The image, above, shows two branches bearing greengage plums(Prunus domestica subspecies italica), showing
images of bunches of the fruit as well as the leaves..
| Common Name: Greengage |
| Scientific Name: Prunus domestica italica |
| Other Names: Gage, Reine Claude |
| Family: Rosaceae |
| Range: A cultivated plant, developed in France and introduced into Britain. Present as an escapee from orchards. |
Physical Characteristics
Prunus domestica subspecies italica is a hardy deciduous, growing to 12m (39 ft) by 10m (32 ft) in size. It is hardy to zone 5 and is not frost tender. The plant flowers in April and the fruit ripen from July to November. The flowers are hermaphrodite and are pollinated by insects. The plant is self-fertile.
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| Edible Parts: Fruit, Seeds, Flowers |
 Edibility Rating: 5 
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 Known Hazards: Although no specific mention has been seen for this species, it belongs to a genus where most, if not all members of the genus produce hydrogen cyanide, a poison that gives almonds their characteristic flavour. This toxin is found mainly in the leaves and seed and is readily detected by its bitter taste. It is usually present in too small a quantity to do any harm but any very bitter seed or fruit should not be eaten.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Greengage along with all the Greengage containing recipes presented on this site, with 5 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Greengage as a major wild food ingredient.
The Greengage Prunus domestica subspecies italica (also known as the Reine Claude) is a stoned fruit tree in the genus Prunus and a member of the Rosaceae (rose) family. Like all plums it is distinguished by the shoots having a terminal bud and the side buds solitary (not clustered), the flowers being grouped together in dense clusters on the stem termini, and the fruit having a groove running down one side, and a smooth stone. The Greengage is typically an escapee from garden cultivation and can be found in many hedgerows or orchards gone wild throughout Britain. Originally it was developed in France as a cultivar from a green-fruited plum stock found in Asia Minor. Originally it was brought to Britain by a member of the Gage family, however 'Green Gages' were imported into England from France in 1724 by Sir William Gage, 7th Baronet, from whom they get their English name and they were first planted in Bury St Edmunds. The tree is much less dense than other plums with a broad crown that can be up to 5m high. Its leaves are lime to mid green, alternate, oval and toothed and are hairless on the upper surface. It produces masses of white flowers in dense clusters between March and May. The fruit develop from these and are usually ripe by the end of September. The fruit themselves are about 3cm long and vary in colour between green and yellow (though some can have a reddish blush). The fresh is green, juicy and can be quite sweet when fully ripe.
Like true wild plums greengages are distinguished by having spiny stems and leaves that are hairy on the underside only.
Greengages can be used anywhere you would use other plums, such as pies, jams, game sauces, jellies and preserves. They can also be used to make greengage wine (in the same manner as sloes or wild plums).
Like other plums trees, the flowers are edible and can be used, candied, in desserts or as garnishes in salads. The seeds are also edible and are obtained by cracking the pit (stone). The seeds can be eaten raw or roasted (but heed the note on toxicity and do not eat the seeds if bitter). A semi-drying oil with an agreeable aroma and flavour can be extracted from the seeds.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Greengage as a major wild food ingredient.
The Greengage Prunus domestica subspecies italica (also known as the Reine Claude) is a stoned fruit tree in the genus Prunus and a member of the Rosaceae (rose) family. Like all plums it is distinguished by the shoots having a terminal bud and the side buds solitary (not clustered), the flowers being grouped together in dense clusters on the stem termini, and the fruit having a groove running down one side, and a smooth stone. The Greengage is typically an escapee from garden cultivation and can be found in many hedgerows or orchards gone wild throughout Britain. Originally it was developed in France as a cultivar from a green-fruited plum stock found in Asia Minor. Originally it was brought to Britain by a member of the Gage family, however 'Green Gages' were imported into England from France in 1724 by Sir William Gage, 7th Baronet, from whom they get their English name and they were first planted in Bury St Edmunds. The tree is much less dense than other plums with a broad crown that can be up to 5m high. Its leaves are lime to mid green, alternate, oval and toothed and are hairless on the upper surface. It produces masses of white flowers in dense clusters between March and May. The fruit develop from these and are usually ripe by the end of September. The fruit themselves are about 3cm long and vary in colour between green and yellow (though some can have a reddish blush). The fresh is green, juicy and can be quite sweet when fully ripe.
Like true wild plums greengages are distinguished by having spiny stems and leaves that are hairy on the underside only.
Greengages can be used anywhere you would use other plums, such as pies, jams, game sauces, jellies and preserves. They can also be used to make greengage wine (in the same manner as sloes or wild plums).
Like other plums trees, the flowers are edible and can be used, candied, in desserts or as garnishes in salads. The seeds are also edible and are obtained by cracking the pit (stone). The seeds can be eaten raw or roasted (but heed the note on toxicity and do not eat the seeds if bitter). A semi-drying oil with an agreeable aroma and flavour can be extracted from the seeds.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Greengage recipes on this site follows, (limited to 100 recipes per page). There are 5 recipes in total:
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| Compote of Greengages Origin: Britain | Marmalêd Eirin Gwyrdd (Greengage Marmalade) Origin: Welsh | Pwdin Eirin Melyn Siocled (Chocolate Greengage Pudding) Origin: Welsh |
| Greengage and Mint Gelato Origin: Italy | Porc Mewn Saws Eirin (Pork in Plum Sauce) Origin: Welsh |
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