Bountiful Gardens

'Montmorency' Cherry (Prunus cerasus)

Unlike sweet cherries (like the 'Bing'), the 'Montmorency' is a tart cherry. It is a deciduous tree that offers a spectacular spring show of snowy white blossoms. It is also a "clear-fleshed" cherry, meaning it produces bright red skin with a pale, yellow-toned interior—perfect for cooking as it doesn't stain everything deep purple!

Setting the Stage for Success

Soil & Fertilizer

'Montmorency' is a vigorous grower but needs oxygen at its roots.

• The Soil: Use a well-draining potting mix amended with a bit of compost. In a pot, ensure there are plenty of drainage holes; cherries are susceptible to root rot if they sit in standing water.

• Feeding: Apply a balanced organic fertilizer in early spring as the buds begin to swell. If you notice slow growth, a light second feeding in late spring can help, but stop fertilizing once the fruit begins to change color.

What to Expect & Time to Harvest

Because you are starting with a potted tree, you can often expect a small harvest within 1 to 2 seasons.

• The Harvest: Montmorency cherries usually ripen in late June or July.

• The Ripeness Test: The berries will turn a brilliant, glowing fire-engine red. Unlike sweet cherries, tart cherries are quite soft when ripe. Give one a gentle pull; if it detaches from the stem easily, the whole tree is ready.

Maintenance, Trimming & Troubleshooting

The "Open Center" Pruning

Tart cherries fruit on "spurs" and on the previous year's growth.

• Pruning: In late winter, prune the tree to maintain an "open center" or vase shape. This allows sunlight to reach the inner branches and keeps the tree at a manageable height for your patio.

• Thinning: Interestingly, tart cherries rarely need fruit thinning. The tree is excellent at managing its own load!

Pest Prevention & Troubleshooting

• Birds: Birds love red fruit. Since your tree is in a container, it is easy to drape it with bird netting once the cherries start to turn pink.

• Cherry Leaf Spot: If you see small purple spots on the leaves that eventually turn into holes, it’s a fungus. Ensure the tree has plenty of airflow and try to keep the leaves dry when watering.

Flavor & Culinary Delight

You won't find many 'Montmorency' cherries in the produce aisle because they are too delicate to ship—which is exactly why you should grow your own!

• Baking: This is the ultimate pie cherry. Its acidity holds up perfectly against sugar and butter in cobblers, tarts, and preserves.

• Preserving: They are the best variety for drying (like "raisins") or canning in light syrup.

• Beverages: Steep the cherries in brandy or vodka with a little sugar for incredible homemade liqueurs, or press them for a bright, antioxidant-rich juice.

Pro-Tip: The "Stem-Free" Harvest

If you are planning to use your cherries immediately for baking or juicing, you can harvest them without the stems. Gently pull the cherry and leave the stem on the tree. This keeps the "wound" on the fruit small and preserves the fruiting spur on the branch for next year’s crop. Just be sure to use them quickly, as they won't last as long without their stems!