Species Detail

Diospyros virginiana L.
Persimmon tree

Scientific Name:  
Diospyros virginiana L.
Common Name:  
Persimmon tree
Myaamia Name:  
Food, Medicinal
Harvest Seasons:  
Beech-Maple Forest, Wet Prairie grasslands with flooding, Conifer Shrubland and Forest, Conifer Swamp some deciduous domts.
Growth Forms:  

Myaamia Archival Sources  
Diospyros virginiana L.
Reference Source Reference Type Archival Data Comments
Report made by the Peoria, Eastern Shawnee, Wyandotte, Seneca-Cayuga, Miami and Ottawa Tribes. 2003, September 2 Use - Food  gathered for food
Dunn, J.P. Circa 1900 Use - Unknown  "piakimindjakwi"
Gravier, J. ca. 1700 Use - Unknown  "I remove the crown [sepals] from a persimmon; the stem from fruit"
N/A 1998-2006 Use - Food  Barbara Mullins mother; Julia Lankford; gathered wild persimmons in the woods around the homestead at Timber Hill
Baldwin, D 2003-2005 Use - Food  persimmon pudding recipe
Rafert, S. 1996 Use - Food  used as a snack food when in the woods
McCord, P. (Geboe) 2004, June 5 Use - Food  used for jelly by her grandmother Geboe [?]
Kellogg, L.P. 1923 Use - Medicinal  fruit made into a paste which is baked into loaves. "The Indians make a paste of the fruit; which they bake into loaves of the thickness of a mans finger; and of the consistence of a dried pear. The taste seems at first somewhat disagreeable; but people are easily accustomed to it. It is very nourishing; and a sovereign remedy; as they pretend; against a looseness and bloody-flux"
Gatschet, A.S. ca. 1895 Use - Food  fruits dried. ". . . When the arrived home they had left at the place where he had been drying his wife persimmons . . ."
Pinet, P.F. 1696-circa 1700 Use - Unknown  "piakiminja"; persimmon
Baldwin, D 2003-2005 Horticultural Info  harvesting and preparation for use: "They must fall to the ground to be ripe. Not quit ripe persimmons taste terrible. This time of year early October for southeast Indiana is when they start to fall. Check under the tree every day and collect. Wash and take out seeds. I take seeds out by hand. Its a messy job but very effective. You can then run the remains of the seed through a food mill to make a pulp and eliminate the skin. This is the pulp used in the recipe. The pulp can be frozen."
Botanical Sources  
Diospyros virginiana L.
Reference Source Notes Data Comments
Gleason, H.A. & Cronquist, A. 1991   Occurs mostly in dry-soiled woods
Related Sources  
Diospyros virginiana L.
Reference Source Notes Data Comments
Bush, L. L 1996   Human-charred persimmon floral material was recovered from excavations at an early 19th century Miami village site at the forks of the Wabash River (Ft Wayne) 1975-1812 (Ehler Site).
Clark, J.E. 1993   The Shawnee collected this plant for food
No Reference Specified   The common name persimmon is of Algonquian origin and is taken from the Delaware word pasimenan; meaning dried fruit
Bush, L. L 1996   Archaeological studies have demonstrated that persimmons were utilized as a food resource by Late Woodland 800 A.D to 1300 A.D. indigenous peoples of central and southern Indiana
Tippman, D. 1999, November 11   Jim Strack recalled seeing a recipe in a cookbook when he was growing up that called for persimmons to flavor the meat of a opposum