Behold, The Lowly Chokecherry

How People Use Chokecherries
The common way people used them in the past was dried. I'm not sure if the cyanide leaves the seeds when they're heated or dried,** but Native Americans pounded them into a powder and used them as a flour. It was such a ubiquitous berry and so often used that both the Blackfoot and the Cheyenne simply called it "the berry." That's hard to argue with, really.I do know that the berries are totally safe to consume especially when cooked in jams, jellies, or in wine. Chokecherries are amazingly versatile berries that you can use in just about anything. I've made chokecherry syrup, chokecherry jam, and chokecherry "soda pop."
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Chokecherry |
Why Chokecherries?
Chokecherries have an amazing flavor when cooked. Raw, they can be anything from mildly sweet to pucker-your-face tart. They're high in Vitamin K, B6 and other B Vitamins. They're also high in fiber. Because they grow across the US and Canada, it's hard to imagine a food resource that is as useful, or as free.Where Chokecherries Grow
Chokecherries grow in the northern parts of the United States and through the mountain ranges such as the Appalachians and the Rockies. It grows in the western part of the US all the way down to Colorado and Kansas. I've seen them grow in disturbed soil, in drainage areas, and near creeks. They tend to like sunny areas, so you won't find them in dark timber.Recognizing Chokecherries
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Buckthorn (poisonous) |
Picking Your Chokecherries
Chokecherries are ripe when they turn deep red to black. Different species will dictate which color the berries will turn. When in doubt, talk to your county extension office.Chokecherry Recipes
As I've said, I've made various chokecherry products including chokecherry jam, chokecherry syrup, and chokecherry soda. Here are some excellent recipes for you to try from the Montana Fish Wildlife and Parks and from Mother Earth News. Let me know if you have any recipes you've found that are particularly wonderful.--
** I spoke to my sister who had been a toxicologist nurse for the Rocky Mountain Poison Control Center and had her look up the cyanide in chokecherries. She looked through what is apparently the definitive text for toxicology and told me that it appears that heating does not destroy the organic cyanide compounds within the seed, so drying or cooking them does NOT make them safe. If you have better knowledge than that, please feel free to come forward and educate me.
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