The First Rule of Foraging: When in Doubt, Leave it Out
Foraging for wild foods can be a rewarding experience, but it requires diligent identification to avoid harmful look-alikes. While the fleshy part of the fruit from most true cherry species (Prunus genus) is safe to eat when ripe, their seeds (pits), leaves, and stems are toxic. These parts contain a chemical compound called amygdalin, which the body can convert into hydrogen cyanide if consumed in large enough quantities. Learning the specific features of edible varieties is the first line of defense.
Identifying Edible Wild Cherries
Several species of wild cherry are found across different regions, each with unique characteristics. A positive identification involves cross-referencing multiple features.
Sweet Cherry (Prunus avium)
Native to western Eurasia, this species is commonly referred to as the wild cherry in the UK and has been naturalized in North America.
- Bark: Smooth and reddish-brown with a metallic sheen and distinctive horizontal pores (lenticels).
- Leaves: Alternate, simple, with serrated edges and often with a pair of red glands at the base of the petiole (leaf stalk).
- Flowers: White, 5-petaled flowers appear in clusters on long stalks in early spring.
- Fruit: Red to dark red, hanging in clusters on long stalks. The fruit is smaller than cultivated cherries but is still edible.
Black Cherry (Prunus serotina)
A common native North American species, the black cherry has a distinct bark and fruit.
- Bark: As a young tree or shrub, the bark is smooth and purplish-gray with horizontal lenticels. As it matures, the bark becomes dark and flaky, developing a 'checkered' appearance.
- Leaves: Glossy, dark green, lance-shaped leaves with finely serrated edges. When crushed, the leaves often smell like almonds.
- Fruit: Dark purple to nearly black when ripe, appearing in bunched clusters on stalks called racemes. The flavor is a mix of sweet and bitter.
Chokecherry (Prunus virginiana)
This species typically grows as a large shrub or small tree and is known for its astringent fruit.
- Leaves: Shorter and wider than black cherry leaves, with a rounder overall shape and a less pronounced point.
- Fruit: Dark red or black when ripe, also growing in racemes. The raw fruit is notably sour or astringent, hence the name, but is excellent for jams and jellies.
Pin Cherry (Prunus pensylvanica)
Less common than the others, this cherry is identifiable by its fruit presentation.
- Bark: Smooth and reddish, similar to sweet cherry.
- Fruit: Bright red when ripe. Unlike the racemes of black and chokecherries, the fruits grow singly on individual stems. The flavor is often bitter.
Key Identification Factors: Bark, Leaves, and Fruit
When trying to identify a wild cherry, it's critical to observe all parts of the plant, not just the fruit.
Observe the Bark
- Sweet Cherry (P. avium): Smooth, metallic-looking, reddish-brown bark with peeling horizontal bands of lenticels.
- Black Cherry (P. serotina): Smooth and gray when young, becoming dark, flaky, and "potato-chippy" or checkered as it ages.
- Chokecherry (P. virginiana): Smooth and gray, sometimes similar to young black cherry.
Study the Leaves
- Shape: Note whether the leaves are more lance-shaped (like black cherry) or rounded (like chokecherry).
- Margins: Check for finely serrated or toothed edges on the leaves.
- Glands: Many Prunus species have glands on the petiole near the leaf blade.
Inspect the Fruit and Arrangement
- Color: The ripe fruit color can range from bright red (pin cherry) to dark red or black (sweet, black, and chokecherries).
- Arrangement: Observe if the fruit grows in a cluster on a long stalk (a raceme, like black or chokecherry) or on individual stems (like sweet and pin cherries).
The Toxic Parts: Not Just a Myth
It is important to reiterate that while the flesh of cherries is safe, the rest of the plant is not. The danger lies in the cyanogenic glycosides found in the pits, leaves, and stems. If a pit is crushed or chewed, it can release hydrogen cyanide, which interferes with oxygen transport and can be highly toxic.
Comparison Table of Common Wild Cherries
| Feature | Sweet Cherry (P. avium) | Black Cherry (P. serotina) | Chokecherry (P. virginiana) | Pin Cherry (P. pensylvanica) |
|---|---|---|---|---|
| Bark | Smooth, reddish-brown with horizontal lenticels | Checkered or flaky when mature | Smooth, gray, sometimes with lenticels | Smooth, reddish |
| Leaf Shape | Oval with serrated edges | Lance-shaped with finely serrated edges | Short, rounded with less pointed tip | Narrower than sweet cherry |
| Fruit Color (Ripe) | Red to dark red | Dark purple to black | Dark red or black | Bright red |
| Fruit Arrangement | Clusters on long stalks | Bunched clusters (racemes) | Bunched clusters (racemes) | Singly on individual stems |
| Flavor | Sweet (when ripe) | Sweet with a slight bitterness | Astringent and sour | Bitter |
What About Look-alikes? The Deadly Dangers
Beyond species within the Prunus genus, other toxic plants can be mistaken for wild cherries. A prime example is Deadly Nightshade, which has dark berries that can be confused with black cherries. This highlights the critical importance of a multi-faceted identification approach. Don't rely on a single characteristic, and use a reliable guide for comparison before consumption.
How to Prepare Wild Cherries Safely
If you have confidently identified an edible species, proper preparation is key. Always remove the pits before cooking or consuming the fruit. For recipes that involve simmering or heating, such as jams or jellies, the seeds can be strained out later, but crushing them must be avoided. Drying the berries, as was traditionally done for chokecherries, can also neutralize toxins.
Conclusion: Forage Wisely, Enjoy Safely
Knowing how to tell if a cherry is edible is a foundational skill for safe foraging. While the fruit of many wild cherries is a delicious treat, the danger from their toxic seeds, leaves, and stems cannot be understated. By carefully examining the bark, leaves, and fruit of a tree, and cross-referencing your observations with reliable resources, you can confidently distinguish safe varieties from risky ones. Always remember the cardinal rule: if you are not 100% sure, it is best to leave the fruit for the wildlife that can safely consume it.
For more information on wild cherry trees and their uses, consult the USDA Plants Database.
