The American persimmon (Diospyros virginiana) has a special place in the affections of people who like to harvest wild foods. The one-to-two-inch orange globes ripen late and remain on the trees into early winter, growing sweeter, until they finally soften enough to drop to the ground. Before ripening they are quite astringent, but at this soft stage they have a rich, aromatic flavor and texture all their own.

Native American people harvested the fruits to eat fresh or dry. There were also a number of medicinal uses for fruits and for bark. The word “persimmon” derives from the Algonquin name for this native fruit. European settlers quickly developed a fondness for it, and discovered dozens of new ways to enjoy it. I was fascinated to learn that people have made wine, beer, vinegar, and molasses from persimmons, in addition to the more predictable jams and baked goods. Persimmon pudding is a traditional holiday dessert in regions of the Southeast where persimmons are plentiful. I hope to try making persimmon leather if I manage to harvest any myself!

Persimmons belong to the same family as tropical Ebony trees. In fact, most of its relatives are tropical. The other widely known species of edible persimmon is Japanese (Diospyros kaki), which produces a larger fruit, but is less winter hardy. The American persimmon is hardy in zones 5-9, and can grow to 135 feet high in rich bottomland soil. It is more typically around 30 feet high, and can probably be controlled by pruning. Some plants in the wild may bear only male or only female flowers. Persimmon afficionados have developed a number of cultivars for larger, tastier and more reliable fruits, too.

The persimmon is just one of many beautiful and useful plants in the Western Reserve Herb Society’s Herb Garden. The photo depicts the small, very productive tree planted on the Herb Garden Terrace just outside of the big window of Clark Hall.

 We all have our favorite ornamental plants that make it out to our yards every year. For me it seems like dahlias and cannas will always have a place in my landscape. But with the economic downturn, more people are planning to grow their own food this coming season. Does that mean there will be less room for ornamental plants? Not necessarily. I am working with a black, red and white color scheme this season and have selected some edible plants that would be proud to show themselves off in anyone’s front yard.

 

          The coffee plant (Coffea arabica) originated in North Africa. The drink made from its roasted, brewed seeds was first appreciated in the Arab world, and spread from there thoughout India and Europe. Now most subtropical regions of the world can boast of their own special harvest. The climate and volcanic soils of Central America are ideal for growing this wildly popular crop. Since the aromatic beans are a major product of Costa Rica, it’s appropriate that several coffee shrubs are on display in the Eleanor Armstrong Smith glasshouse.

When I first saw Tom Nardone’s book on extreme pumpkins in the fall of 2007, I laughed so hard my stomach hurt! He has a new book out now, “Extreme Pumpkins II.” Check out his website. Too funny! While you’re laughing at his silly creations, don’t forget to save the pumpkin seeds. There are many websites touting the health benefits of pumpkin seeds. They are a source of zinc, iron, amino acids and other beneficial nutrients. I’ve seen recipes that call for boiling them in salt water before roasting them in the oven and other recipes that call for just salting and roasting without rinsing them. Whichever way you choose to roast them, enjoy them whole and don’t bother peeling away the shell- that’s far too much work! Besides, your body needs the fiber.

Posted by Cynthia Druckenbrod

All kinds of pretty fruits and berries are coloring up right now. Tempting-looking clusters hang from nearly every shrub and hedge. This one’s common name, red chokeberry, gives a clue to the almost astringent taste of the plump little berries. But wait! Before you give it the admiring “Thanks, but no thanks,” pass, memorize the Latin name. Aronia arbutifolia. You have seen that somewhere recently, maybe in little tiny letters, maybe on the label of a vitamin-enhanced miracle beverage in the cooler at the corner store. 

This native shrub has lovely white flowers in spring, grows almost trouble free in somewhat damp, partly shady spots, changes to lovely shades of apricot and ruby in the autumn, and… it’s really high in vitamin C, is made into jams and used as a natural food coloring in things like yogurt and juice drinks. Its closest relative, black chokeberry (Aronia melanocarpa), has dark purple fruits that are higher in anti-oxidants than blueberries, grapes and cranberries. Native Americans used it to make pemmican, that staple wilderness food made of dried meat and berries.

The demand for products like nutritional supplements, beverages, and snacks made with Aronia has been growing as its potential benefits become better known.The shrubs are undemanding and easy to grow. Some Midwestern state agriculture researchers have been investigating its potential as a more-widely-grown crop. In the meantime I think it could be more widely grown as an ornamental, too.

Posted by Ann McCulloh

As generation X and Y get older, buy houses and begin to landscape, trends have been emerging as to what they prefer in their backyards. Low maintenance, high impact plantings are definitely popular as is outdoor kichens and edible and organic gardening to name only a few observations. Still, there is demand for the latest cultivars that plant breeders create- bigger, more colorful, diesase resistant plants. Among botanical gardens, the movement is toward edible and low maintenance gardens. As farmer’s markets proliferate and people buy more locally, growing victory gardens is becoming vogue again. Given that we are an educational institution and seeing the current trends, I wonder if the public would be interested in seeing an edible garden that is also aesthetically beautful? 

Swiss Chard ‘Bright Lights’ in the Campsey-Stauffer Gateway Garden

 Posted by Cynthia Druckenbrod