How Wild Cherry Was Used By Traditional Native American Tribes

How Wild Cherry Was Used By Traditional Native American Tribes
Other Common Names:: Black Cherry, Choke, Choke Cherry, Rum Cherry, Virginian Prune, Virginya Kirazi, Wild Black Cherry, Prunus serotina

Range: N. America - Nova Scotia to Minnesota, south to Florida and Texas. Also in Arizona and Mexico.

Habitat: Found in a variety of soils, preferring moist fertile conditions on north or east facing slopes or protected coves. Dry woods.

Rum cherry was widely employed medicinally by various native North
American Indian tribes who used it to treat a variety of complaints. It
is little, if at all, used in modern herbalism.

The bark of the root, trunk and branches is antitussive, astringent,
pectoral, sedative, stomachic, tonic. The medicinal properties of this
plant are destroyed by boiling, so the plant should only be allowed to
steep in warm water.

The root bark and the aromatic inner bark have expectorant and mild
sedative properties and a tea made from either of them has been used to
ease pain in the early stages of labour. The tea is also used in the
treatment of fevers, colds, sore throats, diarrhea etc. The bark is
harvested in the autumn and should not be stored for longer than one
year since it quickly loses its medicinal properties. Young thin bark
is preferred.

A decoction of the inner bark has been used in the treatment of laryngitis.

The root bark has been used as a wash on old sores and ulcers.

The bark contains the glycoside prunasin, which is converted in the
digestive tract to the highly toxic hydrocyanic acid. Prunasin is at
its highest level in the bark in the autumn so the bark is harvested at
this time and can be dried for later use. In small amounts this
exceedingly poisonous compound stimulates respiration, improves
digestion and gives a sense of well-being.

The fruit is astringent and has been used in the treatment of dysentery.

Fruit - raw or cooked in pies, jellies, stews etc. It must be fully
ripe or else it will have a bitter flavor. The fruit can taste sweet or
bitter. The better fruits have a thin skin and a juicy flesh with a
pleasant vinous flavor. The fruit can also be used as a flavoring. The
taste is best when the plant is grown in a sunny position. The fruit is
about 9mm in diameter and contains one large seed.

Seed - raw or cooked. Do not eat the seed if it is too bitter - see the notes on toxicity.

An infusion of the twigs is used as a beverage. An extract from the
bark is used commercially as a flavoring in soft drinks, candies,
syrups and baked goods.

Known Hazards: The seeds and leaves of this species contain
high quantities of hydrogen cyanide, a poison that gives almonds their
characteristic flavor. This toxin is readily detected by its bitter
taste. Usually present in too small a quantity to do any harm, any very
bitter seed or fruit should not be eaten. In small quantities, hydrogen
cyanide has been shown to stimulate respiration and improve digestion,
it is also claimed to be of benefit in the treatment of cancer. In
excess, however, it can cause respiratory failure and even death.

• Moerman. D. Native American Ethnobotany Timber Press. Oregon. 1998 ISBN 0-88192-453-9