Cherry trees belong to the Prunus genus and are celebrated for their beautiful blossoms and delicious fruit. This guide covers understanding and cultivating these trees.
Understanding Cherry Trees
Cherry trees are members of the Prunus genus, alongside plums, peaches, and apricots. Two primary types are cultivated: sweet cherries (Prunus avium) and sour or tart cherries (Prunus cerasus). Sweet cherries are typically consumed fresh, known for larger size and juicy, low-acid flesh. Sour cherries are smaller, with higher acid content, and preferred for baking and preserves.
These trees offer seasonal beauty, from vibrant spring blossoms to rich fruit and foliage. Most cherry trees require several years to begin fruiting, with sweet cherries often taking 4-7 years and sour cherries 3-5 years. Mature size varies by variety and rootstock, ranging from compact dwarf trees to large standard varieties reaching 25-40 feet tall.
Cultivating Cherry Trees
Cultivation begins with careful site selection. Cherry trees require at least six to eight hours of direct sunlight daily for quality fruit. Good air circulation helps prevent fungal diseases. Avoiding areas prone to late spring frosts is important, as these can damage early blossoms and reduce fruit yield.
Well-drained soil is essential; cherry trees are susceptible to root rot in waterlogged conditions. They thrive in fertile, loamy soil with a slightly acidic to neutral pH (ideally 6.0-7.0). For heavy clay soil, amending with organic matter like compost or considering raised beds can improve drainage. When planting, dig a hole twice as wide and as deep as the root ball, ensuring the graft union remains 2 to 3 inches above the soil line. After planting, thoroughly water to help the soil settle around the roots.
Newly planted cherry trees need consistent watering to establish root systems, typically deep watering twice weekly for the first few months. Established trees require about an inch of water per week, with increased irrigation during hot, dry spells. Fertilization supports fruiting; apply a high-potassium general fertilizer in late winter.
Pruning maintains tree health, shape, and fruit production. For sweet cherries, late summer pruning after harvest reduces fungal and bacterial disease risk, as cuts heal better in warm, dry conditions. Sour cherries are pruned in late winter or early spring before new growth begins. Formative pruning in young trees establishes an open, vase-like shape for light and air, while maintenance pruning on mature trees removes dead, diseased, or crossing branches.
Harvesting and Enjoying Cherries
Cherries do not ripen once picked, so harvesting at the optimal time is important for flavor and sweetness. Ripeness indicators include full color development (varying by variety from bright red to deep black or yellow) and a firm, plump texture. For sweet cherries, a taste test confirms peak sweetness. Tart cherries often detach easily from the stem when ripe.
Harvest season typically runs from early June through late July, depending on variety and location. When picking, gently grasp the cherry and leave the stem attached; this extends the fruit’s freshness. Avoid pulling forcefully to prevent damage to fruit spurs, which are short branches responsible for production. Harvesting every day or two during ripening ensures cherries are gathered at their prime.
To maximize freshness, store unwashed cherries in the refrigerator as soon as possible after harvesting. Store them uncovered in a bowl or a container lined with paper towels to absorb moisture; they last about a week. Washing cherries before storage can accelerate spoilage due to lingering moisture. Fresh cherries are versatile: enjoy them out of hand, baked into pies, tarts, crisps, or preserved as jams and jellies. They also freeze well for longer-term storage, often after pitting and spreading in a single layer on a baking sheet before transferring to a freezer-safe bag.