I was able to get a few bare-root Prunus virginiana trees for our nursery. We’re a little far south for “chokecherry”, as its commonly called, but we’re going to try and push it by putting some in partial shade.
Prunus virginiana is an interesting wild cherry whch could fit into the shrub layer of a food forest. The North Carolina State Extension website notes:
Prunus virginiana is a large native deciduous shrub or a small tree. Growing in the wild, it can form thickets, which can become very dense. The spread can originate from the shallow, spreading root system that may form additional plants from the lengthy underground runners. In the wild, it can be found growing in multiple growing conditions in woodlands, ravines, slopes, thickets, and open fields.
When immature, the berries have a puckered texture. These berries have a bitter taste, giving this plant the common name chokeberry.
An important plant for wildlife. The fruits, leaves, seeds, and twigs are used by animals both large and small. Large animals including bear, moose, coyotes, bighorn sheep browse the foliage. Birds eat the fruits, while chipmunks, mice, and squirrels eat the seeds. It is also a host plant for many insects that can destroy the foliage, wood, sap, flowers, and fruit while feeding.
UM also notes:
The fruit on chokecherry is bitter when raw so it is not recommended to eat them right off the tree. They can be cooked and made into preserves, jams, pies, and sauces.
PFAF shares more on its edible uses:
Fruit – raw or cooked. Very harsh, it is normally used in pies, jellies etc. Dark and juicy, it is sometimes edible raw when fully mature. The fruit can be dried and is then quite nice raw. The fruit is up to 8mm in diameter and contains a single large seed. Seed – raw or cooked. Very nutritious, they are added to pemmican. Do not eat the seed if it is too bitter – see the notes above on toxicity. The bark and twigs are a tea substitute.
We’ll see how it does here. Anyone else try growing them in Florida or Alabama?
*Prunus virginiana image at top by Matt Lavin
