Siberian Apricot (Prunus sibirica)

Family: Rosaceae | Edibility: Edible (3/5)

Siberian apricot is a deciduous shrub, native to eastern China, Japan, Korea, Mongolia and eastern Siberia, growing to 3m (10ft). An edible oil resembling olive oil is obtained from the seed, and used as a substitute for almond flavouring. The fruit is eaten raw or cooked, and is a good size: about 25mm x 25mm (1in), and contains one large seed. The fruit is occasionally eaten but is sour and scarcely edible.

Edible Parts & Harvest Seasons

Edible Parts: Fruit, Berries, Nuts/Seeds

Harvest Seasons: Early Summer, Fall, Late Summer

Flavor & Culinary Uses

taste, they are normally used as an almond flavouring. — Fruit - raw or cooked.; A good size, it is about 25mm x 25mm and contains one large seed.; Sour and scarcely edible.; The fruit is occasionally eaten.

Habitat & North American Range

Dry sunny slopes amongst shrubs. Forests, thickets, hill grasslands, river valleys and dry sunny slopes at elevations of 400 - 2500 metres. (Zone 4, Zone 5, Zone 6, Zone 7, Zone 8)