Prunus cerasus 'Montmorency'
3/8 - 1/2 inch stem diameter at sale, bare root
Sourced from NY
Sour. Yellow flesh. Clear juice.
Sour cherries: Used for cooking, baking, juicing, and preserves. Can be frozen or dehydrated. Commonly known as pie cherries. They are tart with firm flesh. There are two kinds: Amarelle-type with yellow flesh and clear juices, and Morello-type with red flesh and red juices. They are harvested between June and August. Sour cherries are competing in the superfood market. This season, FCNRCD is offering Montmorency, an amarelle-type sour cherry.
Sweet cherries: For fresh or frozen use. May also be dehydrated. Colors range from blackish purple to red to yellow. They are harvested between June and July.
Brining cherries: These are sweet cherries processed into maraschino through a brining process. Most common varieties cultivated for brining include Bind, Lambert, and Napoleon. FCNRCD is offering Emperor Francis, which is utilized in the northeast for brining.
Other Names: Prunus cerasus ‘Montmorency’
Native to: Thought to have originated from the Montmorency Valley of France and brought to the St. Lawrence River Valley in 1760.
Flower Color: White, mid-season bloom
Pollination: Self-Fertile but will benefit from cross-pollination. Common cultivars include: Bing, Sam, Ranier, Stella, Lambert
Fruit Color: Red
Fruit Size: Medium-large
Type: Sour, amarelle
Harvest in: 4-7 years
Harvest Window: July or August
Mature yield: 30-50 quarts when mature
Mature height: 15-20 ft
Mature width: 12-15 ft
Growth Rate: about 1 ft per year
Light Requirements: At least 6 hours per day
Water Requirements: 1 gallon or 1 inch of rainfall per week
- Do not fertilizer in Year 1
- Subsequent years: Fertilize once a year a couple; apply about 3-6 weeks before bloom.
- Fertilizer: One lower in nitrogen, a 5-10-10 is sufficient
- Soil pH: 6.3-7.2
Pruning: Late Winter
Disease: Susceptible to cherry leaf spot