Pin Cherry

Prunus pensylvanica

Physical Characteristics

Prunus pensylvanica is a deciduous Tree growing to 12 m (39ft) by 8 m (26ft) at a fast rate. See above for USDA hardiness. It is hardy to UK zone 2. It is in flower from April to May, and the seeds ripen in August. The species is hermaphrodite (has both male and female organs) and is pollinated by Insects. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade. It prefers moist soil.

Distribution

Northern and Eastern N. America - British Columbia to Newfoundland, south to Georgia.

Habitats

Woodland Garden Canopy; Secondary;

Edible Uses

Edible Parts: Fruit Seed Edible Uses: Gum Fruit - raw or cooked[2, 55, 101, 105, 257]. A thin sour flesh[82, 85]. Usually too sour to be eaten raw, it is used mainly for making pies, jellies etc[159, 183]. The fruit is about 6mm in diameter and contains one large seed[200]. A gum that exudes from the trunk can be used as a chewing gum[183]. Seed - raw or cooked. Do not eat the seed if it is too bitter - see the notes above on toxicity.

Medicinal Uses

Antitussive Astringent Febrifuge Ophthalmic Pectoral Poultice Salve An infusion of the bark has been used in the treatment of fevers, bronchitis, coughs and colds, infections and blood poisoning[257]. A decoction of the inner bark has been used in the treatment of laryngitis[257]. A poultice of the boiled, shredded inner bark has been applied to a bleeding umbilical cord[257]. An infusion of the inner bark has been used as an eye wash for sore eyes[257]. The astringent root bark has been used as a wash on old sores and ulcers[257]. A decoction of the root has been used as a treatment for stomach pains[257]. The fruit is often used domestically in the preparation of cough mixtures[82]. Although no specific mention has been seen for this species, all members of the genus contain amygdalin and prunasin, substances which break down in water to form hydrocyanic acid (cyanide or prussic acid). In small amounts this exceedingly poisonous compound stimulates respiration, improves digestion and gives a sense of well-being[238].

Known Hazards

The seed and leaves contain hydrogen cyanide, a poison that gives almonds their characteristic flavour. 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[101]. 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.