Choke cherry is a native plant that grows across diverse North American landscapes. This adaptable species is known for its distinct fruit and plays a role in various ecosystems.
Identifying Choke Cherry
Choke cherry (Prunus virginiana) is a deciduous shrub or small tree, typically 10 to 30 feet tall, often forming dense thickets. Its alternate, simple leaves are oval to broadly elliptic, 1 to 4 inches long, with finely serrated edges, dark green and glossy above, paler underneath. White flowers, 1/4 to 3/8 inch in diameter with five petals, emerge in dense, elongated clusters called racemes, between April and July. The bark is initially smooth, becoming scaly with age, and ranges from gray-brown to dark gray, featuring visible lenticels.
The fruit are spherical drupes, 1/4 to 1/2 inch in diameter, ripening from red to dark purple or black by late summer (August to September). These fruits grow in drooping clusters, giving the plant its common name due to their astringent taste. Choke cherry is native to most of North America. It thrives in various habitats, including streambanks, montane forests, moist woodlands, clearings, and roadsides, preferring direct sunlight but tolerating partial shade.
Edibility and Toxicity Considerations
While ripe choke cherry fruit is edible, other parts of the plant contain harmful compounds. The seeds (pits), leaves, stems, bark, and unripe fruit contain cyanogenic glycosides. These compounds release hydrogen cyanide (HCN) when plant material is damaged, such as by crushing seeds or when leaves wilt. This chemical reaction can interfere with cellular respiration if ingested in sufficient quantities.
Symptoms of poisoning in humans and livestock can include nausea, vomiting, abdominal pain, weakness, and, in severe cases, respiratory distress. Proper preparation is important to mitigate these risks. Cooking and drying the fruit can help destroy or reduce the cyanogenic glycosides. When processing choke cherries for culinary uses, avoid crushing the seeds, as this releases toxic compounds into the fruit pulp or juice.
Common Uses of Choke Cherry
Choke cherry fruit is used in culinary applications for its unique tart flavor. It is a popular ingredient for making jams, jellies, syrups, and wines. The fruit’s natural astringency often necessitates adding sugar when used in recipes. Choke cherries are also incorporated into pies and sauces.
Historically, choke cherries were a staple for many Indigenous peoples across North America. They were traditionally used to create pemmican, a nutrient-dense food, and processed into fruit cakes. The plant also held medicinal uses; the bark was employed in remedies for colds, fevers, stomach ailments, and sore throats, while the berries were made into cough syrups. The wood was used for crafting items like bows, arrows, and pipe stems. Its extensive root system contributes to soil stabilization and erosion control.