Herb: Nanking Cherry
Latin name: Prunus tomentosa
Synonyms: Cerasus tomentosa
Family: Rosaceae (Rose Family)
Medicinal use of Nanking Cherry:Although no specific mention has been seen for this species, all members of the genus contain amygdalin and prunasin, substances which break down in water to form hydrocyanic acid (cyanide or prussic acid). In small amounts this exceedingly poisonous compound stimulates respiration, improves digestion and gives a sense of well-being.
Description of the plant:
Habitat of the herb:Slopes and in ravines, 1700 - 2400 metres in the Himalayas. Forest on mountain slopes, forest margins, thickets and meadows at elevations of 100 - 3700 metres.
Edible parts of Nanking Cherry:Fruit - raw or cooked. Juicy, sub-acid to sweet. The unripe fruits can be pickled. The fruit is about 12mm in diameter and contains one large seed. Seed - raw or cooked. Do not eat the seed if it is too bitter - see the notes above on toxicity. The buds are cooked and eaten. (Is this the flower or leaf buds?)
Other uses of the herb:A green dye can be obtained from the leaves. A dark grey to green dye can be obtained from the fruit.
Propagation of Nanking Cherry:Seed - requires 2 - 3 months cold stratification and is best sown in a cold frame as soon as it is ripe. Sow stored seed in a cold frame as early in the year as possible. Protect the seed from mice etc. The seed can be rather slow, sometimes taking 18 months to germinate. Prick out the seedlings into individual pots when they are large enough to handle. Grow them on in a greenhouse or cold frame for their first winter and plant them out in late spring or early summer of the following year. Cuttings of half-ripe wood with a heel, July/August in a frame. Softwood cuttings from strongly growing plants in spring to early summer in a frame. Layering in spring.
Cultivation of the herb:Slopes and in ravines, 1700 - 2400 metres in the Himalayas. Forest on mountain slopes, forest margins, thickets and meadows at elevations of 100 - 3700 metres.
Known hazards of Prunus tomentosa:Although no specific mention has been seen for this species, it belongs to a genus where most, if not all members of the genus produce hydrogen cyanide, a poison that gives almonds their characteristic flavour. This toxin is found mainly in the leaves and seed and is readily detected by its bitter taste. It is usually present in too small a quantity to do any harm but any very bitter seed or fruit should not be eaten. In small quantities, hydrogen cyanide has been shown to stimulate respiration and improve digestion, it is also claimed to be of benefit in the treatment of cancer. In excess, however, it can cause respiratory failure and even death.
Plant information taken from the Plants For A Future.