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Old 23.06.2020, 13:51
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Re: Sauerkirsch - Sour Cherries

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I once asked a farmer who has a cherry orchard if she had any sour cherry trees in her orchard. She said the soil isn't suited to growing sour cherries here.
I got a sour cherry tree in crappy soil. Cherry tree is doing fine
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Old 23.06.2020, 16:41
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Re: Sauerkirsch - Sour Cherries

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I'm surprised about this thread.

Really I am.

Sour cherries are just about the fastest growing and most indestructable fruit tree you can imagine. Bordering on being a weed. I see them everywhere. Just go on a hike with your eyes open and you will be pleasantly surprised.

One annoying thing about them is that the cherries are extremely likely to get worms. This is a reason many people pick them slightly before they are ripe and ripen them in storage. Thus deep freezing them directly off the tree is not a good idea. Unless of course you like your cherries pumped with pesticide.
TBH I have seen wild cherries trees, not sour cherry trees but maybe I didn't pay too much attention. In the forest we usually take our walks there are none, neither there nor on our way to it. Or on the paths I usually take.
Plenty of elderberry shrubs though, I have picked a lot of flowers to make my cordial.
I'll be so happy when I come across with one!! I'll look for them more closely.
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  #23  
Old 23.06.2020, 16:50
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Re: Sauerkirsch - Sour Cherries

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I'm surprised about this thread.

Really I am.

Sour cherries are just about the fastest growing and most indestructable fruit tree you can imagine. Bordering on being a weed. I see them everywhere. Just go on a hike with your eyes open and you will be pleasantly surprised.

One annoying thing about them is that the cherries are extremely likely to get worms. This is a reason many people pick them slightly before they are ripe and ripen them in storage. Thus deep freezing them directly off the tree is not a good idea. Unless of course you like your cherries pumped with pesticide.
We only had worms one year, all hand removed in the pitting process (I always pit them before using or freezing). Freeze with some sugar and ascorbic acid to keep the color, add more sugar when using.

Tom
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