American persimmon

Diospyros virginiana

A tree of the ebony family, related to the kaki. Unripe, the orange fruits are so astringent that they pucker the mouth, but after the first frost they are sweet and soft. They are rich in vitamin C. Bark and unripe fruits contain many tannins.

Safety notes

Large amounts of unripe fruit can form a lump in the stomach that blocks the gut; eat only fully ripe fruit. Blood in the stool needs a doctor. Traditional use is no proof of effect; consult a doctor or pharmacist if you are pregnant or breastfeeding, take medication or have a medical condition.

Cautions by tradition (1)

Cherokee (Tsalagi) medicine: Eat only fully ripe fruit.

Preparation

Chew a piece of bark; a tea or syrup of the bark; eat the ripe fruits.

Use in traditions

Native peoples grew and ate the persimmon long before Europeans came, and dried the fruits into cakes. The Cherokee made pudding from them. According to Hamel and Chiltoskey they chewed the bark for heartburn, drank a cold infusion for bile and liver, and used a syrup for a sore throat, thrush and blood in the stool. The astringent bark helped a sore mouth and throat, served as a wash for piles and went into a toothache remedy.

Applications

Use by tradition

How different herbal traditions describe this herb. Amounts are traditional guidelines checked for obvious errors; they are not medical advice. For poisonous plants no dosage is given on purpose.

Cherokee (Tsalagi) medicine

Attributed effects

The bark for heartburn, for bile and liver, for a sore mouth and throat, thrush, blood in the stool and toothache, and as a wash for piles. The Cherokee made pudding from the fruits.

Preparation and amount

Chew the bark; a tea or syrup of the bark; eat the ripe fruits.

Caution: Eat only fully ripe fruit.

Ways to prepare herbs: Tea (infusion)Syrup, honey and oxymel

Sources

All herbs from North America →