Botanical atlas

Bird Cherry

Prunus padus

Across the birch and spruce forests of northern Europe and Siberia, bird cherry has long marked the true arrival of spring, its clusters of almond-scented white flowers opening just as winter finally lets go. In Russia and the Baltic states, the ripe, deep purple-black fruit was traditionally gathered in late summer and, stone and all, ground into a dark flour once baked into the beloved cheryomukha cake, while the destoned flesh flavored preserves, kvass, and homemade spirits. The tree's dense, fragrant blossom made it a favorite of cottage gardens and hedgerows, valued as much for the bees and birds it fed as for the shade it offered. Because its bark, leaves, and seed kernels carry natural cyanogenic compounds, folk use of the plant stayed centered on the ripe fruit rather than the wood or foliage.

Safety.

Bird cherry bark, leaves, and seed kernels contain cyanogenic compounds and are toxic if chewed or eaten, and wilted leaves have poisoned grazing livestock. The ripe, pitted fruit is fine to eat, but never eat the pits, bark, or leaves.