How to Grow Oume Mejiro-ume
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Oume Mejiro-ume
Prunus mume 'Oume Mejiro-ume'
treeOume Mejiro-ume is a Japanese apricot (ume) cultivar prized for its ornamental spring blossoms and small, fragrant fruits used in traditional Japanese cuisine and beverages. This compact deciduous tree produces delicate pink or white flowers before leafing out, making it a stunning ornamental specimen. The small, tart fruits are commonly preserved as umeboshi (pickled plums) or used in ume liqueur.
When should you plant Oume Mejiro-ume in your zone?
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Example Oume Mejiro-ume timeline · Pittsburgh, PA (Zone 6b)
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Plant Oume Mejiro-ume
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 Oume Mejiro-ume
Late summer into fallBefore the first fall frost (≈ Nov 8)
Sample dates for Pittsburgh, PA. Sign up to get exact Oume Mejiro-ume dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in USDA zones 6-9, with hardiness down to zone 5b in protected locations
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Get my Oume Mejiro-ume timeline →Growth Stages
Dormancy & Bud Break
November-March (4 months)Tree is leafless in winter; flower buds develop and swell. In early spring, delicate pink or white blossoms emerge before leaves unfold.
No feeding required during dormancy. Prune in late winter before bud break to shape the tree. Ensure good air circulation to prevent disease.
Flowering
Late February-April (6-8 weeks)Tree is covered in fragrant blossoms arranged in clusters along branches. Flowers typically last 1-2 weeks.
Avoid pruning during bloom. Monitor for frost damage if late freezes occur. Encourage pollinator activity; hand-pollinate if few bees are present.
Leaf Growth & Fruit Set
April-June (8-10 weeks)After flowers drop, new foliage emerges rapidly. Small green fruit develops from pollinated flowers; fruit may be thumbnail-sized by early summer.
Water consistently as tree expends energy on growth and fruiting. Apply balanced fertilizer (10-10-10) in spring. Thin excessive fruit if desired for larger individual fruits.
Fruit Development & Maturation
June-Early August (6-8 weeks)Fruit grows to full size (1-1.5 inches diameter), gradually changing color from green to yellow-green, then deeper yellow with possible red blush. Interior develops characteristic tartness and aroma.
Maintain consistent watering; irregular moisture can crack fruit. Monitor for pests and diseases. Apply organic fungicide if humidity is high and leaf diseases appear.
Harvest & Post-Harvest
August-October (10-12 weeks)Fruit reaches peak ripeness and fragrance. Tree gradually enters dormancy as day length decreases. Foliage may show fall color before dropping.
Harvest when fully ripe for sweetness and umeboshi production. Clean up fallen fruit. Reduce watering as dormancy approaches. Prepare for winter dormancy.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Apply spinosad or neem oil when adult beetles emerge in spring; remove infested fruit promptly; cultivate soil to disrupt pupae
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Use pheromone traps; prune out infested twigs; apply organic insecticide in late spring and early summer
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Ensure good air circulation; avoid overhead watering; remove mummified fruit; apply sulfur or copper fungicide during bloom period
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Spray with water to dislodge; apply neem oil or insecticidal soap; encourage natural predators like ladybugs
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Apply horticultural oil in dormant season; prune heavily infested branches; monitor year-round
Uses
Umeboshi (Pickled Plums)
CulinaryThe signature Japanese preparation where whole ume fruits are salted and dried to create intensely sour, salty preserved plums. These are eaten as a condiment, digestive aid, or mixed into rice dishes. [source]
Ume Liqueur & Drinks
CulinaryFresh ume fruit is steeped with sugar and alcohol to create umeshu, a sweet-tart liqueur. The fruit and syrup are also used to flavor beverages and desserts. [source]
Fresh & Cooked Preparations
CulinaryYoung, tart ume are used in jams, compotes, juice, and Asian candy. The distinctive sour flavor makes it a valued ingredient in sweet and savory applications. [source]
Digestive & Immune Support
MedicinalUmeboshi has been used in traditional Japanese and Chinese medicine for centuries to aid digestion, reduce fatigue, and support immune function due to its citric acid and mineral content. [source]
Spring Blossoms & Garden Beauty
OrnamentalThe tree's profuse, fragrant spring flowers make it a prized ornamental specimen in Asian-inspired gardens, providing early-season color and fragrance before most other plants bloom. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Pick fruit in late July through early August when fully ripe, golden-yellow, and fragrant. For umeboshi production, harvest when color just turns from green to yellow-green—slightly underripe fruit has better acidity for preservation. Gently twist fruit from branch or allow to drop into cloth. Harvest in the morning for best flavor. Use within 1-2 days of picking for fresh use or immediately process for preservation.
Fun Facts
- 🌱 Oume Mejiro-ume is native to China but has been cultivated in Japan for over 1,500 years, becoming deeply embedded in Japanese culture, art, and cuisine; it is one of the three lucky plants in Japanese tradition.
- 🌱 The name 'ume' (梅) in Japanese refers to Prunus mume, distinctly different from Western 'plum' or 'apricot,' though it shares characteristics of both; the distinction reflects cultural significance rather than botanical classification.
- 🌱 Umeboshi has been a staple military provision in Japan for centuries, provided to samurai and soldiers for its preservative properties and believed ability to boost stamina and prevent disease during long campaigns.
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