The Christmas tree that becomes the centerpiece of a home does not typically come from a wild forest, but rather from a dedicated agricultural operation. This industry cultivates various conifer species specifically for holiday display, treating them as a long-term crop. The entire process, from initial planting to final harvest, involves specialized horticultural practices designed to produce a dense, symmetrical tree unlike its wild counterpart.
From Seedling to Field: Establishing the Farm
The life of a Christmas tree begins in a specialized nursery where seeds are carefully selected and nurtured. Seeds are chosen from high-quality parent trees to ensure desirable traits like good color, needle retention, and branch structure in the resulting trees. After germination, these young trees, known as seedlings, spend two to five years growing in the nursery bed until they develop a strong root system and reach a height of about six to twelve inches.
Once established, the seedlings are transplanted to the Christmas tree farm, typically in the early spring during their dormant season. Farmers choose fields with well-drained, fertile soil and a slightly acidic pH, often using old pasture or abandoned agricultural land. The trees are planted in straight rows, usually five to eight feet apart, which allows for air circulation, sunlight penetration, and equipment access. Common species cultivated include the Fraser Fir, known for its aroma and strong branches, and the faster-growing Scotch Pine.
Shaping the Perfect Tree: Growth and Maintenance
Once transplanted, the evergreen requires annual manual intervention to achieve the classic conical Christmas tree shape. Farmers manage growth by performing a technique called shearing, which begins two to four years after planting, once the tree has reached a height of about three to five feet. Shearing involves using a long-bladed knife or hand clippers to cut back the terminal leader and the lateral branches.
The terminal leader, the main vertical shoot, is cut back to a uniform length of 8 to 12 inches to control the tree’s height and ensure a dense top. Lateral branches are simultaneously trimmed to maintain a specific taper, where the base of the crown is roughly two-thirds the tree’s height, forcing denser growth and a more symmetrical appearance. For most fir and spruce species, shearing is performed in late June or July when the new growth is still soft, which stimulates the formation of new buds for the following year.
Beyond shaping, farmers manage the field environment to optimize the tree’s health. Weed suppression is performed through mowing or applying herbicides to prevent competition for water and soil nutrients. Farmers also monitor the trees for signs of pests, such as the Balsam twig aphid, and diseases, applying appropriate treatments to ensure the foliage remains vibrant and healthy. Regular soil testing and fertilization are also part of the annual regimen, providing the necessary nutrients for consistent, vigorous growth.
The Final Step: Harvest and Timeframe
A marketable Christmas tree typically takes seven to twelve years to reach the standard retail height of six to eight feet. Faster-growing species like the Leyland Cypress can be ready in six to eight years, while the popular Fraser Fir often takes 10 to 12 years. Farmers maintain a continuous cycle of planting and harvesting, ensuring that for every mature tree removed, several new seedlings are planted in rotation to sustain the supply.
Harvesting is a seasonal operation, usually beginning in early to mid-November to allow for transport. Trees are typically cut manually with a chainsaw close to the ground, leaving a clean stump. After cutting, the trees are often run through a shaker machine to remove loose needles and debris, then sent through a baler that wraps them tightly in netting. The netting compresses the branches, protecting them from damage and making the trees easier to handle and load onto trucks for transportation to retail lots.