Avocado is a plant that also lends itself to "indoor" cultivation. The seed must be intact, active, taken from a ripe fruit and not previously refrigerated (as it could have also spent several months in a cold room).
Once extracted, the seed must be propped laterally with three or four toothpicks to about 1/3 of its length, which will have the task of supporting it on the edge of a vase (or a glass) containing warm water (as one would do with a potato). It is advisable to pay close attention to the positioning of the seed on the pot; it must be immersed for about 2/3 of the length and STRICTLY with the tip pointing upwards.
In four or six weeks, the seed should produce a few clear roots (brownish) at the bottom that will submerge in the water and above a bright green bud. If in a similar time the seed does not hatch, it is most likely no longer active (dead). Once the shoot evolves to become a small stem (a few centimeters in height), it should be inserted into a medium-sized vase containing seeding soil. The avocado should not be watered daily or even occasionally; the ideal interval would be a few days. The Avocado is known for the considerable size it can reach (even in a short time), which is why it would be essential to apply at least regular pruning to it.
