Wild Cherry Bark, Cut

Herbs: Wild Cherry Bark - Cut

Common Names: Wild cherry, black cherry, choke cherry, Virginia prune bark, rum cherry

Latin Name: Prunus Virginiana
Origin: USA

Wild Cherry Bark has expectorant and mild sedative properties. It has also been used to ease pain in the early stages of labor. Wild Cherry Bark is not recommended for long term use.

Excerpts from Practical Herbalism

Comfrey Root Tinctures and Wild Cherry Bark Tinctures are extremely complimentary aids to the respiratory system.

Customer Reviews

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Making cherry wine
by Jeff on Nov 28, 2013

In your video, did you use cherry, sugar, water and cherry bark only to make the wine? The ingredients you listed are different. Your instruction is not the same as in your video. I am interested in making the cherry wine. Can you list the steps and ingredients? Can I add ginger and in what step should ginger be added?

    Re: Making cherry wine
    by Bulk Herb Store on Dec 11, 2013

    The ingredients listed below are to make more of a cough syrup, where the ingredients in the video is to make a cherry wine.
    To make Cherry Wine:
    Add Together:
    5 Cups Wild Cherries
    2 Cups Wild Cherry Bark
    6 Cups Water
    3-4 Cups Sugar
    If you wish to add Ginger add 1 Cup dried Ginger now.
    1. Squish all ingredients together.
    2. Put mixture into clean jar and top with cheesecloth and secure tightly.
    3.Let sit for 3-4 weeks

The recipe :)
by Rachel on Aug 8, 2013

I was wondering if you had an actual recipe for this cough syrup? Just rough estimates would be good enough for me :)

    Re: The recipe :)
    by Bulk Herb Store on Aug 9, 2013

    5 cups wild cherries
    2 cups water
    4 cups food grade glycerin or white sugar
    1 cup dried mullein
    1 cup dried ginger
    1 glass jar and lid

    place wild cherries in a cooking pot; add just enough water so cherries don't burn.
    Add either glycerin or sugar.

    Stir and let immerse for 20 min.
    Add ginger and mullein; stir. Let simmer 20 min.

    Turn off heat and add wild cherry bark. Let sit for 2 to 3 hours.

    Strain herbs; put finished syrup in a clean glass jar, label and store in fridge.

    NOTE: Quantities listed are not fixed; adjust to your taste.

by Anonymous on May 31, 2013

What type of cherry is recommended for the cough syrup in the video? I don't know of any wild cherries growing here (Canada), and am wondering if I could buy them from the store?

    Re: Type?
    by Bulk Herb Store on May 31, 2013

    Domesticated cherries should have a lot of the same benefits as long as they are not sprayed with pesticides. If I bought them from the store I would make sure they are Organic. Organic local cherries would be even better, I don't know if there is necessarily a certain kind you would need or not, I would go with a sweet cherry rather than the sour. You can also use blueberries instead, it will not be as potent but will still work.

by Michelle on Mar 30, 2013

Hi, I was wondering if you could use raw honey for this instead of sugar for this?

    Re: Honey?
    by Bulk Herb Store on Apr 30, 2013

    It's best to use the sugar because it is an important part of fermenting. Thanks!

How do I use Wild Cherry Bark?
by Anonymous on Nov 18, 2012

Your video how-to on making your own Cough Syrup using fresh cherries is great! However, I have Wild Cherry Bark and would like to do the same thing. I could be wrong, but I read that the properties in the bark are destroyed if you steep them with boiling water. Do I use this same method above with the Bark? Thank u!

    Re: How do I use Wild Cherry Bark?
    by Bulk Herb Store on Mar 22, 2013

    If at all possible, it is best to make it with the cherries included as they are the most important part of the wine.

Great idea!
by Dana on Sep 2, 2012

I would love to make this wine, but I don't have access to the cherries. (the season has passed here) Can your recipe be made with only the cherry bark?

    Re: Great idea!
    by Bulk Herb Store on Jan 24, 2013

    You can actually use blueberries as a substitute for the cherries in the recipe, but, as soon as the cherries are available then those would be best! Blueberries will not make as potent of a wine as the wild cherries will but they will work ok.

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From our Mailbox

Dear Shoshanna,
I am so excited that I hardly know where to begin. First of all, I want to thank you for sending us the complimentary food-grade glycerin for

We have been your customers for the last three or so years. Your service is always wonderful and shipping is quick. We appreciate the time and effort you put into educating those of us who wish to learn more about using herbs safely, especially for those of us who are oftentimes nursing and pregnant
or both. :-)

I have gained so much knowledge from your website, reviews, and the books that you sell. Thank you to your family from ours. We had dreamed of being able to take care of our family with herbs and when we had found you through your parents' website for NGJ ministry, it was an answer to prayer. Out of all our four children, we've only had one of them take antibiotics for just one little occasion. I didn't know then what I know now. I thank the Lord for making our pathway straight and helping us as we sought this information.

I wanted to let you know about our website work, especially the magazines because we are working on product reviews. I have directed many people your way for various books, herbs, and information.

I was also wanting to thank you for sending out the recent emails and tutorials on making tinctures. I have been told by mouth how to make them but didn't feel completely comfortable about tackling the feat myself (my husband made the bilberry one first) until I saw your DVD. For a busy homeschooling momma, this product is such a blessing. Thank you to all who produced it.

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