Damson

Prunus domestica subsp. insititia

Damsons are a quintessentially British fruit, producing small, intensely flavoured, dark blue-purple stone fruits that make the finest jam, gin, and cheese (a firm, sliceable preserve) you'll ever taste. They're tougher and more self-sufficient than plums, tolerating exposed positions, heavier soils, and colder regions where plums struggle. Many varieties are self-fertile, so a single tree will crop well. They flower slightly later than plums, giving them better odds of escaping late frosts. Trees grow to 3–6 metres depending on rootstock — 'St Julien A' is a good semi-dwarfing choice for gardens, while 'Pixy' keeps trees very compact for small spaces. Plant bare-root trees between November and March in a sunny or partially shaded position. Damsons need minimal pruning — just remove dead, damaged, or crossing branches in summer (never in winter, to avoid silver leaf disease). The fruit is typically too tart to eat raw but transforms when cooked with sugar. Harvest in September when fruits develop their characteristic dusty bloom and come away from the branch easily. 'Merryweather' produces the largest fruits; 'Shropshire Prune' is the classic preserving damson with intense flavour; 'Farleigh Damson' crops heavily and is partially self-fertile.

Part of our plum growing guide.

Plan where to grow Damson using our vegetable garden planner.