Black Plum

Description

Black Plum (Vitex doniana) belongs to the Lamiaceae family and is native to Africa. It thrives in Woodland, savanna, forest edge environments across regions including Africa.

Botanically, Black Plum is tree producing elongated black sweet fruits common in African woodlands. Major seasonal wild food..

The edible parts include Fruits, Leaves. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during December, February, January and November.

Nutritionally, Black Plum stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving.

In the kitchen, Black Plum offers a Sweet, plum-like, slightly tart flavor profile. Collect fallen ripe fruits or pick when black and soft. Common culinary applications include Fresh eating, Jams, Syrups. Popular preparations include Eat ripe black fruits when soft.

For storage, refrigerate fresh parts.

Safety note: None significant. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect black plum during Nov, Dec, Jan and Feb. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically woodland, savanna, forest edge. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Africa communities have long valued black plum as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, black plum pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

Fresh eating, Jams, Syrups

Storage

Refrigerate fresh parts

Recipes

• Eat ripe black fruits when soft

Where It Grows