Bountiful Gardens

The European Plum (Prunus domestica)

European plums are famous for their oval shape and deep, "dusty" skins. They belong to the Gage, Prune, and Damson groups. Most are freestone, meaning the pit pops out easily, making them a dream for bakers and preservers.

Setting the Stage for Success

Soil & Fertilizer

Plums are "steady" growers and don't like to be rushed with heavy chemicals.

• The Soil: Use a rich, loamy potting mix. Plums appreciate a bit more clay-based "heaviness" in their soil than peaches do, as it helps retain moisture and cool the roots.

• Feeding: Use a balanced organic fruit tree fertilizer in early spring. Avoid late-season feeding, as new growth in autumn is susceptible to frost damage.

The "Late Bloom" Advantage

One of the best features of Prunus domestica is that it blooms later in the spring than peaches or Japanese plums. This makes it a much safer bet for gardeners in areas with frequent late-spring frosts that might otherwise kill the fruit blossoms.

Maintenance, Trimming & Troubleshooting

Pruning for a Heavy Crop

• The Shape: European plums do well with a "Central Leader" shape (like a Christmas tree) or a "Modified Vase." They are naturally upright and don't spread as aggressively as other stone fruits.

• Thinning: Unlike peaches, European plums are very good at "self-thinning." However, if the branches look like they are bending under the weight of the fruit, remove 20% of the smallest plums in June.

Pest Prevention

• Plum Curculio: This small beetle can leave crescent-shaped scars on the fruit. In a pot, this is easily managed by keeping the soil surface clean of fallen debris.

• Silver Leaf: Always prune your plum trees in mid-summer or late winter when the weather is dry. Pruning in damp, autumn weather increases the risk of fungal infections.

Flavor & Culinary Delight

The "bloom"—that dusty white wax on the skin—is a natural protectant. When you wipe it away, you reveal the brilliant jewel-tones underneath.

• Drying: These are the only plums that can be turned into prunes. Because of their high sugar, they dry beautifully in a dehydrator or a low oven without fermenting.

• Poaching: European plums hold their shape beautifully when cooked. Poach them in red wine and star anise for a stunning dinner party dessert.

• The "Plum Cake": Their firm flesh is the secret to the famous German Zwetschgenkuchen (Plum Tart).

Pro-Tip: The "Sugar-Wrinkle" Test

For the sweetest possible European plum, wait until you see tiny, microscopic wrinkles forming around the neck of the fruit (near the stem). This is the sign that the water content has decreased and the sugars have concentrated to their maximum level. It will taste more like a confection than a piece of fruit!