Sour Cherry
Harvest: late June–July; berries do not store long — process quickly.
Sour Cherry (Prunus cerasus) is one of the oldest fruit crops to accompany humankind for over three millennia. It originates from the regions of Asia Minor and the Caucasus, but has long been favoured in Ukrainian gardens, where it thrives across various climate zones. This hybrid of wild bird cherry and sweet cherry was deliberately developed by people to obtain a more undemanding and hardy plant.
In the garden plot, sour cherry appears as a compact tree with a spreading crown that becomes covered in clouds of white blossoms during April and May—a true feast for bees and other pollinators. The fruit ripens in late June or early July, acquiring a fine red colour and characteristic tart-sweet flavour. Varieties differ both in the intensity of acidity and fruit size: some are better suited for preserving, whilst others are pleasant eaten fresh.
In the garden, sour cherry neighbours well with plum, apple, and other fruit crops, occupying considerably less space than a large apple tree. It is an ideal plant for small plots and urban gardens where every square metre is precious. The harvest should be processed without delay—as jam, compote, or frozen—as fresh berries store for only a short time.
If you seek a plant that requires minimal attention yet yields generously, sour cherry is precisely it. It will manage with moderate watering, demands no constant feeding, and rewards with reliable yields year after year.
Sour Cherry — planting & location
Tart-sweet berries, self-fertile.
How to water Sour Cherry
Important to water during fruit ripening.
Fertilizing and pruning: Sour Cherry
Remove spent, diseased and crossing branches.