Black Cherry

The Black Cherry tree, Prunus serotina, is one of American’s 100 most common trees. The tall, deciduous Black Cherry tree is highly valued for its beautifully-grained hard wood, and of course, its tart, dark fruit. While they’re almost too tart to eat fresh, black cherries make terrific ice cream, jam, jelly and brandy; cherries are small and black when ripe.

Several features set this popular tree apart: its profusion of heavenly-smelling white blooms in spring; the iconic clusters of fruit that ripen in late summer; and the strange bark of the mature tree, which resembles bran flakes and smells like almonds (because of its cyanogenic features).

The glossy green leaves of this irregular columnar go to yellow, then rosy-red in the fall. The leaves of the Black Cherry release the distinctive cherry-like aroma of cyanide when crushed. The beautiful white flowers are followed by an abundance of small cherries in summer, which are quickly eaten and spread by birds.

Ideally, Black Cherries should be planted well out into the open sun, in very deep, moist, humusy, well-drained soil. Part-sun is acceptable, but the cherry harvest won’t be as bountiful.

* Food for wildlife

* Fragrant flowers

* Fall color