Botanical Name: Prunus serotina

Common Name:

English: Choke cherry, Rum cherry, Wild black cherry, Black cherry, Cabinet cherry, whiskey cherry, choice cherry, and bird cherry
Also, known as: Virginia prune, Sauerkirsch, Griottier, Cerezo, Ciliegio, Ying-t’ao, American Black Cherry, Bird Cherry, Black Cherry, Black Choke, Capulín, Cerezo Silvestre, Cerisier à Grappes, Cerisier d'Automne, Cerisier de Virginie, Cerisier Noir, Cerisier Sauvage, Cerisier Tardif, Choke Cherry, Prunier d'Automne, Rum Cherry Bark, Virginian Prune, Wild Black Cherry, Prunus serotine, Prunus virginiana, Black Cherries, Cerezo silvestre, Cerisier sauvage

Origin: USA

Harvested: Wild

Parts Used: Bark of root, trunk, and branches

General Information:

Cherry is native to North America. This tree grows from 50 to 80 feet high and 2 to 4 feet in diameter. The bark is black and rough and separates naturally from the trunk. Wood polishes well, as it is fine-grained and compact, hence it is much used by cabinet-makers. Leaves deciduous, 3 to 5 inches long, about 2 inches wide, on petiole which have two pairs of reddish glands; they are obovate, acuminate, with incurved short teeth, thick and smooth and glossy on upper surface; flowers bloom in May, and are white, in erect long terminal racemes, with occasional solitary flowers in the axils of the leaves.

Fruit about the size of a pea, purply black, globular drupe, edible with bitter taste, is ripe in August and September. The fruit is rich in nutrients and is an antioxidant. The tree is most abundant and grows to its full size in the south-western States. The root-bark is of most value, but that of the trunk and branches is also utilized. This bark must be freshly collected each season as its properties deteriorate greatly if kept longer than a year. It has a short friable fracture and in commerce it is found in varying lengths and widths 1 to 8 inches, slightly curved, outer bark removed, a reddish-fawn color. These fragments easily powder. It has the odor of almonds, which almost disappears on drying, but is renewed by maceration. Its taste is aromatic, prussic, and bitter.

How to use:

Powdered Herb:

There are different ways to use powdered herb.

Food Preparation: You can add powdered herbs to any super food, herbal smoothie, sauces, spreads and even cookies. Also, for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".

Capsules: Encapsulating your own powdered herb at home, give you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.

Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.

Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Wild Cherry Bark Powder