When is plum season uk

Prune from the end of June until the end of August or in early spring. Keep pruning cuts to a minimum, pruning regularly so cut surfaces are small. The larvae of plum moth and plum sawfly tunnel through fruits making them unappetising.

In the case of plum moth, misshapen fruits form and there are droppings within the fruits. Damaged fruitlets often fall in summer. On small trees it is worthwhile looking for damaged fruitlets in May. These should be removed before the larvae complete their feeding and go into the soil. Pheromone traps capture male moths and might help protect isolated trees. Brown rot is a fungal disease causing a brown, spreading rot in fruit, sometimes with white pustules of fungi on the surface.

It is usually worse in wet summers. Remove all rotten fruit as soon as you see it and destroy, this will prevent the spread of the rot. All tree fruits are prone to wasp damage. As their fruits ripen, the high sugar content attracts wasps, which not only damages the fruit but also poses a threat to gardeners. Hang wasp traps in trees and harvest crops as soon as they ripen.

Avoid leaving windfalls or over-ripe fruit on the ground. Plums develop their best flavour if left to ripen on the tree. If they feel soft when gently squeezed, they are ripe. Trees will generally need picking over several times. Harvest fruits carefully so as not to bruise them, then eat fresh, destone and freeze, or make the fruits into preserves.

Nigel Slater says damsons are the best type for this ice cream recipe , but any rich-flavoured plums can be used. Mary Berry offers this delicious chutney recipe for when plums are in season. Buy now. Take action Why take action? Support us Donate Careers Commercial opportunities Leave a legacy.

Join the RHS today and support our charitable work Join now. Hot links Browse inspiration articles Buy plants online. Buy tickets. RHS members get reduced ticket prices Join now. Harlow Carr North Yorkshire. Hyde Hall Essex. Categories of plum trees are usually narrowed down to six varieties: Japanese, American, Damson, Ornamental, Wild, and European or garden plums.

The Japanese plum season runs from May to August, while the European varieties mature in the latter half of the year. Since there are so many varieties of plums and so many places where they are grown, they are usually available throughout the entire spring to fall growing season in one form or another. European plums originated in the region of Europe near the Caspian sea, and over varieties were already being cultivated by the time of the Roman empire over 1, years ago.

The cooler climates of New England, the Midwest, and also Canada produce varieties with a early plum season as compared to California. Japanese plums originated in China, but were more intensively cultivated in Japan.

Plums have been eaten in England for centuries. They were grown in the gardens of medieval monasteries and are referred to in the writings of Chaucer from the fourteenth century. The ever popular Victoria plum was first cultivated in Sussex in the s.

There are now more than varieties of plum in Britain and they grow in temperate regions across the globe. The common European plum, Prunica domestica , is closely related to the cherry and is a member of the rose family other members include the nectarine, peach, apricot and sloe. Damsons and greengages are also types of plum, although in culinary usage the term plum is generally used exclusively to describe the sweeter varieties that can be eaten raw.

Ripe plums yield to gentle pressure and have an inviting aroma. Firmer plums will ripen and soften at home. But why is it so important to eat the freshest, most abundantly available produce there is? The less distance and time we put from the moment the vegetables are pulled from the ground to when they sit on our plates, means we are getting the best possible nutrition from our food, taking out the pesticides and preservatives. For ideas on cooking with seasonal vegetables, check out our vegetable of the week series with plant-based chef Bettina Campolucci Bordi , which has recently included cherries and peppers.

Vegetables: Beetroot, cabbage, celeriac, carrots, kale, leeks, winter squash and pumpkins, mushrooms. Fruit: Apples, clementines, cranberries, figs end of season , passion fruit, pears.