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ORGANIC FIELD GUIDE ORGANIC FIELD GUIDE
COMMON EDIBLE PLANTS GROW IT EAT IT LOVE IT
Health Power
Persimmons are an excellent source of vitamins A and C, dietary fiber and
manganese. Vitamins A and C help strengthen the immune system, maintain
healthy vision and defend the body against harmful free radicals. Some
notable antioxidant properties help reduce inflammation, prevent plaque
buildup in blood vessels and maintain the elasticity of the inner lining of
organs that have epithelial cells. Their excellent fiber promotes digestive
efficiency and helps prevent the buildup of bad (LDL) cholesterol. They are
also noted for their tannins, proanthocyanidins and other phytonutrients
including beta-carotene, lycopene, lutein, zeaxanthin, cryptoxanthin,
catechins, gallocatechins, betulinic acid and shibuol. All act as protective
antioxidants throughout the body. Shibuol is a double-edged sword, however,
because it can cause globs to form in the digestive tract. For this reason, wait
for persimmons to ripen, and do not eat astringent varieties on an empty
stomach. The tannin concentration of shibuol is very low in soft, ripened
persimmons. Eating them with food in the stomach mixes them in, and they
react less with stomach acids. Proanthocyanidins in the skin are linked to
helping metabolic processes within cells, preventing unnecessary blood clots
from forming, protecting blood vessel cells from hardening and lowering
blood pressure. The nutrient content and value of a persimmon depends on
which cultivar you choose and how healthy it develops. For its high antioxidant
content, this is a promising fruit for overall health.
Vitamin and Mineral Content
Vitamins – A, C, B6 (Pyridoxine) and E
Minerals – Manganese
Disease Prevention
In addition to protective vitamins, the phytonutrients work in slightly separate
ways, which may contribute to an overall lower risk for many cancers, macular
degeneration, hypertension, cardiovascular disease and diabetes. Also,
cigarette smoke can deplete the body of vitamin A. Persimmons are a great
source of vitamin A and may help prevent or forestall emphysema.
How to Grow
American persimmon trees, growing about 40 feet high, produce smaller fruits
than Asian varieties and can tolerate brief periods of temperatures down to
–20˚F. Asian persimmons grow larger fruit on shorter trees (about 30 feet
high) but can tolerate temperatures only down to 0˚F. Get a cultivar from a
trusted local nursery that can guide you on a particular variety suited for your
area. They are self-fertile, but bear more fruit if you grow more than one tree.
Both varieties prefer a lot of sun. Early spring is great for planting. Before
planting, prepare the soil by digging a big hole and amending the dug up soil
as well as some of the surrounding soil with fertile organic matter, such as
compost or planting mix. Adding compost tea or manure tea is smart when
planting fruit trees. Plant bare root trees in a hole big enough so that the roots
are free and the soil line on the trunk matches the ground level. Fill in the hole
with the amended soil and pack down. The compost mulch provides plenty
of nutrients for healthy growth. A small application of fertilizer once a year
helps. Give Asian persimmons a little shelter by planting near a house or other
trees. You may need to stake in a windy area. Space them about 20 feet apart if
you plan to grow more than one. Persimmons need little pruning. If you want to
control the size, prune every spring before buds form. Since persimmons produce
fruit on new wood, pruning back old wood encourages new growth and leads
to more fruit. When trimming, train the tree to grow around a central leading
shoot that grows roughly straight up. Trim down desired shoots to the outward
growing branch they grew from. Persimmons usually ripen for harvest in early
to mid-autumn. Clip off the fruit when it’s still firm. Let the astringent varieties
soften fully before eating.
Insect Control
Persimmons are pest free and tolerant in the home garden. Check with the
nursery to see if your area has pests to watch for. Sometimes citrus mealy bug,
borers, Psylla and scale can be a problem. Growing a tree in healthy, highly fertile
soil is the best way to defend against most pests and diseases. Psylla are invisible
to the eye but excrete a visible honeydew that enables a black mold to grow
on the foliage. If you notice these symptoms and find the insects on inspection
with a lens, or if the leaves at the top of the tree begin to turn black, spray with
an insecticidal soap that has rotenone or other recommended treatment. Mealy
bugs look like little white furs and live underneath leaves or stems. If noticed,
spray with an insecticidal soap. Borers will enter into the lower trunk or injured
limbs. If you see gooey sawdust next to a small hole, probe up into the hole to
kill the borer. If the hole is on the lower trunk, close it off with paraffin or putty. If
on an injured limb, remove the limb and seal off with the same material. If scale
appears, spray with a copper fungicide and dispose of the leaves after they fall.
Tips
Persimmons produce many root suckers. Remove them on sight. Mulching over the
root area helps deter them. Never eat unripe, astringent persimmons. They have
chemicals inside that can lead to stones and intestinal disruption. Also, choose a
young persimmon tree with a relatively small taproot, which transplants better.
Ask the nursery about the persimmon’s astringency.
Health Power
Pistachios are packed with great overall nutrition including phytosterols,
polyphenols, other antioxidants (some carotenoids), vitamins, minerals and
fiber. They are one of the best nuts to get all of these nutrients, especially
since they are low-fat. What they do have is “good fat,” the unsaturated
fats (mono- and polyunsaturated). The nutrients in pistachios make them
a heart-smart snack. They are rich in the amino acid arginine, which in
moderate concentrations can help relax blood vessels. The vitamins B6, B12
and folate reduce elevated levels of homocysteine, known to damage blood
vessels when too high. The nut’s potassium helps bring down high blood
pressure and maintain proper muscle and nerve function (especially valuable
for the heart). The antioxidants protect water-soluble and fat-soluble areas
of the body, especially in preventing the oxidation of cholesterol. When
oxidized, cholesterol becomes “sticky” and more easily adheres to artery
walls, leading to plaque buildup. Antioxidants also protect against oxidative
damage to DNA. Since DNA is used continuously to create new proteins, we
need to protect it against “corruption” leading to mutation and loss of proper
function. Fiber provides many key benefits. It promotes smooth digestion,
helps expel potentially toxic substances faster and regulates blood sugar and
cholesterol levels. Fiber also gives a quick, long-lasting satisfied feeling that
leads to eating less often. Pistachios are a rich source of phytosterols, known
to decrease the absorption of cholesterol by 30-40 percent and lower serum
cholesterol in the blood. Pistachios may promote visual health from their
high carotenoid content. They are also a great source of minerals that serve as
cofactors for activating enzymes.
Vitamin and Mineral Content
Vitamins – B6 (Pyridoxine), B1 (Thiamin), K, B9 (Folate), E, B2 (Riboflavin),
B3 (Niacin) and B5 (Pantothenic Acid)
Minerals – Copper, Manganese, Phosphorus, Magnesium, Potassium and Iron
Disease Prevention
Eating pistachios regularly may help reduce the symptoms and risk of
atherosclerosis, cardiovascular disease, macular degeneration, constipation,
diabetes, colon cancer and possibly many other cancers.
How to Grow
Pistachios love a dry warm climate like that by the Mediterranean Sea. They
grow to 20-25 feet. In nature, pistachio trees have the male and female flower
on separate trees, but for home gardens, nurseries have grafted female trees
with male branches such that only one tree is necessary to produce nuts. If
planting more than one tree, space them 20 feet or more apart. Pistachio
trees take a number of years before they begin to bear heavily. After the fifth
year, they bear a little. It takes another 10 years to reach full maturity and
full productivity. Time to plant is in the spring. Buy a grafted cultivar adapted
to your area from a local nursery. In general, they grow best in areas with
cool winters and long, hot summers. They are thoroughly drought resistant.
Pistachios need a site with full sun and deep soil with excellent drainage. Work
in a modest amount of all-around planting mix rich in organic matter and
nutrients. Taking care not to disturb the grafting point, dig a wide hole and
set the tree down inside so that when filled in the soil will just cover the root
crown. Water deeply more frequently when they are young. Once established,
water only occasionally. The fruits are a dark red color and grow in clusters like
grapes on the branches. During harvest time, the fruit husk surrounding the
shell will loosen and release the nuts. Lay a sheet underneath the tree to catch
them as they fall.
Insect Control
Pistachios are safe from pests. Consult with a nursery, and pick a cultivar that
resists common infections in your area.
Tips
You may have to shake the tree to release the ripe nuts. Let them to dry for
1-2 days. They store well for months in a sealed container in a dark, cool spot.
INGREDIENTS
3 ripe persimmons
1 frozen banana
1 cup almond milk
¼ teaspoon ginger
¼ teaspoon cinnamon
1 tablespoon granola
Mint leaves for garnish
INSTRUCTIONS
■ Wash the persimmons and slice off the stem. Blend on high 2 persimmons
along with all other ingredients and blend for one minute. Pour into tall
glass. Garnish with 1 persimmon chopped, granola and mint.
Persimmon Smoothie
RECIPE CARD
Persimmons Pistachio Nut