Definition of the word damson

The word "damson" derives from the Middle English term "draiesben," which meant "drying plum." This name was given to a type of small, dark-colored plum that was traditionally preserved by drying, as it had a high sugar content that made it ideal for drying. The term "damson" became popular during the 16th century, when it was used to describe a specific variety of plum that was grown in the Damascene region of the Middle East. This plum, which was smaller and sweeter than the more common varieties, was named "striate" for the fine lines that ran along its skin. As the striate damson plum started to be grown and cultivated in Europe, particularly in England, it became known simply as "damson" in reference to the Middle English term "draiesben." Today, the word "damson" is still used to describe a type of small, dark plum, although many modern varieties of damson plums do not originate from the original Damascene plum but have been bred through selective cultivation. The fruit is typically tart and astringent when raw but becomes sweet and aromatic when dried or cooked, making it a popular ingredient in jams, jellies, and other preserves.