Benefits of Having a Chokecherry
Discover the value of the native chokecherry, a shrub with diverse culinary and wellness uses that also plays an important role in its ecosystem.
Discover the value of the native chokecherry, a shrub with diverse culinary and wellness uses that also plays an important role in its ecosystem.
The chokecherry, or Prunus virginiana, is a hardy shrub native across North America, from the mountains to prairie woodlands. This resilient plant has long been a feature of the landscape, holding significance for both Indigenous peoples and early settlers. It is a deciduous shrub or small tree that can grow up to 25 feet, producing clusters of white flowers in the spring that give way to dark red or black berries by late summer.
The deep, dark color of chokecherry fruit hints at its dense nutritional composition. The berries are a concentrated source of antioxidants, particularly a class of flavonoids called anthocyanins. These pigments give the fruit its rich purple-black hue, and one study noted concentrations of 237 milligrams per 100 grams of fresh fruit.
Beyond antioxidants, chokecherries provide a spectrum of vitamins and minerals. They are a source of vitamin C and vitamin A, along with minerals like manganese, potassium, iron, and calcium. The berries also offer dietary fiber, making them a nutritionally noteworthy wild fruit.
The high concentration of antioxidants in chokecherries, especially anthocyanins, contributes to their health-promoting properties. These compounds help the body manage oxidative stress and inflammation, which may reduce the risk of chronic diseases. Research suggests these properties may support cardiovascular health and play a role in protecting against age-related cognitive decline.
Chokecherries have a long history of use in traditional medicine, particularly by Native American communities. Preparations from the berries, bark, and roots were used to address a range of ailments. Chokecherry tea and syrups were used to treat respiratory issues like coughs and sore throats, while the fruit’s astringent qualities helped soothe digestive problems. Some traditional practices also involved using the plant’s inner bark as a sedative or appetite stimulant.
The name “chokecherry” accurately describes the experience of eating the fruit raw, as its taste is intensely tart and astringent. This sharp flavor profile means the berries are rarely consumed fresh, but applying heat and sugar unlocks their unique and rich flavor.
The most common applications for chokecherries are in cooked preparations like jellies, jams, and syrups. To make these, the berries are cooked until they soften, then mashed and strained to separate the juice and pulp from the pits. The resulting products have a distinct, deep cherry flavor that pairs well with toast, pancakes, or as a glaze for meats.
Beyond preserves, chokecherries are also used to make wine, vinegar, and sauces. A sauce made from chokecherries is a traditional accompaniment to game meats like duck or venison, with its tartness cutting through the richness of the meat. Some even dry and pound the berries into a flour for use in baking.
The chokecherry shrub is a contributor to its native ecosystem, providing both food and shelter for a wide array of wildlife. Its dense, thicket-forming growth habit creates valuable cover for birds and small mammals, offering protection from predators and the elements.
The fruit is a food source for dozens of species. Birds such as robins, cedar waxwings, and grosbeaks feast on the ripe berries, playing a role in seed dispersal. Large and small mammals also utilize the plant; bears, moose, and deer browse on the leaves and twigs, while coyotes and raccoons consume the fruit.
The plant’s value extends to insects as well. The fragrant flowers that bloom in spring attract a variety of pollinators, including bees and butterflies. It serves as a host plant for hundreds of caterpillar species, supporting the base of the food web. Its robust root system also helps with erosion control, stabilizing soil on hillsides and along stream banks.
While the flesh of the chokecherry fruit is edible and nutritious once cooked, other parts of the plant contain toxic compounds. The leaves, stems, and especially the pits inside the fruit contain cyanogenic glycosides. When these parts of the plant are crushed or ingested, these compounds can convert into hydrogen cyanide, a potent poison. This is a characteristic shared by other members of the Prunus genus, including apples and peaches.
The fruit pits must always be removed and discarded before the fruit is used. The process of cooking the berries, whether for jelly, syrup, or wine, effectively neutralizes the small amounts of toxic compounds that might be present. Crushing the seeds during preparation should be avoided to prevent the release of these compounds.
The highest concentration of these toxins is found in the leaves, particularly when they are wilted after a frost or during a drought. For this reason, chokecherry can be hazardous to livestock like cattle and sheep, which may browse on the foliage. For human consumption, it is safe to enjoy the properly prepared fruit pulp after discarding the pits, leaves, and stems.