Serviceberry in the Garden and in the Kitchen

Serviceberry in the Garden

Amelanchier spp. is a native North American shrub that is sometimes grown as a small tree. There are many species of this native that have adapted to specific conditions from Canada to the southern United States, from the Atlantic coastal plains to the Mountain West. All species grow in full sun to part shade, have small five-petalled white flowers that emerge before or at the same time as the leaves, and have small edible berries that darken to a deep reddish-purple to black when ripe.

Amelanchier is known by a variety of common names which attest to its widespread use and importance. Some of these nicknames are specific to the characteristics of a particular species, some to geographical locations, and some to the historical use and timing of its flowers and fruit.

Serviceberry, the most common nickname, refers to the timing of its early spring blooms. When it blooms the ground is thawed enough for burials ("services") to happen after the long, frozen winter. Juneberry denotes the timing of the ripe berries. The common name shadbush or shadblow was given because the blooming of the shrub was at the same time as when the shad fish ran up the river to spawn. Nantucket, Saskatoon, and coastal juneberry all reference the geographical range of the species.

Several species are native to Pennsylvania. Cultivars and hybrids have been developed to enhance the many attractive features of Amelanchier—the plant's shape, fall coloration, and fruit size and flavor.

The height and width of this shrub vary by species and cultivar. Three varieties native to Pennsylvania - Amelanchier canadensis (shadblow serviceberry), Amelanchier arborea (downy serviceberry), and Amelanchier laevis (Allegheny serviceberry)—top out at between 15 and 30 feet tall and not quite as wide. The native running serviceberry (Amelanchier stolonifera) is a small shrub at 4- to 6-feet tall and wide, but "runs" by underground stolons and will form thickets.

Note that the fruit of the species Amelanchier arborea, downy serviceberry, is not considered very flavorful. Amelanchier alnifolia (Saskatoon serviceberry), is a native of northwestern North America but has many cultivars as it is considered to have the best quality fruit. Among them are 'Smokey', 'Northline', 'Thiessen', 'Regent', and 'Pembina'. A hybrid of downy and Allegheny serviceberry, Amelanchier x grandiflora (nicknamed apple serviceberry) has a cultivar called 'Autumn Brilliance' that is characterized as having enhanced flowering and brilliant autumn foliage.

Although the fruit is referred to as a berry, it is actually a pome. A pome is defined as a fruit that has several small seeds surrounded by a membrane in the center of the edible flesh. Serviceberries, apples, pears, and quinces are all pomes and are all botanically members of the family Rosaceae.

Serviceberry should be planted in full sun to part shade. While it is considered an understory tree, berry production is better in full sun. It is tolerant of most soil types and soil pH but performs better in well-drained loamy soil. Heavy clay soil may lead to root rot. Mulch the area around the plant lightly and apply supplemental water during its first year and thereafter, when dry conditions warrant watering.

Prune when dormant to keep an open canopy for better airflow and light penetration. Powdery mildew can be a disease of serviceberry under favorable conditions. A few diseases affect this plant. Prune for health: eliminate damaged or crossing branches. Some species sucker, so remove those as well. You can also prune to encourage new growth and greater fruit production as flowers (and therefore fruit) are found on two-to-four-year-old wood. (Note, serviceberries tend to bear larger crops every other year, which is true of most tree fruits.) Lastly, prune for ornamental shape—a bonus for the homeowner in the bare winter months. While considered a multi-stemmed shrub, some species/cultivars lend themselves to pruning into a single-stemmed small tree.

The leaves are alternate, elliptical to oval. The shrub casts a light-dappled shade.

The early white flowers are a source of nectar for butterflies and bees. The shrub is a larval host, occasionally, for viceroy, Canadian tiger swallowtail, and striped hairstreak butterflies.

It is self-fruitful, meaning that the flowers can be pollinated by blossoms on the same tree. Like apples, the seeds are not true to the parentage. Propagation is accomplished most often through stem cuttings.

Serviceberry belongs in every garden as it is quite versatile—as an understory tree, as a specimen tree and focal point, and as a provider of fruit for birds, other wildlife, and humans. It is beautiful in all seasons—spring airy blooms, summer fruit, beautiful fall color of yellows and oranges and reds, and winter interest with its gray bark and comely shape.

Serviceberry in the Kitchen

Most fruit of Amelanchier is absolutely delicious if you can beat the birds and other wildlife to the harvest. Consider using bird netting. Harvesting a little early may help, too. Serviceberries continue to ripen after picking. Well-ripened fruit tends to get mushy and is difficult to harvest. Always harvest in the morning after the dew has dried and before the heat of the day softens the fruit. The fruit is about the size of blueberries and turns deep reddish-purple to almost black when ripe. Wash and either cook or refrigerate immediately.

In addition to being delicious, serviceberries are nutritious—high in iron, calcium, manganese, magnesium, and full of fiber.

Serviceberries are a delight in the kitchen, once you get past the seeds. I usually cook the pulp and then run it through a food mill to remove the seeds. At that point, the fruit makes wonderful pies, cobblers, and crisps. It can be juiced. It makes a great sauce for pouring over ice cream, yogurt, or pound cake. Just cook the pulp with a little sugar, to taste, and perhaps a squirt of lemon juice or some lemon zest to brighten the flavor.

Freezing the berries for later use is an option as is freezing any sauce that you make. Use air-tight containers that are for freezing and always label with the contents and date.

There are no research-based processes or recipes for safely canning this native berry. One option is to make freezer jam or jelly-safe products as long as you follow the instructions. Serviceberries won’t be found in the recipe, so use the amounts specified for blueberries. Always start off with a clean processing area and clean equipment. Place the resulting jam or jelly in the freezer once the gel is set and use within one year. Thaw in the refrigerator and, once opened, use within a few weeks.