Key Differences in Plant Characteristics
Choke cherries (Prunus virginiana) and regular cherries (most commonly sweet cherries, Prunus avium, or sour cherries, Prunus cerasus) differ noticeably in their physical appearance and growth habits. Chokecherries are native to North America and grow as thicket-forming shrubs or small trees, typically reaching heights of 6 to 30 feet. Regular cherry trees, like the 'Bing' or 'Rainier' varieties, are cultivated specifically for fruit production and can grow into much taller, larger trees, often exceeding 30 feet.
Growth Habit and Bark
The growth habit is one of the most immediate indicators of the type of cherry. Chokecherries often sucker from their roots, forming dense, clonal thickets. The bark on young chokecherries is smooth with horizontal markings called lenticels, while mature bark can become furrowed. Regular cherry trees, especially sweet cherry varieties, grow as a single, large tree with darker, flakier bark as they age.
Leaves and Flowers
Leaf shape also offers a valuable clue. Chokecherry leaves are oval or elliptic with finely toothed edges. In contrast, regular cherry leaves are generally larger and more elongated with blunt, rounded serrations. The flowers also present differently. Chokecherries produce their blossoms in long, drooping clusters called racemes, while regular cherries have flowers in more compact, rounded clusters.
Taste and Culinary Uses
The most prominent difference between these two cherry types is their flavor and resulting culinary application. The name "choke cherry" is a direct descriptor of the fruit's effect on the mouth, which is highly astringent and causes a puckering sensation when eaten raw. This bitterness and acidity come from tannins, which are reduced by cooking.
Regular cherries, bred for flavor, are either very sweet (like Bing and Rainier) or pleasantly tart (like Montmorency sour cherries). They are enjoyed fresh, baked into pies, or used in desserts without extensive processing to mellow their flavor.
On the other hand, chokecherries are almost always cooked or otherwise processed before consumption. The addition of sugar is necessary to counteract their powerful astringency. This makes them excellent for:
- Jams and Jellies: The natural pectin in chokecherries helps preserves set nicely.
- Syrups: Often used for pancakes or to flavor other foods.
- Wines: The unique flavor profile makes for a distinctive wine.
- Pemmican: Historically, chokecherries were dried and ground for use in pemmican by Native Americans.
Edibility and Toxicity
This is a critical point of distinction and a key safety concern. The flesh of a ripe chokecherry is edible, but the pit, leaves, and bark contain cyanogenic glycosides, which release hydrogen cyanide when consumed. This is why processing methods are essential for safety, especially cooking or careful straining to avoid crushing the seeds. In contrast, while regular cherry pits also contain these compounds, the risk is typically associated with consuming a large quantity of crushed seeds. With regular cherries, the focus is on eating the delicious fruit, and the pits are discarded, so the risk is far lower.
Comparison Table: Choke Cherry vs. Regular Cherry
| Feature | Choke Cherry (Prunus virginiana) | Regular Cherry (Prunus avium / Prunus cerasus) |
|---|---|---|
| Growth Habit | Thicket-forming shrub or small tree | Larger, single-trunk tree |
| Native Range | Native to North America | Originally from Europe and Asia |
| Fruit Flavor | Astringent, bitter, and puckering when raw | Sweet or tart, highly palatable |
| Fruit Appearance | Small, dark red to blackish-purple | Varies by cultivar; larger, typically red, dark red, or yellow |
| Fruit Arrangement | Berries hang in long, drooping clusters (racemes) | Berries grow in shorter, rounder clusters |
| Leaves | Oval or elliptic with finely serrated edges | Longer, more pointed with rounded teeth |
| Toxicity | Seeds, leaves, and bark are toxic due to cyanide compounds; ripe flesh is edible | Pits contain toxic compounds; flesh is safe to eat raw |
| Best Use | Processed into jams, jellies, and wines | Fresh eating, pies, and other desserts |
How to Distinguish and Forage Safely
For foragers, proper identification is crucial. Beyond the key differences in growth habit and fruit arrangement, paying attention to the leaf characteristics is essential. The leaf margins of a chokecherry are finely serrated, unlike the coarser, blunter teeth on a regular cherry leaf. If you're unsure, it's best to observe the plant from a distance. Always remember the toxicity warning associated with the seeds and foliage, and only consume the fruit after proper processing, such as cooking, which neutralizes the toxins. One of the most telling signs is how the fruits ripen—all at once in a chokecherry raceme, versus individually for wild black cherries. For further identification tips, see resources from authoritative sources, such as Discover Lewis & Clark's page on Common Chokecherry.
Conclusion
In summary, while they share a common family, choke cherries and regular cherries are very different plants with distinct properties. Regular cherries are the sweet, cultivated fruit enjoyed fresh, while chokecherries are wild, astringent, and require cooking to become a delicious ingredient for jams, jellies, and syrups. Understanding these differences, particularly the toxicity of choke cherry seeds and leaves, is vital for proper foraging and safe consumption. Always exercise caution and ensure you can correctly identify the plant before harvesting. The stark contrast in flavor and use makes the distinction between these two members of the Prunus genus both a culinary and a safety consideration for any enthusiast.
