Cherry plum

Prunus cerasifera (myrobalan or cherry plum) is a deciduous broadleaf native to southern Eurasia but long naturalised as British. Part of the rose family, it’s perhaps best known for its February bloom, appearing even earlier than blackthorn.

This resilient, fast-growing species prefers well-drained, light soil in full sun. It sometimes thrives in clay, however, and is relatively insensitive to exposure or soil acidity.

Typically growing to an upright 8m in height over 20-50 years, cherry plum has plentiful green twigs (with the odd spine) and a dark grey bark that cracks with maturity. Its glossy, slim leaves only disappear in winter and its early bloom manifests as single white flowers.

The yellow-red fruit of P. cerasifera arguably look like plum-sized cherries and are popular with birds when ripe. They’re also used in jams and wines or eaten raw.

Cherry plum makes good hedgerow as it’s attractive, grows well and is an effective windbreak. It produces fewer suckers than its relatives too – especially blackthorn.

Cherry plum blossom cover photo by LoggaWiggler (Pixabay)

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Cherry plum’s early bloom makes it an important element of its ecosystem, providing sustenance for pollinators from February.

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Prunus cerasifera propagates by seed or sucker but is less inclined towards the latter than other plums – and especially Prunus spinosa (blackthorn).

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Cherry plum cultivars are abundant, including Prunus cerasifera nigra (black cherry plum) which earned an RHS award and is popular as a bonsai.

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Domestic plums are thought to be a cross between cherry plum and sloe (blackthorn) although evidence also exists to suggest it’s the sole ancestor.

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In Romania cherry plum is used at different stages to sour soup, brew alcohol or as raw food. Georgians use it in tkemaki sauce, kharcho soup and chakapati stew.

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