Edible Parts: Fruit  Seed
Edible Uses: Tea

Fruit - raw or cooked[183]. The fruit must be fully ripe otherwise it is very astringent[212]. This sub-species is larger and less astringent than P. virginiana and some forms can be quite nice raw[183]. A cherry-like flavour[1], it can also be dried and is then quite nice raw[85]. The fruit can also be made into syrup, jams, jellies etc[183]. The native N. American Indians ground the fruit, seeds and all, into a paste and dried them into cakes which were later soaked in water, mixed with flour and sugar and used as a sauce[183]. The fruit contains a single large seed. Seed - raw or cooked[212]. Do not eat the seed if it is too bitter - see the notes above on toxicity. The bark and twigs are a tea substitute[161, 183].

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Astringent  Pectoral  Sedative  Tonic

The bark is astringent, pectoral, sedative and tonic[46, 61]. The bark can be made into a cough syrup[257]. A drink of the fruit juice has been used to stop bleeding following the delivery of a baby[213]. 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[238].

Dye  Soil stabilization  Wood

The plant forms thickets by means of suckers from its extensive root system and can be planted for erosion control[149]. A green dye can be obtained from the leaves[168]. A green dye is obtained from the inner bark in spring[155]. A red-brown dye can be obtained from the inner bark[257]. A dark grey to green dye can be obtained from the fruit[168]. A dark red dye can be made from the fruit[257]. A purplish-red dye is obtained from the fruit[155]. Wood - close grained, moderately strong, hard, heavy, does not burn easily. Used for skewers etc[99, 149].

Special Uses