Herb: Black Persimmon
Latin name: Diospyros texanum
Family: Ebenaceae (Ebony Family)
Edible parts of Black Persimmon:Fruit - raw. The fruits, which are about 20mm in diameter are sweet and tasty when fully ripe.
Description of the plant:
Habitat of the herb:Rocky hills, ravine sides and canyons, often on limestone.
Other uses of Black Persimmon:A black dye can be obtained from the juice of the fruit. Wood - heavy, hard, compact, takes a high polish. It is used for making tools, engraving blocks etc.
Propagation of the herb:Seed - best sown in a cold frame as soon as it is ripe. Stored seed requires a period of cold-stratification and should be sown as early in the year as possible. It usually germinates in 1 - 6 months at 15°C. Pot up the young seedlings as soon as they are large enough to handle into fairly deep pots and plant them out into their permanent positions in early summer. Give them some protection from winter cold for their first year or two outdoors. Cuttings of half-ripe wood, July/August in a frame. Layering in spring.
Cultivation of Black Persimmon:Rocky hills, ravine sides and canyons, often on limestone.
Medicinal use of the herb:None known
Known hazards of Diospyros texanum:None known
Plant information taken from the Plants For A Future.