Читать книгу The Scout's Guide to Wild Edibles. Learn How To Forage, Prepare & Eat 40 Wild Foods онлайн

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WHEN TO HARVEST:

Late August, depending on the plant and location. Harvest when the fruit is fully ripe to slightly wrinkled, with color ranging from crimson red to a dark reddish-purple to black. They yield to pressure and are juicy, and should roll off the pedicels and into your hand when touched. If they still cling tightly, give them another week or two to ripen before trying again. Bitterness can vary from tree to tree, so it helps to do a taste test before putting them in the pail. Ripe chokecherries’ inherent bitterness is less pronounced when they are a bit overripe and the skin is slightly wrinkled. Cooking the fruit will also help dispel some of the bitterness.

SUSTAINABLE HARVESTING:

Picking the fruit does no harm to the plant.

PRESERVING THE HARVEST:

Pit the cherries and can, dry, or freeze the juice and pulp. Make fruit leather, jam, jelly or syrup.

The bitterness of chokecherries varies from tree to tree and is lessened when they are a bit overripe and slightly wrinkled.