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Glace Cherries (Prunus cerasus)

Glace Cherries (Prunus cerasus)

The cherry tree (Prunus cerasus) has grown in Europe and Asia since 600 BC. It is known for its fragrant, white blossoms, which are followed by small, bright red fruits, sour cherries.

Ripe sour cherries are harvested by vigorously shaking the trees.

The cherries can be eaten raw, juiced, dried, frozen or tinned, cooked for use in pies, and jams and are also used for wine and liqueurs.

The cherry stone yields edible oil that, once refined, can be used in a salad dressing. The leaves can be used as a tea. A gum can be obtained from the trunk.

Traditionally, herbalists infused cherry fruit stalks to make a diuretic, astringent tonic for cystitis, oedema and diarrhoea.

Cherries are used medicinally for laxative and stimulant qualities and as a well-known remedy for rheumatism, gout and arthritis.

Studies suggest that sour cherries contain high levels of anthracyclines, and are anti-inflammatory and antioxidant.

Glace cherries are preserved in sugar and have a glossy, smooth finish.