Plum
Prunus spp.
Delicious summer treats, Plums bear abundant crops in our region and throughout the U.S. All of our Plum varieties are great for fresh eating and the Italian, Brooks, and other European varieties can be dried for delicious and nutritious winter snacks.
European Plums
European Plums are grown throughout the world and are distinguished by their very sweet, firm, typically freestone fruit. In addition to being great for fresh eating, many European Plum varieties are excellent for canning and drying.While most European Plums are considered partially self-fertile, planting two varieties will ensure good crops.
Bavay’s Gage
Prunus x domestica
This very productive and self-fertile Gage Plum bears good crops of yellowish-green fruit with candy-sweet, golden flesh. Bavay’s Gage ripens in late September and hangs on the tree for several weeks. 1502
Green Gage
Prunus x domestica
Green Gage is one of a group of classic and highly prized European Plum varieties. Green Gage bears large crops of yellowish green, juicy, firm and tender, oval fruit . Very sweet and richly flavorful, Green Gage is great for fresh eating, baking, preserves, and canning. 1528
Italian
Prunus x domestica
This dark purple, freestone Plum features sweet and delicious, firm, amber flesh. Great for fresh eating and excellent for drying. this European variety is productive, reliable and easy to grow. Italian ripens in late August into September 1530
Oullins
Prunus x domestica
One of the largest of the Gage Plums, Oullins fruit is firm, sweet and tender with greenish-yellow flesh and pale gold skin. Oullins is a very reliable and productive variety. 1538
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