The bird cherry, scientifically known as Prunus padus, produces edible fruit. However, other parts of the plant contain toxic compounds, making careful identification and preparation necessary.
Understanding Bird Cherry Edibility
Bird cherry fruit is edible, but the plant contains toxic compounds in its pits, leaves, bark, and stems. These parts contain cyanogenic glycosides, which release hydrogen cyanide when crushed or chewed. Hydrogen cyanide is a potent toxin that can cause respiratory failure and even death in large quantities.
The fruit’s flesh is safe to eat, but the seed inside the pit contains the highest concentration of these toxic glycosides. Therefore, remove the pits completely before consuming the fruit. Any very bitter seed or fruit should not be eaten, as bitterness can indicate a higher concentration of the toxin.
Identifying Bird Cherry for Safe Foraging
Correct identification of the bird cherry (Prunus padus) is important for safe foraging. This deciduous tree typically grows to a height of 8-15 meters, with a canopy spread of 5-8 meters. Its bark is initially smooth and grayish-brown, later becoming rough. The leaves are oval-shaped, measuring 5-10 centimeters in length, with finely toothed margins. They are light green when young, turning dark green, and may have small glands near the base.
In spring, the bird cherry produces fragrant white flowers in pendulous clusters called racemes. Each flower has five petals and an almond-like scent. The fruit develops into small, dark red to black cherries, about 6-8 millimeters in diameter, that ripen in mid-summer. These fruits are often bitter and astringent. A distinctive feature is the unpleasant, acrid, or almond-like smell released when parts of the plant, especially the bark or crushed leaves, are bruised.
Safe Preparation and Culinary Uses
Safely preparing bird cherries involves carefully processing the fruit to eliminate the toxic pits. The small, dark fruits, while bitter when fresh, can be used to make jams, jellies, syrups, wines, and liqueurs. The key step in preparation is to separate the fruit flesh from the poisonous pits. Methods such as simmering the fruit and then straining it through a sieve or jelly bag are effective.
Cooking helps to mellow the astringency and bitterness of the fruit, making it more palatable. However, cooking does not neutralize the toxins contained within the pits. The pits must be completely removed and discarded before consumption. Fresh consumption of whole fruits, especially with intact pits, is not advised due to the potential release of hydrogen cyanide.