plant, or may
limit the mature size of the specimen, while the scion, grafted
onto the stock, consists of the desired fruit or flower-bearing
portion. Stock and scion must be compatible: unrelated plants
cannot be randomly joined together. The closer related species
are, the more likely one is successful. Thus, wine grapes can be
grafted onto North American grape rootstock, multiple apple
varieties onto one apple tree base, desirable tomatoes onto
disease-resistant stock, even tomatoes onto their potato
relatives. Collect unfrozen, healthy scions, each 8 to 12" long,
during the winter, a few weeks before grafting actually takes
place. Store in the fridge, in damp peat moss and enclosed in
plastic; soak a few hours before grafting. Then make fresh cuts
to trim scions to their desi