A cherry pit is not a seed. It is a hardened protective layer that encases the actual cherry seed. While the terms are often used interchangeably in common language, botanically, the pit serves as a shield for the true seed found within. This distinction is important for understanding both the plant’s biology and any potential safety considerations.
Understanding the Cherry Pit
Cherries are drupes, a fleshy fruit with a single, hard “stone” or “pit” surrounding a seed. This pit, botanically the endocarp, is the innermost layer of the fruit’s pericarp (fruit wall). The pericarp has three layers: the exocarp (outer skin), the mesocarp (fleshy, edible part), and the endocarp (the hard pit).
The endocarp develops from the inner layer of the flower’s ovary wall after fertilization and hardens to form the protective pit. Its woody structure safeguards the delicate seed inside from physical damage and aids in seed dispersal.
Growing a Cherry Tree from a Pit
While a cherry pit contains a seed, successfully growing a cherry tree from it can be a complex process. The seed requires a period of cold stratification, which mimics the natural chilling conditions of winter, to break its dormancy and prepare for germination. This typically involves placing cleaned pits in a moist medium and refrigerating them for about 10-12 weeks. Some seeds may also benefit from scarification, a process that weakens the hard outer shell to allow water to penetrate and initiate germination.
Cherries grown from pits often do not produce fruit identical to the parent tree, a phenomenon known as not growing “true to type.” This is because the new tree is a genetic combination of two parent trees, resulting in variations in fruit quality, taste, and other characteristics. While it can be a rewarding project, it may take 7 to 10 years for a cherry tree grown from a pit to bear fruit.
Cherry Pit Safety
Cherry pits, like those of other stone fruits such as apricots, peaches, and plums, contain a natural compound called amygdalin. Amygdalin is a cyanogenic glycoside, meaning it can be converted into hydrogen cyanide, a toxic substance, in the body. This conversion occurs when the pit is crushed, chewed, or otherwise broken, allowing the amygdalin to react with enzymes.
Accidentally swallowing a whole, intact cherry pit is not harmful because its hard shell prevents amygdalin release, and the pit passes through the digestive system undigested. However, chewing or crushing the pits can release the toxic compound. Symptoms of cyanide poisoning can range from mild effects like headache, dizziness, and nausea to more severe issues such as seizures, difficulty breathing, and increased heart rate in significant exposures. The amount of amygdalin varies by cherry type, but consuming even a few crushed pits can pose a risk, especially for children.