Don't forget about the chokecherry

Chokecherries are Montana’s other native edible plants that often play second fiddle to the more popular huckleberries, or the widely known Flathead cherries.

These tart natural gems aren’t sold in the form of tasty treats at gift shops across the state, or displayed on highway signs at local fruit stands. But they might just be one of the most important and historical plants around.

Also known as Prunus virginiana, this small shrub or tree is found along Montana’s lush rivers and streams. The scientific name for the genus, Prunus, signifies that chokecherry is connected to fruit-bearing trees like peaches, plums, and apricots.

Their flower produces a single seed covered by a flavorful pulp, similar in appearance to cherries, just smaller. Chokecherries tend to attracts birds, bears and people. When unripe their sourness can be so strong, you’ll “choke” and cause you to pucker. The cherries are ready to pick once they reach a glossy blue-black.

Chokecherry belongs to the rose family so its flowers are showy in the springtime. These small, maroon-colored fruit with a puckery taste grow wild in Montana. The plants begin to bloom in June and the fruit ripens in August. The reddish fruits are used in making syrups, jams, jellies, wines and many other culinary treats.

Sarah Sutherland, from Alberton has a big chokecherry tree in her yard, which makes for easy picking. She is big fan of the cherries and declared, “They definitely do not get the attention that they should. I make a very good chokecherry syrup. It does take a lot of time and work but it’s well worth the reward.”

There are numerous goodies that can be made with Chokecherries. But Sutherland said, “The only thing I have made is syrup. My husband had mentioned his mom had made syrup so one year I gave it a try. I made a small batch as it takes a lot of berries. He said it tasted better than his moms. So, I have continued to make it.”

After picking and washing the cherries, next comes the hard work. Sutherland described, “The berries need to be mashed and then squeeze the juice. My husband actually bought me an old wine press to squeeze my berries. Before I would just do it by hand with a cheese cloth. It took a long time.”

The cherries do not have much flesh on them, it’s mainly a large seed. After filtering out any large pieces you start the cooking process. “Put it on the stove with sugar and just let it boil until it gets to a nice thick consistency and coats the spoon very well. Then I add a splash of almond extract. It reminds me of a dark cherry taste when it’s done. We use it on our pancakes And French toast,” shared Sutherland.

Other than her bush in the backyard, Sutherland and her husband used to look for chokecherries in the Fish Creek area. But she dismayed, “The problem is right now so many of those trees are infested with caterpillars and it’s killing the trees off. If you see a branch that looks like it’s wrapped with cotton candy that is not good.”

Even with infestations or disease, the longevity of these bushes goes way back. Chokecherries were a key ingredient of pemmican, a food developed by American Indians and adopted by European hunters and trappers. The women prepared it by pulverizing dried buffalo meat with cherries and adding fat.

The cherries were crushed whole, even with the seeds. This mixture was then formed into flat patties to dry in the sun. They were then packed away in parflesh containers. Once prepared pemmican is ready to consume but it can also be preserved for several months.

William Liss, of Superior, goes picking each August with his parents. It’s become somewhat of a summer tradition. They stick close to the Clark Fork River where the chokecherry bushes seem to thrive.

While he and his Dad use ladders for the taller picking, his Mom stays on the ground and gathers up the rest. Typically, they forage about five to 10 gallons each summer, but it all depends on the weather. Liss mentioned, “Actually it is a very good season this year. There was a lot of rain this spring that helps to them grow. The heat makes them dry out when there over ripe.”

As for the bitter taste, one might say they have to be fond of the sour bite. “Yes, they are. Some people might not think they’re sweet at all. They’re a little dry, or tart,” said Liss. However, he added, “The juice is good for gout and arthritis.” At least that’s what his parents have reported.

Although you may not find one in every town across the state like you would with huckleberry fests and cherry jamborees, there is one chokecherry event.

On Sept. 21, in Lewistown Montana, the annual Chokecherry Festival takes place, so if you’re looking for something new to try head to Fergus County this fall.