Wild Cherry (Prunus virens)

At a glance

Lifecycle: Perennial (hardy)
Exposure: Full sun

Cultivation

Thrives in a well-drained moisture-retentive loamy soil. Very little is known about this species. Most members of this genus are shallow-rooted and will produce suckers if the roots are damaged. Plants in this genus are notably susceptible to honey fungus.

Propagation

Seed - requires 2 - 3 months cold stratification and is best sown in a cold frame as soon as it is ripe. Prick out the seedlings into individual pots when they are large enough to handle. Grow them on in a greenhouse or cold frame for their first winter and plant them out in late spring or early summer of the following year. Cuttings of half-ripe wood with a heel, July/August in a frame. Softwood cuttings from strongly growing plants in spring to early summer in a frame. Layering in spring.

Edible uses

Fruit - raw or cooked. The fruit is about 10mm in diameter, it has a thin, juicy, acrid flesh and contains one large seed. Seed - raw or cooked. Do not eat the seed if it is too bitter - see the notes above on toxicity.

Medicinal uses

Although no specific mention has been seen for this species, all members of the genus contain amygdalin and prunasin, substances which break down in water to form hydrocyanic acid (cyanide or prussic acid). In small amounts this exceedingly poisonous compound stimulates respiration, improves digestion and gives a sense of well-being.

Material uses

A green dye can be obtained from the leaves. A dark grey to green dye can be obtained from the fruit.