JC Raulston Arboretum at NC State University
Family
Rosaceae
Botanical Name
Prunus mume 'Matsubara Red'
Plant Common Name
Japanese Apricot, Matsubara Red Japanese Apricot
Special Notice
This entry has yet to be reviewed and approved by L2G editors.
General Description
The dreariness and chill of midwinter melts with the warm hues of blossoms that grace the branches of the Matusbara Red Japanese apricot. The double (extra petals) flowers are dark red, which for a Japanese apricot, looks more rose-magenta than blood red.
Japanese apricot is one of the glories of late winter. Delicate, lightly fragrant blossoms cover its bare, leafless branches on the cusp of spring's return. A native of China and the Korean peninsula, this small, deciduous tree has been in cultivation for centuries, so there are lots of delightful cultivars to choose from. Unlike most fruit trees, Japanese apricot is also very long-lived, so most old selections are still in existence.
The simple, tapered, oval leaves of 'Matsubara Red' appear in mid-spring, after bloom time. They are slightly glossy and reddish when they emerge, deepen to drab deep green by summer and then turn shades of yellow in fall. The flower buds emerge and open any time from midwinter to early spring, depending on local climate. They are commonly damaged by severe winter cold, so plant them in spots protected by harsh winter winds and cold snaps. They are pollinated by bees, and the small, yellow apricots that follow mature by late summer. Japanese apricots are edible but have a sour, bitter taste. In Asia they are often pickled.
For best flowering and overall habit, grow a Japanese apricot tree in full or partial sun. It is best adapted to soils that are somewhat fertile and well-drained. All pruning should be done immediately after the flowering season. This encourages more branching and more profuse flowering the following winter. Mature specimens develop broad canopies, gnarled branches and are quite picturesque, although the canopy of 'Matsubara Red' is more upright compared to other cultivars.
