Botanical name: Prunus avium ‘Rainier’

• Cold hardiness zones: 5-9
• Soil pH: 6.0-7.0 (slightly acidic to neutral)
• Watering needs: Regular watering, especially during dry periods
• Food forest layer: Canopy layer
• Which parts of the plant are eaten as food: Fruit
• Blooming Season: Early spring
• Harvest season/regularity: Early summer (June-July)
• Fruiting age: 3-5 years after planting
• Age of maturity (full size and peak fruiting): 7-10 years
• Average mature yield: Can produce up to 50-100 pounds of cherries per tree
• Pollination for Fruit: Requires cross-pollination from another sweet cherry variety
• Size at maturity: 15-25 feet tall and wide
• Sun needs: Full sun
• Preferred habitat: Well-drained, fertile soil
• Growth rate (vigor): Moderate to fast
• Natural reproductive rate (and methods): Mainly propagated by grafting
• Propagation method: Grafting onto rootstock
• Average life span: 20-30 years
• Good companion plants: Other cherry varieties for pollination; avoid planting near potatoes, tomatoes, or peppers
• Plant family: Rosaceae
• Taproot: Yes
• Predators: Birds, aphids, cherry fruit fly
• Other common problems/solutions: Susceptible to powdery mildew and bacterial canker; proper pruning and spacing can help prevent these issues

Notes:

Rainier cherry trees are the cold hardiest sweet cherries we’ve yet come across. Some sources say they can grow in zone 4 (we try to go with the consensus when there are differing views on cold hardiness details, but it’s worth noting this here, because someone in a zone 4 climate will likely have success with these trees if protection, such as hay/straw around the base of the tree each winter for the first few years). We’re in zone 5a (barely zone 5, almost zone 4), and our largest tree to date is a rainier cherry we planted about 7 years ago. The birds are quick, so even with yellow cherries, we’ve got to be quick if we want some, but this is a hardy, beautiful cherry tree.

• Ecological functions/uses: The Ranier Cherry tree can serve as a windbreak and provide shade. It also attracts pollinators during its blooming season.
• Food uses: The cherries are sweet with a thin skin and thick creamy-yellow flesh. They are excellent for fresh eating and can also be used in cooking and baking.
• Food Flavor/Taste: Sweet and tangy with a unique creamy texture.
• Cautions: Cherries contain pits that should not be eaten. The plant is also toxic to dogs and cats.

Propagating Rainier Cherry

Probably the easiest method of propagating Rainier cherries, like other cherry trees, is by planting the seeds. But like other common fruit trees, the seeds won’t grow true to seed—meaning the fruit from the baby tree will be a different variety of cherry. Don’t let this deter you—the new variety is likely to be great, but it probably won’t be as traditionally rainier yellow. After discussing planting cherries from seed, we’ll discuss propagation methods that will produce true fruit cherries.

Steps for Propagating Rainier Cherry Trees from Seed:

1. Seed Collection:
   • Obtain seeds (pits) from ripe Rainier Cherries.
   • Clean the pits thoroughly to remove any adhering fruit flesh, as this can lead to mold growth.
2. Stratification:
   • Cherry seeds require a period of cold stratification to simulate winter conditions and break dormancy.
   • Wrap the cleaned seeds in a moist paper towel, place them in a plastic bag, and refrigerate for about 10-12 weeks. The temperature should be around 34-40°F (1-4°C).
3. Planting:
   • After stratification, plant the seeds in pots filled with well-draining potting mix.
   • Plant the seeds about an inch deep and water them well.
   • Keep the soil consistently moist but not waterlogged.
4. Germination:
   • Place the pots in a warm, sunny location.
   • Germination can take several weeks. Be patient and keep the soil moist.
5. Seedling Care:
   • Once the seedlings emerge, ensure they receive plenty of sunlight.
   • Water regularly, allowing the soil to dry slightly between waterings.
   • Protect the young plants from extreme temperatures.
6. Transplanting:
   • When the seedlings are strong enough and after the danger of frost has passed, they can be transplanted outdoors.
   • Choose a sunny location with well-drained soil.
   • Space the trees appropriately, as Rainier Cherries can grow quite large.
7. Aftercare:
   • Continue to care for the young trees by watering, mulching, and protecting them from pests and diseases.
   • It may take several years (usually 7-10 years) before a cherry tree grown from seed reaches maturity and starts producing fruit.

Considerations:

• Genetic Variation: Seeds carry genetic material from both parent trees, so the fruit from seed-grown trees may not resemble Rainier Cherries in taste or appearance.
• Time to Fruit: Trees grown from seed take longer to start fruiting compared to grafted trees.
• Disease Resistance: Seed-grown trees may not have the same disease resistance as grafted varieties.

Cloning Rainier Cherry Trees

Growing Rainier Cherries from seed can be a rewarding experience, especially if you’re interested in the genetic diversity and potential for unique fruit characteristics.

Propagating Rainier Cherry trees can be done through several methods, each with its specific steps and considerations. The primary methods include grafting, budding, and using rootstocks. Here’s a detailed guide for each method:

1. Grafting

Grafting is the most common method for propagating Rainier Cherry trees, as it ensures the new tree will bear the same quality fruit as the parent.

Steps:

1. Rootstock Selection: Choose a healthy rootstock that is compatible with Rainier cherries, such as Mazzard or Gisela.
2. Scion Wood Collection: In late winter, collect scion wood (the upper part of the graft that will grow into the new tree) from a healthy Rainier Cherry tree. Choose a twig that’s about the thickness of a pencil and has several buds.
3. Grafting Technique: In early spring, use a grafting technique such as whip-and-tongue or cleft graft. Make clean cuts on both the scion and the rootstock.
4. Joining Scion and Rootstock: Fit the scion onto the rootstock ensuring that the cambium layers (just beneath the bark) of both parts align.
5. Securing the Graft: Use grafting tape or wax to secure the graft joint.
6. Aftercare: Keep the grafted area moist and watch for growth. Remove any sprouts below the graft union.

2. Budding

Budding involves transferring a single bud from the Rainier Cherry to a rootstock. It’s often done in summer.

Steps:

1. Select a Bud: Choose a healthy bud from the Rainier Cherry tree.
2. Prepare the Rootstock: Make a T-shaped cut on the bark of the rootstock.
3. Insert the Bud: Carefully insert the bud into the T-cut.
4. Secure the Bud: Wrap the area with budding tape, leaving the bud exposed.
5. Aftercare: Once the bud starts to grow in spring, cut off the top of the rootstock above the new growth.

3. Using Rootstocks

Rainier cherries are often grafted onto rootstocks to control the size of the tree and increase disease resistance.

Steps:

1. Choose a Rootstock: Select a rootstock like Gisela 5 for a dwarf tree or Mazzard for a standard size.
2. Planting: Plant the rootstock in well-drained soil.
3. Grafting: Once the rootstock is established, graft Rainier Cherry scion wood onto it using the methods described above.

General Tips and Considerations:

• Timing: Grafting and budding should be done at specific times of the year for best success rates.
• Tools: Use sharp, sterilized tools to prevent disease transmission.
• Aftercare: Monitor the graft or bud for signs of disease or failure, and keep the area around the tree weed-free.
• Watering: Regular watering is crucial, especially in the first few years after grafting or budding.

Recipes

Ranier cherries can be eaten, prepared, cooked, or baked the same as any other sweet cherry, so no special instructions are needed if you’ve cooked with sweet cherries before. Sometimes tart cherries are preferred for baking, but this doesn’t mean sweet cherries can’t be used, and the result will still be delicious. Here are some recipes to try with your Rainier cherries.

Rainier Cherry Pie

Ingredients:

• Pie Crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup unsalted butter, cold and cubed
  • 4-6 tablespoons ice water
• Filling:
  • 4 cups Rainier cherries, pitted
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Pinch of salt
• To Finish:
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling

Instructions:

1. Prepare the Pie Crust:
   • In a large bowl, mix flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
   • Sprinkle in ice water, 1 tablespoon at a time, mixing until the dough just comes together.
   • Divide the dough into two halves, form each into a disc, wrap in plastic, and refrigerate for at least 1 hour.
2. Make the Filling:
   • In a large bowl, combine pitted Rainier cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and a pinch of salt. Stir gently and set aside.
3. Preheat Oven: Preheat your oven to 375°F (190°C).
4. Assemble the Pie:
   • Roll out one disc of dough to fit a 9-inch pie pan. Transfer it to the pan and trim the edges.
   • Pour the cherry filling into the crust.
   • Roll out the second disc of dough and lay it over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust to allow steam to escape.
   • Brush the top crust with beaten egg and sprinkle with coarse sugar.
5. Bake:
   • Bake in the preheated oven for about 50 minutes, or until the crust is golden brown and the filling is bubbly.
   • If the edges brown too quickly, cover them with foil.
6. Cool: Let the pie cool for several hours before serving. This allows the filling to set.

Rainier Cherry and Almond Clafoutis

Ingredients:

• 1 cup Rainier cherries, pitted
• 3 large eggs
• 1/2 cup almond flour
• 1/4 cup whole wheat flour
• 1/2 cup raw sugar
• 1 cup almond milk
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• Pinch of salt
• Powdered sugar, for dusting
• Butter for greasing

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish with butter.
2. Prepare Cherries: Spread the pitted Rainier cherries evenly at the bottom of the greased dish.
3. Mix Dry Ingredients: In a bowl, mix together the almond flour, whole wheat flour, and a pinch of salt.
4. Blend Wet Ingredients: In another bowl, whisk together the eggs, raw sugar, almond milk, vanilla extract, and almond extract until well combined.
5. Combine: Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
6. Pour Over Cherries: Pour the batter over the cherries in the baking dish.
7. Bake: Bake in the preheated oven for 35-40 minutes, or until the clafoutis is set and lightly golden.
8. Cool and Serve: Let it cool slightly. Dust with powdered sugar before serving.

This dessert highlights the natural sweetness and delicate flavor of Rainier cherries, complemented by the nuttiness of almonds. It’s perfect for a summer evening treat!

Rainier Cherry and Goat Cheese Flatbread

Ingredients:

• 1 pre-made flatbread or pizza dough
• 1 cup Rainier cherries, pitted and halved
• 4 oz goat cheese, crumbled
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil leaves, torn
• Salt and pepper, to taste
• Optional: Arugula or baby spinach for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). If using pizza dough, roll it out to your desired thickness on a floured surface.
2. Prepare Flatbread Base: Place the flatbread or rolled-out pizza dough on a baking sheet. Brush with 1 tablespoon of olive oil.
3. Cook Onions and Garlic: In a pan, heat the remaining olive oil over medium heat. Add sliced red onions and garlic, cooking until softened. Add balsamic vinegar and cook for another 2 minutes until onions are caramelized.
4. Assemble Flatbread: Spread the caramelized onion and garlic mixture over the flatbread. Scatter the halved Rainier cherries and crumbled goat cheese on top. Season with salt and pepper.
5. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are crispy and the cheese is slightly golden.
6. Garnish and Serve: Remove from the oven, and garnish with fresh basil leaves. Add arugula or baby spinach if desired. Slice and serve warm.

This flatbread is great as an appetizer or a light meal.

Rainier Cherry Salsa

Ingredients:

• 1 cup Rainier cherries, pitted and finely chopped
• 1/4 cup red bell pepper, finely diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño pepper, seeded and minced (adjust to taste)
• 2 tablespoons fresh cilantro, finely chopped
• Juice of 1 lime
• 1/2 teaspoon honey (optional, depending on the sweetness of the cherries)
• Salt and pepper, to taste

Instructions:

1. Combine Ingredients: In a medium bowl, mix together the chopped Rainier cherries, red bell pepper, red onion, jalapeño pepper, and cilantro.
2. Season: Add lime juice and honey (if using). Season with salt and pepper to taste. Stir well to combine.
3. Chill: Let the salsa chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
4. Serve: Serve chilled. This salsa pairs excellently with grilled chicken, fish, or pork. It’s also great as a dip with tortilla chips.

Rainier Cherry Lip Balm

Ingredients:

• 1 tablespoon Rainier cherry juice (freshly squeezed from pitted cherries)
• 1 tablespoon beeswax pellets
• 1 tablespoon coconut oil
• 1/2 tablespoon shea butter
• 1/2 teaspoon almond oil
• A few drops of vitamin E oil (optional, for extra nourishment)
• Empty lip balm tubes or small containers for storage

Instructions:

1. Prepare Cherry Juice: Start by pitting a handful of Rainier cherries and then squeezing them to extract the juice. Strain the juice to remove any solids.
2. Melt Beeswax and Oils: In a double boiler (or a heatproof bowl over a pot of simmering water), combine the beeswax, coconut oil, shea butter, and almond oil. Heat them gently until completely melted and mixed.
3. Add Cherry Juice and Vitamin E: Once the mixture is melted and combined, remove it from heat. Stir in the Rainier cherry juice and a few drops of vitamin E oil, if using. Mix well to ensure the cherry juice is evenly distributed.
4. Pour into Containers: Quickly pour the mixture into your empty lip balm tubes or small containers. The balm will start to set as it cools, so work swiftly.
5. Cool and Set: Allow the lip balms to cool and set completely. This might take a few hours. Avoid moving the containers too much while they’re setting.
6. Cap and Label: Once set, cap the containers or tubes and label them if desired.

Note: Best used within a few months.

Rainier Cherry Blossom Face Scrub

Ingredients:

• 1/4 cup fresh Rainier cherries, pitted and mashed
• 1/2 cup granulated sugar
• 1 tablespoon almond oil (or any carrier oil of your choice like jojoba or coconut oil)
• 1 teaspoon honey (optional, for extra moisturizing properties)
• A few drops of rose water or lavender essential oil (for fragrance)

Instructions:

1. Prepare Cherries: Pit and mash the Rainier cherries to create a smooth pulp.
2. Combine with Sugar: In a mixing bowl, combine the mashed cherries with granulated sugar. The sugar granules act as an exfoliant, while the cherries provide nutrients to the skin.
3. Add Oil and Honey: Stir in the almond oil and honey. The oil acts as a moisturizer, while honey has natural antibacterial and soothing properties.
4. Fragrance: Add a few drops of rose water or lavender essential oil for a soothing and calming fragrance.
5. Mix Thoroughly: Ensure that all the ingredients are well mixed to form a consistent scrub texture.
6. Store: Transfer the scrub to an airtight container. Store it in a cool, dry place or in the refrigerator to maintain freshness.

To Use:

• Wet your face with warm water.
• Apply the scrub gently in circular motions, avoiding the eye area.
• Rinse with warm water and pat dry.
• Use once or twice a week for smooth, glowing skin.

Note: This natural face scrub is best used fresh, within a week or two of making it, due to the fresh fruit content.