Diospyros virginiana is a persimmon species commonly called the American persimmon. It ranges from southern Connecticut/Long Island to Florida, and west to Texas, Louisiana, Oklahoma, Kansas, and Iowa. The tree grows wild but has been cultivated for its fruit and wood since prehistoric times by Native Americans. Diospyros virginiana grows through 20 m (66 ft), in well-drained soil. In summer, this species produces fragrant flowers. Most cultivars are parthenocarpic (setting seedless fruit without pollination). The flowers are pollinated by insects and wind. Fruiting typically begins when the tree is about 6 years old. The fruit is round or oval and usually orange-yellow, sometimes bluish, and from 2 to 6 cm (3⁄4 to 2 1⁄4 in) in diameter. In the U.S. South and Midwest, the fruits are referred to as simply persimmons or "'simmons", and are popular in desserts and cuisine. Fully ripened fruit lightly shaken from the tree or found on the ground below the tree is sweet, juicy and delicious. The seeds were used as buttons during the American Civil War. The fruit is high in vitamin C. The unripe fruit is extremely astringent. The ripe fruit may be eaten raw, cooked or dried. Molasses can be made from the fruit pulp. A tea can be made from the leaves and the roasted seed is used as a coffee substitute. Other popular uses include desserts such as persimmon pie, persimmon pudding, or persimmon candy. The fruit is also fermented with hops, cornmeal or wheat bran into a sort of beer or made into brandy. The wood is heavy, strong and very close-grained and used in woodturning. Shipped dormant in the winter.