Prunus ursina

Kotschy

Bear plum

Rosaceae Edible: Fruit, Seeds Potential hazards — see below 93 iNaturalist observations

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Summary

Prunus ursina (bear's plum, Arabic: خوخ الدب ) is a species of prunus native to the woods of Western Asia from Turkey to Syria, Israel and Lebanon. Some sources include this species in Prunus cocomilia.

Description

Deciduous shrub. Hermaphrodite and insect-pollinated. Tolerates light sandy, medium loamy, and heavy clay soils with good drainage. Grows in mildly acid, neutral, or mildly alkaline soil. Adapts to semi-shade or full sun and prefers moist conditions.

Edible Uses

The fruit can be eaten raw or cooked and has a pleasant sweet flavour. It is a plum-type fruit containing a single large seed. The seed can also be eaten raw or cooked, but avoid it if it tastes too bitter.

Traditional Uses

The fruit are eaten raw or cooked. The seed is eaten raw or cooked. CAUTION: Do not eat the seed if it is bitter.

This uses section is brief — help expand it

Medicinal Uses

No specific medicinal uses have been recorded for this species, but like all members of the genus it contains amygdalin and prunasin, compounds that break down in water to release hydrocyanic acid (prussic acid). In small amounts this highly toxic compound can stimulate respiration, aid digestion and produce a sense of well-being.

Known Hazards

The fruit may be toxic if consumed excessively. Prunus plants contain amygdalin and prunasin, which break down in water to produce hydrogen cyanide. This is a colorless, extremely poisonous chemical that gives almonds their characteristic flavour. These substances are found mainly in the leaves and seed and can be detected by the bitter taste. It is usually present in too small a quantity to do any harm, but any very bitter seed or fruit should not be eaten.

Distribution

It mostly occurs on steep slopes and amongst rocks. It grows on well drained loamy soil. It will grow in shade but fruits better in sunny positions. Temperate.

Where It Grows

Europe, Israel, Jordan, Lebanon, Mediterranean, Middle East, Syria, Turkey, Türkiye,

Cultivation

Seed needs 2-3 months of cold treatment for it to germinate. Seed can take 18 months to germinate. Seeds should be kept in a nursery for the first year before transplanting. Cuttings of half ripe wood with a heel can be used. Plants can also be grown from softwood cuttings or by layering.

Propagation

Seed requires 2–3 months of cold stratification and is best sown in a cold frame as soon as it is ripe. Stored seed should be sown in a cold frame as early in the year as possible, with protection from mice. Germination can be slow, sometimes taking up to 18 months. Prick seedlings out into individual pots when large enough to handle, overwinter in a greenhouse or cold frame, and plant out in late spring or early summer the following year. Cuttings of half-ripe wood with a heel can be taken in July/August in a frame. Softwood cuttings from vigorous plants can be taken in spring to early summer in a frame. Layering can be done in spring.

Other Uses

A green dye can be obtained from the leaves. A dark grey to green dye can be obtained from the fruit.

Notes

There are about 200 Prunus species.

Synonyms

P. divaricata ursina.

Also Known As

Erik

References (6)

Davis, S.D., Heywood, V.H., & Hamilton, A.C. (eds), 1994, Centres of plant Diversity. WWF. Vol 2. p 340
Dogan, A. & Tuzlaci, E., 2015, Wild Edible Plants of Pertek (Tunceli-Turkey). Marmara Pharmaceutical Journal 19: 126-135 (As Prunus divaricata subsp. ursina)
Hedrick, U.P., 1919, (Ed.), Sturtevant's edible plants of the world. p 530
Plants for a Future, The Field, Penpol, Lostwithiel, Cornwall, PL22 0NG, UK. http://www.scs.leeds.ac.uk/pfaf/
Rivera, D. et al, 2006, Gathered Mediterranean Food Plants - Ethnobotanical Investigations and Historical Development, in Heinrich M, Müller WE, Galli C (eds): Local Mediterranean Food Plants and Nutraceuticals. Forum Nutr. Basel, Karger, 2006, vol 59, pp 18–74

Show all 6 references