silver buffaloberry
(Shepherdia argentea, Shépherdie argentée)
In orchards or hedges, silver sepherdie is grown as a hardy fruit shrub. It should be planted in full sun to maximize fruit production. Spacing around 2.5-3m between plants allows for good air circulation and limits excessive humidity. It is easily integrated into agroforestry systems or at the edge of orchards, providing both ornamental interest and fruit production for local consumption.
1.Location
- Exposure: Full sun (necessary for good fruiting).
- Climate:
Highly resistant to cold (down to -40 °C).
Tolerates heat and drought well. - Protection: Tolerates strong winds thanks to its dense and prickly habit.
2.Soil
- Type: Well-drained, sandy or silty-clay soil.
- pH: Prefers slightly alkaline soil (pH 6.5 to 8.5).
- Tolerance: Highly adaptable, resistant to poor and dry soils.
- Enrichment: There is no need to add too much nitrogen, as it is a nitrogen-fixing plant (Eleagnaceae family).
3.Supports
- Need for support: None in general, as the shrub is robust and well rooted.
- Special case: If grown in fruit hedges, light trellising can help structure young plants.
4.Spacing
- Hedge cultivation: 1.5 to 2 m between plants.
- Orchard cultivation: 3 to 5 m between plants and 5 to 6 m between rows.
- Pollination: Dioecious plant, so at least one male plant for every 6 to 8 females to ensure good fruiting.
Shepherdia argentea is a deciduous shrub that usually reaches 2 to 3 m in height, with a spreading and sometimes irregular habit. Its leaves, silvery grey in colour (hence its name), have a slightly downy texture. The species is dioecious, meaning that both male and female plants are required for fruit production. The modest and discreet flowers appear in spring and are mainly pollinated by small insects.
1.Plant Type
- Deciduous shrub of the
- Eleagnaceae family.
- Height: 2 to 3 m at maturity.
- Thorny branches, silvery-grey foliage due to dense hairs on the leaves.
Dioecious plant: it takes a male and a female plant to produce fruit.
2.Growth
- Pace: Moderate to rapid growth depending on conditions.
- Resilience: Highly tolerant of drought and extreme conditions (wind, cold, poor soils).
- Nitrogen fixer: Improves soil fertility through its symbiotic root nodules.
3. Flowering
- Period: Early spring (April-May depending on the climate).
- Flowers:
Small, inconspicuous, greenish-yellow.
Unscented but rich in nectar, attracting pollinators. - Pollination:
By wind and insects.
Requires a male plant nearby for fruit production.
4. Root system
- Type: Taproots and creeping roots.
- Depth: Moderately deep, with developed lateral roots.
- Role:
Fixes nitrogen in the soil (improves fertility).
Very effective against soil erosion.
Good adaptation to dry and rocky terrain.
Individual maintenance of the silver beaddie is simple: light pruning in winter removes dead wood and shapes the shrub to promote airy branches. Being dioecious, it is advisable to plant at least one male plant for every three or four females to ensure good pollination and thus optimize fruit yield. Growth is rather slow, which makes it possible to obtain a well-formed shrub over the years.
1.Education and Training
- Naturally bushy, it can be grown as a free shrub or as a fruit hedge.
- Stem formation (tree on a single trunk) possible with early pruning to limit low branches.
- Hedge training: Space the plants 1.5 to 2 m apart and prune to maintain a homogeneous height.
- Staking is rarely necessary, except on very soft ground or in case of strong wind.
2.Pollination
- Dioecious plant: requires one male plant for every 6 to 8 female plants to ensure fruiting.
- Pollination mainly anemophilic (by the wind), but also by insects.
- Place male plants upstream of females from prevailing winds for better pollen dispersion.
3.Maintenance size
- Objective: To maintain good production and prevent the shrub from becoming too dense.
- When?
At the end of winter (February-March) before the sap rises.
Possibly after fruiting if necessary. - How?
Remove dead or diseased branches.
Thin the center to improve ventilation and reduce the risk of disease.
Rejuvenate the shrub every 3 to 5 years by cutting old branches close to the ground.
4. Canopy Formation
- Natural form: Bushy, rounded habit with arching branches.
- For a more aerated tree:
Prune low branches to promote a clear trunk.
Maintain 3 to 5 well-distributed main scaffolds. - In hedges: Prune lightly each year to promote branching and a denser canopy.
- In agroforestry: Combine with other fruit trees or nitrogen-fixers to maximize ecological benefits.
The fruits of silver scatterberry are small, elongated berries, usually red to orange in color when ripe. Their flesh, both tart and sweet, has a juicy texture and is rich in vitamins and antioxidants. Although their taste may be slightly astringent for some, they can be eaten fresh or transformed into jams, juices or other culinary preparations, bringing a touch of exoticism to the orchard.
1. Appearance and Shape
- Small round berries, about 6 to 8 mm in diameter.
- Bright red colour when ripe, sometimes slightly orange.
- Thin skin, often covered with small silvery white dots.
2. Flavor and Texture
- Tangy taste, slightly astringent due to the presence of saponins.
- Can become sweeter after the first frosts, which soften its acidity.
- Juicy texture but with a certain firmness.
3. Nutritional value
- Very rich in vitamin C (as much, if not more, than sea buckthorn).
- Contains powerful antioxidants (flavonoids, lycopene).
- Good source of fiber and mineral elements.
- Presence of saponins with antimicrobial and immunostimulant properties.
4. Retention and Use
- Fresh consumption limited by its acidity.
- Made into jellies, jams, sauces, often mixed with other fruits.
- Used in the manufacture of wines, juices and syrups.
- Can be dried for extended storage.
Extremely hardy, the silver spruce resists well to difficult conditions and phytosanitary attacks. However, there are a few problems to watch out for, especially if there is too much moisture that could lead to minor fungal diseases. Proper watering management, proper spacing, and removal of plant debris around the shrub help maintain its health without resorting to intensive chemical treatments.
1. Monitoring
Regular monitoring is essential to detect any problems early.
- Visual inspection:
Check the leaves for signs of fungal diseases (black spots, mold).
Control the presence of pests such as aphids, mealybugs, or spider mites.
Watch the fruit for signs of rot or insect infestation. - Frequency:
Check every 10-15 days during the growing season.
Inspection more frequently during flowering and fruiting.
2. Preventive treatments
Adopt practices that minimize the risk of infection and damage.
- Biological control:
Promote biodiversity by introducing natural predators such as ladybugs against aphids.
Use beneficial insects to control pests in a natural way. - Natural treatments:
Spray a mixture of sprinkling sulfur or Bordeaux mixture to prevent fungal diseases like powdery mildew and anthracnose.
Apply nettle manure to stimulate plant resistance and keep certain pests away. - Balanced fertilizers:
Use organic fertilizers to maintain good plant health and avoid excess nitrogen that promotes certain pests.
3. Hygiene
Maintaining a clean environment is crucial to prevent the spread of disease.
- Removing debris:
Pick up fallen leaves and rotten fruit to prevent the spread of fungi.
Burn or compost debris to kill spores. - Cleaning the tools:
Disinfect pruning tools after each use to prevent the transmission of diseases between plants.
Use alcohol or bleach for disinfection.
4. Aeration
Good ventilation reduces humidity and limits the risk of fungal diseases.
- Adequate spacing between plants to allow for good air circulation.
- Regular pruning to keep the canopy airy and avoid too much branch density.
- Avoid excessive moisture on the leaves: avoid watering at heights, especially in the evening.
- Light mulch around the feet to keep the soil cool while avoiding excessive moisture.
Fruit ripening usually occurs in late summer or early fall. The harvest is done by hand, when the berries become tender and display their characteristic colour, without showing signs of browning. The fruits, delicate and to be eaten quickly, lend themselves to direct culinary use as well as to processing into jams or juices.
1. Harvest Period
- Fruit ripeness: From the end of August to October, depending on the climate and variety.
- Maturity indicators:
Bright red berries (sometimes slightly orange depending on growing conditions).
Slight loss of astringency after the first frosts, which improves the flavor.
Fruits that easily detach from the branch when shaken.
2. Harvesting Method
- Manual harvesting:
Ideal for small quantities and cool use.
Gently pick the ripe berries to avoid crushing the fragile fruit. - Shaking on tarpaulin:
Place a tarp under the shrub and gently shake the branches.
Allows for a quick harvest, especially for larger-scale crops.
Sort the fruit to remove debris and damaged berries. - Frequency:
The fruits do not all ripen at the same time → harvest spread over several weeks.
Check every 3 to 5 days to retrieve fruit at the right stage.
3. Retention
- Room temperature: 2 to 3 days only (fragile fruit).
- Refrigeration:
In an airtight container or perforated box.
Duration: 5 to 7 days. - Freezing:
Spread the fruit on a baking sheet before storing it in an airtight bag.
Duration: up to 1 year.
Transformation:
Ideal for compensating for acidity and astringency.
Use in jams, jellies, juices, syrups, wines and dried fruit.
Drying possible in a dehydrator or in the open air, which concentrates the natural sugars.
