How persimmon grows, the history of origin

Persimmon appeared not so long ago in our markets. But immediately I liked it. Unusual consistency and amazing, incomparable taste of this fruit is gaining more and more admirers. It contains vitamins A, C, D and P, the mass of trace elements, especially potassium, magnesium, iodine and iron, and is very useful for cores, with varicose veins, with anemia. Like many orange fruits, persimmon is a strong antioxidant, and also inhibits the action of Escherichia coli and Staphylococcus aureus. This wonderful fruit has many other useful properties. Residents of the middle lane know that they bring these fruits to our markets and to shops from somewhere in the south, or from the Caucasus, or from Turkey. But few people saw where and how the persimmon actually grows.

The birthplace of this tree is Indochina. There it is found in the wild in the mountains, at altitudes of up to 2.5 kilometers. It prefers light clay soils and grows best in those regions where winters are not too cold (the tree tolerates frosts to -18 ° C), and summer is not too hot. In culture, the persimmon was introduced in Manchuria, and already as a cultivated plant spread rapidly throughout Southeast Asia to Indonesia and the Philippines. In the late 19th century, it enters North America and Australia, and in the early 20th century - to the Mediterranean, the Caucasus, Europe, South and Central America. In general, to see how the persimmon grows, you need to go to the Caucasus or Turkey and Israel.

The persimmon tree is quite high, reaching 10 meters. Its large glossy leaves immediately give out southern origin. Trees, as a rule, are of different sexes, male and female, but they are also bisexual. Among them there are those who do not require pollination. On such trees, the fruits grow seedless. Persimmon blooms late, too late, beginning in October, its fruits ripen. Fructifies plentifully. Ripen completely, for example, in the Caucasus, it does not have time and ripens when stored in room conditions. All its famous bright fruits reach impressive sizes, up to 500 grams, and very sweet in taste. But in order that they have their true consistency and sweetness, the fruits should be given a ripe. When maturing, they become more vivid, unripe fruit has a faint shade and a strongly astringent taste. Although all known brand, called in common speech Korolec, this astringent taste is completely devoid of. In fact - this sort of Japanese origin and called Hyakume.

Almost every horticultural lover of our central strip did not refrain from planting such a yummy house at home in the winter in a potty pot, to try at home to see how the persimmon actually grows, and maybe even get fruit. The first year the tree grows very quickly, and the pots have to be changed very often, because if the roots do not get a place for development, the tree will simply die. But those who make the maximum effort and knowledge of agricultural technology, persimmon, cultivation of which in room conditions is very problematic, in five years will necessarily endow with juicy and tasty fruits.

But science does not stand still. New varieties are brought out, which, with good taste, can withstand frosts down to -20 ° C. And already in the Kuban and in the Rostov region, these varieties are successfully grown. And some brave souls are trying to grow this southerner in the suburbs. So, to see how the persimmon grows, soon, perhaps, and do not have to go to the south, but just go to the neighbor at his garden site.