EDITOR’S NOTE: This story was authored by Eric Larson.
A friend from church and a reader years ago asked me about how I would get a persimmon tree to grow from a seed that he collected?
He asked me whether his backyard would be a good place for him to have one or if there were special requirements for the persimmon tree? One of the questions I have in growing anything would be to ask whether you like to eat what you are getting ready to grow?
I know that persimmons can grow in our zone well enough to get a harvest that could produce a true persimmon feast.
Mitchel, Indiana celebrated the 77th annual Persimmon Festival from Sept. 21 through 28. This year Judy Susan Tumey won a $500 prize for the best Persimmon Pudding.
To me it looks a lot like banana bread-like cake. If you would like the recipe, let me know.
If you make and taste your own persimmon pudding this may be the most important part of the decision as to whether you would want to grow your own persimmon tree.
The week-long celebration looks like it would be a good one to attend.
Persimmons are one of the under-utilized fruits considered native to Ohio that deserves more recognition.
Our Ohio Persimmon is also a large berry. One of the challenges we face is that persimmons can spoil quickly. The jelly-like flesh of a fresh persimmon quickly develops mold and ferments. Avoid buying any unripe persimmon because an unripe persimmon tastes like an astringent and makes your mouth pucker.
Otherwise, a ripe persimmon is sweet and sometimes mildly tart. Ironically, when a persimmon ripens, unlike most fruits, it feels squishy. A ripe persimmon has the texture of a soft custard. To eat Persimmon, you scoop it out with a spoon.
Once you bite into the flesh with the spoon, you'll notice a smooth, almost melting sensation in your mouth. Have you ever thought about planting a persimmon tree in your yard?
Over the years, I have started several different plants, from seed cuttings to layering.
Persimmons must be harvested when they ripen. They are best when harvested after the first frost. The Persimmon needs to be squishy for the seeds to be mature enough to harvest.
This Persimmon fruit will turn bright orange after the first frost. After you pick the squishy Persimmon, cut the berry in two and remove the seeds.
Persimmon flesh can quickly develop mold and ferment, inhibiting germination. After cleaning the seeds, let these raisin-sized seeds dry for only 48 hours on a paper towel.
Mix the seeds you get with moist paper at 36- and 41-degrees F inside a sealed bag refrigerated for at least two months. Stratifying is the process of creating an artificial winter season, thus reducing the time until you can start the tree.
It would help to keep the seed from drying out or growing mold.
If you are planting the seed directly in the earth which I recommend, select an area with light, humus-rich soil and partial sun. Work the soil to a depth of eight inches. Make a shallow trench with a hoe or the back of your shovel.
You need to re-activate the seeds by removing them from the refrigerator after two months. Place them in tepid water for two or three days, then plant these seeds 12 inches apart in a trench at about ½ inches deep.
You can plant the seeds in early spring or early fall.
We then plant the persimmon seeds densely because of the low survival odds of the jejune plant. Overcrowding will occur if you choose not to thin the trees as they come up.
You should thin the persimmons to one tree every six feet apart during the first year.
After one year of growth, a healthy young tree should reach eight inches tall. In the second season of growth, then thin trees to eight feet apart. Remember that a persimmon tree reaches 25 to 60 feet in height.
Our Ohio persimmon tree does best and has the best chance of growing from seed if it is not transplanted.
I hope you have adapted to strolling through your garden this week, whether in your garden, living room, or bird feeding station.
If you have any challenges, please drop an e-mail at ericlarson546@yahoo.com or leave your comment on my blogs, where you can find links through my website www.ohiohealthyfoodscooperative.orgsoon.