Native species

chokecherry plants are short shrub-like trees that reach around 8 metres in height. the branches are filled with fluffy white flowers in springtime, which mature into deep red or black cherries in summer months. It has thin paper-like bark and small green leaves.

the chokecherries are native to most areas of north America. They are particularly common in the mountainous and highland regions at elevations of 1.500 to 25.00 kilometers

this tree helps sustain many types of animals, including birds, rodents, and bears, with its fruits. it also provides nesting for many species of birds.

the leaves are netted,(meaning its is a dicot) ovate and pointed at the end, with a toothed edge and have an alternate arrangement. they can vary from around 5-10 cm in length. It is a vascular plant, utilizing self-pollination with its white flowers.

Chokecherry was a staple food for many indigenous groups in North America. they could be eaten raw, dried, in jam, in wine, in tea, in practically everything. The Jicarilla Apaches ground up the fruit and made them into cakes to save for wintertime. Many indigenous groups utilized fresh fruits and preserved them to last through the whole year. Chokecherry fruit as well as the whole tree was used to people's advantages. the bark was used in tea that could be used to treat small things like common colds, to attempts at curing tuberculosis. Berries were also consumed to reduce indigestion, as well as smoking ground up bark like tobacco to relieve a head cold.

Although there are numerous great thing about chokecherry, you must be careful about consuming the pits, in fact all species of cherry trees leaves and pits contain amygdalin, which most animal's bodies converts into cyanide, which is a deadly poison. Swallowing one or two cherry pits wont be the end of the world, but do avoid it if possible.