How to Grow Matsume Plum
Matsume Plum
Prunus mume
treeMatsume plum, also known as Japanese apricot or Chinese plum, is a deciduous fruit tree prized for its fragrant blossoms and small, tart fruits. Native to East Asia, it has been cultivated for thousands of years and is celebrated in Japanese and Chinese culture. The tree produces delicate pink or white flowers in late winter before leaves emerge.
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Example Matsume Plum timeline · Pittsburgh, PA (Zone 6b)
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Plant Matsume Plum
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Matsume Plum
Late summer into fallBefore the first fall frost (≈ Nov 8)
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 6-9, can survive zone 5b with winter protection
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Establishment
1-2 yearsYoung tree develops root system and establishes overall form
Plant in early spring or fall. Water regularly to establish roots. Stake if necessary. Prune to encourage open vase-shaped structure. Avoid heavy fertilizer first year.
Vegetative Growth
2-4 yearsTree grows vigorously with increased branching and foliage expansion
Continue regular watering. Apply balanced fertilizer in spring. Prune in early summer after bloom to shape tree and remove crossing branches. Thin branches to improve air circulation.
Flowering
2-4 weeksTree produces abundant fragrant blossoms in shades of pink or white, typically in late winter (January-March depending on zone)
Minimal intervention needed. Protect flowers from hard late freezes with frost cloth if necessary. Flowers are self-fertile but benefit from cross-pollination with another mume tree.
Fruit Development
8-12 weeksSmall green fruits develop and gradually increase in size, maturing to yellow or greenish-yellow in late spring to early summer
Thin developing fruits to one every 4-6 inches for better size and quality. Water consistently to support fruit swelling. Avoid excessive nitrogen to prevent large vegetative growth at fruit expense.
Harvest Readiness
2-3 weeksFruits reach full size and develop aromatic fragrance; skin yellows and flesh softens slightly
Pick fruits just as they begin to soften for best flavor and aroma. Handle gently as they bruise easily. Most fruit is harvested for pickling or drying rather than fresh eating due to tartness.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Remove fallen fruit promptly; apply kaolin clay spray starting at petal fall; use pheromone traps; introduce parasitic wasps; prune out infested twigs
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Hand-pick early morning; use Japanese beetle traps away from tree; apply neem oil; encourage beneficial insects
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Prune out and destroy egg masses in winter; remove tents by hand; apply Bacillus thuringiensis (Bt) spray when caterpillars are small
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Spray with strong water stream; apply insecticidal soap; use neem oil; release ladybugs or lacewings
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Improve air circulation through pruning; remove infected fruit; apply sulfur or copper fungicide; avoid overhead watering
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Prune out affected branches 6 inches below knots; apply preventative fungicide in spring; destroy prunings
Uses
Umeboshi (Pickled Plums)
CulinaryMatsume plums are traditionally pickled with salt to create umeboshi, a Japanese staple condiment with tangy, salty flavor. These preserved plums are served as accompaniments to rice, used in sushi, or eaten for digestive benefits. [source]
Plum Wine and Liqueurs
CulinaryThe fruits are fermented to make traditional Japanese plum wine (umeishu) and various liqueurs with complex fruity and floral notes. The process captures the fruit's aromatic compounds. [source]
Traditional Medicine
MedicinalIn Traditional Chinese Medicine and Japanese herbalism, matsume plums and their extracts are used to aid digestion, enhance appetite, and possess antimicrobial properties. The fruit contains citric acid and organic compounds with documented health-supporting effects. [source]
Ornamental and Fragrance
HouseholdThe tree is prized for its exquisite fragrant blossoms in late winter, providing early season color and scent to gardens when few other plants bloom. Flowering branches are traditionally brought indoors for ikebana arrangements. [source]
Early Pollinator Support
WildlifeThe abundant early-season flowers provide crucial nectar and pollen for emerging bees and insects in late winter and early spring when food is scarce. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Matsume plums typically produce fruit in their 3rd-4th year. Harvest in late May through June when fruits are fragrant and beginning to yellow. Pick by gently twisting or using pruning shears; fruit bruises easily. Most are harvested slightly underripe for pickling or drying rather than eaten fresh due to extreme tartness. For fresh eating, allow to fully soften on the tree, which concentrates sweetness.
Fun Facts
- 🌱 Matsume plum has been cultivated in China for over 3,000 years and was brought to Japan over 1,500 years ago, where it became deeply woven into Japanese culture, art, and poetry, often depicted alongside bamboo and pine in the 'Three Friends of Winter' motif.
- 🌱 The distinctive fragrance of mume blossoms is so valued that Japanese travelers historically carried small potted mume trees on journeys to enjoy the scent during winter travel.
- 🌱 Umeboshi, the pickled fruit, can last for years without refrigeration due to its high salt and acidic content, making it an ancient food preservation method still widely used in Japan today.
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