Cherry trees (Prunus avium and Prunus cerasus) are stone fruit trees in the Rosaceae family, cultivated for their small, round drupes. Two main types are grown: sweet cherries (Prunus avium) for fresh eating and tart or sour cherries (Prunus cerasus) for cooking, baking, and preserving. Cherry trees are among the most cold-hardy stone fruits and are well-suited to temperate homesteads in USDA zones 4 through 8.
Cherries have been cultivated since ancient times. The sweet cherry is native to the Caspian and Black Sea region, where it was gathered by prehistoric peoples. Cherries were cultivated by the Greeks and Romans, and Roman armies spread the fruit throughout Europe. Tart cherries are native to southwestern Asia and southeastern Europe and were also cultivated in classical antiquity.
Cherries were brought to North America by early European colonists. The first cherry orchards in the United States were established in the 17th century. The commercial cherry industry in the United States developed in the Great Lakes region, particularly in Michigan, which remains the leading tart cherry producer, and in the Pacific Northwest for sweet cherries.
Sweet cherry trees grow 20 to 30 feet (6 to 9 meters) tall at maturity, while tart cherry trees are smaller, reaching 15 to 20 feet (4.5 to 6 meters). Sweet cherries are heart-shaped with firm, juicy flesh and are best eaten fresh. Tart cherries are rounder with softer flesh and a tangy flavor that intensifies with cooking. Both types have showy white blossoms in spring.
Most sweet cherry varieties are self-sterile and require a second compatible variety for pollination. Tart cherries are generally self-fertile. Cherry trees require 800 to 1,200 chill hours (hours below 45 degrees Fahrenheit) for proper dormancy and fruit set. They bloom early in spring and are susceptible to frost damage in late frost regions.
Cherries are grown for fresh eating, preserving, and value-added products. Sweet cherries are eaten fresh or dried. Tart cherries are processed into pies, jams, jellies, preserves, juice, and dried fruit for baking. Cherry juice is consumed for its antioxidant content and is marketed for its potential anti-inflammatory properties.
Cherry trees are productive on a small footprint. A single mature tart cherry tree can yield 25 to 50 pounds (11 to 23 kilograms) of fruit. The trees are relatively disease-prone, particularly to brown rot and cherry leaf spot, and require attention to pruning and sanitation.