Prunus virginiana

Chokecherry
Botanical name: Prunus virginiana

  • Cold hardiness zones: 2-7
  • Soil pH: Prefers slightly acidic to neutral soils (pH 6.0-7.5)
  • Watering needs: Moderate, tolerates some drought once established
  • Food forest layer: Understory tree/shrub layer
  • Which parts of the plant are eaten as food: Primarily the fruits (cherries)
  • Blooming Season: Late spring
  • Harvest season/regularity: Late summer to early fall
  • Fruiting age: Begins to fruit at 2-5 years
  • Age of maturity (full size and peak fruiting): 5-8 years
  • Average mature yield: Varies, can produce several pounds of fruit per plant
  • Pollination for Fruit: Self-fertile, but cross-pollination increases yield
  • Size at maturity: 20-30 feet tall
  • Sun needs: Full sun to partial shade
  • Preferred habitat: Adapts to a range of conditions, prefers well-drained soils
  • Growth rate (vigor): Moderate to fast
  • Natural reproductive rate (and methods): Seeds, suckers
  • Propagation method: Seed, cuttings, layering
  • Average life span: About 20 to 40 years
  • Good companion plants: Compatible with a variety of plants, including nitrogen-fixers and wildflowers
  • Plant family: Rosaceae
  • Taproot: No, has a fibrous root system
  • Predators: Susceptible to pests like aphids and tent caterpillars
  • Other common problems/solutions: Can suffer from leaf spot and powdery mildew; good air circulation and proper spacing help prevent these issues

Notes:

  • Ecological functions/uses: Attracts pollinators and birds, can be used for erosion control
  • Food uses: Fruits are tart, often used in jams, jellies, syrups, and wines
  • Food Flavor/Taste: Bitter and astringent when raw, sweetened and enhanced when cooked
  • Cautions: Seeds contain cyanogenic glycosides, which are toxic; only the flesh of the fruit should be eaten. Do not consume raw seeds.

PROPAGATING CHOKECHERRY

Propagation of chokecherry, or Prunus virginiana, can be done effectively through several methods:

  1. Seed Collection and Preparation:
  1. Seed Storage:
  1. Sowing and Germination:
  1. Growing Area Preparation:
  1. Harvesting and Storing Plants:

Remember, seed propagation is known to work well and is relatively easy for chokecherry. Additionally, seedlings under six feet tall can also be salvaged and transplanted. Following these guidelines should help ensure successful propagation of chokecherry in your garden or nursery.

  1. Cuttings: • This species can be rooted using terminal and basal cuttings (the thick base of the stem, where the roots begin). Collect cuttings in June and treat them with 8000 ppm IBA talc. • Place them under mist and bottom heat for successful rooting .
  2. Layering:
    • Layering is a technique where stems still attached to the parent plant form roots when they come in contact with a rooting medium. This method is generally successful because water stress is minimized and nutrient levels are high .
    • Tip Layering: Dig a hole 3 to 4 inches deep, insert the tip of a current season’s shoot, and cover it with soil. The tip grows downward first, then bends sharply and grows upward. Roots form at the bend. Remove the tip layer and plant it in late fall or early spring .
    • Compound (Serpentine) Layering: Bend the stem to the rooting medium, alternately covering and exposing sections of the stem. Each section should have at least one bud exposed and one bud covered with soil. This method is suitable for plants with vine-like growth .
    • Mound (Stool) Layering: Useful for heavy-stemmed, closely branched shrubs. Cut the plant back to 1 inch above the soil surface in the dormant season. Dormant buds produce new shoots in the spring. Mound soil over the new shoots as they grow. Roots develop at the bases of the young shoots .
    • Air Layering: Suitable for woody ornamentals. Make air layers in the spring on shoots from the previous season or in mid to late summer on current season’s growth. Choose a stem area just below a node, remove leaves and twigs around it, and follow the air layering process .

RECIPES

SIMPLE CHOKECHERRY JELLY RECIPE:

1. Collect chokecherries, ensuring to remove stems and leaves.
2. Boil the berries in water for about 10 minutes, then strain the juice.
3. For every cup of juice, add about ¾ cup of sugar.
4. Bring the mixture to a boil, then simmer until it reaches a jelly-like consistency.
5. Pour into sterilized jars and seal.

CHOKECHERRY BREAD

Ingredients:

• 1 cup chokecherry jam or puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk or yogurt

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit and grease a loaf pan.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in vanilla and chokecherry jam.
5. Gradually add the flour mixture, alternating with buttermilk, until just combined.
6. Pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy your chokecherry bread! It’s great for breakfast or as a snack.

CHOKE THE DEVILS FOOD CAKE

Ingredients:

  • For the Cake:
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups buttermilk
  • For the Chokecherry Filling:
  • 1 cup chokecherry preserve
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 2-3 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 9-inch cake pans.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, then stir in vanilla.
  4. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the frosting, beat together butter, powdered sugar, cocoa powder, heavy cream, and vanilla until smooth and spreadable.
  9. To assemble, place one cake layer on a serving plate, spread with chokecherry preserve, then top with the second cake layer.
  10. Frost the top and sides of the cake with the chocolate frosting.

CHOKECHERRY CHUTNEY

Ingredients:

  • 2 cups chokecherries, pitted
  • 1 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1 onion, finely chopped
  • 1 apple, peeled and diced
  • 1/4 cup raisins
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions:

  1. In a saucepan, combine chokecherries, vinegar, and brown sugar. Bring to a boil over medium heat.
  2. Add the onion, apple, raisins, ginger, cinnamon, cloves, and salt.
  3. Reduce the heat and simmer, stirring occasionally, for about 30-40 minutes or until the mixture thickens.
  4. Once thickened, remove from heat and let it cool.
  5. Transfer the chutney to a clean jar and refrigerate. It’s best to let it sit for a day or two before using to allow the flavors to meld.

CHOKECHERRY CHEESEBALL

Ingredients:

  • 1 cup chokecherry jam or preserve
  • 2 cups cream cheese, softened
  • 1 cup goat cheese, softened
  • 1/2 cup finely chopped pecans or walnuts
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons honey
  • Salt and pepper to taste

Instructions:

  1. In a bowl, mix together cream cheese, goat cheese, honey, salt, and pepper until well blended.
  2. Form the mixture into small balls, about the size of a walnut.
  3. In a separate shallow dish, mix the chopped nuts and parsley.
  4. Roll each cheese ball in the chokecherry jam, then coat with the nut and parsley mixture.
  5. Place the cheese balls on a tray lined with parchment paper and refrigerate for at least an hour to set.
  6. Serve chilled as an appetizer or part of a cheese platter.

CHOKECHERRY CHOCOLATE TRUFFLES

Ingredients:

  • 1 cup chokecherry preserve
  • 1/2 cup heavy cream
  • 2 cups dark chocolate chips
  • Cocoa powder, for dusting
  • Optional: Chopped nuts or shredded coconut for coating

Instructions:

  1. In a saucepan, heat the heavy cream until it just starts to simmer.
  2. Pour the hot cream over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth.
  3. Stir in the chokecherry preserve.
  4. Chill the mixture in the refrigerator for about 2 hours, or until firm enough to shape.
  5. Scoop and roll the mixture into small balls.
  6. Roll the truffles in cocoa powder, chopped nuts, or shredded coconut.
  7. Chill again until firm.