Tuesday, September 2, 2014

Time to Gather Wild Plums



Bob Henrickson
        It’s a banner year for wild plums. Along trails and roadsides throughout Nebraska, you should be able to find plenty of ripe plums for juices, jellies, jams and sauces.
        Wild  or American plum, Prunus americana,  is a small native tree or shrub that forms dense thickets with sharp-tipped twigs. The abundance of ripe 1-inch plums in late summer or early autumn makes this a favorite of wild food buffs. When ripe, the sweet yellow, red or purple fruits are fleshy and juicy. 
       Plums can be eaten fresh in season or processed into a sauce for meats or desserts. Plum jelly and jam are great for bread or toast and spiced plum jelly makes a great baste for roast meat, especially wild game. 
       The Omaha tribe often dried the fruit for winter use and planted corn, beans and squash when their fragrant spring flowers came into bloom. (Note: these aggressive, thicket-forming shrubs can be contained by surrounding them with mowed areas or other thicket-forming shrubs nearby for competition.)
4 cups plum juice
3 cups sugar
Mix in large, heavy kettle and bring to a boil. Then reduce heat and allow to boil gently till it reaches jelling point, about 20-25 minutes. 
 k . It's delicious and easy to make as well. Kay recommends sauteing it with onion, mushrooms and butter, then adding a little flour, some milk, salt and pepper and maybe a dab of sour cream at the end. 
*Excerpted from the 2014 GreatPlants Gardener

2 comments:

  1. This tree looks so beautiful. I wish I had a tree like this in my yard, I would love it so much. I might have to look into getting one for the landscape of my yard. http://www.oliverslandscaping.com

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