GardenLine | Fruit to Grow and Pick | The Common Chokecherry

Ward is a staff member of the Department of Horticulture Science, University of Saskatchewan. This column is provided as an extension service by the Division of Extension and Community Relations and the Department of Horticulture Science, University of Saskatchewan.

The chokecherry (Prunus virginiana) is a member of the plum family common to most of Canada and much of the U.S.A. It is an extremely drought and winter hardy plant. Because of this hardiness as well as productive reliability it is a valuable plant.

Before the European settlement of North America the chokecherry was a very important and integral part of the native indian diet. The chokecherry, as well as other fall fruit, was stored into the winter in a partly dried or frozen state to be eaten throughout the winter. As well, the plains indians harvested chokecherry fruit, mixed it with fat and suet and pounded it into the meat of buffalo. This mixture of meat, fruit and fat was known as pemmican, a staple of the native prairie people. Today a number of native groups and others are renewing the practice of making pemmican. Perhaps this will become an entree in a fine native food restaurant.

Are Chokecherries Poisonous?

YES!! Chokecherries have been reported to have killed livestock that have consumed too many chokecherry leaves. This usually only occurs under poor feeding conditions and is not common.

Are Chokecherries Poisonous to Man?

YES!! There are recorded incidences of children eating quantities of the seeds of chokecherries resulting in poisoning and death. Note, the flesh of the fruit is not poisonous, and should not be considered any more dangerous than eating plums, peaches or apricots. Many of the "prunus" family have poisonous seeds.

Bad Taste

The term "chokecherry" denotes that the fruit is bad tasting. True -- most of the fruit you will come across does have a strong astringent flavour. Some, however, have a fairly mild flavour and are quite edible. For the most part the strong flavoured fruit makes a very fine distinctive jelly or syrup. Once you have tasted well made chokecherry syrup you will not forget that flavour. Because of this flavour the chokecherry stands out as a possible crop to base a cottage jelly/syrup industry on. At present there are a few interested people testing the market with their products and we at the Department of Horticulture are embarking on a chokecherry breeding and selection program.

Can You Make Wine From Chokecherries?

Yes. Chokecherry wine is as prairie as wheat, dust storms and droughts. Although the chokecherry will never compete with California grapes, it does make a drinkable, unique wine. Most people will have tried a dark heavy wine made from the wild black fruited types. However, wine made from blends or from yellow, orange or red-fruited chokecherries can be interesting, distinctive and attractive. Do not sell the chokecherry short when making wine.

Does the Chokecherry Have Ornamental Value?

YES!! The chokecherry is an attractive ornamental to add to the landscaping of your yard. Within the group are purple leaved selections like the Schubert chokecherry and yellow and red selections like Boughens Golden and Mission Red to add contrasting colour in the landscape. The chokecherry is an attractive flowering tree which without fail puts on a good show each year. It reliably puts out large quantities of fruit for your own use or should you wish an attractive food source for the winter feeding birds.

---

Sustainable horticultural information, offered free of charge to the public with the support of the University of Saskatchewan Extension Division, the Department of Plant Sciences and the Provincial Government.