Vienna, 23 September 2024
It’s that time of the year again. The time of plums here in Central Europe (or strictly speaking, European plums; there are so many different types of plums). On our hikes now we often see small plum trees covered in the dark purple fruit.
I can never understand if these trees have seeded wild after the passage of some plum-munching, stone-spitting person, or if they were part of now abandoned communal orchards which were once a common feature in this part of the world (the so-called Streuobstwiesen, the scattered-fruit-meadows, meadows through which villages have sprinkled plum and other fruit trees for their communal use – a nice idea, I think).
However the plum trees got there, they are welcome indeed. When we come across them, we will fill our rucksacks with a few days’ worth of dessert and walk on.
Normally, when the plums arrive the weather is turning towards Autumn here. The days are drawing in, the temperatures are beginning to bite, it’s time to wear trousers when I hike and take a sweatshirt with me in case a cold wind picks up; time, too, to carry a waterproof jacket to counter the occasional shower.
As I eat my plums, I will often feel a pang of regret that the Summer is drawing to a close. But this Summer has been ferociously hot in Central Europe. So it is with a certain sense of relief that I bite into my plums these days, even as I grieve the massive damage caused by the recent floods to man, beast, and vegetation (including plum trees, no doubt).
About a month ago, during our hikes we were coming across what looked like mirabelle plums: small, round, yellowish.
They seemed to be wild, or at least feral, being used as fencing around gardens or just mixed up with other trees and bushes on the side of the paths. There were never any plums within reach, evidence that other gatherers had hiked these paths before us. All we were left with were plums that had been knocked off by wind or the heavy rains that we have been having this summer (a result of the intense heat). Many of these little plums were damaged and, judging by the taste, not necessarily all that ripe. We picked them up anyway; it breaks our heart to see this free bounty from Nature just being trampled underfoot. Our gatherer ancestors would never have countenanced such waste.
Talking of our ancestors, it seems that we human beings have been chomping on plums and spitting out the stones for a long, long time. Archaeologists digging in Neolithic sites in Bulgaria, for instance, have found plum stones from 8,000 years ago. Some of the stones seem to belong to a wild plum called cherry plum.
They do indeed look cherry-like, small and red. I don’t think I’ve ever seen this plum tree on our hikes. But that’s not too surprising since its natural range is South-West Europe (which includes Bulgaria, of course) and West Asia. So the Neolithic farmers who were drifting into Europe from Anatolia must have been very familiar with this tree. From articles I’ve read, I sense that most cherry plums tend to be on the sour side. But I also get the sense that our ancestors, until not too, too long ago, before the massive production of sugar, preferred sourer food, or at least were more tolerant of sourer food. That sourness still resonates with the descendants of our Neolithic ancestors in Romania and Georgia. They use cherry plums in their recipes as a souring note. The Georgians, for instance, use cherry plums to make Tkemalu sauce, a sour sauce, which is then a main ingredient in kharcho soup (mmm, looks good, I wonder if there’s a Georgian restaurant here in Vienna where I could try it?).
Some other stones in those Bulgarian Neolithic sites, no doubt in the more recent archaeological layers, seem to show that domestication of the plum had begun to occur. It’s not very clear what species exactly got domesticated to give us the various types of plums we have in Europe: European plums, damsons, bullaces, egg plums, greengages, spillings, mirabelle plums, just to give the names we use in English. It could have been the cherry plum alone whose DNA was manipulated. Or it could have been that cherry plums were crossed with sloe plums.
I came across a couple of bushes of sloe plums this summer as we crossed a meadow or two – not scattered-fruit-meadows, I should add, just ordinary meadows. The bushes were on the edges of these meadows, in that indeterminate zone between meadow and woods. I looked at them, thinking “they look like miniature plums” and wondering if they were edible. I went back and forth on trying them, but in the end I felt that discretion was the better part of valour. I didn’t want to keel over in a meadow, poisoned by some unknown plant. But now that I’ve done a bit of reading on plums, next time I come across them – next year at this point, God willing – I’ll give them a little nibble. I don’t expect the experience to be all that pleasant, I have read that sloe plums are quite tart. Maybe I’ll just drink sloe gin, a gin in which sloe plums have been marinated. That sounds a much more pleasant experience.
the heart thrills 