Wild cherry (Prunus virginiana) trees are widespread across North America and are quite prevalent in some dry areas. Many are surprised to discover that these trees thrive in the western regions, which are often thought of as too dry for cherries.
However, wild cherry varieties have adapted well to the arid conditions. Their deep root systems and thick, waxy leaves help them endure droughts, making them well-suited to the semi-desert climate.
Botanists consider wild cherries among the most widespread wild shrubs in North America. The Prunus genus, to which wild cherries belong, also includes nectarines, peaches, plums, and almonds. This large group is known for its mostly edible fruits and seeds that can be either toxic or safe to eat after processing.
A notable historical mention of wild cherries being consumed by Southern California’s indigenous people comes from Father Junipero Serra. In July 1769, while traveling through the San Gabriel Valley, he observed the local tribes using cherries, grass seeds, and other wild seeds as food sources.
Some cherry bushes or trees retain their leaves year-round and can be mistaken for holly by hikers. When leading field trips about wild plants with friends, I often ask them to crush a cherry leaf. After a few seconds, they usually notice a smell similar to bitter almond extract, which is used in baking. This distinctive scent comes from hydrocyanic acid (cyanide), which is why it’s unsafe to brew tea from the leaves. READ FULL ARTICLE