How to grow plum
Overview
Plum (Prunus domestica) is a traditional orchard fruit valued for its spring blossom and summer harvest. It requires winter chill to set fruit, making it well-suited to cooler Australian climates. Plums offer a productive backyard crop with moderate care needs.
Varieties
- Satsuma — A popular Japanese blood plum with sweet, dark red flesh, ideal for warm temperate areas.
- D'Agen — A French prune variety, excellent for drying and preserves, with high yields in cool climates.
- President — A late-season European plum with large, blue-black fruit, good for fresh eating and cooking.
- Mariposa — A large, sweet Japanese plum with red skin and amber flesh, suited to temperate zones.
Soil Preparation
Plum prefers slightly acidic to neutral soil (pH 6.0–7.0) with good drainage. Add well-rotted manure or compost before planting. Avoid heavy clay or waterlogged sites; improve drainage with raised beds if needed.
Growing Guide
Plant plum in full sun with well-drained soil, spacing trees 4–5 m apart. Dig a hole twice the width of the root ball and backfill with compost. Water deeply after planting and maintain even moisture during fruit development. Mulch around the base to retain moisture and suppress weeds. Prune in winter to an open vase shape for good airflow and light penetration.
Care
Feed with a balanced fertiliser in early spring and again after harvest. Prune in winter to remove dead wood and open the canopy. Thin fruit in early summer to 10–15 cm apart to improve size and reduce branch breakage.
Companion Planting
Plant plum near chives, garlic, or tansy to deter aphids. Avoid planting under walnut trees, as juglone can stunt growth. Keep away from other stone fruits to reduce disease spread.
Common Pests & Risks
Aphids cause leaf curl and sooty mould; spray with neem oil in early spring. Brown rot appears as fruit mould; remove infected fruit and improve airflow. Birds and fruit fly can damage fruit; net trees and use pheromone traps. Monitor for scale insects and treat with horticultural oil.
Harvesting
Harvest plums when the fruit softens slightly and develops full colour, usually from late summer. Pick by hand with a gentle twist, leaving the stem attached. Store in a cool place and use within a week, or freeze for longer storage.
In the Kitchen
Plums are best eaten fresh or used in jams, chutneys, and desserts. They can be dried for prunes or frozen for later use. The fruit pairs well with cinnamon and star anise in cooking.
Troubleshooting
Yellow leaves: overwatering or poor drainage; reduce water and improve soil. Brown edges: salt burn or drought; water deeply and mulch. Fruit drop: lack of pollination or overbearing; thin fruit and plant a pollinator. Cracking: inconsistent watering; keep soil evenly moist. Leaf curl: aphid damage; spray with neem oil.