Plums
A versatile and rewarding fruit, producing juicy plums for eating fresh, cooking, jamming, or making wine. Many varieties are self-fertile, making them great for smaller gardens.
Plums (Dwarf tree)
£24.99 in the shop
Calendar
Sow
Typically grafted onto rootstock late winter/early spring, or plant bare-root trees November–March.
Plant out
November–March for bare-root trees; container-grown trees can be planted year-round, avoiding waterlogged or frozen soil.
Harvest
July – September, depending on variety.
Conditions
Sun
Full sun, minimum 6 hours a day, preferably a sheltered spot to protect early blossom.
Water
Keep young trees consistently moist. Established trees need extra water during dry periods, particularly when fruit is swelling.
Soil
Deep, fertile, well-drained loam, pH 6.0–7.0. Avoid very heavy or very light, dry soils.
Spacing
Varies by rootstock: Pixy (dwarf) 2.5–3.5m, St Julien A (semi-vigorous) 3.5–4.5m, Brompton (vigorous) 4.5–6m+.
Containers
Dwarf rootstocks (Pixy) are suitable for large containers (min. 50cm diameter), with regular watering and feeding.
Indoors
Not suitable for indoor growing.
Care and harvest
Feeding
Apply a balanced general-purpose fertiliser in early spring; supplement with high potash feed for fruiting trees if growth is poor.
Pruning
Prune plums in summer (late May – August) to reduce the risk of Silver Leaf disease. Remove dead/diseased wood, cross-crossing branches, and thin for light and air.
Harvesting
Pick when the fruit is soft to the touch, has fully coloured, and detaches easily from the tree. Taste to confirm ripeness.
Storage
Plums are best eaten fresh. Store in a cool place for a few days, or refrigerate for up to a week. They can also be frozen or made into preserves.
Good companions: Nasturtiums, Comfrey, Tansy