PLUMS
Plums provide an abundance of delicious fruit with relatively little care. Plums are unique among the fruits, because they are a diverse group belonging to fifteen
different species and are native to areas throughout the world. We offer semi dwarf trees that grow to an average
of 12-15 feet tall and need that amount of spacing.
HOW TO USE PLUMS
IN THE KITCHEN: All types can be eaten fresh, canned or made into leathers. Most
can be used for jams and jellies. The varieties which are best suited for drying are referred to as prunes. The
prune types can be stewed, made into a delicious filling for pastries or combined with other fruits in a pork stuffing.
In the cuisines of other countries, prunes are served as an accompaniment to meat dishes. Belgian tarts can be
made from prunes and currant jelly.
IN THE LANDSCAPE: European plum trees tend to be 10-15 feet tall and upright with
attractive deep green foliage. Japanese plums tend to be more spreading. They have a lighter colored foliage. All
are adorned with beautiful white to slightly pink flowers in the spring. Japanese plums are amongst the first to
flower; and, for us mark the beginning of spring.
USEFUL FACTS
HARDINESS: Asians USDA Zones 4-10;
Europeans 4-9.
SUN OR SHADE: Full sun.
HEIGHT & SPACING: Can be kept
at 10-15'.
HARVEST TIME: July-October.
ORIGIN: North America, Europe and
Japan.
YIELD: 20 pounds or more per tree.
HOW TO GROW
SOIL REQUIREMENTS: The European plums
grow well on heavy soils. Japanese plums prefer lighter loamy soils. Like the other fruits, they prefer
a slightly acidic soil. Our St. Julian A rootstock is tolerant of a wide variety
of soils.
CULTURAL REQUIREMENTS: The European
types can be grown as a central leader tree and don’t require much thinning or pruning when mature. Fruit is born
on spurs and also on new wood. Japanese plums are best grown with open centers and are very bushy, requiring thinning
of branches.
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