Common name: Black Cherry
Botanical name: Prunus serotina

  • Cold hardiness zones: 3-9
  • Soil pH: Prefers acidic to neutral soil (pH 6.0-7.5)
  • Watering needs: Medium; drought tolerant once established
  • Food forest layer: Canopy
  • Which parts of the plant are eaten as food: Fruit
  • Blooming Season: Late spring
  • Harvest season/regularity: Summer to early fall
  • Fruiting age: Begins to bear fruit around 4-7 years
  • Age of maturity (full size and peak fruiting): 10-20 years
  • Average mature yield: Varies greatly depending on conditions; mature trees can produce significant quantities
  • Pollination for Fruit: Self-pollinating but benefits from cross-pollination with another cherry variety
  • Size at maturity: 50-80 feet tall, 20-40 feet wide
  • Sun needs: Full sun
  • Preferred habitat: Well-drained soils in forests, fields, and along roadsides
  • Growth rate (vigor): Moderate to fast
  • Natural reproductive rate (and methods): High; reproduces by seed and suckering
  • Propagation method: Seed, grafting, cuttings
  • Average life span: Can live up to 250 years
  • Good companion plants: Compatible with a variety of understory and ground cover plants
  • Plant family: Rosaceae
  • Taproot: Yes, develops a deep taproot
  • Predators: Susceptible to tent caterpillars and cherry fruit flies
  • Other common problems/solutions: Vulnerable to black knot disease; control by pruning affected branches

Notes:

  • Ecological functions/uses: Excellent for wildlife habitats, attracting birds and mammals with its fruits. Also used for timber.
  • Food uses: Fruits are used in jellies, jams, pies, and wines.
  • Food Flavor/Taste: The fruits are dark, juicy, and have a sweet-tart flavor.
  • Cautions: Leaves and seeds contain cyanogenic glycosides, which can be toxic if ingested in large quantities.

Propagating Black Cherry

Propagating Black Cherry (Prunus serotina) can be done through various methods, each with its own specific process:

  1. Seed Propagation: The seeds are found within the fleshy drupe (fruit) of the Black Cherry. After the fruits change from reddish-brown to black in late summer, they are ready for harvest. You can remove the fruit covering under running water, and for larger quantities, a modified blender method can be used to separate the seeds. It’s important to collect the seeds in autumn and sow them in summer after a stratification period. Stratification involves keeping the seeds at around 40 degrees Fahrenheit for 4-5 months, which mimics the natural cold period that the seeds would experience in the wild oai_citation:1,Error oai_citation:2,Black cherry (Prunus serotina) | Department of Horticulture.
  2. Cutting Propagation: Black Cherry can also be propagated by cuttings. This method involves taking a piece of the tree, such as a branch or stem segment, and encouraging it to develop roots. Specific details on the optimal conditions for rooting, such as the use of rooting hormones or the ideal soil temperature, are crucial for success. For example, using IBA TALC at 8000 PPM as a rooting hormone and maintaining a soil temperature of 50-55 degrees Fahrenheit are recommended. The cuttings typically take 4-6 weeks to root oai_citation:3,Black cherry (Prunus serotina) | Department of Horticulture oai_citation:4,Prunus serotina | Landscape Plant Propagation Information | Plant ….
  3. Vegetative Propagation for Clones: This method is particularly useful for producing clones of elite or genetically improved genotypes of Black Cherry. It involves a more controlled environment and techniques like adventitious root formation to ensure the replication of specific desirable traits in the new plants oai_citation:5,Prunus serotina, Black Cherry – Plant Database – University of Connecticut.

Each method has its own set of requirements and success rates, so choosing the right one depends on your specific needs and conditions.

Recipes

Black Cherry Glazed Chicken

Ingredients:

  • 4 chicken breasts, boneless and skinless
  • 2 cups Prunus serotina (black cherries), pitted and chopped
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper, to taste
  • Olive oil, for cooking

Instructions:

  1. In a saucepan, combine the black cherries, balsamic vinegar, honey, garlic, and thyme. Bring to a simmer over medium heat and cook until the cherries are soft and the sauce has thickened, about 10-15 minutes.
  2. While the sauce is simmering, season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken until golden and cooked through, about 6-7 minutes per side.
  3. Once the chicken is cooked, reduce the heat and pour the black cherry glaze over the chicken in the skillet. Let it simmer gently for a few minutes, ensuring the chicken is well coated with the glaze.
  4. Serve the glazed chicken hot, garnished with extra fresh thyme if desired.

Black Cherry Sodapop

Ingredients:

  • 2 cups fresh Prunus serotina (black cherries), pitted
  • 1 cup sugar
  • 1 cup water
  • Carbonated water
  • Dry ice (for presentation and instant chilling, use with caution)
  • Optional: Lemon or lime slices for garnish

Instructions:

  1. Start by making a black cherry syrup. In a saucepan, combine the black cherries, sugar, and water. Bring this mixture to a boil, then reduce heat and simmer until the cherries are very soft and the liquid has a syrupy consistency, about 15-20 minutes.
  2. Strain the mixture through a fine mesh sieve to remove the cherry solids, and let the syrup cool down to room temperature. You can refrigerate it to speed up this process.
  3. To serve, fill glasses halfway with carbonated water. Carefully add a few tablespoons of the black cherry syrup to each glass, adjusting the quantity to taste. The syrup will sink and then slowly mix with the carbonated water, creating a natural gradient effect.
  4. For an extra touch, add a small piece of dry ice to each glass right before serving. This will create a dramatic, fizzy effect and cool the drink instantly. Remember to handle dry ice with tongs or gloves, as it is extremely cold.
  5. Garnish with a slice of lemon or lime if desired.

Remember, do not consume the dry ice; wait until it has fully sublimated (disappeared) before drinking.

Black Cherry Ice Cream

Ingredients:

  • 2 cups fresh black cherries, pitted and chopped
  • 1 cup granulated sugar, divided
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions:

  1. In a saucepan, combine the chopped black cherries with half a cup of sugar. Cook over medium heat until the cherries release their juices and the mixture thickens slightly, about 10 minutes. Let this cool completely, then refrigerate until chilled.
  2. In a large bowl, whisk together the heavy cream, milk, the remaining half cup of sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.
  3. Pour the cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  4. When the ice cream is almost done churning and has a soft-serve consistency, add the chilled cherry mixture. Continue churning until the cherries are well distributed and the ice cream is thick.
  5. Transfer the ice cream to a freezer-safe container and freeze until it reaches your desired consistency, usually about 2-4 hours.

Black Cherry Greek Yogurt

Ingredients:

  • 2 cups Greek yogurt, plain
  • 1 cup fresh black cherries, pitted and chopped
  • 3 tablespoons honey or to taste
  • 1 teaspoon vanilla extract
  • Optional: A few whole cherries for garnish

Instructions:

  1. In a saucepan, add the chopped black cherries and 1 tablespoon of honey. Cook over medium heat until the cherries soften and create a syrup-like consistency. This should take about 5-10 minutes. Let it cool down.
  2. In a bowl, mix the Greek yogurt with the remaining honey and vanilla extract. Adjust the sweetness according to your taste.
  3. Once the cherry mixture has cooled, fold it gently into the yogurt. Create a marble effect by not fully mixing it in.
  4. Serve the cherry Greek yogurt in bowls or glasses. You can layer it with some more cooked cherries or add a few whole cherries on top for garnish.

Black Cherry Cornmeal Cake

Ingredients:

  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup honey or maple syrup
  • 1/4 cup melted butter or vegetable oil
  • 1 cup milk
  • 1 cup fresh black cherries, pitted and halved
  • Optional: A pinch of cinnamon or nutmeg for added flavor

Instructions:

  1. Preheat your oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan.
  2. In a bowl, mix together the cornmeal, flour, baking powder, and salt.
  3. In another bowl, beat the eggs with the honey or maple syrup. Then add the melted butter and milk, mixing well.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  5. Fold in the halved black cherries gently into the batter.
  6. Pour the batter into the prepared cake pan. Spread it evenly with a spatula.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
  9. Serve the Black Cherry Cornmeal Cake as is or with a drizzle of honey or maple syrup on top.

Black Cherry Pandowdy

Ingredients:

  • 4 cups fresh black cherries, pitted
  • 1/2 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Juice and zest of 1 lemon
  • 1 sheet of pie crust (store-bought or homemade)
  • 2 tablespoons unsalted butter, cut into small pieces
  • Additional sugar for sprinkling on the crust

Instructions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a large bowl, mix together the black cherries, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice and zest.
  3. Pour this cherry mixture into a deep pie dish or a cast iron skillet.
  4. Roll out the pie crust and place it over the cherry filling. It doesn’t have to cover it perfectly; the rustic look is part of its charm. Press the crust down slightly into the cherries.
  5. Dot the top of the crust with butter and sprinkle with a little sugar.
  6. Cut a few slits in the crust to allow steam to escape.
  7. Bake for about 40-45 minutes, or until the crust is golden and the cherry filling is bubbling.
  8. Remove from the oven and let it cool for a bit before serving. Traditionally, the crust would be broken into the filling to allow the juices to soak into it, giving the pandowdy its characteristic appearance.

Serve warm, possibly with a scoop of vanilla ice cream or a dollop of whipped cream.