World Herb Library
The World Herb Library captures healing wisdom of the greatest herbalists, pharmacists, herbal medicine-makers, physicians, and scientists, who practiced herbal medicine, as well as studied and documented the active principles of plants and how they work.
Chokecherry
Chokecherry has been traditionally used in herbal medicine by Indigenous peoples for treating colds, fevers, and digestive issues. The bark and leaves can be made into teas, while the fruit is often used to make syrups and jellies, believed to have antioxidant properties and potential health benefits.
Herbal Medicine Uses of Chokecherry
Chokecherry, scientifically known as Prunus virginiana, has a rich history of medicinal use, particularly among Indigenous peoples of North America. Here are some key uses:
Traditional Uses
Cold and Fever Treatment: The bark and leaves were traditionally brewed into teas to help alleviate colds and fevers.
Digestive Health: Chokecherry preparations were used to treat digestive issues and stomach disorders.
Immune Support: The bark was believed to enhance immunity and was used in various remedies.
Nutritional Benefits
Chokecherries are rich in vitamins and antioxidants, which contribute to their health benefits:
Vitamins: They contain niacin (B3), pantothenic acid (B5), and vitamin B6, which support energy metabolism and immune function.
Antioxidants: Chokecherries are high in phenolic acids and anthocyanins, which help combat oxidative stress.
Modern Research
Recent studies have explored chokecherry’s potential medicinal properties, including:
Cancer Research: A study indicated that traditional chokecherry pudding, which includes crushed seeds, may inhibit the growth of certain cancer cells.
Preparation Methods
Chokecherries can be processed in various ways for medicinal use:
Syrups and Jellies: The fruit is often made into syrups or jellies, which can be consumed for their health benefits.
Teas: The bark, leaves, and stems can be brewed into teas for medicinal purposes.
Caution
While chokecherries have many benefits, the seeds contain amygdalin, which can convert to cyanide if consumed in large amounts. Cooking or processing the seeds typically makes them safe for consumption.
Chokecherry remains a valuable herbal remedy, combining traditional knowledge with modern scientific studies.
Sourdough Bread
Servings: One loaf
Starter*:
When you want to mix the bread dough, feed the starter with a ratio as per the chart below.
Ingredients and Method:
Feed your starter and sit in a warm place. (Ratio and timing as per chart above – always weighed).
Mix the dough
122g active starter*
325g water (mix water & starter first then add salt and flour)
10g sea salt
300g unbleached all-purpose flour
185g whole wheat flour
Place in mixer with a dough hook, or mix with your hands, until the dough is shaggy.
Place in a lightly oiled bowl with a lid.
Let it rest for 1 hour.
Stretch & fold every 30 minutes x 3
Let it bulk ferment on the counter for 4-6 hours, until it springs back when poked.
Place the dough in a rice floured banneton or basket lined with parchment paper or a tea towel, let it rest for 15 minutes.
Cover and cold proof in the fridge overnight.
Next morning:
Take the dough out of the fridge.
Place a baking pan with a lid (a roaster or Dutch oven) in the oven and heat to 500°F for 15-30 minutes.
Shape and score the dough on parchment or a silicone sling.
Place the the dough on the parchment or silicone sling in the hot pan and put in the oven.
Reduce the temperature to 450°F and bake covered for 30 minutes.
Reduce the temperature to 400°F, remove the lid and bake 5 more minutes or until golden.
Additive options:
Dried cranberries (100g)
Pepitas (50g)
Chopped jalapeños
Grated cheese
Chopped roasted garlic
*Edited December 11, 25
This recipe is for a 71% hydration level.
Dough becomes slightly sticky and harder to knead. Bread will be softer with a tight crust. Great for a beginner sourdough baker. As a beginner work between 65%-70% hydration.
Please try this Simple Sourdough Calculator