North American Fruit Explorers mailing list at ibiblio

["Bill Russell" <shaman@pennswoods.net>]

Wild black cherry makes a wonderful wine. I still have some in my cellar - 
25 years old and getting better all the time.

Bill

----- Original Message ----- 
From: "Jim Fruth" <jfruth@tds.net>
To: "NAFEX" <nafex@lists.ibiblio.org>
Sent: Sunday, April 01, 2007 9:38 AM
Subject: [NAFEX] Harvesting Prunus serotina


>    When I harvest Wild Black Cherry, I do it the way Black Bear do it.
> Bend the tree to the ground.  I use a length of rope and my spare tire to
> hold it there until I'm through picking.  When the bole becomes too thick 
> to
> be bent down, I use a step ladder but (up to) 4" trees can be bent down
> providing you do it every year.
>    Like Chokecherry, the fruit is born on racemes.  Unlike Chokecherry
> whose fruit all ripens at the same time on any given tree, Black Cherry
> fruits ripen one at a time so there are ripe fruit and green, and 
> everything
> in between, on the same raceme.  That makes for inconvenient harvesting,
> having to pick one berry at a time instead of stripping the whole raceme.
> If your tree is in an area that is not subject to alot of bird pressure, 
> you
> can wait until all the berries per raceme ripen, as most will hang on 
> until
> they become very overripe.  At that point, they become sugary-sticky, 
> messy
> to pick but worth the mess to make jelly.  We make Black Cherry Jelly here
> at Brambleberry Farm.
>
> Jim Fruth
> Brambleberry Farm
> Pequot Lakes, MN  56472
> www.bberryfarm.com
> (218)568-8483 [Store]
> (218)831-7018 [My Cell]
>
> This is great
> fruit, the trick being to find those trees & branches which can be 
> harvested
> from
> the ground or from the bed of a truck.  If you have enough success w/ this
> project,
> please share the best techniques you find, and also the scionwood.
>
>
> --- BekeeprTop wrote:
>
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