North American Fruit Explorers mailing list at ibiblio

["tanis cuff" <tanistanis@hotmail.com>]

This reminds me I have plenty more black cherry seeds in stratification than 
I need.  From a nice healthy (so far!) tree, with good growth form, pretty 
fall color and decent fruit.  Spring is fast approaching!   Please contact 
me off-list.

tc, s.WI, parent tree is in Madison


----Original Message Follows----
From: "Mark >
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Subject: RE: [NAFEX] Choke Cherries, cyanide, etc.
Date: Fri, 27 Feb 2004 08:15:16 -0800

I found this information on Black Cherry (Prunus serotina)...
"Native Americans used cherries fresh, but more commonly dried them,
pulverized the entire fruit (including seed), pressed them into cakes and
cooked them in a fire. Animal fat was added to make pemmican. Cooking
eliminated the cyanogenic compounds in the seeds. The combined pulp and
seeds were much richer in protein than the pulp alone."
http://www.treeguide.com/Species.asp?Region=NorthAmerican&SpeciesID=797
-Mark Lee

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