
(Prunus mume)

Japanese apricot, Chinese plum, Ume, Plum blossom
Prunus mume is a species of flowering plant in the Rosaceae family. It is a deciduous tree that can grow up to 20-30 feet (6-9 meters) tall and 20-25 feet (6-7.5 meters) wide. The plant has a rounded crown and a short trunk with smooth gray bark. The leaves are oval-shaped and dark green in color, turning yellow in the fall. The flowers are pink or white and appear in early spring before the leaves.
20-30 feet (6-9 meters) tall and 20-25 feet (6-7.5 meters) wide
Prunus mume prefers full sun to partial shade. It needs at least 6 hours of direct sunlight per day.
The plant prefers moderate humidity levels, but it can tolerate dry air. You can increase humidity levels by misting the leaves with water.
Fertilize the plant once a year in early spring with a balanced fertilizer. Avoid fertilizing during the fall and winter months.
Prune the plant in late winter or early spring before new growth appears. Remove any dead or damaged branches, and thin out crowded or crossing branches to improve air circulation.
Prunus mume is susceptible to aphids, spider mites, and scale insects. It can also be affected by fungal diseases such as powdery mildew and brown rot.
Not suitable for indoor growing
The plant requires regular watering during the growing season, but it can tolerate drought once established. Water the plant deeply once a week, and more frequently during periods of hot and dry weather.
Prunus mume prefers cool to mild temperatures. It can tolerate temperatures as low as 14°F (-10°C) and as high as 90°F (32°C).
The growing season for Prunus mume is from late winter to early spring when it produces its pink or white flowers.
Prunus mume is moderately difficult to grow. It requires regular watering, fertilizing, and pruning to maintain its shape and health.
Prunus mume is hardy in USDA zones 6-9.
In Japan, Prunus mume is a popular ornamental tree and is often used in traditional Japanese gardens. The flowers and fruit of the tree are also used in Japanese cuisine, particularly in making umeboshi, a pickled plum condiment.