Chokecherry
Plants of the Eloise Butler Wildflower Garden

Common
Name

Scientific
Name

Plant
Family

Garden
Location

Prime
Season

Chokecherry
Prunus virginiana L.
Rose (Rosaceae)
Woodland
Spring - Late May
Other names and notes

(Common Chokecherry, Virginia Chokecherry). The common Chokecherry is a large native shrub that in Minnesota grows to a height of 20 feet. The flowers are 5-parted, white, 1/4 to 3/8" in diameter and occur in a dense 3 to 6" long cylindrical raceme which may droop downward and grows at the end of new twig growth. The flowers may appear before the leaves are fully formed. The alternate leaves are a glossy dark green above turning duller as the season progresses, paler underneath, sometimes with fine hair, and are oval in shape, up to 4" long 2" wide and without hair on the upper side. Leaf edges are serrate with closely spaced sharp teeth. The bark of larger stems is gray to reddish brown and with age turns darker and becomes furrowed. The flowers mature in late summer into round drupes, up to 1/3" in diameter, resembling miniature cherries, and which contain the toxic pit. Ripe fruit can be deep red to black. The plant grows from rhizomes which spread beyond the plant itself and lead to a suckering habit, forming thickets. Hazard: The seeds of the plant are toxic, as are the leaves and stems - all contain cyanic acid. Broken twigs will emit a bitter almond odor. The meat of the drupe is bitter but with the addition of sugar makes a fine jelly but the pits must be removed. Children are most sensitive to the toxin in the pits, leaves and stems. Browsing livestock are also susceptible. More details below. The drupes are very astringent, hence the common name of "choke" cherry.

Types: There are three varieties of the species: var. melanocarpa produces black fruit, var. virginiana produces crimson to deep red fruit, and var. demissa which produces dark red fruit. This last variety is a native of the west and has not done well at the MN Landscape Arboretum trials. A cultivar of var. melanocarpa known as P. virginiana 'Shubert' has done very well and has a leaf that turns from green to a bronzy-purple in late spring. Any of these varieties can be trained to grow as a small tree.

Chokecherry flower
Chokecherry Early Fruit
Above: The cylinder shaped flower clusters. Photo ©Janice Stiefel, University of Wisconsin Steven's Point.
Above: Semi ripe drupes of late July.
Below: The typical leaf shape of P. virginiana. Far Below: The underside of the leaf.
Below: Ripe cherries of autumn.
Chokecherry leaf
Chokecherry Fall Fruit
Chokecherry leaf underside
Chokecherry bark
Chokecherry bud
 
 

Notes: Eloise Butler first planted Chokecherry in the Garden on May 28, 1909 with plants obtained from the Park Board Nursery. Presumably, they have been in the Garden ever since and replanted as necessary, as they appear on all the Garden Census lists. Most recently, Curator Susan Wilkins planted 20 new shrubs in 2008. The Chokecherry is found throughout North America except the very far north and the southern states of LA, MS, AL, FL and SC. In Minnesota it is found thought the state except for 8 widely scattered counties.

Lore and Usage: There is considerable literature on the uses of this plant. Here is a sampling. Like all cherry pits, these contain hydrocyanic acid and the pits must be removed before use. In making jellies, they are best removed by straining after the cooking process. In making jelly or preserves from Chokecherry, Harrington (Ref. 9) reports that any recipe for sour cherry jelly will do as long as you add pectin, as pectin is very low or lacking in the Chokecherry. Some prefer a mixture of half apple juice for a better tasting product. Chokecherry syrup is made using half the pectin used in the jelly recipes (see below). Chokecherry wine is also popular and Harrington gives a recipe. In medicinal use, Densmore (Ref, 5) notes Chokecherry use in her study of the Minnesota Chippewa. They made a decoction of the inner bark for use as a disinfectant and as a gargle for sore throats. Densmore and also Harrington report that many native American groups would dry the fruit and then pound it into a powder or simple grind it all up, stones and all, and then dry it in the sun in the form of small cakes that could be stored for later use. Adding water later, a sauce would be made. In the dry state it would be mixed with dried meat to form pemmican. The process of grinding and drying seems to have leached out the acid (it dissipates with exposure to air) and avoided digestive problems. Finally, Fernald, (Ref 6) quotes early colonist William Wood from 1634: "they so furre the mouth that the tongue will cleave to the roofe, and the throate wax horse with swallowing those red Bullies (as I may call them) being little better in taste. English ordering may bring them to be an English Cherrie, but yet they are as wilde as the Indians."

Here is a recipe for Chokecherry syrup that does not use pectin: Pick a bucket of very ripe chokecherries. Wash them thoroughly. Put them in a large kettle and put enough water in the kettle to keep them from sticking. Simmer until the berries are very soft and mushy. Run the berry mixture through a sieve to remove the seeds. Pour the pulp back into a pan and reheat. Don't let it sick and burn. Add honey to taste and stir well. The syrup will be somewhat pulpy, not clear. It can be frozen in small plastic containers, or canned in a water bath. This syrup retains the distinctive chokecherry flavor and is great on pancakes or waffles. (Recipe courtesy Kelseya, Winter 2001. Montana Native Plant Society.)

 
 

 
References: Plant characteristics are generally from sources 15, 16, 30, 31, 33, W2 & W3. Distribution principally from W2 and also 31, 34 and W1. Planting history generally from 1, 4 & 4a. Other sources by specific reference. See Reference List for details.  
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