chokecherry

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chokecherry

prunusvirginiana.
References in periodicals archive ?
It infects wild chokecherries, which also act as a reservoir for the disease.
While European settlers adopted the use of chokecherries in some areas, this fruit is mostly ignored today--and many people actually think that they are poisonous.
Chokecherries should be left on the bush until they are dark purple-black, showing no hint of red--and after that, they should be left on the bush another week or so to fully ripen.
The flavor of fresh chokecherries varies quite a bit from one tree to the next; some are very astringent, most are somewhat astringent, and a few are not astringent at all and are wonderful to eat right off the bush.
Chokecherries often grow in profusion and can be collected rather quickly by stripping one cluster at a time into your hand.
I collect chokecherries (and most other fruit) with a one gallon container that I tie around my waist with a string, which leaves both hands free for picking.
Probably the most popular use of chokecherries is for jelly.
Actually, chokecherries and wild black cherries aren't inedible, in fact, an occasional tree will offer an almost pleasing fruit, if you're in the right frame of mind.
Wild black cherries and chokecherries are my main wine fruit, for the reasons listed above.
Mom and I can or freeze just about everything that grows--what we grow in our gardens, what we catch when we fish, what we kill during hunting season and what we gather from the woods such as cranberries, chokecherries, and pin cherries.
I look both to the wild and to my garden for apples, chokecherries, Juneberries, blackberries, raspberries, gooseberries, strawberries, rhubarb, mulberries, plums, and an occasional wintergreen berry that breaks that snarfing habit of eating and makes you stop to appreciate and relish one small red berry.
I always cook a few apples with chokecherries because I have trouble getting chokecherries to jell.