Chokecherry

Prunus virginiana

tree

Chokecherry (Prunus virginiana) is a hardy native shrub or small tree, 20 to 30 ft tall, that forms thickets by suckering and bears drooping white flower spikes in spring followed by dark, astringent cherries in late summer. The ripe fruit, mouth-puckering raw, cooks down into excellent jelly, syrup, and wine and was a staple of the traditional pemmican of the plains. It is grown for those ripe berries and as a tough, cold-hardy wildlife and pollinator plant. A critical safety note: the leaves, twigs, bark, and the pits inside the fruit contain cyanogenic compounds (most dangerous when wilted), so only the ripe, cooked pulp is used, and the pits are never eaten or crushed into food.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Chokeberry: A fellow hardy native fruiting shrub for a wild edible hedge
• Elderberry: A vigorous native fruiting shrub that suits the same conditions and pollinators
• Clover: A nitrogen-fixing groundcover for the open ground around a young thicket

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Black knot →

  A fungus making black, swollen galls on branches; prune them out well below the knot in winter and destroy the wood

• Tent caterpillars →

  Prune out and destroy the silk nests early; chokecherry is a favored host

• Aphids →

  Cluster on new shoots; rinse off and let predators control them

🌾 Harvest & storage

Pick the cherries only when fully ripe - dark purple-black and slightly soft - in late summer, when they are at their least astringent. Cook the fruit and strain out the pits to make jelly, syrup, or wine: the ripe pulp is the only part used. Never crush or eat the pits, and keep the leaves, twigs, and bark out of food, as they are cyanogenic, especially when wilted. Wear nothing fancy - the juice stains. Use or freeze the strained pulp promptly.

🥗 Nutrition & benefits

Ripe chokecherries, once cooked and their pits strained out, make superb deep-red jelly, syrup, and wine and were pounded (pit and all, then traditionally processed) into pemmican by Plains peoples. The crucial caution: only the ripe, cooked pulp is used - the leaves, twigs, bark, and especially the pits are cyanogenic and toxic, most of all when wilted, so they are kept out of food entirely.

⚠️ Toxicity & safety

Only the ripe, cooked fruit pulp is edible. The leaves, twigs, bark, and the seed pits (stones) contain cyanogenic compounds (amygdalin, which releases prussic acid) and are toxic to people and especially to grazing livestock - both wilted and fresh foliage can be deadly to cattle and sheep. Never eat or crush the pits into food, keep prunings away from animals, and use only the strained, cooked pulp for jelly, syrup, and wine.