The cherry that is used to make black cherry sodapop, black cherry yogurt, etc. While producing a sweet fruit, black cherry trees differ from other cherry trees in that they can grow 50-100 feet tall and live up to 250 years!

  • Botanical name: Prunus serotina
  • Cold hardiness zones: 3-9
  • Soil PH: 4.5-7.5
  • Watering needs: Medium
  • Food forest layer: Canopy/Tall tree
  • Which parts of the plant are eaten as food: Fruits (cherries)
  • Blooming Season: Spring (April to May)
  • Harvest season/regularity: Late summer (August to September), annually
  • Fruiting age: 3-10 years
  • Age of maturity (full size and peak fruiting): 20-30 years
  • Average mature yield: 10-30 pounds per tree annually
  • Pollination for Fruit: Self-fertile but benefits from cross-pollination
  • Size at maturity: 50-100 feet tall, 35-50 feet spread
  • Sun needs: Full sun
  • Preferred habitat: Well-drained, fertile soils; adaptable to various soil types
  • Growth rate (vigor): Fast
  • Natural reproductive rate (and methods): High, through seeds and root suckers
  • Propagation method: Seeds (requires cold stratification), cuttings, grafting
  • Average life span: 80-250 years
  • Good companion plants: Oaks, maples, other native hardwoods, understory plants like elderberry and spicebush
  • Plant family: Rosaceae
  • Taproot: Yes
  • Predators: Birds (eat fruits), deer (browse young trees), tent caterpillars
  • Other common problems/solutions: Black knot disease (prune affected branches), leaf spot (use fungicides if severe), tent caterpillars (remove webs manually)

How to Propagate Black Cherry

Seed Propagation

  1. Seed Collection: Collect seeds from ripe black cherry fruits in late summer or early fall. The fruits should be fully black and slightly soft.
  2. Seed Cleaning: Remove the flesh from the seeds by soaking the fruits in water to soften the pulp, then rubbing the seeds free. This can also be done by allowing the fruits to ferment in water for a few days.
  3. Stratification: Black cherry seeds require a period of cold stratification to break dormancy. Place the cleaned seeds in a mixture of moist sand or peat and store them in the refrigerator at 34-41°F (1-5°C) for 90-120 days.
  4. Sowing: After stratification, sow the seeds in a well-drained seed-starting mix. Plant the seeds 1/4 inch deep and keep the soil moist but not waterlogged.
  5. Germination: Seeds will typically germinate in spring when temperatures are consistently above 50°F (10°C). Germination rates can be variable, so it’s common to sow more seeds than the desired number of plants.

Cutting Propagation

  1. Selection of Cuttings: Take hardwood cuttings in late fall to early winter from healthy, disease-free trees. Choose shoots that are about pencil thickness and 6-8 inches long.
  2. Preparation: Remove the leaves from the lower half of the cutting. Optionally, dip the cut end in a rooting hormone to enhance root formation.
  3. Planting: Insert the cuttings into a well-drained rooting medium, such as a mix of sand and peat, so that at least half of the cutting is buried.
  4. Care: Maintain high humidity around the cuttings by covering them with a plastic dome or placing them in a misting bed. Keep the rooting medium moist and provide indirect light.
  5. Root Development: Roots should develop within a few months. Once rooted, the cuttings can be transplanted to individual pots and gradually acclimated to outdoor conditions.

Grafting

  1. Rootstock Selection: Choose a compatible rootstock, which can be another Prunus serotina or a related species. Ensure the rootstock is healthy and vigorous.
  2. Scion Preparation: Collect scion wood from the desired black cherry cultivar while it is dormant, typically in late winter.
  3. Grafting Method: Use methods such as cleft grafting or whip-and-tongue grafting. Make clean cuts and ensure good contact between the cambium layers of the scion and rootstock.
  4. Securing the Graft: Wrap the graft union with grafting tape and seal it with grafting wax to prevent desiccation and infection.
  5. Aftercare: Keep the grafted plant in a protected environment until new growth begins. Gradually expose it to outdoor conditions over several weeks.

Other Methods

  • Layering: Black cherry can also be propagated by air layering or ground layering. This method involves wounding a branch and encouraging it to root while still attached to the parent plant.
  • Root Suckers: Black cherry often produces root suckers, which can be dug up and transplanted. This method is less common but can be effective for quick propagation.

References:

Recipes Using Black Cherry

Ingredients:

  • 4 cups black cherries, pitted
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon almond extract (optional)
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 package of pie crusts (or homemade, if preferred)
  • 1 egg (for egg wash)
  • 1 tablespoon milk (for egg wash)

Instructions:

  1. Prepare the Cherries: Rinse and pit the black cherries. Place them in a large mixing bowl.
  2. Mix the Filling: Add the sugar, cornstarch, almond extract (if using), and lemon juice to the cherries. Stir until well combined.
  3. Prepare the Pie Crust: Roll out one pie crust and fit it into a 9-inch pie dish. Trim the excess dough.
  4. Fill the Pie: Pour the cherry mixture into the prepared pie crust. Dot the filling with small pieces of butter.
  5. Top the Pie: Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Alternatively, create a lattice top for a decorative effect.
  6. Egg Wash: In a small bowl, whisk together the egg and milk. Brush the egg wash over the top crust.
  7. Bake: Preheat the oven to 375°F (190°C). Place the pie on a baking sheet to catch any drips, and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
  8. Cool: Allow the pie to cool completely on a wire rack before serving. This helps the filling to set.

Black Cherry Jam

Ingredients:

  • 4 cups black cherries, pitted
  • 2 cups granulated sugar
  • 1/4 cup lemon juice
  • 1/2 teaspoon almond extract (optional)

Instructions:

  1. Prepare the Cherries: Rinse and pit the black cherries. Place them in a large saucepan.
  2. Cook the Cherries: Add the sugar and lemon juice to the cherries. Stir to combine. Let the mixture sit for about 30 minutes to allow the cherries to macerate.
  3. Boil the Mixture: Place the saucepan over medium-high heat. Bring the mixture to a boil, stirring frequently.
  4. Simmer: Reduce the heat to medium-low and simmer for about 20-30 minutes, or until the mixture thickens. Stir occasionally to prevent sticking and burning.
  5. Test for Doneness: To test if the jam is done, place a small amount on a chilled plate. If it wrinkles when pushed with your finger, it’s ready. If not, continue cooking for a few more minutes.
  6. Add Flavoring: Stir in the almond extract if using.
  7. Can the Jam: While the jam is hot, ladle it into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, place the lids on, and process in a boiling water bath for 10 minutes.
  8. Cool and Store: Remove the jars from the water bath and let them cool completely. Check the seals, and store in a cool, dark place. Refrigerate after opening.

Black Cherry Yogurt

Ingredients:

  • 2 cups fresh black cherries, pitted and halved
  • 2 tablespoons honey or sugar (adjust to taste)
  • 1 teaspoon lemon juice
  • 2 cups plain Greek yogurt
  • 1/2 teaspoon vanilla extract (optional)
  • A pinch of salt

Instructions:

  1. Prepare the Cherry Compote:
    • In a medium saucepan, combine the pitted and halved black cherries, honey or sugar, and lemon juice.
    • Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture thickens slightly, about 10-15 minutes. Remove from heat and let cool.
  2. Mix the Yogurt:
    • In a mixing bowl, combine the Greek yogurt, vanilla extract (if using), and a pinch of salt. Stir until smooth and well blended.
  3. Assemble the Yogurt:
    • In serving bowls or jars, layer the Greek yogurt and the cooled cherry compote. Start with a layer of yogurt, add a layer of cherry compote, and repeat until all ingredients are used, finishing with a layer of cherry compote on top.
  4. Serve:
    • Serve immediately, or refrigerate for up to 2 days. The flavors will meld together as it sits.

This black cherry yogurt is a refreshing and healthy option for breakfast or a snack.

Black Cherry Soda Pop

Ingredients:

  • 2 cups fresh black cherries, pitted
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract (optional)
  • Sparkling water or club soda
  • Ice cubes
  • Fresh mint or cherry for garnish (optional)

Instructions:

  1. Make the Cherry Syrup:
    • In a medium saucepan, combine the pitted black cherries, water, and sugar.
    • Bring to a boil over medium heat, then reduce the heat and let it simmer for about 10-15 minutes, or until the cherries are very soft and the mixture thickens slightly.
    • Remove from heat and let it cool slightly.
  2. Blend and Strain:
    • Transfer the cherry mixture to a blender and blend until smooth.
    • Strain the blended mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
    • Stir in the lemon juice and vanilla extract (if using).
  3. Prepare the Soda:
    • Fill glasses with ice cubes.
    • Add 2-4 tablespoons of the cherry syrup to each glass, depending on your taste preference.
    • Top with sparkling water or club soda, and stir gently to combine.