Common Plum - Prunus domestica

Common Names: Plum, Common Plum, European Plum, Damson, Prune, Blue Plum, Garden Plum, Egg Plum, Domestic Plum, Bullace, Mirabelle, Greengage, Cherry Plum, Blackthorn, Prunus domestica, Prunus insititia, Prunus cerasifera, Prunus spinosa, Prunus salicina

Latin Name: Prunus domestica

Origin: Asia, Europe, South America, North America

Short Introduction

The Common Plum is cultivated in orchards and gardens throughout the Czech Republic in areas with annual rainfall up to 700 mm/year, but also grows wild. It thrives in scrubby ditches, on slopes, near orchards, or freely in meadows. In the Czech Republic, the highest quality plums are found in South Moravia around Vizovice, and in Bohemia in regions such as Železné hory and borderlands. The optimal altitude for growth is 300–500 meters, preferring moderately heavy soils with low nutrient requirements. Plum trees tolerate a variety of soils as long as they are well-drained and favor undulating terrain and sunny, warmer environments. While they endure winter frosts, late spring frosts can be damaging. Harvesting should be done by hand a few days before full ripeness to reduce the risk of mold. China is the largest producer of plums globally, followed by the USA, Serbia, Romania, and Chile, with an estimated annual harvest of 12.0 million tons. In the United States, major commercial production occurs in Idaho, Michigan, Oregon, and Washington.

Detailed Description

Don’t let yourself be caught without plums—enjoy a few today!

Botanical Information

The Common Plum, Prunus domestica, is a deciduous tree or shrub that can reach up to 10 meters in height, with an oval, densely branched crown. In Central Europe, the Common Plum typically grows as a smaller tree. Its trunk has brown or grayish bark that is longitudinally cracked. Young branches are green and slightly hairy at first, while older branches range from purple to dark brown. Leaves are gray-green or dark green, alternately arranged, oval to elliptical, 2–8 cm long and 1.5–2 cm wide, pointed, tapering at the base, notched or serrated, and slightly hairy. Flowers usually appear in pairs or threes, are 1–3 cm wide, greenish, slightly hairy, and bloom from April to May. The fruit is a long, oval, 2–5 cm plum, dark blue or violet, aromatic, fleshy, and juicy—a drupe with a single stone inside.

Origin and Distribution

Most botanists and authors of herbals support the theory that the Common Plum originated from the hybridization of the Cherry Plum and Blackthorn species. Some argue for a simpler hybridization between two southern European plums rather than one species native to Central Europe and another from Central Asia and the Caucasus. Ultimately, the prevailing view is that the Common Plum's native region is the Caucasus, and it spread into Central Europe with the migration of Slavic peoples. The plum was later introduced as a crop to North America, where it has been widely cultivated by farmers.

Usage / Dosage

Plums have a wide variety of uses, most famously in the culinary world. Soft plums are commonly made into jams or preserves, which are then enjoyed in both sweet and savory dishes. With their natural sugar and pectin content, plums can be preserved for years, so they are often served pickled, dried, or baked into cakes, tarts, and even delicious ice creams. Plums are key ingredients in fruit dumplings, sauces, or served alongside fish, cheese, or cured meats. There has been a recent resurgence in home recipes for making compotes and plum jams. The most iconic traditional use of the Common Plum is in the production of slivovitz—a beloved plum brandy, made by fermenting and distilling ripe plums.

Several studies have demonstrated that flavonoids, anthocyanins, and flavanols in plums positively affect memory, learning ability, and recall. Plums' natural compounds are believed to provide strong antioxidant protection, resulting in neuroprotective effects that support neurological function without unwanted side effects. Animal studies have confirmed that plums have an anxiolytic effect, which helps reduce anxiety and acute stress. Their polyphenols, especially anthocyanins, display notable antioxidant, anti-inflammatory, and antiallergic effects. Other research notes health benefits for cognitive function, bone health, and improvements in risk factors for cardiovascular diseases. Tannins and other polyphenolic compounds are potent antioxidants, supporting vascular health by strengthening the endothelium, modulating cholesterol, and reducing atherosclerosis risk.

Research supports the positive impact of plum extracts on blood lipid profiles, including LDL oxidation inhibition, lowering cholesterol, and addressing dyslipidemia. The fiber in plum skin prevents absorption of fatty acids and lipids, thus lowering plasma concentrations. Flavonoids in plums improve vascular integrity and may help delay or prevent atherosclerosis by keeping arteries clear.

Plum compounds contribute to digestive harmonization and ease gastrointestinal discomfort, specifically by relieving constipation. Consumed with water at regular intervals, plums help improve and balance peristalsis. Nutritionists and clinicians often recommend eating plums for digestive support due to their natural mild laxative effect, suitable even for children. Their fiber supports regular bowel function.

Other plum constituents benefit the urinary tract and help detoxify the body of metabolites increased in rheumatism, gout, and inflammatory conditions. Plums also support cleansing of the digestive tract, relieve bloating and constipation, and are recommended for dietary programs. The pectin in plum skins stimulates healthy gut bacteria and provides a prebiotic effect. Under current study, plum compounds show promise for harmonizing intestinal function and protecting immunocompromised patients from inflammatory bowel diseases.

Experimental models show that constituents such as chlorogenic acid have both in vivo and in vitro anxiolytic effects, likely via benzodiazepine receptor activation. Plums are rich in B vitamins and other nutrients that enhance metabolism, promoting mental clarity, energy, performance, and tolerance to stress. Traditional remedies use plums to help with uneasiness, nervousness, and tension.

Traditional Medicine

Iranian traditional medicine uses several plum preparations as sedatives, for neurasthenia, anemia, and prevention of aging in the context of Alzheimer’s disease. European folk medicine, especially in Central Europe, regularly recommends plums to relieve symptoms of gout, rheumatoid arthritis, and related pain. Folk herbals also describe topical plum preparations for joints affected by rheumatism. Plums are commonly used for liver and kidney diseases, circulatory issues, weight management, water retention, and to promote healthy digestion.

Active Compounds

Plums are made up of more than three-quarters water. They contain about 5–15% carbohydrates, including invert sugars and sucrose; organic acids (malic, tartaric, phenolic acids including neochlorogenic, caffeoylquinic, chlorogenic, cryptochlorogenic, caffeic acids); nitrogenous compounds; anthocyanins; tannins; flavonoids (quercetin, rutin); flavanols; vitamins A, B1, B2, B12, biotin, C, E; and minerals such as calcium, magnesium, phosphorus, potassium, sodium, iron, copper, zinc, and sulfur.

Traditional Dosage

Depending on the intended use, it is recommended to consume 5–15 plums one to three times daily, either on an empty stomach or with meals, accompanied by plenty of fluids.